It is precisely «balance» that we need to achieve a good pairing, that terminology used by experts to call the wonderful way to combine wines with food, a great art.

In general, in some restaurants we can find sommeliers, who are responsible for recommending food and wine combinations to diners. Behind this concept is that certain elements found in food and wine, such as taste and texture, react differently when mixed, so finding the right combination of these will give you a more pleasant and enjoyable taste experience, in short the idea is to find the balance.

We suggest some examples of classic combinations that never fail: a rich Roast Strip with a Tannat or Malbec, a Pink Salmon or Seafood Salad with a Pinot Noir and a Pork Tenderloin with a rich Merlot.

Red wines of intense varieties such as «Tannat», which is the emblematic strain of Uruguay, for its strong qualities can be accompanied by very cured cheeses of both sheep or goat, blue cheeses (the classic cheeses of the city of Roquefort), strong flavored cheeses such as Gorgonzola. Its strong flavor makes it ideal to accompany red meat with fat or pasta dishes with well spiced / spicy sauces.

Red wines of lighter or softer varieties such as “Merlot”, make it ideal to accompany chopped with cheeses such as Gouda or Parmesan and all kinds of cold cuts. He is a good companion of veal and lamb cuts, as well as rustic, baked or grilled chicken. One of the characteristics of this strain is that it does not have an intense shine and is sometimes used as a cut wine with Cabernet Sauvignon and Tannat.

The idea of ​​creating mixtures and making bi-varietal wines, as well as our “Tannat-Merlot” is to highlight and highlight the organoleptic qualities of both products, harmoniously. This fusion was a success because we were able to moderate the taste and acidity of the Tannat grape. With the introduction of Merlot in Tannat we achieve that the latter has the right touch of softness necessary to harmonize its roughness and intense complexity, both in appearance and in aromas.

In recent years the demand for Pinot Noir Rosé has grown, a light wine that stands out for its versatility and for being a classic wild card to accompany fish (tuna and salmon) and seafood, shrimp, chicken and pork salads. As well as freshwater fish, as long as they are prepared with subtle or steamed. Cheeses such as Brie and Camembert are ideal with white wines structured with certain acidity and very aromatic or light and fresh young reds such as Pinot Noir.

The intense flavor of Viognier with fruity and floral notes, make it a sophisticated wine that can balance equally refined dishes based on fish or accompany pasta dishes.

In summary when we talk about accompanying a cheese board, the most important thing here is to know a basic rule: “The harder the cheese, the more tannins it supports. The creamier, the more acidity you need.”

As the taste that one perceives is subjective, you can combine the wine you like with the dish and cheese you want. So we are waiting for your comments to tell us. What “pairing” have you created so that your palate has found a balance?