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Cheese, that oh so richly flavoured and deliciously textured dairy product that often take part during the second or last course of the meal. While they are typically served as is with accompanying bread, honey or fruit, its various distinctive aroma and tastes&nbsp; makes each one makes for a dining experience that merits special attention.&nbsp;Making the most of pairing wine and cheese will often mean selecting a wine that veers off course from the bottle served throughout the meal, but pairing&nbsp; the right one will make it worth the while. If you&#8217;re curious to know just how to nail down the perfect cheese and wine pairing, read on&#8230;

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1. Find the right balance 
Balancing the intensity of the wine and cheese is crucial to tasting the unique flavour profile of each one. Typically, wines over 14.5 percent ABV are taste better with equally or more intensely flavoured cheeses, while wines under 12 percent ABV take on a milder flavour profile that pars nicely with more delicately flavoured cheeses.
Try pairing: Carbernet Sauvignon and Cheddar or Pinot Noir and Gruyere
2. Pair aged cheeses with bold red wines 
Aged cheeses are higher in fat content, which matches well with the firm tannins in bold red wines (new world wines that can be aged). Imagine a creamy cheddar countering the mouth-drying of a glass of Cabernet Sauvignon.
Try pairing: Monte Pulciano and Parmigiano-Reggiano or Chianti and Grana Padano&nbsp;
3. &#8216;Funky&#8217; cheese&nbsp; taste better with sweet wine
Funky cheeses are best described by their strong smell, which often are hard to put into words. Indeed, when it comes to cheese, stinkier is better, if paired well with the right wine. The key here is selecting sweet wines which help balance the “funk” in these type of cheeses — resulting in a creamier texture and sweeter taste.&nbsp;
Try pairing: Port&nbsp;and Stilton or Sauternes&nbsp;and Roquefort
4. Pair soft cheeses with sparkling wine 
With soft cheeses, because they are mild and delicate by themselves, pairing a richly flavoured wine with this type of cheese would easily overpower its flavour profile and texture. Sparkling wines, however feature a high acidity and carbonation that elevates soft cheeses such as Brie, Muenster and Camebert off the plate and serve as a palate-cleanser for their creamy and sticky&nbsp; texture.
Try pairing: Prosecco and Gorgonzola&nbsp;or Brut champagne and Brie
5. Pair wine and cheese from the same region 
It is often said that, when in doubt, pair wine and cheese made from the same region. This is because local traditions of each country typically adapt their food to the wines they produce, and vise versa, which we can confirm, is the case for several of the French and Spanish wines and cheese we&#8217;ve tasted.
Try pairing: Sauvignon Blanc and Goat Cheese (Loire Valley, France), Chardonnay and Époisses de Bourgogne (Burgundy, France), or Garnacha and Manchego (Spain).
6. To pair a variety of wines, pick a nutty cheese to match 
Turning things around to select a cheese type to accommodate the wine rather than the other way around, as is the case above, nutty cheeses are often safe bets when enjoying a variety of different wines. These cheeses are firmer, longer-aged cow or sheep&#8217;s milk. These delicately flavoured cheeses such as Swiss or Gruyere balances the tannin in red wines while also complimenting delicate white wines, making it a versatile option.
Try pairing: Pinot Noir and Beaujolais, Swiss and Reisling, Emmental and Chardonnay or Gouda and Cabernet Sauvignon
&nbsp;
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gafencu luxury dining wine Six tips to make you an expert at pairing different cheeses with your wines

