Definition: Cheeses (and wines)

Contrary to popular belief, red wine is not necessarily a good accompaniment to cheese. Lactic fermentation often gives red wines a yoghurt-like aroma. It is better to pair cheese with white wines that do not contain tannins. The tannins in red wines, when combined with lactic acid, create a bitter reaction with the nitrogenous substances in saliva. What's more, at the end of a meal, after red wine, returning to white wine refreshes the palate. In short, with a richly assorted cheese platter, there is no single rule, as each variety of cheese has its own white or red wine pairing, but also fortified wine (stilton and port).