Kamil Perry
Blue cheese and Pinot Noir are both strong flavours, and the question of whether they go together is an interesting one. On the one hand, blue cheese is sharp and tangy, and might not seem like an obvious match for the light, fruity notes of a Pinot Noir. However, a lighter blue cheese like Cambozola is creamy and tangy, and its sharp sweetness is said to contrast beautifully with the smoothness of the wine.
| Characteristics | Values |
|---|---|
| Cheese type | Soft, delicate, nutty, light blue, tangy, creamy, mild, earthy, salty, buttery, sharp, sweet, pungent, fatty, rich, smooth, aged, bloomy rind, semi-soft, semi-hard, hard, dense, crumbly, silky, stinky |
| Cheese origin | French, Swiss, Italian, German, Spanish |
| Cheese milk | Cow, sheep, goat |
| Wine type | Light red, fruit-driven, earthy, robust, aromatic, silky, old-world, new-world |
| Wine origin | Burgundy, Chile, Loire Valley, Veneto, Castile-Leon, France, Switzerland |
| Wine flavour | Red fruit, cherry, strawberry, jam, mushroomy, meaty, savoury |
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What You'll Learn
Blue cheese and pinot noir: a good pairing?
Blue cheese and pinot noir might not seem like an obvious pairing, but the right blue cheese can complement the wine's flavour notes without overpowering them.
Pinot noir is a light red wine with a delicate flavour. It tends to have light, fruity notes, and sometimes earthy, mushroomy, or meaty aromas. Because of its subtle qualities, pinot noir is best paired with delicate cheeses. Strong, stinky cheeses and fresh goat's cheeses, for example, tend to overwhelm the wine's delicate grape.
Blue cheese can vary in strength, and some varieties are lighter and tangier than others. A lighter blue cheese, such as Cambozola, can be an excellent pairing with pinot noir. The cheese's sharp sweetness will contrast beautifully with the wine's smoothness.
For a more aromatic pairing, an old-world pinot noir from Burgundy, France, or Chile is recommended. These wines tend to have more complex aromas, such as chicken broth, roasted cauliflower, and caramelized onions. To complement these flavours, opt for an aged French Camembert or a washed-rind Taleggio from Lombardy, Italy.
When serving pinot noir at a wine and cheese party, it's best to avoid pungent cheeses such as Blue Stilton, which is typically paired with Port. Instead, offer your guests a selection of delicate, nutty, soft, or light blue cheeses, such as those mentioned above.
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Blue cheese and port
When it comes to selecting a blue cheese for this combination, a salty blue cheese like Blue Stilton is an excellent choice. The pungent complexity of this cheese will beautifully complement the sweetness of the port. For those who prefer a lighter blue cheese, Cambozola, a semi-soft German cheese with blue veins, is a great option. It has a sharp sweetness that contrasts well with the smoothness of port.
While blue cheese and port is a well-known pairing, there are other cheeses that can also be considered when looking for options to pair with port. For instance, goat cheese, which can range from soft and fresh to moderately firm and encrusted with herbs, is a classic match with Sauvignon Blanc. Another option is goat cheese with rich, gamey flavours paired with the acidic, citrussy notes of Sauvignon Blanc.
When it comes to Pinot Noir, a light red wine, it is essential to avoid strong, stinky cheeses and fresh goat cheeses as they can overpower the delicate grape. Instead, opt for delicate, nutty, soft, or light blue cheeses. Cheeses like Brie and Camembert, known for their creamy textures and mild, fruity notes, create a dreamy red fruit punch that complements the subtlety of Pinot Noir.
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Other cheeses that pair well with pinot noir
Blue cheese is not the most obvious choice to pair with pinot noir, but a lighter blue cheese with tangy, sharp, and sweet notes can complement the wine's smoothness. For instance, the semi-soft German cheese Cambozola has blue veins throughout and a sharp sweetness that contrasts beautifully with the smoothness of pinot noir.
Washed-rind cheeses like Taleggio, a semi-soft, washed-rind Italian cheese with a strong smell, fruity and mild flavour, and a creamy texture.
