The Perfect Cheese Pairings For Rioja Wine

Red Rioja is one of the UK's best-loved wines, and one of the easiest to match with food. When it comes to cheese, a gourmet cheese and charcuterie board is a perfect match for Rioja wines. The wines have the right levels of acidity and subtle flavour that doesn't overwhelm the flavours of your food. A mixed cheese board of hard or semi-hard cheeses such as Cheddar, Manchego, Parmesan or Port Salut is a great option. White Rioja also pairs well with cheese, specifically goat's and sheep's milk cheeses.

Aged cheeses like Cheddar, Manchego, Parmesan or Port Salut

A mixed cheese board of hard or semi-hard cheeses is a great way to experience the nearly endless flavour combinations. For example, a gourmet cheese and charcuterie board is a perfect match for Rioja wines. For a tapas party, you could try a sweet and savoury fig crostini with jalapeno jam, caramelized onion and grated Manchego cheese.

The texture of the cheese is the key element for a perfect pairing with wine. Aged hard cheeses have a wider variety of flavours to work with and will have the structure, complexity and acidity to hold up to and complement bolder red wines.

When pairing cheese and wine, there are two methods: the complement and the contrast. You can pair cheese to wine or wine to cheese, but the outcome should be the same, with neither dominating the other.

For example, Comté pairs well with walnuts and therefore also pairs well with Vin Jaune, which often displays walnut characters. Sheep's cheeses like Ossau-Iraty and Manchego pair beautifully with almonds, so Amontillado or Palo Cortado Sherry, with their nutty flavours, make a perfect match.

White Rioja with goat's or sheep's cheese

White Rioja with goats or sheep's cheese is a delightful combination, offering a range of flavour profiles to explore. When it comes to cheese and wine pairings, the key is to find a harmonious match that enhances the flavours of both elements without either one dominating the other.

For a refreshing and crisp pairing, opt for a young Verdejo white Rioja with a Garrotxa goat's milk cheese. The acidity and fruit and herbal notes of the Verdejo beautifully complement the typical acidity of goat's cheese, creating a delightful contrast.

If you're looking for a more intense and exotic experience, try a barrel-aged white Rioja with Idiazabal, a hard cheese made from raw milk of Latxa and Karrantzana sheep. The smoky flavour of this cheese is a perfect match for the toasty oak notes and structure provided by the barrel-aged Rioja.

For those who enjoy a creamy cheese, pair an Amontillado white Rioja with Torta del Casar, a creamy sheep's milk cheese from Extremadura. The oxidative aromas and yeast-derived aromas of the Amontillado create a complex pairing with the creaminess of the cheese.

Lastly, a cured Manchego sheep's cheese pairs wonderfully with a Garnacha Blanca white Rioja. The oily, glyceric character of the wine complements the sandy texture and tangy flavour of the Manchego, creating a harmonious combination.

These pairings showcase the versatility of white Rioja when combined with goats or sheep's cheese, offering a range of flavour profiles and textures that are sure to delight your palate.

Hard cheeses with Rioja reds

Hard cheeses are a great pairing with Rioja reds. The wine's oaky, earthy flavours and higher tannin content from extended ageing in oak barrels mean it can stand up to the strong, sharp flavours of harder cheeses. The wine's boldness and depth of flavour also mean it won't be overpowered by hard cheeses, which tend to have a wider variety of flavours.

Rioja reds are typically made from a blend of grapes, primarily Tempranillo, with Garnacha, Graciano and Mazuelo often added. The use of oak in the winemaking and ageing process imparts flavours of vanilla, chocolate, coffee and earthiness. The longer the ageing process, the more of these flavours will come through.

When pairing hard cheeses with Rioja reds, consider the following:

• Aged, hard sheep's milk cheeses, such as Manchego, are a classic pairing with Rioja reds. The nuttiness of the cheese complements the wine's secondary flavours, such as vanilla, that come through with ageing.
• Cured Manchego, which has a sandy texture and tangy flavour, is also a good match for Rioja reds, particularly when paired with white Garnacha wines.
• Smoked Idiazabal, a hard cheese made from raw sheep's milk in the Basque and Navarra regions of northern Spain, is another excellent choice. Its smoky flavour goes well with the toasty oak notes of barrel-aged Rioja reds.
• Cheddar is a versatile cheese that can be paired with a range of red wines, including Rioja.
• When in doubt, opt for a mixed cheese board with a variety of hard or semi-hard cheeses, such as Cheddar, Manchego, Parmesan or Port Salut. This will allow you to explore the endless flavour combinations that can be created with Rioja reds.

Cured Manchego with Garnacha Blanca

About Cured Manchego

Manchego is one of the most famous Spanish cheeses, produced in the La Mancha region of Central Spain. It is made exclusively from sheep's milk, which gives it a rich and buttery flavour. Manchego has a firm texture and a distinctive, slightly oily rind. The cheese is aged for at least three months, and often longer, which contributes to its complex flavour profile. Notes of grass and herbs are present, along with a pleasant tang.

About Garnacha Blanca

Garnacha Blanca is a white wine grape variety that is native to Spain. It is related to the red grape Garnacha (also known as Grenache) but has its own unique characteristics. Grown in cooler areas, Garnacha Blanca produces wines with good acidity. The wines have medium-intensity aromas, showcasing floral, fruity, and herbaceous notes, along with hints of ripe fruit.

The Perfect Pairing

The cured Manchego and Garnacha Blanca pairing is a wonderful combination that showcases the best of Spanish cuisine and viticulture. The acidity in the Garnacha Blanca wine cuts through the richness of the Manchego cheese, while the floral and fruity notes in the wine complement the grassy and herbaceous flavours of the cheese. The tanginess of the Manchego also pairs well with the ripe fruit hints in the wine. This pairing is a delightful way to experience the depth of flavours that Spanish cheese and wine have to offer.

Serving Suggestions

When serving cured Manchego with Garnacha Blanca, it is recommended to allow the cheese to come to room temperature before serving to fully appreciate its flavour and texture. As for the wine, Garnacha Blanca is best served chilled, typically between 12°C and 16°C. This pairing is perfect as an appetiser or as part of a larger charcuterie board featuring other Spanish delicacies. Enjoy the combination with some crusty bread and fresh fruit to create a well-rounded and delightful culinary experience.

Young Riojas with lighter foods

Young Riojas, or Riojas that are labelled "Crianza", are fruitier reds meant for lighter everyday foods. They are young and tart with fruity flavours of cassis, raspberry, black cherry and strawberry, and notes of vanilla and toast. They pair well with lighter foods that still have a bit of substance to them, such as:

• Tapas
• Hamburgers
• Cured meat sandwiches
• Pasta
• Beef jambalaya
• Roasted chicken
• Moussaka
• Assorted meat sandwiches
• Pork tenderloin
• Cabbage rolls
• Paella
• Swedish Meatballs
• Hungarian goulash
• Spicier dishes such as Rogan Josh or spicy pork tacos

When pairing young Riojas with lighter foods, it is important to consider the structure, intensity and flavour of both the wine and the dish. Young Riojas can handle quite robust, even spicy dishes, and their fruity flavours can help to calm down the heat of spicier meals.

Frequently asked questions