Wine And Cheese: A Perfect Pairing?

Wine and cheese are a classic combination, but finding the right match can be daunting. There are many factors to consider, such as the moisture content, fat content, texture, and flavour of the cheese, as well as the wine's acidity, sweetness, body, and structure. One of the most important considerations is the age and intensity of both the wine and the cheese. Young, fresh cheeses have high water content and a delicate texture, while older cheeses tend to be richer and more savoury due to the evaporation of moisture and the development of new flavours during the ageing process. Similarly, young wines are fresh and lively, while older wines become more nuanced as they spend time in cask or bottle.

When it comes to red wine and cheese, the pairing becomes even more challenging due to the presence of tannins in red wine, which can stifle the flavour of the cheese or taste off. However, it is still possible to enjoy red wine with your cheese platter by following certain guidelines. For example, heavy red wines that go well with meat and rare steaks may overpower lighter cheeses but can be paired with stronger, aged cheeses like Aged Gouda or Extra Mature Cheddar. On the other hand, lighter red wines, such as Pinot Noir or Gamay, complement soft cheeses like Double Crème.

Red wine and cheese pairing basics

Pairing red wine and cheese can be challenging. Many red wines either stifle the flavour of the cheese or taste off when served with cheese. This is due to the tannins found in red wine, which don't pair well with many types of cheese. However, it is possible to serve red wine with your cheese platter by following some basic guidelines.

Dry and Heavy Red Wines

Dry and heavy red wines generally go well with meat and rare steaks but can easily overpower lighter cheeses. If you want to drink a heavy wine with cheese, opt for stronger, aged cheeses such as Aged Gouda, Extra Mature Cheddar, or Aged Italian cheeses like Parmesan, Pecorino, and Grana Padano.

Tannins in Red Wine

Most red wines contain tannins, which come from grape skins. Young wines tend to have higher concentrations of tannins, which generally fade with age. Wines with high tannins pair well with aged, full-flavoured cheeses as the tannins attach to the proteins and fats in the cheese, rinsing the palate after each bite. However, with younger cheeses, tannins can cause the cheese to taste chalky and metallic.

Light Red Wines with Light Cheeses

When serving a selection of light cheeses, such as Double Crème or white mould cheeses, choose a light and fruity red wine. Pinot Noir or Gamay are excellent choices, as are Bourgogne or Beaujolais from northeastern France. If you prefer sparkling wine, try an Italian Lambrusco, but avoid overly sweet and low-budget options.

Sweet Red Wines with Cheese

Cheese loves sweet company, and this includes red wine. Sweet red wines, such as Amarone, made from dried grapes, can pair well with cheese, but remember to serve cheeses that match the heaviness of the wine. Fortified wines, like port, sherry, and Madeira, also go well with rich cheeses. For example, English Stilton and port are a classic combination. Sweet, fruity wines with heavy berry notes pair well with "cheesy" cheeses, such as an aged brie with notes of ammonia.

Experimentation is Key

There are many possibilities and pitfalls when pairing red wine and cheese, so it's essential to experiment and let your taste buds decide. Try serving several different wines with your cheese platter to increase your chances of finding a good match. Remember to taste the cheese and wine together before deciding on the final pairing.

Tannins in red wine and their effect on cheese

Red wines are known to be challenging to pair with cheese. One of the main reasons for this is the presence of tannins in red wine, which can negatively affect the taste of cheese.

Tannins are natural polyphenols found in various plants, bark, and fruit skins. In wine, tannins are derived from the seeds, skins, and stems of grapes. During the wine-making process, red wines are macerated with the grape skins to give them their colour, and this also results in higher concentrations of tannins in red wines compared to white wines.

Tannins create a feeling of dryness in the mouth and a lasting bitterness. They bind to the same taste receptors as cheese, which can block other flavours and make the cheese taste chalky and metallic. However, when paired with the right type of cheese, tannins can enhance the tasting experience. High-tannin wines go well with aged, full-flavoured cheeses. The tannins attach to the proteins and fats in the cheese, rinsing the palate after each bite.

When choosing a red wine to pair with cheese, it is generally recommended to go for lighter reds with lower tannins and higher acidity, such as Pinot Noir, Gamay, or Lambrusco. These wines complement light cheeses like Double Crème, red smear cheese, and other white mould cheeses. On the other hand, heavy, dry red wines can overpower lighter cheeses. If you want to pair a strong red wine with cheese, opt for stronger, aged cheeses like Aged Gouda, Extra Mature Cheddar, or aged Italian cheeses such as Parmesan, Pecorino, and Grana Padano.

Additionally, consider the sweetness of the wine when pairing with cheese, as cheese pairs well with sweetness. A sweet red wine, such as Amarone, made from dried grapes, can be an excellent choice to pair with a cheese platter, especially with heavy or blue cheeses where the sweetness balances out the saltiness. Fortified wines, like port, sherry, and Madeira, are also good options to pair with rich, aged cheeses.

Sweet wines and salty cheeses

When it comes to wine and cheese, it's all about balance. The right pairing can elevate the tasting experience, while a bad match can ruin an excellent wine or a wonderful cheese.

