Sammy’s Guide to Perfect Wine and Cheese Pairings Anytime

Okay, confession time. Moving to Nashville from the Bay Area was a culture shock in many ways, mostly good ones – the music, the pace, the sheer friendliness. But one thing that translates anywhere? The simple, pure joy of a good wine and cheese night. Back in California, it was all about Napa Cabs and local goat cheese. Here in Nashville, maybe it’s more about finding something unexpected at a local shop, something that pairs well with porch sittin’ weather. The quest for perfect wine and cheese pairings for any occasion is universal, isn’t it? It seems simple, but man, can it go wrong. I still remember a disastrous attempt involving a very pungent blue cheese and a delicate Pinot Grigio… let’s just say Luna, my rescue cat, was the only one who seemed vaguely interested, and mostly just in the cheese.

But those disasters are part of the learning curve, right? Finding that sublime match, where the wine makes the cheese sing and the cheese elevates the wine, it’s like unlocking a little secret of the universe. It’s not just about fancy parties either; sometimes the best pairing is a simple cheddar with a decent table red while you’re binge-watching something after a long week. It’s about enhancing the moment, whatever that moment is. As someone who spends way too much time analyzing systems (thanks, marketing brain), the ‘system’ of wine and cheese pairing fascinates me. There are rules, sure, but they feel more like guidelines, painted with a very broad brush.

So, what’s the deal? How do you move beyond just randomly grabbing a bottle and a block and hoping for the best? That’s what we’re diving into today. Forget intimidating lists and rigid rules. We’ll explore some core ideas, look at classic pairings, maybe throw in a few curveballs, and hopefully give you the confidence to experiment and find your *own* perfect wine and cheese pairings for any occasion. Whether it’s a Tuesday night treat, a big celebration, or impressing your in-laws (always a high-stakes game), we’ll figure it out. Let’s break down the mystique, shall we? I’m still learning too, honestly, every time I try a new combo, it’s a bit of an experiment. Luna usually supervises from her perch on the counter, judging my choices silently.

Uncorking the Secrets: Your Guide to Wine & Cheese Harmony

1. The Golden Rules (That Are Made to Be Bent)

Alright, let’s start with the basics. People throw around pairing ‘rules’ like they’re gospel, but I think of them more as helpful starting points. The most common one you’ll hear is “What grows together, goes together.” This often works beautifully. Think Sancerre (Sauvignon Blanc) with Loire Valley goat cheese like Crottin de Chavignol, or Sangiovese with Pecorino Toscano. There’s a certain logic to it – the wine and cheese evolved in the same terroir, influenced by the same climate and soil. It often creates a natural, synergistic balance. It’s like they’re old friends who just *get* each other. Seems simple enough, right?

But is it always the best approach? Maybe not always. Sometimes a fantastic pairing comes from contrast. Another big ‘rule’ is to match intensity. You don’t want a powerhouse Cabernet Sauvignon completely bulldozing a delicate fresh mozzarella, nor do you want a light, crisp Pinot Grigio to disappear against a super funky Époisses. Think light-bodied wines with lighter, fresher cheeses, and full-bodied wines with richer, aged, more intensely flavored cheeses. This makes a lot of sense, ensuring neither element gets lost. You’re aiming for a partnership, not a solo performance. This feels more like a reliable guideline than the regional one, in my experience. It’s about balance, fundamentally.

Then there’s the texture consideration. Creamy cheese with crisp wine? Or creamy with creamy? Tannic red wine with high-fat cheese? The tannins in red wine can clash with certain cheeses, creating a metallic taste, especially softer ones. But those same tannins can be great at cutting through the richness of a hard, fatty cheese like an aged cheddar or Gouda. High-acid wines, like Sauvignon Blanc or Riesling, are fantastic with fatty, creamy cheeses (hello, triple-cream Brie!) because the acidity cleanses the palate. Sparkling wines are surprisingly versatile – their acidity and bubbles cut through fat beautifully, making them great partners for everything from salty Parmigiano-Reggiano to creamy Camembert. So maybe the ‘rules’ are less about specific pairings and more about understanding the structural components – acid, tannin, fat, salt, sugar – and how they interact. It’s more chemistry than magic, I suppose. Though sometimes, it still feels like magic.

