insideKENT Magazine Issue 64 - July 2017 | Page 107

Cheese AND Wine:
FOOD+DRINK
HOW TO PAIR, TASTE AND MAKE IT
IF A POLL WERE TAKEN TO RATE SETS OF PAIRS THAT ARE UNDENIABLY MUCH BETTER
TOGETHER THAN THEY ARE APART – STRAWBERRIES AND CREAM…GIN AND TONIC…ANT
AND DEC…SURELY CHEESE AND WINE WOULD WIN BY A COUNTRY MILE. SO INDIVIDUALLY
WONDERFUL AND YET THE QUINTESSENTIAL PERFECT PAIRING, WE’RE AWARE OF ONLY
ONE RULE WHEN IT COMES TO CHEESE AND WINE: PICK WHO TAKES THE STARRING
ROLE. IF YOU WANT YOUR CHEESE TO BE BOSS, PICK A LESS BOLD WINE TO COMPLEMENT
IT GENTLY IN THE BACKGROUND. IF YOU WANT YOUR WINE TO TAKE CENTRE STAGE,
THE PUNCH OF YOUR CHEESE MUST BE THE SUPPORT ACT. BY POLLY HUMPHRIS
But of course, this one hard and fast piece of advice doesn’t help us
understand which cheese pairs with which wine, or how we should be
tasting our wine in the first place. And what about port, where does
this rich, Victoria plum-coloured, last-course hero fit in?
Scouring the South East for expert opinion, tips and tricks, not only will
this mammoth feature lay out some easy-to-follow wine-tasting advice
from Kent’s oldest and biggest vineyard, we also hop over to Sussex for
some wine and cheese pairing guidance from a head winemaker,
before delving into the world of homemade cheese and wine. In just
eight pages, you’ll be more in love with cheese and wine than ever
before and hotfooting it to the shops for all the ingredients you’ll need
to set up your own tasting evenings – better for your bank balance
than your waistline, probably, but worth it we think. Bottoms up!
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