While cheese and wine are a perfect match in many ways, red vintages and wines matured in oak barrels do not pair well with dairy produce at all.
Coffee, however, does.
“The tannins [of red wine] don’t harmonise with the cheese,” says Alexandre Centeleghe, a Swiss wine expert. “You always pair the same aromas, and there are no tannins in cheese. Thus, white wine is the better companion.”
Ideally, you should choose cheese and wine from the same region, says Regina Benecke, a cheese sommelier with the agency Switzerland Cheese Marketing. “Then the minerality will match perfectly.
“Mild cheeses are best served with mild fruity or sparkling wines. The more intense the cheese, the sweeter or more alcoholic the wine should be.”
So what about coffee?