Six tips to make you an expert at cheese and wine pairing

If there were a restaurant equivalent of a speakeasy, Bibo would fit the bill perfectly. Tucked away in Sheung Wan opposite Man Mo temple, it would take a fair bit of investigative skills to firstly locate the restaurant and then to actually get the door open – if one is given to flights of fancy, the experience may seem something like entering Ali Baba&#8217;s cave from Arabian Nights.
<figure id="attachment_38520" aria-describedby="caption-attachment-38520" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-38520" src="//www.gafencushop.com/wp-content/uploads/2018/08/Renowned-street-artist-Invaders-work-displayed-at-BIBO.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/08/Renowned-street-artist-Invaders-work-displayed-at-BIBO.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/08/Renowned-street-artist-Invaders-work-displayed-at-BIBO-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/08/Renowned-street-artist-Invaders-work-displayed-at-BIBO-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/08/Renowned-street-artist-Invaders-work-displayed-at-BIBO-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/08/Renowned-street-artist-Invaders-work-displayed-at-BIBO-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/08/Renowned-street-artist-Invaders-work-displayed-at-BIBO-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/08/Renowned-street-artist-Invaders-work-displayed-at-BIBO-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-38520" class="wp-caption-text">Renowned street artist Invader&#8217;s work displayed at Bibo</figcaption></figure>
Once you&#8217;ve successfully crossed the initial hurdles, there&#8217;s one more to go: there are two staircases, one going up, another going down – which one do you choose? We followed our instincts and took the path oft travelled and that led us – wonder of wonders – to the right destination, a cosy restaurant and a well-stocked bar – a welcome sight, indeed!
<figure id="attachment_38521" aria-describedby="caption-attachment-38521" style="width: 466px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-38521" src="//www.gafencushop.com/wp-content/uploads/2018/08/Chef-Nicholas-Chew.jpg" alt="Bibo" width="466" height="700" srcset="https://www.gafencushop.com/wp-content/uploads/2018/08/Chef-Nicholas-Chew.jpg 466w, https://www.gafencushop.com/wp-content/uploads/2018/08/Chef-Nicholas-Chew-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/08/Chef-Nicholas-Chew-186x280.jpg 186w, https://www.gafencushop.com/wp-content/uploads/2018/08/Chef-Nicholas-Chew-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/08/Chef-Nicholas-Chew-400x601.jpg 400w" sizes="(max-width: 466px) 100vw, 466px" /><figcaption id="caption-attachment-38521" class="wp-caption-text">Chef Nicholas Chew</figcaption></figure>
But the surprise was not yet over. In a city where every eatery is desperate to outbid others by bolder, glitzier, more glamorous decor, Bibo goes on a different path altogether. With contemporary art lining literally every surface – from street artist Invader&#8217;s &#8216;notorious&#8217; pixel art to American artist Kaws&#8217; iconic cross-eyed installations, every nook and corner has a cool chic vibe, perfect for an urban crowd ready to forsake ostentatiousness.
At the helm of this urban cuisinary is new executive chef, Nicholas Chew, who gives the classic French menu at Bibo an Asian makeover. The result in an French-Asian fusion cuisine with a modern flair, that tips its hat to French techniques, while exploring its Asian roots through premium indigenous ingredients.
<figure id="attachment_38522" aria-describedby="caption-attachment-38522" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-38522" src="//www.gafencushop.com/wp-content/uploads/2018/08/Squid-cheong-fun.jpg" alt="" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/08/Squid-cheong-fun.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/08/Squid-cheong-fun-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/08/Squid-cheong-fun-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/08/Squid-cheong-fun-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/08/Squid-cheong-fun-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/08/Squid-cheong-fun-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/08/Squid-cheong-fun-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-38522" class="wp-caption-text">Squid cheong fun</figcaption></figure>
