Wine and cheese is one of those classic combinations that brings back memories of weekends of wine tasting and pure relaxation. However, the experts are here to shake up our notion of what is the best counterpart to our cheesy snacks.
Here at Foodiful we were excited at the idea of cheese tea, but this is a whole new experience – and it’s something you can try at home.
Tea is subject to the same elements as wine and can vary dramatically depending on where it’s grown, the weather, the oil and how it is processed.
“Like wine, teas have varying degrees of tannin along with a natural astringency: a dryness and feeling that isn’t quite bitter or sour, but more like the pleasant tartness and pucker you might get from tasting a lemon or pomegranate,” Rachel told Forbes.
“Cheese – in its infinite glory – offers a nice balance to that astringency. The fatty, creamy umami that most of us go bonkers for in cheese helps round out the bite of more astringent teas.”
The basic principles of pairing wine with cheese apply for tea as well, like contrasting salty and sweet.
If you’re feeling overwhelmed with the possibilities (and have a few too many types of T2 teas stacked in your pantry – where to begin?), Rachel advises where to start.
It’s quite simple: think of teas on a spectrum of light to dark in a similar way to wine.
“On this spectrum, you can compare lighter white and green teas to Champagnes or Sauvignon blancs,” she said.
“Green teas tend to go really well with fresh goat cheeses or triple crème cheeses.”
On the opposite end, we have black and smoky teas, which “tend to go really well with aged goudas, just as certain whiskeys might.”
One thing is for certain – we can’t wait to test out some combinations on our own.