People have launched culinary careers based on their knowledge of which wine pairs well with a particular cheese, because people love cheese and wine and anybody who doesn’t care for either simply cannot be trusted.
But there’s one combo that has yet to make it to the mainstream, a combo that the cutting edge culinarians have only recently started to explore- cheese and tea.
Pairing a particular type of tea with the proper cheese is supposed to unlock a third flavor, and you won't have to worry about having a hangover the next day!
Here’s the theory behind this new idea in culinary pairing:
The flavor profiles of both beverages run a similar thread—think tannins, age, astringency, and sweetness. For example, a cheese that pairs with a wine high in tannins, would also match a tea high in tannins. Same applies for astringent wine and teas. Salty cheeses go with sweet wines the same way they work with a sweeter tea like Dong Ding or Dong Pian (a late winter harvest of oolong that is especially sweet). People often link tea and coffee, but tea is, in fact, more closely related to wine with regard to tasting profiles.
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