The first dish itself – squid cheong fun – lays testimony to Chef Nick&#8217;s vision. The humble rice noodle rolls have been replaced with squid, that has been lightly steamed to simulate the consistency of the traditional cheong fun. To be fair, it&#8217;s a dish that&#8217;s perhaps more to be applauded for its inventiveness than its actual flavours, but it sets the tone for the next course which is a sustainably sourced Hamachi yellowtail with apple ceviche. The fish was fresh, buttery, but nothing extraordinary; it is the citrusy apple jus, however, that convinced us of the chef&#8217;s skills. The citric – yet mildly sweet – flavours of the jus bound every element of the dish into a surprisingly harmonious creation.
<figure id="attachment_38523" aria-describedby="caption-attachment-38523" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-38523" src="//www.gafencushop.com/wp-content/uploads/2018/08/Hamachi-yellowtail-paired-with-apple-ceviche.jpg" alt="Bibo" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/08/Hamachi-yellowtail-paired-with-apple-ceviche.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/08/Hamachi-yellowtail-paired-with-apple-ceviche-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/08/Hamachi-yellowtail-paired-with-apple-ceviche-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/08/Hamachi-yellowtail-paired-with-apple-ceviche-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/08/Hamachi-yellowtail-paired-with-apple-ceviche-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/08/Hamachi-yellowtail-paired-with-apple-ceviche-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/08/Hamachi-yellowtail-paired-with-apple-ceviche-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-38523" class="wp-caption-text">Hamachi yellowtail paired with apple ceviche</figcaption></figure>
However, we were in for another surprise as we took the first spoonful of the celeriac risotto. The name should have been a giveaway but we didn&#8217;t fully appreciate its aptness until we realised that traditional rice has been replaced by finely chopped celeriac, giving the dish a refreshing acidic bite. Coupled with mango and truffles, this is an item that one can gorge on, without feeling guilty about calorie intake. The next course that greeted us was Wagyu Miyazaki. With Wagyu beef, it&#8217;s difficult to go wrong and in the hands of the talented chef, it reached a poetic perfection. The succulent meat – tender on the inside, crisp on the outside – was paired perfectly with scallops, chanterelles and cherries, and was as impeccable a creation as any. Our only grouch? It finished too soon!
<figure id="attachment_38524" aria-describedby="caption-attachment-38524" style="width: 700px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="size-full wp-image-38524" src="//www.gafencushop.com/wp-content/uploads/2018/08/Celeriac-risotto.jpg" alt="Bibo" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2018/08/Celeriac-risotto.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2018/08/Celeriac-risotto-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2018/08/Celeriac-risotto-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2018/08/Celeriac-risotto-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2018/08/Celeriac-risotto-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2018/08/Celeriac-risotto-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/08/Celeriac-risotto-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /><figcaption id="caption-attachment-38524" class="wp-caption-text">Celeriac risotto</figcaption></figure>
With our expectations already sky-high, it was time to dig into the desserts duo – strawberry dacquoise and passion fruit cream. However, maybe because we were expecting nothing short of maverick genius by this time, the desserts left something to be desired. &nbsp;
Well, if the desserts fell slightly short, the wine pairings more than made up for it. Throughout the tasting, we were treated to one liquid gem after the other from the vineyards of Italy and France. Special kudos to the sommelier at Bibo, for his extensive – yet carefully handpicked – wine collection that could easily be the envy of any bar in the city.
With a winning combination of French-Asian cuisine, extensive wine selection and artsy interiors, Bibo brings the best of both worlds – fine arts and fine dining – into one creative space. At the end of the day, it&#8217;s a mighty fine experience, we say!
Reservations: <a href="www.bibo.hk">www.bibo.hk 
</a>Address: 163 Hollywood Road, Sheung Wan 
Phone: +852 2956 3188
Text: Suchetana Mukhopadhyay

