Cheese And Wine: A Match Made In Heaven

Wine and cheese are a classic culinary pairing, but finding the right combination can be daunting. The key to a successful pairing is to look for textural contrasts: fresh, lighter cheeses go well with crisp, lighter wines, while heavier, dense cheeses pair better with bigger and bolder wines. One simple rule to follow is to be aware of acidity: the wine should have enough acidity to cut through the richness of the cheese. For instance, a crisp, acidic French Sauvignon Blanc will bring out the nutty and herbal flavours of a goat cheese. Similarly, the bubbles in Champagne or sparkling wine cut through the creaminess of Brie wonderfully. When it comes to red wines, a good rule of thumb is to save the big reds for aged, grainier cheeses. For instance, a bold Cabernet Sauvignon pairs well with an equally bold aged cheddar.

Champagne and cheese

When it comes to pairing champagne and cheese, the stronger the cheese, the heavier the wine should be. Young champagnes with nice acidity pair well with lighter cheeses. Richer, more aged champagnes with brioche-like aromas complement aged, nutty, and salty cheeses, such as Gouda or mature cheddar. Parmesan, Gouda, and slightly aged goat's cheese are excellent choices to serve with champagne. The complexity and texture of these cheeses combine beautifully with champagne, creating an explosion of flavour.

For brut champagne, Moët & Chandon Impérial Brut goes well with young, hard cheeses like Parmesan, Comté, or Salers. A fresh goat's cheese coated in ash, feta, or burrata are also excellent choices. Ruinart Blanc de Blancs pairs beautifully with subtler, lighter flavours. Enjoy it with Manchego cheese, cumin-spiced Gouda, or peppered pecorino. Veuve Clicquot Yellow Label, with its yellow and white fruit nuances, is delightful with Comté, Gouda, and Tomme de Montagne.

When it comes to rosé champagne, Moët & Chandon Impérial Rosé is a great match for ash-coated goat's cheese or feta. Ruinart Rosé calls for a gentler style of cheese, such as Tomme de Montagne, Comté, or Red Leicester. Veuve Clicquot Rosé's light saltiness and finesse are beautifully complemented by Ossau-Iraty, especially when served with cherry conserve.

Red wine and cheese

Red wines and cheese are generally considered a poor match, as the cheese can make a tannic, dry red wine taste metallic and austere. However, if you are set on having a red wine with your cheese, there are some tips to help you find a good pairing. When it comes to a mixed cheese platter, a lighter, elegant red wine is recommended, such as a cold-climate Pinot Noir or a Gamay from Beaujolais.

For those who enjoy a cheeseboard with a variety of cheeses, it is worth noting that medium-bodied reds like Cabernet Sauvignon go well with hard cheeses, while fruity reds like Pinot Noir pair nicely with soft cheeses. Some specific combinations to try include a Cabot Clothbound Cheddar with a Joel Gott Cabernet Sauvignon, or an Emmi Emmentaler with a Meiomi Pinot Noir.

For those with a sweet tooth, a chocolate cheese fudge could be paired with The Velvet Devil Merlot for an indulgent treat.

White wine and cheese

Firstly, it's important to note that not all white wines are created equal. They can be light or heavy, young or old, sweet or dry, and each of these factors will influence how well they pair with a particular cheese. As a general rule, it's a good idea to match the body and age of the wine to the cheese—so a full-bodied, aged cheese like gouda or parmesan would pair well with a full-bodied, aged white wine like an old Riesling, Chardonnay, or Gewurztraminer. On the other hand, a very light cheese like cream cheese would be better suited to a young, crisp white wine.

The sweetness and acidity of white wines also play an important role in pairing. As a rule, very dry white wines are not the best choice for cheese, as they can make the mouth feel greasy. Instead, opt for wines with a little residual sugar, as the sweetness will balance out the saltiness of the cheese, and the acidity will refresh the palate. German Rieslings, for example, often strike the perfect balance between sweetness and acidity, making them a great choice for many cheeses. The more powerful the cheese, the more sweetness and acidity it can handle from the wine.

