Cabernet's Perfect Pair: Exploring Complimentary Cheeses

Wine and cheese are a classic combination, but finding the right pairing can be a challenge. A study by the University of California at Davis found that many types of cheese diminish the fruit, tannin, and acidity in red wines, specifically Cabernet Sauvignon. However, some chefs disagree, arguing that several types of hard and semi-hard cheeses can pair well with Cabernet Sauvignon. So, which cheeses complement this beloved red wine?

Aged cheddar and cabernet sauvignon

When it comes to pairing wine and cheese, it's important to start with a wine that is lower in alcohol and not overly tannic. This is why cabernet sauvignon, with its bold fruit flavours and lower alcohol content, is a better pairing for aged cheddar than a wine with higher alcohol content, which could be overpowered by the cheese.

The key to a successful pairing is to look for cheeses with complex flavours that can stand up to the long finish of a cabernet sauvignon. Aged cheddars tend to be the best pairing for this wine, and the sharper the cheddar, the better. The aging process brings out a slight crunch and rich, nutty flavours in the cheese, highlighting the berry notes in the wine. The wine's tannins bind to the cheese's protein and fat, cleansing the palate.

When creating a cheese plate to pair with cabernet sauvignon, it's important to serve the cheese at the proper temperature. Cheese should be served at around 60 degrees Fahrenheit, and it's best to let the cheese come to room temperature for 30-60 minutes after removing it from the refrigerator. To fully experience the flavours, it's recommended to place the cheese in your mouth first and taste it before adding wine. Allow the flavours to mingle before swallowing for the full effect of the pairing.

Gouda and cabernet sauvignon

Gouda is a semi-hard cheese made from raw or pasteurized cow's milk with a fat content ranging from 48 to 60 percent. It is named after the town of Gouda in southern Holland. The cheese is aged for one month for a smooth, creamy texture, or for several years to create a harder, saltier version. Some varieties are also smoked or flavoured with herbs and spices.

Numerous types of wines pair well with Gouda, including Cabernet Sauvignon. Commonly called the "King of Red Wine Grapes", Cabernet Sauvignon's high tannin content holds up well to aged Goudas. The wine's fruity flavours, ranging from blueberries and blackberries to cherries and plums, complement the cheese's salty and nutty notes. Its tobacco or leather aromas and flavours also match the cheese's more intense characteristics. However, Cabernet Sauvignon may be too overpowering for a young, soft Gouda.

When pairing Cabernet Sauvignon with Gouda, it is important to consider the age and characteristics of both the wine and the cheese. Aged, traditional Dutch Goudas, such as the Reypenaer VSOP, pair well with the strong flavours and firm tannins of Cabernet Sauvignon. The deep caramel flavours of the cheese complement the wine's fruity and acidic notes, creating a well-rounded and indulgent tasting experience.

For a younger, softer Gouda, a lighter wine such as Pinot Grigio or a Beaujolais may be a better choice to avoid overwhelming the delicate flavour of the cheese. These wines have fruity undertones that complement the creaminess of the cheese, while their low tannin content and moderate acidity create a harmonious pairing.

When in doubt, it is always a safe choice to pair Cabernet Sauvignon with an aged cheddar, as their bold flavours and fatty textures match the wine's mouth-drying tannins and fruity notes. However, Gouda and Cabernet Sauvignon can be a delightful combination when the right types are selected.

Blue cheese and cabernet sauvignon

Blue cheese is known for its slightly sour taste, which goes well with the sweet notes of Cabernet Sauvignon, such as black cherry and black currant. The sharpness and complexity of Cabernet Sauvignon complement the strong flavours of blue cheese. The general rule of thumb is that the stronger the wine, the stronger the cheese you can pair with it, and Cabernet Sauvignon is versatile enough to stand up to a stronger cheese.

