Cheese, wine and bread make up a great gastronomic trilogy. Cheeses, even the lightest of them, are dominant and uniform in their flavor. So, we would not recommed opening bottles of great wine to accompany them since the palate would be submitted to a battle of tastes where neither of the two could be properly appreciated.
Blanco joven afrutado
Acompañan a quesos fundamentalmente algo picones.
Cava goes well with Catalan cheeses, with the goat’s milk and some kinds of cow’s milk varieties predominating.
Well served cider, as only the Asturians know how to do, goes well with those goat’s milk cheeses from the region, as well as the picon ones from Asturias.
Fino ( dry sherry)
Fino is a sweet white wine produced in the south of the peninsula. As such, it is best with the cheeses from the south.
estos vinos son más frecuentes en los países mediterráneos y en las islas atlánticas, con un alto contenido en azúcar, muy utilizado por tanto como vino de postre.
Red wine is best with cured sheep’s milk and cow’s milk cheeses. We recommend red wines with body or bouquet. It is not recommendable with goat’s milk cheeses.
The rose wines, either bubbly or dry, go well with semi-cured and cured cheeses, or else soft cheeses, but it is perhaps the least recommendable wine for any kind of cheese.
Vino de alto contenido en azúcares residuales con una fuerte personalidad propia.
White wines, either fresh or even sweet Andalusian ones, best accompanies goat’s milk cheeses For those cheeses made from Galician cow’s milk, the best is a white from that region: Ribeiros, Albariños…