The Perfect Pair: Rosé And Cheese Combinations

Rosé and cheese are a delightful combination, offering unexpected flavours that complement each other. The crisp, bright, and fruity notes of rosé pair well with a variety of cheeses, especially those that are fresh, mild, and less intense. The key is to match intensities, pairing lighter rosés with milder cheeses and fuller-bodied rosés with more robust cheeses. Dry, tart, and bubbly rosés are generally the easiest to pair with cheese, as they cut through the richness and cleanse the palate. From fresh goat cheese to salty feta, creamy blues, and aged sheep's milk, there's a cheese for every rosé lover.

Fresh cheese, like burrata, pairs well with rosé

When pairing rosé and cheese, it's important to match intensities. Lighter-bodied, delicately flavoured wines go well with milder, less intense cheeses, and vice versa. Rosé wines tend to be lighter in flavour and body than red wines, so they pair well with fresh cheeses like burrata.

The best rosés to pair with fresh cheese are dry, tart, and/or bubbly, as these are the easiest to pair with cheese. Look for rosés from Southern France, such as those labelled "Languedoc" or "Provence". These rosés tend to be delicious and inexpensive.

In addition to burrata, other fresh cheeses that go well with rosé include chevre, fromage blanc, and fresh mozzarella. Salty fresh cheeses like feta and halloumi also pair well with rosé.

Salty fresh cheeses like feta and halloumi are a good match

Similarly, halloumi is a semi-soft to semi-firm cheese that can be paired with darker rosés. This variety of cheese is also salty and tangy, which will keep your mouth watering for more.

When choosing a rosé to pair with salty fresh cheeses, look for dry, tart, and/or bubbly varieties, as these are the easiest to pair with cheese. Avoid sweet rosés. Instead, opt for crisp, tart, dry rosés, often made with grapes like Grenache, Pinot Noir, Cabernet Sauvignon, and Syrah. These varieties will complement the savoury richness of the cheese.

Aged goat's cheeses, such as Humboldt Fog, complement rosé

When it comes to pairing rosé with cheese, a good rule of thumb is to look for crisp, tart, dry varieties, often made with grapes like Grenache, Pinot Noir, Cabernet Sauvignon, and Syrah. These characteristics, along with their citrusy, mineral, or herbaceous notes, complement the savoury richness of cheese. While rosé is known for its versatility and ease of pairing with cheese, it's best to avoid anything too strong or funky, which can overpower the delicate wine.

Aged goat cheeses, such as Humboldt Fog, are an excellent complement to rosé. Humboldt Fog is a dense and cakey goat cheese with a bright, clean flavour that teases out the wine's mineral nuances. The brightness of rosé cuts through the richness of aged goat cheese, creating a harmonious pairing.

When selecting an aged goat cheese to pair with rosé, look for cheeses with a similar profile to Humboldt Fog. Cheeses with a dense and cakey texture, as well as a bright and clean flavour, will pair well with the wine's mineral notes. The key is to find a balance between the richness of the cheese and the brightness and acidity of the rosé.

In terms of specific rosé varieties, dry and bubbly rosés tend to be the easiest to pair with cheese. Look for rosés from Southern France, particularly those labelled as Languedoc or Provence, as they often offer delicious options at affordable prices. These dry, crisp, and fruity rosés will complement the elegant flavour profile of aged goat cheeses.

When serving rosé with aged goat cheese, aim for a temperature between 50°F and 60°F for the wine and just below 70°F for the cheese. This will ensure the optimal release of aromas and flavours, creating a delightful sensory experience.

Alpine cheeses, like Summer-Milk Comté, are a good choice

When looking for the perfect rosé and cheese pairing, it's important to remember that rosé wines have a range of flavours, from light and sweet to dry and nuanced. Similarly, Alpine cheeses can vary in taste depending on the diet of the cows from which the milk is sourced. For example, an Alpine cheese made with milk from cows that have fed on summer herbs and flowers will have gentle floral notes. When paired with a fruity rosé, these floral notes create a delightful seasonal bouquet on the palate.

When choosing a rosé to pair with Alpine cheese, it's best to opt for a dry, tart, and/or bubbly variety, as these are the easiest to pair with cheese. Look for rosés from Southern France, particularly those labelled "Languedoc" or "Provence", as these tend to be delicious and inexpensive.

In terms of specific Alpine cheeses that pair well with rosé, consider Summer-Milk Comté, as well as Alpine-style cheeses like Rupert Reserve from Consider Bardwell or Gisele, a nutty, cider-washed wheel from Boston Post Dairy. These cheeses will complement the fruity and refreshing characteristics of the rosé, resulting in a well-balanced and enjoyable tasting experience.

Goat gouda, like Black Betty, tastes like strawberries and cream when paired with rosé

Rosé and cheese are a perfect match, especially compared to other wine and cheese pairings. Rosé is bright enough to cut through rich cheeses, and its tannins are gentle enough not to dull your palate. The tartness of the rosé also refreshes your palate, so you can eat more cheese.

Goat gouda, like Black Betty, is an excellent choice to pair with rosé. Goat's milk makes a great gouda because the milk's natural sweetness intensifies with age. When paired with rosé, it tastes like strawberries and cream. The rosy hue by the rind of the cheese also matches the wine.

When choosing a rosé to pair with goat gouda, look for dry, tart, and/or bubbly varieties, as these are the easiest to pair with cheese. Rosés from Southern France, particularly Languedoc and Provence, are highly recommended. These wines are also inexpensive, and you don't need to spend more than $15 on a good bottle.

When serving rosé with cheese, it's important to serve the wine chilled, ideally between 50°F and 60°F. At this temperature range, the floral and fruity notes of the wine will be more prominent. On the other hand, cheese should be served at room temperature, just below 70°F. Removing the cheese from the fridge about an hour before serving will allow its aromas, flavours, and textures to develop, enhancing the pairing experience.

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