Apparently We Should Be Pairing Cheese With Tea, Not Wine

These pairings might take some time to wrap our heads around.

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You might want to cancel your upcoming wine and cheese night once you read this, because apparently we should be pairing the dairy product with an entirely different kind of beverage.

We know, if you can't have your brie and crackers with a nice glass of red wine, why dig into a cheese board at all? You might not be too disappointed when you hear what the wine substitute is, though: It's tea!

"Most people, in my experience, think of tea as a drink for rainy days, grandmas, or as a little sister to coffee," Rachel Safko, an expert on the beverage, told Forbes. "All of the above can be true, but there's much more versatility to tea — it's the chameleon of all beverages."

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So, why we should be turning to tea instead of wine with our cheese boards?

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"Like wine, teas have varying degrees of tannin along with a natural astringency: a dryness and feeling that isn't quite bitter or sour, but more like the pleasant tartness and pucker you might get from tasting a lemon or pomegranate," Safko said. "Cheese — in its infinite glory — offers a nice balance to that astringency."

Safko suggests taking your brie and cucumber sandwiches with "a crisp, lemony first flush Darjeeling — known as the Champagne of tea," eating goat cheese with green teas, and drinking black tea with your blue cheese "because the salt and creaminess in the cheese play off the sweetness and darker depths of the tea."

So there you go: Next time you want to reach for a bottle to sip along with your with your cheddar chunks, try heating up the kettle instead.

[h/t The Independent]

From: CosmopolitanUK
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