Which wine is better with cheese and meat?
It depends entirely on the cheese and the meat. Cheese tastings are usually accompanied by a variety of wines so as to explore the full flavors of both the cheese and the wine. White wines tend to be very fruity and so mellow out the harsh flavors of hard, sharp cheeses while accentuating the sweetness of softer cheeses. Red wines are generally much more tart and sharp-tasting so they bring out the bolder notes in soft cheeses and compliment the sharp flavor of hard cheeses. Having a variety of all kinds is useful. For meat, the general rule is dark meat = dark wine, white meat = white wine. So for stronger-flavored meats like game animals and beef, red wine or cabernet should be served. More mild-flavored meats like chicken and fish should be accompanied by white wine and nothing darker than a rose. If you’re doing some kind of tasting, have a good bottle of white and good bottle of red, a couple of hard cheeses, soft cheeses, semi-soft, and veined cheeses, and at least beef and chick