2. Whites & Cheese: A Brighter Perspective

Often overlooked in favor of reds, white wines are actually incredibly cheese-friendly. Their acidity, lack of heavy tannins, and diverse flavor profiles offer amazing pairing potential. Let’s start with crisp, high-acid whites like Sauvignon Blanc. Think Sancerre, Pouilly-Fumé, or even a zesty New Zealand style. These are practically *made* for tangy goat cheese (chèvre). The acidity cuts through the richness, and the wine’s citrusy or grassy notes complement the cheese’s earthy tang. It’s also great with Feta or even a young, bright cheddar. It’s like a squeeze of lemon on a rich dish – it just lifts everything.

What about richer whites? An oaked Chardonnay, like a classic Burgundy or a well-made California style, needs a cheese with some substance. Think washed-rind cheeses like Gruyère or Comté, whose nutty complexity resonates with the wine’s notes of vanilla, butter, and toasted oak. A triple-cream Brie or Camembert can also work, the richness matching the wine’s body, though sometimes I find the oak can overpower really delicate Bries. Maybe a slightly less oaky Chardonnay is safer there? It’s a balancing act. You could also try it with a medium-aged cheddar; the buttery notes in both can be quite lovely together. I remember having a Meursault with some Comté once… transcendent. Truly.

And let’s not forget the aromatic whites! A dry or off-dry Riesling from Germany or Alsace is a star player. Its high acidity and notes of stone fruit, citrus, and sometimes petrol (sounds weird, tastes great) make it surprisingly versatile. It’s fantastic with slightly stinky cheeses like Munster (an Alsatian classic pairing – see the ‘grows together’ rule?). The sweetness, if present, can tame the cheese’s pungency, while the acidity keeps it fresh. It’s also surprisingly good with salty, hard cheeses or even some blues, where the sweetness provides a counterpoint. Gewürztraminer, with its lychee and rose notes, is another aromatic wonder, especially with pungent washed rinds. The key is that acidity in white wine is your friend when pairing with rich, fatty, or even stinky cheeses.

3. Reds & Cheese: Navigating the Tannins

Red wine and cheese is the classic image, right? A roaring fire, a glass of Bordeaux, a chunk of something aged… But it’s trickier than you might think. The main challenge? Tannins. Those compounds in red wine that create a drying sensation in your mouth can clash with cheese, sometimes creating an unpleasant metallic or chalky taste, especially with softer, creamier cheeses. So, how do we make it work? Focus on the right reds and the right cheeses.

Lighter-bodied reds with lower tannins are often easier to pair. Think Pinot Noir. Its earthy notes, red fruit flavors, and softer tannins make it compatible with a wider range of cheeses than its bolder cousins. It’s lovely with nutty, semi-firm cheeses like Gruyère, Comté, or even a medium cheddar. It can also work surprisingly well with some Brie or Camembert, especially if the cheese isn’t overly ripe and gooey. The earthy notes in the wine often echo similar notes in the cheese. A Beaujolais (Gamay grape) is another excellent choice, with its bright fruit and low tannins, pairing well with milder semi-soft cheeses.

What about the big guns? Bold, tannic reds like Cabernet Sauvignon, Merlot, or Syrah need cheeses that can stand up to them. This usually means firm, aged cheeses with plenty of fat and flavor intensity. Think aged Cheddar (like a sharp English farmhouse cheddar), aged Gouda (with those delightful crunchy crystals), or perhaps a firm sheep’s milk cheese like Manchego or Pecorino. The fat content in these cheeses helps to smooth out the wine’s tannins, creating a more harmonious pairing. The intense flavors of the cheese won’t be overwhelmed by the powerful wine. Avoid pairing these wines with soft cheeses or blue cheeses – the tannins often clash badly, trust me on this one. I’ve made that mistake. More than once, if I’m being honest.

Another approach for reds is considering fruit-forward, lower-tannin options like some Zinfandels or Spanish Tempranillos (especially Crianza level). These can be quite versatile. The key takeaway for reds? Fat and age in the cheese are often your best allies against aggressive tannins. Or, simply opt for a red with softer tannins to begin with. It’s about finding that structural balance again.

