Which principle can guide the selection of a wine for a cheese pairing?

The principle of using wines with higher acidity for pairing with creamy cheeses is rooted in the interaction between the characteristics of the wine and the texture and flavor of the cheese. Creamy cheeses, such as Brie or Camembert, have a rich and velvety mouthfeel often accompanied by buttery and sometimes earthy flavors. Wines with higher acidity can provide a refreshing contrast to the richness of these cheeses, cutting through the creaminess and cleansing the palate. This balance enhances the overall tasting experience, allowing both the cheese and the wine to shine rather than overpower each other.

When pairing wines and cheeses, the objective is to achieve harmony and balance. Higher acidity wines, such as a Sauvignon Blanc or a Champagne, elevate the flavors of creamy cheeses, making for a more enjoyable combination. Insufficient acidity in a wine can lead to a dull pairing where the wine might feel flat or the cheese overly cloying.

The other options do not capture this important balance. Pairing semi-soft cheeses with full-bodied wines may lead to one overpowering the other, rather than complementing them. Fruity wines might not suitably enhance the characteristics of hard cheeses, which can vary significantly in flavor profile. Stating that cheese should not be paired with any wine entirely disregards the