[et_pb_section fb_built=”1″ _builder_version=”3.0.47″][et_pb_row _builder_version=”3.0.48″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”][et_pb_column type=”4_4″ _builder_version=”3.0.47″][et_pb_text _builder_version=”3.20.2″ background_size=”initial” background_position=”top_left” background_repeat=”repeat”]Thanks to their creamy texture and salty taste, soft cheeses generally pair perfectly with white wine, just as hearty red wines go well Parmesan or any other hard cheese. You can even create pairings with port wine, or fortified wins. The important thing is to try\u2026 and taste!<\/p>\n
The order of the operations is easy. You should simply present the lighter cheeses and wines at the beginning, and end with those that are stronger and more full-bodied.<\/p>\n
For the wine: Count on about 3\/4 of a bottle per person.<\/p>\n
For the cheese: About 20 grams of each cheese per person.<\/p>\n
In a formal setting, a wine and cheese tasting unfolds over three or four different courses, with each one comprised of three cheeses and two wines. But you can also present everything all at once. Having a good time is what counts!<\/p>\n
Source : SAQ<\/em>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Thanks to their creamy texture and salty taste, soft cheeses generally pair perfectly with white wine, just as hearty red wines go well Parmesan or any other hard cheese. You can even create pairings with port wine, or fortified wins. The important thing is to try\u2026 and taste! The order of the operations is easy. […]<\/p>\n","protected":false},"author":1,"featured_media":1452,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":" Gr\u00e2ce \u00e0 leur texture grasse et \u00e0 leur go\u00fbt sal\u00e9, les fromages \u00e0 p\u00e2te molle s\u2019accordent g\u00e9n\u00e9ralement bien avec le vin blanc, tout comme les vins rouges costauds avec le parmesan ou tout autre fromage \u00e0 p\u00e2te ferme. On peut m\u00eame cr\u00e9er des accords avec des portos ou des vins liquoreux. L\u2019important, c\u2019est d\u2019essayer et\u2026 de d\u00e9guster!<\/p> L\u2019ordre de service est assez simple. Il suffit de pr\u00e9senter les fromages et les vins plus l\u00e9gers en premier, et de terminer avec les plus cors\u00e9s.<\/p> Pour le vin: compter environ 3\/4 de bouteille par personne.<\/p> Pour le fromage: environ 20 grammes de chaque fromage par personne.<\/p> De mani\u00e8re formelle, une d\u00e9gustation vins et fromages se d\u00e9roule en trois ou quatre services, dont chacun propose trois fromages et deux vins. Cependant, elle peut aussi bien \u00eatre pr\u00e9sent\u00e9e en seul et unique service. La convivialit\u00e9, c\u2019est ce qui prime!<\/p> Source : SAQ<\/em><\/p>","_et_gb_content_width":"","footnotes":""},"categories":[112],"tags":[],"yoast_head":"\n