4. Bubbles & Rosé: Unexpected All-Stars

Don’t relegate sparkling wine just to celebrations! Bubbles are remarkably food-friendly, and cheese is no exception. The combination of high acidity and carbonation in Champagne, Cava, Prosecco, or other sparkling wines acts like a palate scraper, cutting through the richness and fat of many cheeses. This makes them incredibly versatile. Try sparkling wine with rich, creamy cheeses like Brie, Camembert, or even a triple-cream like Saint André. The bubbles lift the richness right off your palate, preparing you for the next bite. It’s a truly refreshing combination.

But it doesn’t stop there. Sparkling wine is also fantastic with salty, hard cheeses. Think Parmigiano-Reggiano, aged Comté, or even salty Feta. The acidity balances the salt, and the bubbles provide a contrasting texture. Even some milder blue cheeses can work with a slightly sweeter sparkling wine, like a Demi-Sec Champagne or an Asti Spumante, where the sweetness offsets the funk. Honestly, if you’re unsure what to pair, a good dry sparkling wine is often a safe and delicious bet. It’s my secret weapon sometimes when faced with a diverse cheese board.

And what about Rosé? Often dismissed as just a summer sipper, dry rosé wines offer a fantastic middle ground. They have the refreshing acidity of whites but often with a bit more body and subtle red fruit character. This makes them surprisingly versatile cheese partners. A dry Provence rosé is brilliant with fresh goat cheese, Feta, or mozzarella. Its crispness cuts through, while the subtle berry notes add a nice dimension. Fuller-bodied rosés, like those from Tavel or some Spanish rosados, can even stand up to semi-firm cheeses like Havarti or a young cheddar. They can also be a good compromise pairing for a cheese board with a mix of styles. Don’t underestimate the power of pink wine!

5. Sweet & Fortified Wines: The Grand Finale

This is where things get really interesting, and often, truly sublime. Pairing sweet or fortified wines with cheese creates a classic sweet-and-salty dynamic that’s hard to beat. The quintessential example? Port wine and Stilton blue cheese. It’s a match made in heaven (or maybe Portugal and England). The rich, sweet, nutty, raisiny notes of a good Tawny or Vintage Port provide the perfect counterpoint to the salty, pungent, creamy intensity of the Stilton. The sweetness tames the blue cheese’s bite, while the cheese brings out the complexity in the wine. It’s bold, decadent, and utterly delicious.

But Port isn’t the only player. Other fortified wines like Sherry (especially sweeter styles like Cream Sherry or Pedro Ximénez) are fantastic with aged, nutty cheeses like Manchego or a rich aged Gouda. The nutty, oxidative notes in the Sherry echo the flavors in the cheese. Dry Sherries, like Fino or Manzanilla, are brilliant with salty Marcona almonds and hard sheep cheeses too, more of an aperitif pairing maybe.

Sweet dessert wines like Sauternes (from Bordeaux), Tokaji (from Hungary), or late-harvest Rieslings are also incredible with cheese. Sauternes, with its honeyed apricot and botrytis notes, is famously paired with Roquefort blue cheese. Again, the intense sweetness balances the cheese’s salty tang, creating a luxurious experience. These sweet wines also pair beautifully with rich, fatty pâtés and foie gras, often served alongside cheese boards. Even a simple Moscato d’Asti, with its light sweetness and fizz, can be fun with fruit tarts or very mild, creamy cheeses as part of a dessert course. The principle here is sweet cuts salty/funky, creating a compelling contrast that just works.

6. Cheese Types Decoded: Soft, Hard, Blue, Fresh

Let’s flip the script and think about pairing from the cheese’s perspective. Cheeses generally fall into a few broad categories, and understanding these helps narrow down wine choices. First, fresh cheeses: think Mozzarella, Feta, Chèvre (fresh goat cheese), Ricotta, Boursin. These are typically unaged, mild, often tangy or milky, and moist. They pair best with crisp, dry white wines like Sauvignon Blanc, Pinot Grigio, dry Rosé, or even unoaked Chardonnay. Light, fruity reds with low tannins, like Beaujolais, can sometimes work, especially with herb-flavored fresh cheeses. Avoid big, tannic reds or heavily oaked whites, which will overwhelm their delicate flavors.

