Randy Chandler
Wine and cheese are a classic combination, and for good reason—the pairing creates a delightful flavour profile that is both tangy and savoury. Adding wine to a cheese sauce can elevate the dish, making it taste more complex and rich. The process of making a cheese sauce with wine is simple and quick, taking only about 15 minutes to prepare. This sauce can be used in a variety of dishes, including pasta, gnocchi, tortilla chips, sandwiches, burgers, and vegetables. The key to a successful wine and cheese sauce is to use a wine that pairs well with the cheese, such as a dry wine, and to ensure the sauce doesn't burn by keeping the heat low.
| Characteristics | Values |
|---|---|
| Type of Cheese | Gouda, Swiss, Cheddar, Parmesan, Mozzarella, Monterey Jack, Taleggio, Fontina, Gruyère, Comté, Emmental, Raclette, Vacherin |
| Type of Wine | White Wine, Chardonnay, Pinot Grigio, Sauvignon Blanc |
| Other Ingredients | Butter, Flour, Milk, Cream, Cornstarch, Garlic, Shallots, Basil, Thyme, Salt, Pepper, Nutmeg, Lemon Zest, Lemon Juice, Mustard |
| Preparation Method | Melt butter, saute garlic and shallots, add flour, wine, cream, milk, spices, and cheese, whisk until smooth |
| Serving Suggestions | Pasta, Gnocchi, Chips, Pretzels, Bread, Apples, Vegetables, Chicken, Fish, Broccoli, Asparagus |
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What You'll Learn
Wine and cheese types
Wine and cheese are a classic combination, and for good reason. The right wine and cheese pairing can create a delicious flavour profile, enhancing both components. When it comes to incorporating wine into a cheese sauce, the type of wine and cheese you choose can make a significant difference in the final product. Here are some tips and suggestions for selecting the ideal wine and cheese combinations for your sauce:
Wine Types:
When selecting a wine for your cheese sauce, it is essential to choose a dry white wine. A crisp, dry wine will provide a tangy and acidic flavour that pairs well with cheese. Avoid sweet wines, as they may not complement the cheese as effectively. One recommended option is Pinot Gris, which can add a pleasant flavour to your sauce. Additionally, consider using dry vermouth as a substitute for white wine. It has a crisp and dry flavour that works well in cooking.
Cheese Types:
For a basic cheese sauce, a combination of Gouda and Cheddar cheese is a popular choice. This blend creates a silky and rich sauce that pairs well with various dishes. However, you can also experiment with other cheese combinations, such as Swiss and Gouda or even fondue favourites like Fontina, Gruyère, Comté, Emmental, Raclette, or Vacherin. Just ensure that you use high-quality cheese for the best results. Additionally, grate the cheese by hand or cut it into small cubes, as pre-grated cheese may not melt as smoothly.
When creating a wine and cheese sauce, feel free to experiment with different combinations of wines and cheeses to find your preferred flavour profile. The beauty of this sauce is that it is versatile and can be tailored to your taste preferences.
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Creating a roux
A roux is a cooked mixture of butter and plain flour that thickens and forms the base of various sauces, particularly the white sauce (béchamel). It is used in many types of cooking—as a thickening agent and as a sauce base.
To make a roux, follow these steps:
- Heat a sauté pan on medium-high heat.
- Add butter to the pan. Use an unsalted full-fat butter. For a darker roux, use canola oil instead.
- When the butter is melted, add in the flour. The butter and flour should be in equal quantities. Mix until the flour absorbs all the butter. The result will be a paste-like mixture.
- Cook the mixture for at least 2 minutes to cook out the raw flour. Make sure the mixture doesn't brown. It must remain white.
- Add your liquid a little at a time. The liquid should be room temperature or heated to a low temperature. Whisk rather than stir to prevent lumps.
- Keep adding the liquid until the roux becomes creamy.
Once you have your roux, you can add your cheese. For a wine cheese sauce, mix in grated Gauda and Cheddar cheese. You can also use any cheese you like, but make sure to use high-quality cheese for the best results.
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Adding dairy
To make a basic cheese sauce, you'll need a mixture of butter, flour, milk or wine, and cheese. This is called a roux, or more specifically, a white roux.
First, melt the butter in a medium-sized saucepan over medium heat. Then, add the flour and whisk until it forms a paste. Gradually add the milk, making sure each amount is fully incorporated into the mixture before adding more. You can also add a mixture of milk and wine at this stage. It's important not to let the roux burn.
Next, add the cheese. You can use any cheese you like, but it's recommended to use a high-quality cheese for the best results. Freshly grated cheese will also melt better than pre-grated cheese. Sharp cheddar is a popular choice, but you can also use a mixture of cheeses, such as gouda and cheddar, or swiss and gouda. If you're making a fondue, you'll need to use 16 ounces of cheese total.
