Randy Chandler
Wine and cheese are two of life's greatest pleasures, and when paired together, they can create a delightful contrast or complementary combination that enhances the enjoyment of both. The principal aim when pairing cheese and wine is to find an enjoyable match and avoid clashes between all elements involved. While there are no hard and fast rules, some general guidelines include matching the intensity of the wine and cheese, pairing wines and cheeses from the same region, and considering the condiments that work well with each cheese. For example, Pinot Noir's light body and subtle fruit notes make it an excellent choice for creamy Brie, while Prosecco's bright, bubbly character is a delightful contrast to the savory richness of Parmigiano-Reggiano.
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What You'll Learn
Young and fresh: Beaujolais with mozzarella
Young and fresh Beaujolais wines are produced from the Gamay grape, which has a thin skin and is capable of producing a wide array of wine styles. Beaujolais wines can be fresh and fruity, or more concentrated and complex. Beaujolais Nouveau, for example, is a fresh style of Beaujolais wine, with notes of juicy blueberry and raspberry, and whiffs of bubble gum, banana, and freshly cut violets. Beaujolais wines are generally light and fruity, although they can also be quite full-bodied. They are versatile and pair well with many of the same ingredients as Pinot Noir. Beaujolais is a great match for French charcuterie, such as pâtés, terrines, rillettes, and saucisson sec, as well as white-rinded cheeses like Brie and Camembert, provided they are not overripe.
Mozzarella is a soft, mild, and stretchy cheese with a delicate flavour. It is a pulled-curd cheese, which means it has a unique fibrous texture. Mozzarella is a very versatile cheese and can be used in a variety of dishes, from salads to pizzas. When it comes to wine pairings, mozzarella typically pairs well with lighter, crisp, and fruity wines. A Sangiovese Rosé, for example, can be an excellent match for mozzarella, as the crisp, red fruit notes of the wine complement the mellow flavour of the cheese gracefully without overpowering it.
When pairing Beaujolais with mozzarella, consider the style of Beaujolais. A lighter, fresher Beaujolais, such as Beaujolais Nouveau, would likely be a better match for mozzarella than a fuller-bodied, more complex Beaujolais. The fruity notes of Beaujolais can complement the mild, delicate flavour of mozzarella, while the wine's high natural acidity can balance the cheese's softness.
To elevate this pairing, consider serving the Beaujolais slightly chilled, as is traditional for Beaujolais Nouveau. This can enhance the wine's freshness and make it even more enjoyable with the mozzarella. Additionally, consider the dish in which the mozzarella is being used. While Beaujolais may not be the best match for a heavy, cheesy pizza, it can pair well with other dishes that feature mozzarella, such as a fresh caprese salad or a simple cheese board.
When in doubt, remember that wine and cheese pairings are a matter of personal preference. While certain combinations may be classically recommended, the most important thing is to enjoy the flavours that you find pleasing. So, feel free to experiment with different styles of Beaujolais and mozzarella to discover the pairings that you like best.
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Aged and bold: Cabernet Sauvignon with aged cheddar
When it comes to wine and cheese pairings, a popular belief is that reds don't go well with cheese, especially salty cheeses like cheddar. However, Cabernet Sauvignon is often suggested as a pairing for aged cheddar. While some consider this combination overrated, others appreciate how the complex flavour of cheddar pairs well with the long finish of a Cabernet Sauvignon.
The ideal wine pairing for cheddar depends on its maturity, and aged cheddars have a more intense flavour profile. Cheddar is a strong cheese with a complex flavour profile that can include salty, nutty, sharp, and tangy notes. As cheddar ages, the cheese sharpens, and the saltiness can become more pronounced.
Cabernet Sauvignon is a bold red wine with high tannins, a long finish, and fruity notes. The wine's tannins bind to the fat and protein in the cheese, cleansing the palate. The high tannins in Cabernet Sauvignon can stand up to the sharpness and saltiness of aged cheddar without being overpowered. The wine's fruity notes, which can range from dark berries to black currant and cherry, complement the nutty flavours that develop in aged cheddar.
When pairing Cabernet Sauvignon with aged cheddar, consider the intensity of both the wine and the cheese. A well-aged, sharp cheddar with a bold flavour profile will stand up to the boldness of the wine. For a more subtle approach, a younger, less sharp cheddar can be paired with a fruit-forward Cabernet Sauvignon, emphasising the wine's fruity notes.