Next up, soft cheeses with a bloomy rind, like Brie and Camembert. These are creamy, earthy, and get richer and more pungent as they ripen. As mentioned, high-acid whites (Sauvignon Blanc, unoaked Chardonnay) and sparkling wines are great choices, cutting through the richness. Fruity, low-tannin reds like Pinot Noir can also work, especially with younger, milder examples. Be cautious with big reds. Then there are washed-rind cheeses (Taleggio, Époisses, Munster) – these are the notorious ‘stinky’ cheeses, known for their pungent aroma and savory flavor. Aromatic whites like Gewürztraminer or Riesling are classic pairings, as is Belgian-style ale if you’re venturing beyond wine. A robust Pinot Noir might hold its own too, but it’s tricky.

Semi-firm to firm cheeses are a huge category: Cheddar, Gruyère, Comté, Manchego, Gouda, Provolone. Their texture ranges from pliable to crumbly, and flavors deepen with age, often developing nutty, savory, or caramel notes. These are perhaps the most versatile for pairing. Medium-to-full-bodied whites (oaked Chardonnay, Viognier) and a wide range of reds work well here. Pinot Noir loves Gruyère. Cabernet Sauvignon and Merlot are great with aged Cheddar or Gouda. Spanish Tempranillo matches Manchego beautifully. The key is matching the intensity and age – older cheese, older/bolder wine. Finally, blue cheeses (Roquefort, Stilton, Gorgonzola, Cambozola). Salty, pungent, often spicy. As discussed, sweet wines (Port, Sauternes, late-harvest Riesling) are the classic go-to, creating that perfect sweet/salty balance. A big, bold, sweet Stout beer is also a fantastic pairing. Some people like them with big reds like Cabernet, but I often find it clashes – maybe that’s just me?

7. Building the Perfect Cheese Board: More Than Just Cheese

A great wine and cheese experience often involves more than just… well, wine and cheese. Building a thoughtful cheese board elevates the whole thing. Aim for variety in texture, flavor, and milk type (cow, goat, sheep). A common approach is 3 to 5 cheeses: maybe a soft (Brie), a semi-firm (Gruyère), a hard-aged (aged Cheddar or Gouda), and perhaps a blue (Stilton or Gorgonzola) if your guests are adventurous. Maybe add a fresh goat cheese for brightness. Think about arranging them from mildest to strongest flavor to guide your guests.

But the accompaniments are just as crucial! They act as bridges and counterpoints. Include a variety of breads and crackers – plain baguette slices, water crackers, maybe some seeded or rye crackers for texture. Avoid heavily flavored crackers that might compete with the cheese. Add some sweetness: fig jam, honeycomb, quince paste (membrillo – amazing with Manchego!), dried fruits like apricots or cherries, or fresh grapes. The sweetness complements salty cheeses and provides a break from richness.

Don’t forget savory and textural elements. Nuts like walnuts, pecans, or Marcona almonds add crunch and earthy flavor. Olives or cornichons provide a briny, acidic counterpoint that cleanses the palate. Maybe some cured meats like prosciutto or salami if you want to make it more substantial (a charcuterie board crossover!). The key is balance and variety, offering different flavors and textures to play with the different wines and cheeses. Presentation matters too – use a nice wooden board or slate, arrange things thoughtfully, provide separate knives for each cheese (especially the blue!). It shows care and makes the experience more enjoyable. It’s about creating a little landscape of flavor.

8. Occasion-Based Pairings: From Casual to Grand

The ‘perfect’ pairing isn’t just about flavor science; it’s also about context. What works for a casual Tuesday night might differ from a formal dinner party. For a casual weeknight gathering or just relaxing at home, keep it simple and approachable. A good quality cheddar or Havarti with a crowd-pleasing Merlot or Chardonnay works great. Or maybe some fresh goat cheese with crackers and a crisp Sauvignon Blanc. Don’t overthink it – comfort and ease are key. It’s about unwinding, not performing.

For a dinner party appetizer, you might want something a bit more elegant but still relatively safe. A classic Brie or Camembert paired with a good quality sparkling wine or a crisp Sancerre always feels sophisticated. Or offer a nutty Comté or Gruyère with a versatile Pinot Noir. Aim for something that stimulates the appetite without overwhelming the palate before the main course. Maybe one or two cheeses maximum, presented nicely.

