The Perfect Cheese And Sangria Pairing Guide

Sangria is a versatile drink that can be made with red or white wine, sparkling or flat, and is often associated with summer. While its sweetness may make it challenging to pair with food, it goes well with a variety of dishes, particularly spicy ones. When it comes to cheese, sangria pairs well with creamy and mild cheeses like brie, as well as earthy goat cheeses. Other suitable options include aged cheddar, Gouda, Asiago, and Camembert. For an authentic Spanish touch, consider sheep's milk cheeses such as Manchego and Roncal. Strong and flavourful cheeses like Pepperjack can also stand up to the rich flavour of sangria.

Brie and Granny Smith apples

When it comes to Brie and Granny Smith apples, there are a few things to consider to ensure they pair well with your sangria. Firstly, the richness of Brie and the crispness of Granny Smith apples create a delightful contrast that can enhance the drinking experience. Here are some tips to guide you:

A classic way to serve Brie and Granny Smith apples is on crackers or crostini. The saltiness and crispness of the crackers or the toasted crunch of crostini provide a textural contrast to the creamy Brie and juicy apple slices. This combination is an excellent partner for sangria, especially if you want to offer your guests a hearty snack. Just remember to choose a cracker that is sturdy enough to hold the cheese and apple without becoming soggy.

Playing with Flavours and Textures

When serving Brie and Granny Smith apples with sangria, consider adding some complementary ingredients to elevate the flavours and textures. For example:

• Nuts: Toasted walnuts or pecans can add a delightful crunch and a depth of flavour to the pairing.
• Honey: A drizzle of honey on the Brie can offset the tartness of the Granny Smith apples, creating a delightful sweet and savoury contrast.
• Thyme: A few sprigs of fresh thyme can contribute an earthy, aromatic note to the pairing, enhancing the overall flavour profile.

Presentation Ideas

The visual appeal of your Brie and Granny Smith apple pairing can also enhance the enjoyment of your guests. Here are some ideas:

• Skewers: Thread small cubes of Brie and apple slices onto skewers, alternating with fresh thyme sprigs.
• Platter: Arrange Brie slices and apple wedges on a platter, garnished with a sprinkling of chopped nuts and a drizzle of honey.
• Individual Servings: Create small stacks of Brie and apple slices, securing them with a toothpick, and place them on a tray for easy serving.

Sangria Varieties to Complement the Pairing

To make the most of your Brie and Granny Smith apple pairing, consider the type of sangria you'll be serving. A traditional red sangria with robust flavours can stand up to the richness of Brie. On the other hand, a white sangria, perhaps made with a lighter wine like Pinot Grigio, can provide a refreshing contrast to the creamy cheese. You might also consider adding a touch of brandy to your sangria to balance the richness of the Brie and the tartness of the apples.

Goat cheese with fresh herbs

Goat cheese, or chèvre, is a fresh cheese with a tangy, earthy flavour and a creamy texture. When paired with fresh herbs, it makes for an excellent companion to a glass of sangria.

When choosing herbs to pair with your goat cheese, consider options like basil, chives, thyme, or rosemary. These herbs will add a fresh, aromatic touch to the cheese and enhance its flavour. You can experiment with different combinations of herbs to find your preferred taste.

Additionally, consider serving the goat cheese with other complementary ingredients. Sliced apples, particularly tart varieties like Granny Smith, can provide a refreshing contrast to the creaminess of the cheese. Nuts, such as Marcona almonds, can also add a crunchy texture and a salty flavour that pairs well with both the cheese and the sangria.

By choosing goat cheese with fresh herbs as your pairing, you'll elevate your sangria-tasting experience and impress your guests with a delicious and sophisticated combination.

Spanish sheep's milk cheeses

When it comes to Spanish sheep's milk cheeses, there are several varieties to choose from, each with its own unique characteristics. Here are some of the most renowned Spanish sheep's milk cheeses that can elevate your sangria experience:

Manchego

The prestigious Manchego cheese originates from the La Mancha region, renowned for its Manchega sheep's milk. This cheese is produced using whole milk from Manchega sheep and aged anywhere between 60 days to 2 years. The longer Manchego is cured, the stronger its flavour becomes, and the firmer its texture. It is known for its nutty taste and the characteristic aftertaste of sheep's milk. As it ages, Manchego transforms from creamy to harder cheese. This cheese pairs delightfully with dried fruit or jam, making it an excellent choice to savour alongside a glass of sangria.