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Chardonnay with smoked gouda
Chardonnay is a versatile wine that can be paired with a variety of cheeses, including smoked gouda. The choice of Chardonnay depends on the age of the gouda. A younger gouda with a smooth and creamy texture pairs well with a light, crisp Chardonnay with bold fruit flavours. The dry vintage Chardonnay has notes of vibrant tropical and citrus fruit that complement the cheese.
On the other hand, an aged gouda with a firm and salty taste and texture calls for an oaked, buttery Chardonnay. The complexity and boldness of the aged gouda stand up to the full-bodied Chardonnay.
Smoked gouda, in general, has a creamy texture and smoky, nutty flavours. These can be enhanced by the slight almond and honeyed notes in Pinot Gris from Alsace. The gentle sweetness and rich texture of the wine complement the cheese. Amontillado Sherry is another excellent choice for smoked gouda. Its dry and nutty profile, with flavours of almonds, hazelnuts, and toffee, matches the cheese's smoky and nutty flavours.
Mencia from Spain is a great pairing for smoked gouda as well. This red wine offers layers of fruit and good acidity, which balances the creamy, smoky nature of the cheese. The powerful structure of Mencia can stand up to the robust flavours of the gouda, and its aromatic qualities add an extra dimension to the pairing.
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Pinot Noir with Gruyère
Pinot Noir is a red-wine grape variety of the species Vitis vinifera. It is one of the most popular wines in the world and is grown in many regions, including France, the United States, Australia, and New Zealand. The grape has a thin skin, which makes it susceptible to rot and fungal diseases, and it is known for its complex array of flavours, from ripe cherry and raspberry to more earthy notes of forest floor and tea leaves. It is best served slightly cooler than room temperature, between 55-60°F (12-15°C).
Gruyère is a medium-firm cheese with nutty flavours. It is a Swiss cheese that originated in the town of Gruyères in the canton of Fribourg. The cheese has a slightly grainy texture and a creamy, nutty flavour. It is often used in dishes such as fondue and grilled cheese sandwiches.
When paired together, the red berry fruit flavours of the Pinot Noir complement the nutty flavours of the Gruyère. Both the wine and the cheese have a similar level of aroma and complexity, creating a well-balanced pairing. The high acidity of the Pinot Noir can also help to cut through the richness of the cheese.
To enhance the experience, it is recommended to use an aroma collector wine glass for the Pinot Noir, as it allows the wine to breathe and directs the nuanced aromas towards the nose. Decanting the wine for about 30 minutes can also help to fully reveal its aromatic spectrum.
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Sheep's cheese with sherry
Sherry and cheese is a classic pairing, and the diversity of flavours and textures in both sherry and cheese means that there are endless combinations to try.
When it comes to sheep's cheese, there are several types of sherry that can be paired with it. A nutty, sheep's milk cheese like Fiore Sardo (Pecorino Sardo) pairs well with the citrus notes and oily texture of a Vermentino. The saline flavours of both the wine and cheese complement each other, with the wine adding fruity acidity to the cheese.
For a raw sheep's milk cheese like Roquefort, a Pedro Ximenez (PX) sherry is a classic pairing. The rich, salty, tangy flavour of the cheese lets you taste the acid in the wine, and the pairing makes the cheese zingier and the wine less cloying.
Manzanilla, a pale, crisp, and saline sherry, also pairs well with sheep's cheese. It brings out pleasantly perfumed floral notes when paired with an aged sheep cheese.
For a stronger, sharper sheep's cheese, a browner sherry is recommended. Try pairing a mature Cheddar with an Oloroso, a rich, powerful sherry that stands up to strong flavours and brings out the best in them.
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Frequently asked questions
Here are some classic wine and cheese pairings:
- Pinot Noir and Brie
- Prosecco and Parmigiano-Reggiano
- Chardonnay and Smoked Gouda
- Sauternes and Roquefort
- Vin Jaune and Comté
- Beaujolais and Mozzarella
- Cabernet Sauvignon and Aged Cheddar
- Champagne and Brie
When pairing wine and cheese, it's important to match the intensity of the wine to the cheese. Lighter cheeses go well with lighter-bodied wines, while bold cheeses pair well with wines of similar intensity. Aged cheeses tend to go well with full-bodied wines. Another tip is to pair wines and cheeses from the same region, creating harmonious combinations.
Some good wine and cheese pairings for beginners include:
- New Zealand Sauvignon Blanc and Mild Cheddar
- Pinot Noir Rosé and Fontina
- Monastrell and Tomme
- Silvaner and Raclette
- Gewürztraminer and Edam
