11. Cheese
Full-bodied Champagnes pair quite well with hard cheeses such as Cheddar, Gouda and Parmesan while lighter bodied Champagnes complement soft cheeses such as goat cheese and brie.
Hello, I just wanted to point out that the ‘fancy’ word to describe how your mouth perceives food and liquids is palate, not palette. I say fancy because, strictly speaking, it is the roof of your mouth and, as I’m sure you know, most of our taste buds are located on the tongue. Cheerio.
As the roof of the mouth was once considered the seat of the sense of taste, palate can also refer to this sense itself, as in the phrase “a discriminating palate”. By further extension, the flavor of a food (particularly beer or wine) may be called its palate, as when a wine is said to have an oaky palate.
Pork pies. Sounds daft, but they work fantastically well with a dry, biscuity Champagne.
Fancy schmancy. A few of these pairings are fine. A great bottle of champagne or $200 bottle of wine goes fine with whatever tastes good to you. Blah the rules.
Your email address will not be published. Required fields are marked *
Comment
Name *
Email *
Please note that comments are subject to our posting guidelines in accordance with the Defamation Act 2013. Posts containing swear words, discrimination, offensive language and libellous or defamatory comments will not be approved. We encourage debate in the comments section and always welcome feedback, but if you spot something you don't think is right, we ask that you leave an accurate email address so we can get back to you if we need to.
Alliance Wine England, UK
The Whisky Exchange London Bridge, UK
The Drinks Business London, UK
Speciality Brands Elixir House, Whitby Avenue, Park Royal NW10 7SF
Hatch Mansfield Ascot, UK
67 Pall Mall London, UK
Bibendum London, UK
Zanzibar MMI Zanzibar, Tanzania
Deadline : 25th November 2019
Deadline : 2nd December 2019