Hosting a dedicated wine and cheese party? This is your chance to go bigger. Offer that variety board we talked about (3-5 cheeses). Select wines specifically for those cheeses. Maybe a Sauvignon Blanc for the goat cheese, a Pinot Noir for the Gruyère, a Cabernet for the aged cheddar, and a Port for the Stilton. Provide small tasting notes if you like. This is where you can really explore those specific, intentional pairings. It becomes the main event. For holidays or special celebrations, feel free to pull out the showstoppers. A wheel of Stilton with a bottle of Vintage Port, a luxurious triple-cream cheese with Champagne, or a beautifully aged Parmigiano-Reggiano drizzled with balsamic glaze, perhaps paired with an Amarone. Match the grandeur of the occasion with the pairing. It’s about creating memorable moments.

9. Beyond the Obvious: Unexpected Pairings & Experiments

Okay, we’ve covered the classics. But sometimes the most fun comes from breaking the ‘rules’ and trying something unexpected. Ever tried potato chips with Champagne? The salt, fat, and crunch are amazing with the bubbles and acidity. Seriously, try it. It’s high-low perfection. How does this relate to cheese? Well, think about salty, crunchy things often served *with* cheese. Maybe that salty, hard Pecorino could be interesting with a very dry, crisp sparkling wine too?

What about spicy? A spicy cheese like a pepper jack poses a challenge. Many wines clash with capsaicin heat. An off-dry Riesling or Gewürztraminer can work, the slight sweetness cooling the heat. A low-tannin, fruity red like a Gamay might also be okay. Avoid high-alcohol, high-tannin wines, which amplify the burn. Or… maybe beer is better here? A crisp lager?

Let’s talk texture again. What about pairing a super creamy, almost liquid Vacherin Mont d’Or (when in season) with a Vin Jaune from the Jura? It’s a regional pairing (‘grows together’) but also texturally interesting – the rich, gooey cheese against the nutty, oxidative, sherry-like wine. It’s intense, maybe not for everyone, but shows how far you can push things. Or consider a smoky cheese, like a smoked Gouda. What wine works? Maybe something equally smoky or earthy, like a Syrah from the Northern Rhône? Or contrast it with something bright and fruity? I’m genuinely unsure what the ‘best’ pairing is here, it probably depends on the intensity of the smoke. Requires experimentation!

The point is, don’t be afraid to try weird combinations. Worst case, it doesn’t work, and you learn something. Best case, you discover something amazing. Keep a little notebook, maybe? Or just trust your palate. If *you* like the combination of Gorgonzola and Lambrusco (a slightly sweet, fizzy Italian red), who’s to say it’s wrong? Personal preference ultimately trumps any rulebook. My weirdest successful pairing? Probably a very salty feta with a sweet iced tea… okay, maybe not wine, but it worked on a hot Nashville summer day!

10. Common Pitfalls and How to Avoid Them

Even with the best intentions, wine and cheese pairings can go sideways. What are some common mistakes? One big one is serving cheese too cold. Straight from the fridge, cheese flavors are muted, and the texture is often hard or rubbery. Take your cheese out at least 30-60 minutes before serving to let it come to room temperature. This allows the aromas and flavors to fully express themselves. It makes a HUGE difference. Same goes for red wine, actually – serving it too cold mutes the flavors, too warm and the alcohol becomes overpowering. Temperature matters!

Another pitfall is overpowering the cheese with the wine, or vice-versa. We talked about matching intensity – don’t pair that delicate fresh goat cheese with a monster Napa Cab. Similarly, don’t expect a light Pinot Grigio to stand up to the funkiest washed-rind cheese you can find. Aim for balance. If you have a very diverse cheese board, it can be hard to find *one* wine that works with everything. In that case, maybe offer two contrasting wines – a versatile white (like a dry Riesling or sparkling wine) and a flexible red (like Pinot Noir). Or just accept that some pairings on the board will be better than others.

Relying *only* on the ‘red wine with cheese’ trope is another mistake. As we’ve seen, whites and sparkling wines are often more versatile and create more exciting pairings, especially with softer, richer, or funkier cheeses. Don’t neglect them! Also, forgetting the accompaniments can be a letdown. A lonely block of cheese is sad. Those little extras – the bread, fruit, nuts – really complete the picture and enhance the tasting experience. Lastly, don’t stress too much! It’s supposed to be fun. If a pairing isn’t ‘perfect’ according to the experts, but you and your guests are enjoying it, then mission accomplished. Don’t let perfectionism ruin a perfectly good time.