When it comes to specific pairings, there are some classic combinations to try. Mascarpone, a smooth and spreadable cheese, pairs beautifully with champagne—a sweet, bubbly champagne will level up the decadence, while dry champagne will balance the richness of the cheese. Cheddar, with its sharp, earthy flavour, is a good match for the high-acidity, herbal notes of Sauvignon Blanc. Brie, a soft, creamy cheese, goes well with the acidity and delicate, earthy notes of a semi-dry to dry Riesling. Gorgonzola, a crumbly, salty Italian blue cheese, is delicious with a sweet, drinkable Italian Moscato. Havarti, a smooth and mellow cheese, complements the crisp, light qualities of a fruity rosé. And finally, mozzarella, a soft and slightly sweet cheese, is a good match for the dry acidity of Pinot Grigio.

So, the next time you're putting together a cheese board, consider adding a few carefully chosen white wines to the mix. Experimenting with different combinations will not only impress your guests but will also enhance your enjoyment of both the wine and the cheese.

Sweet wine and cheese

Sweet wines and cheeses are a delicious combination that can redefine dessert! The classic pairing of Port and Blue Stilton is a match made in heaven, with the bold, sweet character of Port complementing the pungency and saltiness of the cheese. The sweeter the wine, the stinkier the cheese can be.

For a lighter option, sweet white wines like Moscato d'Asti can be a terrific pairing with pungent cheeses like Gorgonzola. The fresh, acidic fruit of the Moscato cleans the palate after heavier cheeses, leaving a refreshing finish. Other sweet white wines like Gewürztraminer, with its aromatic flavours of rose petals, baking spices, apricots, lychee, and citrus, also pair well with full-flavoured cheeses.

Fortified wines, such as Port and Sherry, are excellent choices for sweet wine and cheese pairings. Sherry, with its nutty flavours and hints of dried figs, pairs beautifully with salty Spanish cheeses like Manchego, Cabrales, Mahon, and Serra de Estrella. Madeira, a dessert wine from the island of Madeira, has a slight flavour of toasted nuts and pairs well with nutty cheeses like Gruyère, Petite Basque, and Zamorano, as well as blue cheeses.

When serving cheese as a dessert course, look for sweet Rieslings to pair with creamy cheeses like Camembert, Muenster, or harder "Swiss-flavoured" cheeses like Comte. Demi-sec Champagnes or Italian Moscato d'Asti are also sweet sparkling wines that can be enjoyed at the start or end of a meal with a variety of cheeses, especially Parmigiano-Reggiano, soft goat cheeses, or triple-crème cheese.

Wine and cheese from the same region

Wine and cheese are well-known companions, but finding the perfect match can be challenging. One of the simplest ways to pair wine and cheese is to try matching those from the same region. This is a fun and educational approach, as wines and cheeses produced in the same area often result in amazingly complementary combinations.

For example, the French Brie region is known for its Brie cheese production, as well as its tannic wine varietals such as Beaujolais. This classic combination has been one of the most popular wine and cheese pairings for centuries. Similarly, Italian Asiago cheese is often paired with Italian Chianti or Brunello, which originated in the same region.

When it comes to pairing wine and cheese, it's important to consider the weight and texture of both. Lighter, fresher cheeses go well with crisp, lighter wines, while heavier, denser cheeses are better suited for bigger and bolder wines. For instance, a light and crisp Pinot Grigio pairs well with creamy cheeses like Asiago, mozzarella, or burrata. On the other hand, a richer and more complex Pinot Gris from Alsace in France or Oregon can stand up to an aged cheddar or Gouda.

In addition to regional pairings, some general guidelines for matching wine and cheese include trying to pair like with like and avoiding highly tannic wines, as they can clash with cheese. Opposite tastes can also attract, so consider pairing a tangy white wine with a buttery cheese or a sweet dessert wine with a salty hard cheese. Ultimately, the goal is to find a wine that won't overpower the cheese and vice versa, and personal preference plays a crucial role in finding the perfect pairing.

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