Nutty, medium-firm cheeses like Gruyere, a smooth cow's milk cheese from Switzerland that melts beautifully and has a delicate, slightly nutty taste.
Less cheesy cheeses like soft French cheeses Brie and Camembert, which have mild, creamy, and fruity notes that won't overpower the pinot noir.
Sheep's milk cheeses like Abbaye de Belloc, a semi-hard, nutty, and complex-flavoured cheese from the Basque region of France, or Zamorano, a hard, salty, and nutty cheese from Spain.
Truffle-infused cheeses like the Italian Monte Veronese al Tartufo, which is a good match for an earthy pinot noir from Burgundy, or Truffle Brie, which pairs well with Champagne.
Aged cheeses like Gouda and Comté, which is a nutty French cheese produced in the Jura Massif region of Eastern France.
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The versatility of pinot noir
Pinot noir is a light red wine that is known for its versatility when it comes to food pairings. Its delicate flavour profile makes it a perfect match for a variety of cheeses, especially those that are nutty, soft, or light. While it is important to avoid overpowering the wine with strong, stinky cheeses or fresh goat cheeses, there is still a wide range of options to choose from.
Sheep's milk cheeses are often a good choice to pair with pinot noir, as their nutty flavours can be enhanced by the fruity notes of the wine. For example, Abbaye de Belloc, a traditional farmhouse cheese from the Basque region of France, has a mild, nutty, and complex flavour that pairs well with the subtle qualities of the wine. Another option is Zamorano, a sheep's milk cheese from Spain with a salty, buttery, nutty flavour.
For those who prefer cow's milk cheeses, options such as Gruyere, Brie, and Camembert can complement the fruity and earthy notes of pinot noir. Gruyere, a smooth cow's milk cheese from Switzerland, melts beautifully and can add a creamy texture to the pairing. Brie and Camembert, known for their soft and creamy textures, offer a dreamy red fruit punch that won't overpower the subtlety of the wine.
In addition to these classic choices, there are some unique options that can surprise your palate. For instance, the semi-soft German cheese Cambozola, with its blue veins and sharp sweetness, contrasts beautifully with the smoothness of pinot noir. If you're feeling adventurous, you can even try pairing pinot noir with a lighter blue cheese like Cambozola, as its tanginess will complement the wine without overwhelming it.
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Goat's cheese and goat's milk cheeses
Goat's cheese is made using goat's milk, the milk of domestic goats. Goat's milk is commonly used to make cultured dairy products, including cheese. In fact, myriad goat's milk cheeses are produced around the world.
Goat's milk is less fatty than cow's milk, which means that it is better suited to softer cheeses. Harder cheeses are nearly all fat, so the diminished fat content of goat's milk means a lower return on these varieties. Examples of goat's milk cheeses include Chevre, Chèvre, Feta, Chevre, Ricotta, Queso Fresco, Enchante, and Chevre.
When it comes to pairing goat's cheese with Pinot Noir, it is best to avoid fresh goat's cheese, as this can overwhelm the delicate grape. However, goat's cheese pairs well with Sauvignon Blanc, as the wine's acidity matches the cheese, creating a refreshing and invigorating feeling.
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Frequently asked questions
Blue cheese can go with Pinot Noir, but it depends on the type of blue cheese. A lighter blue cheese like Cambozola is a good pairing with Pinot Noir, but stronger, stinkier blue cheeses may overpower the wine.
Delicate, washed-rind cheeses like Taleggio, nutty, medium-firm cheeses like Gruyere, and soft cheeses like Brie or Camembert are all good pairings with Pinot Noir. Sheep's milk cheeses, like Abbaye de Belloc, also pair well with the wine.
Yes, rustic notes of salumi, duck rillettes, and patés go well with Pinot Noir. The wine's bright acidity can help to revive the palate after these rich foods.
Blue cheese, especially Stilton, is often paired with Port. The sweetness of the Port is a good complement to the salty, pungent complexity of the blue cheese.