So, What’s the ‘Perfect’ Pairing After All?

We’ve covered a lot of ground, haven’t we? From the basic ‘rules’ to specific wine styles, cheese types, board building, and potential disasters. It feels like we’ve built this whole complex system for finding the perfect wine and cheese pairings for any occasion. And yet… the more I think about it, the more I question if ‘perfect’ is even the right word. Maybe it’s too rigid, too absolute?

Sure, the classic pairings like Port and Stilton or Sancerre and Chèvre are classics for a reason – they work incredibly well based on structure and flavor interactions. Understanding those principles of balancing fat, acid, tannin, salt, and sweetness gives you a huge advantage. But taste is so subjective, isn’t it? What I find sublime, you might find just okay. And context matters so much. That simple cheddar and table red on a Tuesday might feel more ‘perfect’ in that moment than the fanciest Sauternes and Roquefort pairing at a stuffy event.

So maybe the real challenge isn’t finding the single, objectively ‘perfect’ pairing dictated by experts. Maybe the challenge I want to leave you with is this: find *your* perfect pairings. Use these guidelines as a starting point, a map to navigate the vast territories of wine and cheese. But don’t be afraid to wander off the path, to experiment, to trust your own palate. Host a tasting night with friends, grab a weird cheese you’ve never tried, open a bottle you’re curious about, and see what happens. Maybe the most ‘perfect’ pairing is simply the one that brings you the most joy, shared with good company. Or maybe just enjoyed quietly with your cat judging you from the armchair. Luna’s usually pretty easy to please, as long as a crumb or two heads her way.

FAQ

Q: Can you really only drink white wine with fish and red wine with meat? And how does cheese fit in?
A: That’s a very old-school ‘rule’ that’s way too simplistic! While some classic pairings follow that (like Cabernet with steak), many don’t. Lighter reds like Pinot Noir can be great with fish like salmon. Richer whites like oaked Chardonnay can pair well with pork or chicken. With cheese, it’s even more flexible. As we discussed, white wines often pair better with a wider range of cheeses than reds due to acidity and lack of tannins. The best approach is to match the *intensity* and *characteristics* of the wine with the food (or cheese), not just the color.

Q: What’s the best ‘all-purpose’ wine to bring to a party if I know there will be a cheese board?
A: That’s tough, as one wine rarely pairs perfectly with *everything*. However, a good quality dry sparkling wine (like Cava, Prosecco, or Crémant) is often a great bet. Its acidity and bubbles cut through richness and cleanse the palate, making it work well with soft, hard, and even some blue cheeses. Another safe choice is a dry Rosé or a light-bodied, low-tannin red like Pinot Noir or Gamay (Beaujolais). These tend to be more versatile than big, bold reds or very specific whites.

Q: I’m on a budget. Can I still enjoy nice wine and cheese pairings?
A: Absolutely! You don’t need expensive Grand Cru Burgundy and rare artisanal cheese. There are fantastic value wines from regions like Portugal, Chile, Argentina, Southern France (Languedoc), and Spain. Look for good quality supermarket cheeses – a decent cheddar, a basic Brie, or a wedge of Manchego can be delicious. A simple pairing like a Portuguese Vinho Verde with Feta, or an Argentinian Malbec with a good cheddar, can be just as satisfying and much friendlier on the wallet. Focus on finding balance rather than big price tags.

Q: How should I store leftover cheese?
A: Please don’t just wrap it tightly in plastic wrap! Cheese needs to breathe. The best way is to wrap it loosely in cheese paper or waxed paper, and then perhaps place it in a partially sealed plastic container or bag. This allows some air exchange without letting it dry out too quickly or absorb fridge odors. Store it in the warmest part of your fridge, like the vegetable drawer. Harder cheeses will last longer than softer ones. And remember to bring it to room temp before serving again!

You might also like

• Hosting a Nashville-Style Porch Party
• Exploring Regional American Cheeses Beyond the Usual
• Building a Versatile Home Bar on a Budget

@article{sammys-guide-to-perfect-wine-and-cheese-pairings-anytime,
    title   = {Sammy’s Guide to Perfect Wine and Cheese Pairings Anytime},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/perfect-wine-and-cheese-pairings-for-any-occasion/}
}