Wine and cheese, two food products that  are soul mates… with very similar stories. As in the case of wine, the different types of cheese have their flavour marked by the influence of the land that produced them and their ageing is very much like the ageing of wines. This is why when these two products get together they create a perfect combination for our palate. 

When we look for a good pairing between wine and cheese, although ultimately it is a question of taste, we should look for the balance in the combination and we should take into account several factors:  the complexity and characteristics of each one separately and their flavour´s intensity.

We can say that young red wines, whites or rosé go well with light and creamy cheese, like Brie or Camembert, while barrel fermented whites are better tasted with semicured cheese of intense flavour, such as Idiazabal.

When we talk of Crianza red wines, that have more body and structure, we will enjoy them better with strong flavoured cured cheese.  And the Reserva wines, of high complexity, will appreciate a very mature rich cheese or even blue cheese, like Cabrales or Roquefort.

We can follow this tips for our election, although as we said before, all depends on the palate of each person in the end