Stir the mixture until the cheese is melted and smooth. Make sure not to overheat the cheese, as it can become clumpy or stringy. If the sauce is too thick, you can add a splash of milk or wine to thin it out.
This basic cheese sauce can be used for pasta, gnocchi, tortilla chips, vegetables, sandwiches, burgers, and more. It can be stored in an airtight container in the refrigerator for up to 4 days.
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Simmering and seasoning
To make a basic cheese sauce, you'll need to start by making a roux, which is a mixture of butter and flour that acts as a thickening agent for the sauce. Melt the butter in a saucepan over medium-low heat, being careful not to let it brown. Add garlic and shallots and sauté for about a minute until they become fragrant but not browned.
Next, add the flour and cook for another minute, stirring continuously to prevent burning. This creates a roux, which forms the base of your cheese sauce. You can also add spices like ground mustard and nutmeg at this stage to enhance the flavour.
Now it's time to add the liquid ingredients. Pour in the wine and let it simmer for a few minutes. You can use a variety of wines, such as Chardonnay, Pinot Grigio, or Sauvignon Blanc, depending on your preference. Just be mindful that drier wines generally complement the cheeses better.
Gradually add the milk, constantly stirring to prevent the flour mixture from becoming lumpy. It's important that the milk is at room temperature or slightly warmed to avoid shocking the sauce. Continue stirring as the sauce simmers gently.
Finally, it's time to add the cheese. Remove the saucepan from the heat and gradually add grated or diced cheese, stirring until it melts smoothly into the sauce. You can use a variety of cheeses, such as Gouda, Swiss, Cheddar, Parmesan, or a combination of your favourites. Keep in mind that pre-grated cheeses may not melt as smoothly, so it's best to grate your own cheese.
Taste your sauce and adjust the seasoning as needed. If you prefer a thicker sauce, add a bit more cheese, and if you'd like it thinner, add a splash more wine.
Your wine cheese sauce is now ready to be served! It pairs well with pasta, gnocchi, tortilla chips, vegetables, or anything you desire. Enjoy the fruits of your labour!
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Serving suggestions
Wine and cheese are a classic combination, and a wine and cheese sauce is a delicious way to elevate a variety of dishes. Here are some serving suggestions for a wine cheese sauce:
Pasta
A wine cheese sauce pairs exceptionally well with pasta. You can use long or short-cut pasta, such as spaghetti, bucatini, penne, or rigatoni. For a heartier dish, add ground beef or shrimp to the pasta and sauce. To add a tangy twist, you can also incorporate lemon zest and lemon juice to the sauce.
Chicken and Fish
The wine cheese sauce can be drizzled over chicken or fish dishes, adding a savory and tangy dimension to the protein. Baked salmon and chicken are particularly good choices for this sauce.
Vegetables
Roasted vegetables, such as broccoli and asparagus, can be enhanced by the creamy and tangy wine cheese sauce. The sauce adds a rich flavor dimension to the vegetables.
Fondue
A fondue is an entertaining and interactive way to serve a wine cheese sauce. The sauce can be kept warm and served with a variety of dippers, such as crostini, bread cubes, apples, vegetables, or tortilla chips. This is a great option for a crowd-pleasing appetizer or party dish.
Gnocchi
Gnocchi is a perfect canvas for a wine cheese sauce. The soft and fluffy texture of the gnocchi pairs well with the creamy and tangy sauce.
Chips and Pretzels
For a quick and indulgent snack, a wine cheese sauce can be served as a dip with tortilla chips or pretzels. The salty crunch of the chips or pretzels contrasts deliciously with the creamy sauce.
Feel free to experiment with different types of cheeses and wines to find your favorite combination. Enjoy exploring the versatility of this delectable wine cheese sauce!
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Frequently asked questions
Here is a simple recipe for a basic cheese sauce with wine:
- Melt butter in a saucepan over medium-low heat.
- Add garlic and shallots and saute for 1-2 minutes until fragrant but not browned.
- Add flour and cook for another minute.
- Pour in white wine and cream, and simmer for 3-4 minutes.
- Add grated cheese, a little at a time, and whisk until melted and well combined.
- Season with salt and pepper to taste.
Dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc are recommended for cheese sauces. Stay away from sweeter wines as they can make the sauce taste dessert-like.
There are many cheeses that pair well with wine in a sauce, including Gouda, Swiss, Fontina, Gruyère, Comté, Emmental, Raclette, Vacherin, Cheddar, Parmesan, Taleggio, and Monterey Jack.