Sweet wines are an excellent match for salty cheeses. The saltiness of the cheese helps to balance out the sweetness of the wine, creating a delightful sweet and savoury combination. For instance, a salty, hard cheese like Parmesan Reggiano or smoked cheese is a good match for the mellow, nutty flavours of Tawny Port. Similarly, the tanginess of goat cheese pairs beautifully with the rich sweetness of Oliver Camelot Mead, which is made from orange blossom honey.

When it comes to blue cheese, a salty and sharp-flavoured variety, dessert wines like port and sherry are classic pairings. The sweetness of the wine balances out the saltiness of the cheese, creating a delightful contrast on the palate. A glass of port can also bring out the nuttiness of blue cheese when garnished with walnuts or pecans. For a more unusual pairing, try a blackberry wine, which has a fresh fruit quality and bright tartness that balances its rich sweetness.

Sweet wines also go well with soft, creamy cheeses. A soft wine like Oliver Soft Wine Collection Sweet Red is an ideal match for a creamy, traditional cheese like Double Cream Gouda. The slight sweetness and mild nuttiness of the cheese complement the soft, juicy nature of the wine. Another great example is a sweet Catawba wine, which has notes of strawberry, peach, and melon, paired with a smooth and mild cheese like BelGioioso Fontina.

When choosing a sweet wine and salty cheese pairing, it's important to consider the intensity of flavours. A bold, salty, or powerful cheese can overpower a soft, delicate wine. Instead, opt for a mild, soft cheese that won't overwhelm the wine's flavour.

Experimentation is key to finding the perfect pairing. Don't be afraid to try something new or unusual, as you may discover a delightful combination that surprises you. Remember, the most important thing is to trust your taste buds and choose a pairing that you enjoy.

Light red wines and light cheeses

When it comes to light red wines and light cheeses, there are some fantastic pairings to consider. Light red wines, such as Beaujolais, tend to pair well with most cheeses. Beaujolais, a light and fruity red wine from northeastern France, is an excellent choice for a light cheese platter. Its bright, vibrant red berry and orchard fruit flavours, along with floral, herbal and spicy notes, make it a versatile wine that can stand up to stronger cheeses without being overpowered.

If you're looking for a light red wine to accompany your light cheeses, Gamay—the grape variety used to make Beaujolais—is an ideal choice. Gamay pairs well with mild soft cheeses like Brie and Camembert, but it can also handle stronger cheeses like Ardrahan and harder cheeses like Monterey Jack and young cheddars. Another option is Grenache, which can take on slightly stronger cheeses due to its inherent spicy character. Cheeses with a bit of body and bite, such as Gouda, mature Cheddar, and Red Leicester, pair very well with Grenache.

Pinot Noir, while often classed as a light-bodied wine, can sometimes veer towards more full-bodied expressions. Its flavour profile typically includes bright red cherry, deep dark plum, and blackcurrant, along with moderate tannins and tertiary tones of earth, mushroom, truffle, and barnyard. When it comes to light cheeses, Pinot Noir pairs beautifully with aged Brie or Camembert and semi-soft cheeses with a tang, such as feta, Chevrot, and Bica de Queijo. Harder cheeses like moderately aged cheddars, Swiss cheese, and Parmesan can also complement Pinot Noir.

For a sparkling option, an Italian Lambrusco can be an excellent choice to accompany your light cheeses. Opt for a higher-quality variety, which will offer a natural pairing with the light and fruity characteristics of the wine.

Red wine and cheese platter quantities

When planning a cheese platter, it's important to consider the number of people you're serving and how much they're likely to eat. A good rule of thumb is to provide around 1 oz. of each cheese per person. If your guests are big eaters, you may want to increase this amount, and if other food is available, you might consider reducing it.

For red wine, if you plan to hang out for 3 hours or more, plan on one bottle of wine per person. This may sound like a lot, but guests will likely drink two glasses in the first hour and one glass per hour after that. A bottle of wine typically holds four and a half glasses, so this is a good rule to follow. If you're just planning a quick gathering, you can decrease the amount of wine.

When it comes to pairing red wine with cheese, it's important to consider the types of cheese you'll be serving. Many red wines are dry and heavy and can easily overpower lighter cheeses. If you're serving lighter cheeses, such as Double Crème, it's best to pair them with a light and fruity red wine like Pinot Noir or Gamay. These wines also pair well with other light cheeses such as red smear cheese and white mold cheeses.

If you're serving heavier, more intense cheeses, a full-bodied red wine is a better choice. Aged, stronger cheeses such as Aged Gouda or Extra Mature Cheddar pair well with heavy red wines. Aged Italian cheeses like Parmesan, Pecorino, and Grana Padano are also good options for heavy red wines. The tannins in the wine attach to the proteins and fats in the cheese, effectively cleansing the palate after each bite.

It's also worth noting that cheese loves sweet company, so don't be afraid to serve a sweet red wine with your cheese platter. Red dessert wines, fortified wines like port, sherry, and Madeira, pair well with heavy and blue cheeses, as the sweetness balances out the saltiness.

Frequently asked questions