However, blue cheese can be a tricky pairing with Cabernet Sauvignon. Pungent blue cheeses can make the wine taste metallic and bitter, so it is recommended to opt for a milder blue cheese such as Neal's Yard Cashel Blue or Rogue Creamery's Caveman Blue. These cheeses have a hint of sweetness and a buttery texture that complements the fruit and structure of younger, bolder Cabernet Sauvignons.

When pairing blue cheese with wine, it is also important to consider the age of the cheese. Blue cheese at different stages of maturity (young, mature, dry) will have unique nuances, and these can be enjoyed with Cabernet Sauvignon as they develop over time. For example, a young, bold, fruit-forward Cabernet Sauvignon may pair well with a milder blue cheese, while an older vintage might be better suited to a sharper, more pungent blue cheese.

In addition to the type and age of the cheese, the specific characteristics of the Cabernet Sauvignon should be considered. If the wine has strong fruity notes, it may be able to stand up to a stronger blue cheese. On the other hand, a wine with softer tannins might be better paired with a milder blue cheese to avoid overwhelming the palate.

Hard cheeses and cabernet sauvignon

When it comes to Cabernet Sauvignon, hard cheeses are the way to go. Hard cheeses are stiff, often with a salty flavour. When in doubt, look for something with ""aged" or "sharp" in the title. Other popular examples of hard cheeses include cheddar, gouda, parmesan, fontina, gruyere, and pecorino.

A good rule of thumb when pairing hard cheeses with Cabernet Sauvignon is to start with a wine that is lower in alcohol and not overly tannic. Jordan, Corison, or a Bordeaux are great options. As James Beard award-winning author and cheese expert Laura Werlin says, "The bigger the oak in the wine, the fewer the cheese choices you have."

• Aged gouda: The dense, yellow cheese originated in The Netherlands, and its nutty flavours complement the full, rich body of the tannins in Cabernet. An aged gouda is usually better than a non-aged option.
• Cheddar: A sharp cheddar is a great option for Cabernet Sauvignon lovers. The sharper the better!
• Parmigiano-Reggiano: This hard cheese can pair well with Cabernet Sauvignon, but it is important to note that the salt and sweetness from the pineapple and caramel flavours can strip the fruit from the wine. It is best to pair this cheese with a light red wine with very little tannin, such as Lambrusco.
• Gruyere: This hard cheese is known for its nutty, caramelized flavours, which can complement the bold character of Cabernet Sauvignon.

When creating a cheese plate to pair with Cabernet Sauvignon, it is important to serve the cheese at the proper temperature. Allow the cheese to sit out of the refrigerator for 30-60 minutes before serving. Start by tasting the cheese first, then add the wine, and allow the combination of flavours to mingle in your mouth before swallowing for the full effect.

Soft cheeses and cabernet sauvignon

When pairing soft cheeses with Cabernet Sauvignon, it is important to consider the characteristics of both the cheese and the wine. For the cheese, look for slightly firm, soft-ripened varieties with earthy notes or herbaceous components. These characteristics will help to complement the dried herb aromas in a young Cabernet Sauvignon while softening its tannins. Examples of suitable soft cheeses include Marin French Triple Crème Brie with Truffles, Cowgirl Creamery’s Mt Tam, and Nicasio Valley Locarno from West Marin County.

When selecting a Cabernet Sauvignon to pair with soft cheeses, look for a lighter-style, young vintage with lower alcohol content and softer tannins. This will help to avoid overpowering the delicate flavours of the cheese. Vintages such as Jordan, Corison, or a Bordeaux are good options to consider.

It is worth noting that while soft cheeses can be paired successfully with Cabernet Sauvignon, harder cheeses such as aged gouda or a sharp cheddar are generally considered a better match for the rich, bold flavours of this wine. The ageing process in these cheeses brings out nutty flavours that complement the berry notes in Cabernet Sauvignon, while the wine's tannins bind to the cheese's protein and fat, creating a harmonious tasting experience.

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