Pairing wine and cheese: French Paradox

Seashore, clear sky, misty winds, wooden tables and a glass of wine! Indeed, a great combination. But, if you love pairing wine and cheese along with it, there is no other thing like that. 

Pairing wine and cheese is a hundred-year old tradition. The roots of this pairing of wine and cheese goes deeper into Europe. Wine and cheese are key to any French diet. Despite consumption of moderately high amounts of both, French appears to be healthy and young. The answer to this is hidden in the type of cheese and wine they prefer.

Gruyere cheese
Red wine
Science behind pairing wine and cheese:

The basic and the foremost science behind pairing wine and cheese is simply the opponency in taste. One is astringent and the other is fatty. Scientifically, foods that are on the opposite ends of the food spectrum taste good together. Wine and cheese paring creates a decent match in the mind. Choosing a perfect type of cheese is an art when it comes to this.

Why it is good to pair wine and cheese?

Red wine is found to be the richest source of resveratrol through the skins, seeds, and stems of the grapes that are used. We can’t say this Is true for White wine. The reason is that the grape skins are not fermented during white wine production, whereas they are fermented for the red wine production.

Resveratrol is a multipurpose compound believed to be effective in improving health and preventing or treating chronic diseases. As per a study, surprisingly too! Resveratrol is better received by the body through wine and other natural grape products than supplements. It is also present in peanuts, soy beans, and pomegranates in high concentrations. And that makes me wonder about the traditional Chinese/ Japanese staple ingredient- tofu and peanut sauce along with fermented pickles.

The next loved food item on the French platter is cheese. French use cow’s milk to prepare their most admired collection of cheese- Gouda, Swiss, and Gruyere. There are traces of Vitamin K in cow’s milk. However, after fermentation, an advanced nutrient called K2 is produced by bacterias. It is believed that this nutrient is most important for our teeth and stronger bones. The longer cheese ferments, the more nutritious it becomes.

It isn’t any paradox, is it?

Fermented foods are popular because of the good bacterias it carries which support gut health with unique prebiotics (food for bacteria) and probiotics (bacterias). Also, wine and cheese pairing improves your cognitive health. 

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