@archestereo  
Beer actually pairs better with cheese than wine.

I have never been an ‘oenophile’, even though I’m a bit of a foodie. I enjoy cooking with wine, but I simply cannot drink it straight. I may have been drinking it wrong this whole time.
 
But the comments in here have brought forth a memory. Used to, in my youth, I greatly enjoyed eating and drinking together, freshly cut sharp cheddar cheese, with Dr. Pepper. Even though it’s not anything like a true wine, it’s got a strong fruit component to it. Both combined for a finish that I greatly enjoyed.
 
I wonder if it’s the same for those who love other cheeses with their wines.

@Ferrotter  
You are making me miss the fact that I could have taken a wine-tasting/pairing class at my community college a year ago.

@anonymouspegasus  
Still appreciate the reference.  
@Ferrotter  
You sound like my kind of pony. But not Wonder bread, surely?  
The rest of you: you want a wine/cheese pairing to knock you off your plot? Good blue cheese (Roquefort) and Sauternes. Cheap substitute for Sauternes? Honey.

In vino veritas.

@anonymouspegasus  
Aaaaaaand it got merged; this comment is useless.

Good evening. Tonight on ‘It’s the Mind’, we examine the phenomenon of déjà vu. That strange feeling we sometimes get that we’ve lived through something before, that what is happening now has already happened. Tonight on ‘It’s the Mind’ we examine the phenomenon of déjà vu, that strange feeling we sometimes get that we’ve … looks puzzled fir a moment Anyway, tonight on ‘It’s the Mind’ we examine the phenomenon of déjà vu, that strange…

What?

Unsalted saltine crackers or cheap white bread are actually the best pairings if you want to taste the most out of the wine. You just want something bland and neutral to clear the wine off your tongue between sips. However, wine and cheese do complement each other, especially if the host has a good sense of appropriate pairings, and the two together can produce tastes that aren’t necessarily in either of them alone. (Plus, most restaurateurs realize that trying to impress anyone but the most serious oenophiles by serving them store brand saltines or a loaf of Wonder will not go over well.) Saltier flavors tend to do better with richer wines, either sweeter or sharper. Ports, sauternes, and sherries go quite well with pretzels, or even pickles between sips.
 
As far as cheeses go, though, even first-time palates will instantly realize that “better” cheeses do not make better pairings. Under almost all circumstances avoid multi-cream bries like brillat-savarin or fromager d’afinois. They’re too rich and fatty, and will mess with the cell membranes of your taste buds. Everything will taste wrong for quite a while after you eat them, in a way that makes almost all wines taste rancid. It’s basically the same thing as that “orange juice after you just brushed your teeth” taste. Carbonation tends to come through better though, so double/triple cream bries can go well with dry champagnes or strong beers.
 
Maybe there’s a reason Berry is my favorite earth pony…

Artist, Thanks for this.
 
@Obsessive Rarity Fan
 
We can.
 
I know you’ve seen this already, But for sake of the comments section and sharing it:
 
>>140289
 

 
What other images of Berry are similar to these?

Mare knows her wine.

Best Berry Punch. Not all who drink are drunks.

@Obsessive Rarity Fan  
Well, she did drink directly from the punchbowl.

Kiss me Berry - I think I’m in love. <3
 
Seriously, why can’t we have more of Ms Punch as the classy oenophile instead of the sloppy town drunk?

@archestereo
 
Taste combinations, and scents you get in the back of the nose while eating. You have wine and cheese pairs that taste better, and have an better overall scent, and you have pairs that are complete ass.
 
Something about cheese specifically works well with wine.

I like Berry as a smart wine maker.

@Crawfishness
 
I wish I knew why cheese is always paired with wine.

I wish I knew what half these terms meant.

That’s the cough syrup. The actual wine was next to it on the rack.