Yet, many different criteria can be followed. For instance, some experts choose the geographical criteria and like to pair cheeses and wines hailing from the same place. According to this rule, the Grana Padano can be perfectly paired with an Oltrepò Pavese, as well as a Castelmagno will be excellent served with a bottle of Barolo.
Many others prefer to choose only according to the organoleptcic properties of the products. The concentration and intensity of the flavors of cheeses and wines have to match. This means that an aged cheese, such as Parmigiano Reggiano or Pecorino cheese, goes well with a full-bodied aged red wine. Medium-aged cheese - such as Emmenthal and Asiago – will match with medium-bodied red wines. If the cheese is fresh and delicate, the wine will have to be light and perfumed.
Furtehrmore, it is generally believed that red wine best pairs with cheese, yet his "rule" is abolutely false, because of the enormous diversity of the organoleptic qualities of the cheese. Fresh cheeses with a certain acidity - such as Mozzarella or Robiola - can be perfectly matched with many white and rosé wines. Therefore the illustration hereunder is just one of the many possibilities to match wines and cheeses.