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[W852]Wine And Cheese Invitations

by David Beart, Dav

There is a great deal to know about wine besides the difference between red and white. Wine can be a very enjoyable experience as long as you pick, store and serve it correctly. The ability to pair wine with food correctly is a great skill and can really make an impression on a date or at a dinner party. The two most popular types of wine, red and white, pair with very different foods and are distinct in flavor. White wines are made with Chardonnay and Sauvignon Blanc grapes. Full bodied red wines are made with Cabernet Sauvignon and Pinot Noir grapes; while lighter red wines are made with Merlot grapes.

Some of the types of red wines available are Bordeaux, Burgundy, Cabernet, Chianti and Merlot. Red wines are better when they are aged. Most red wine is not sold until it has been in the bottle for at least two years. These wines benefit from being allowed to breathe for at least a half an hour before being served and should be served just below room temperature. You should pour them into a decanter to allow more surface to air contact. If this is not possible then only filling your wine glass half full will allow the wine to breath. While pairing wine with food is all about personal taste, red wines traditionally go well with heavier foods. Try them with beef, lamb, pork and pastas.

Popular white wines include Chablis, Chardonnay and Riesling. White wine does not benefit from aging and also does not need to breathe. You can serve it right from the bottle and it is best served chilled. White wines go well with lighter food. Serve them with fish and poultry. They also accompany strong cheeses and deserts well.

When you are pairing wine and cheese, white wine is the place to start. Red wines are harder to match with cheese. Light red wines can be paired well with goat cheeses, but there are not many other good combinations. White wine can be paired with just about any type of cheese and it should be left up to your individual taste. Many people believe that light cheese and light wine should go together, but many others believe the opposite is true and that the opposites will balance each other out.

The pairing of wine and cheese is all about enjoyment. These two edibles are meant to be savored. What one person enjoys another may be completely turned off by. If you are having a party and you want to serve wine and cheese, there are some great foods that you can include to round out your party fare. Dark chocolate or deserts made with it are a natural addition to wine and cheese. If you want to make party trays, you can fill them with fruits, nuts and olives to compliment your cheeses. Olives and feta cheese are a wonderful pairing and will go well with a red wine. Throw in a tray of baklava and you have a Mediterranean feast to delight your guests with.

Cheese and wine making are just two more in a long list of traditions in Cyprus. With a history of grape cultivation that goes back to 3.000 BC, this island produces some of the oldest wines known in the world. It fact Cyprus wines have been around for so long they've even found mention in the Bible (the story of Solomon), as being best in the world.

Commandaria, one of the oldest wines in the world, was also the pioneer of the ?apellation of origin? concept. With a rich aroma and a subtle taste Commandaria is as popular now as it was thousands of years ago. It got its name after the area it was produced in. When the Knights of the Order of St. John came to Cyprus in 1210, they made their headquarters in the richest grape-growing region and named their headquarters ?Grand Cammanderie?. In time the superior wine that was produced in the area came to be named ?Vin de la Commanderie?. Besides Commandaria, Cyprus produces a large assortment of red and white wines, vermouths, ports and sherries.

Halloumi, a stretched curd cheese made from cow, sheep or goat milk is the most distinctive traditional culinary specialty of Cyprus. This rind-less cheese is shaped into small loaves of different dimensions and very often flavored with chopped mint, which adds zest to the otherwise bland tasting cheese. Halloumi is a very versatile cheese and can be eaten fresh, grilled, baked or fried and is very popular at barbecues. When grilled or fried, the outer portion turns a light golden brown and the inner portion gets deliciously soft, but not runny. On its own, Halloumi makes an excellent appetizer when drizzled with olive oil. For many Cypriots, Halloumi forms a part of every meal, whether it is breakfast, lunch or dinner.

Feta is another popularly used cheese in many Cypriot dishes.

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