The Perfect Cheese Pairing Guide For Pinot Noir

Pinot Noir is a light-bodied red wine with notes of strawberries, cherries, and earthy flavours. It is one of the most popular grape varieties in the world and is grown in many countries. When it comes to food pairings, Pinot Noir is considered one of the most versatile wines. It goes well with a wide range of dishes, including poultry, fish, and cheese. With its delicate flavours, Pinot Noir pairs particularly well with certain types of cheeses.

Sheep's milk cheeses, such as Abbaye de Belloc, often pair well with Pinot Noir

Abbaye de Belloc is a French sheep's milk cheese from the Basque region of Aquitaine, also known as 'Abbaye Notre-Dame de Belloc'. It was first produced by Benedictine monks at the Abbaye de Notre Dame de Belloc, who used sheep's milk available in the locality and followed a cheese-making process that dates back 3000 years. The cheese is a flat wheel shape and is semi-hard, with a crusty, brownish rind marked with tiny craters. The rind has patches of red, orange, and yellow. The cheese has a firm, dense, rich, and creamy texture, and a distinctive lanolin aroma. The taste of the cheese is similar to burnt caramel. The ageing process of Abbaye de Belloc ranges from four to ten months, with the younger wheels made in December and the older ones in July. Both types are sent to market in April.

Abbaye de Belloc is a good pairing for Pinot Noir because it is a mild, nutty, and complex-flavoured cheese that doesn't overwhelm the subtle qualities of the wine. In general, sheep's milk cheeses tend to pair well with Pinot Noir, whereas strong, stinky cheeses and fresh goat cheeses can overwhelm the delicate grape.

Semi-soft cheeses like Gruyère, Comté, Emmenthal, and Gouda are good matches

Gruyère, a nutty, medium-firm cheese, is a great example of a good pairing for Pinot Noir. It has a strong flavour without being too intense, and its smooth, creamy texture is complemented by the wine's bright acidity. Similarly, Comté, also known as Gruyère de Comté, is a sweet, nutty cheese that often pairs well with Pinot Noir. However, aged versions of Comté with a stronger, sharper flavour might overwhelm some Pinots, so it's important to find the right balance.

Emmenthal, a semi-soft cheese with a distinctive flavour, is another good option. Its salty, buttery, nutty taste is enhanced by the fruitiness of Pinot Noir. Gouda, a well-known and widely enjoyed cheese, is also an excellent match for Pinot Noir. Its long-aged versions often have a fun crunchiness that contrasts nicely with the wine's mouthcoating texture.

When pairing cheese with Pinot Noir, it's essential to consider the wine's delicate flavours and light body. Semi-soft cheeses like Gruyère, Comté, Emmenthal, and Gouda offer a good balance of flavour and texture, enhancing the tasting experience.

Pungent, washed-rind cheeses like Epoisses, Taleggio, and Reblochon are recommended

Epoisses, a cow's milk cheese, is a pungent, washed-rind variety with a distinctive orange rind. Its strong flavour and aroma make it a bold choice, but when paired with Pinot Noir, the wine's acidity can help to balance and refresh the palate.

Taleggio, another washed-rind cheese, is semi-soft and known for its delicate, aromatic flavour. It is less intense than some other washed-rind cheeses, making it a good option for those who want to enjoy the earthy notes without being overwhelmed.

Reblochon, a French washed-rind cheese, is a great choice to pair with Pinot Noir. It has a creamy texture and a nutty, slightly earthy flavour that can stand up to the wine's acidity. These cheeses, with their strong aromas and flavours, create a unique and indulgent experience when paired with the right Pinot Noir.

When it comes to wine and cheese pairings, it's essential to consider the balance of flavours and textures. In general, a wine with a more intense flavour should be paired with a cheese that has a similar intensity. However, it's important to note that personal preference plays a significant role, and experimentation is encouraged to find the perfect pairings for your taste.

Pinot Noir, a light-bodied red wine, is known for its delicate flavours of red fruits, roses, earth, and rhubarb. It is a versatile wine that pairs well with a wide range of dishes and cheeses. While pungent, washed-rind cheeses like Epoisses, Taleggio, and Reblochon are recommended, there are also other options to consider, such as semi-soft cheeses like Gruyère, Comté, Emmenthal, and Gouda. These cheeses offer a different experience, showcasing the versatility of Pinot Noir in cheese pairings.

Soft cheeses like Roucoulons can be paired with Pinot Noir

When it comes to pairing wine and cheese, there are some general principles to keep in mind. Firstly, taste is the most important factor – if you like a particular combination, go for it! Secondly, balance is key. The more generous the flavour of the cheese, the more generous the flavour of the wine should be, and vice versa. This also applies to texture, acidity and alcohol content. Pair like with like, or go for contrasting flavours and textures, such as a sharp cheddar with a big, rich red wine.

Another principle is that "what grows together, goes together". This means that pairing a cheese and wine produced in the same region will likely result in a successful combination. This concept is especially applicable to European wines and cheeses, but can also work with New World wines and cheeses if the other principles are considered.

Pinot Noir is a light-bodied red wine with fruity notes of berries and cherries, as well as earthier hints of herbs and spices. It is a versatile wine that pairs well with a wide range of dishes and cheeses. When it comes to cheese, it is recommended to pair Pinot Noir with semi-soft cheeses like Gruyère, Comté, Emmenthal and Gouda. Washed-rind cheeses such as Taleggio, Epoisses and Reblochon also complement the wine's flavour profile.

Salumi, duck rillettes, and pâtés are good charcuterie options to accompany the wine

Salumi, duck rillettes, and pâtés are excellent charcuterie options to accompany Pinot Noir. Salumi is a term for cured meats, including salami, prosciutto, and pancetta. Cured meats are a winning combination with wine, as the wine can highlight and appreciate the flavours of the meat without overpowering it. When pairing cured meats with wine, it is essential to consider the saltiness, fattiness, and spiciness of the meat.

Pinot Noir is a light-bodied red wine with soft tannins, good acidity, and characteristic red fruit aromas of strawberry, cherry, currant, and raspberry. It is an excellent choice for charcuterie because of its versatility and ability to pair with a wide range of dishes. The high acidity in Pinot Noir can cut through the fat in cured meats, creating a balanced and enjoyable pairing.

Duck rillettes, a rich dish where the duck is cooked in its own fat, forming a type of pâté, pair well with wines that have high acidity to cut through the richness of the dish. While Chenin Blanc or Riesling are typical pairings for duck rillettes, Pinot Noir can also be a good choice. The light-bodied and fruity characteristics of Pinot Noir can complement the rich and gamey flavours of duck rillettes.

Pâtés, such as foie gras, are often paired with sweet wines like Sauternes. However, a crisp and dry white wine like Chablis or even champagne can also be an excellent pairing. The acidity in these wines balances well with the fattiness of the pâté, creating a complex and intense flavour profile. While Pinot Noir is a red wine, its light body and fruity notes can make it a versatile choice for pairing with certain pâtés.

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