Restaurant review: Bibo, where style meets substance

<img decoding="async" loading="lazy" class="alignnone wp-image-29222" src="//www.gafencushop.com/wp-content/uploads/2017/11/1-10-420x280.jpg" alt="" width="600" height="400" srcset="https://www.gafencushop.com/wp-content/uploads/2017/11/1-10-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2017/11/1-10-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/11/1-10-800x533.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2017/11/1-10-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2017/11/1-10-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/11/1-10-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/11/1-10-400x267.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/11/1-10-600x400.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2017/11/1-10.jpg 900w" sizes="(max-width: 600px) 100vw, 600px" />
Whether you’re an American abroad or you’re just looking for an excuse to overindulge, Thanksgiving (23 November) is a day to enjoy the finer things in life: good food, good wine and good company.
If you plan to host a dinner at home, you’ve probably already crafted the perfect menu – but don’t forget to put equal effort into your wine selection. A good wine can only enhance a meal, while a bad one can leave an unpleasant aftertaste. &nbsp;
If you find yourself wondering which bottle to pair with your traditional turkey dinner, American wine master Randy Ullom, from the California-based Kendall-Jackson winery, has some tips.
<img decoding="async" loading="lazy" class="alignnone wp-image-29223" src="//www.gafencushop.com/wp-content/uploads/2017/11/2-8-187x280.jpg" alt="" width="300" height="449" srcset="https://www.gafencushop.com/wp-content/uploads/2017/11/2-8-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2017/11/2-8-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/11/2-8-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/11/2-8-500x750.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/11/2-8-400x600.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/11/2-8.jpg 600w" sizes="(max-width: 300px) 100vw, 300px" />
“Zinfandel is quite nice with turkey, but pairing a Riesling with the turkey, stuffing, cranberry sauce and side dishes is a lot of fun because it’s a spicy wine to go with the spices of Thanksgiving,” said Ullom, who was in Hong Kong recently to promote Kendall-Jackson’s wines.
Ullom attended an early Thanksgiving lunch at Beefbar in Central, during which a range of courses were paired with different Kendall-Jackson offerings. Starting off strong, the first glass on the menu was the winery’s famous Vintner’s Reserve, which has been the best-selling chardonnay in the US for 25 years.
Speaking to its success, Ullom said, “We make a wine that people enjoy. They don’t need a PhD to understand it. It’s a wine that over-delivers on the quality for the price. It smells and tastes really good; it’s mouth-filling, creamy and fulfilling; and it has a nice, long finish.”
<img decoding="async" loading="lazy" class="alignnone wp-image-29224" src="//www.gafencushop.com/wp-content/uploads/2017/11/3-8-420x280.jpg" alt="" width="600" height="400" srcset="https://www.gafencushop.com/wp-content/uploads/2017/11/3-8-420x280.jpg 420w, https://www.gafencushop.com/wp-content/uploads/2017/11/3-8-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/11/3-8-800x533.jpg 800w, https://www.gafencushop.com/wp-content/uploads/2017/11/3-8-768x512.jpg 768w, https://www.gafencushop.com/wp-content/uploads/2017/11/3-8-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/11/3-8-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/11/3-8-400x267.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/11/3-8-600x400.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2017/11/3-8.jpg 900w" sizes="(max-width: 600px) 100vw, 600px" />
The chardonnay was paired with Beefbar’s amberjack carpaccio with wasabi dressing and coriander cress, but Ullom said chardonnay complements any white or rich fish.
Next up was a Hokkaido scallop carpaccio served in a spicy ponzu sauce, paired with Chardonnay Grand Reserve 2015.
“Scallop, crab and lobster are the richer shellfish, and they go great with our Grand Reserve chardonnay,” Ullom said.
<img decoding="async" loading="lazy" class="alignnone wp-image-29225" src="//www.gafencushop.com/wp-content/uploads/2017/11/4-7-187x280.jpg" alt="" width="300" height="449" srcset="https://www.gafencushop.com/wp-content/uploads/2017/11/4-7-187x280.jpg 187w, https://www.gafencushop.com/wp-content/uploads/2017/11/4-7-200x300.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2017/11/4-7-120x180.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2017/11/4-7-500x750.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2017/11/4-7-400x600.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2017/11/4-7.jpg 600w" sizes="(max-width: 300px) 100vw, 300px" />
For earthy or smoky dishes – like Beefbar’s homemade tagliolini with porcini mushrooms – Ullom recommends serving a pinot noir. &nbsp;And when it comes to beef, one can’t go wrong with cabernet sauvignon, Ullom said.
Kendall-Jackson Wines, a family-owned business under the umbrella company Jackson Family Wines, recently celebrated its 35th anniversary. The brand now owns 12,800 acres of vineyard land in six coastal Californian counties.
Locally, Kendall-Jackson wines can be found at a number of retail shops, including City Super, 3hreesixty, Oliver’s, The Bottle Shop and more.
Text: Emily Petsko

Tag: wine pairing

Six tips to make you an expert at cheese and wine pairing

Restaurant review: Bibo, where style meets substance

Turkey Day tipples: Thanksgiving pairing tips from a wine master

Tag: wine pairing

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Six tips to make you an expert at cheese and wine pairing

Restaurant review: Bibo, where style meets substance

Turkey Day tipples: Thanksgiving pairing tips from a wine master