Roncal

Roncal is another esteemed Spanish sheep's milk cheese that hails from the Roncal Valley in Navarra. This cheese is crafted using crude milk from sheep, and its Protected Denomination of Origin ensures that it is only produced in specific municipalities using traditional techniques. Roncal is a cured, fatty cheese with a very defined and intense flavour. It has a buttery texture and a hard, thick, straw-coloured rind. The aroma and flavour of this cheese evoke hints of nuts, pineapple, or cider.

Idiazábal

Idiazábal is a celebrated sheep's milk cheese from the Basque Country and Navarre. It is produced using raw milk from Latxa and Carranzana sheep and is often lightly smoked. This cheese has a nutty, buttery, and smoky flavour profile, and it pairs beautifully with fruit or Spanish quince paste (membrillo). Idiazábal's signature smoky taste will undoubtedly enhance your sangria experience.

Zamorano

Zamorano cheese, as the name suggests, originates from Zamora, a province in the Castilla-La Mancha region. This cheese is crafted from a blend of milk from Churra and Castellana sheep, resulting in a sharp and robust flavour. Zamorano is typically aged for 6 to 16 months, intensifying its flavour. It has a hard and crumbly texture and often exhibits a nutty and salty taste. If you're looking for a cheese with a more intense flavour and texture compared to Manchego, Zamorano is an excellent choice.

Torta del Casar

Torta del Casar is a remarkable sheep's milk cheese from Extremadura. It is crafted from the milk of Merino and Entrefina sheep, and its unique flavour is derived from the addition of cardoon thistle during the curdling process, lending it a hint of bitterness. This cheese is aged for a minimum of 60 days, and sometimes longer, resulting in a hard and crusty exterior and a soft, creamy, almost liquid interior. The traditional way to savour Torta del Casar is to cut off the top and scoop out the cheese, spreading it on bread or fruit or dipping it with picos. This creamy cheese will undoubtedly complement the fruity notes in your sangria.

Burgos

Burgos is a soft and light Spanish sheep's milk cheese. Unlike aged or cured cheeses, Burgos is fresh and meant to be enjoyed soon after production. Its mild flavour makes it incredibly versatile, pairing well with salads, honey, or nuts. Its moist and delicate characteristics will provide a delightful contrast to the robust flavours of sangria.

Aged cheddar, Gouda, Asiago, and Camembert

Aged cheddar has a strong, sharp flavour that can stand up to the sweetness of the sangria. It has a more complex flavour than younger cheddars, with nutty, earthy, and caramelised onion notes that can complement the fruitiness of the drink.

Gouda, a Dutch cheese, has a creamy, buttery texture and a mild, nutty flavour. Its sweetness can echo the fruity notes of the sangria, while its smooth texture can be a pleasant contrast to the drink's refreshing quality.

Asiago, an Italian cheese, has a rich, savoury flavour with a hint of sweetness. It can be sharp or mild, depending on its age, and its complex flavour profile, which includes nutty and fruity notes, can enhance the drink's fruity and sweet characteristics. Asiago is also an ingredient in a Limoncello Sangria cocktail, where it is used in its limoncello form.

Camembert is a French cheese with a rich, creamy texture and a mild, buttery flavour. Its earthy and nutty notes can complement the fruity and sweet characteristics of the sangria, while its mildness can prevent it from overwhelming the drink's flavour.

Cold cuts of meat

Serrano ham, prosciutto, and salami are all excellent choices to serve alongside sangria. These cured meats can be served on a charcuterie board, along with cheese and nuts, creating a well-rounded and flavourful snack board.

Terrines and pates are also good options to serve with sangria. Their rich, fatty taste and texture balance the sweetness of the drink. These can be served with crackers and a fruit spread, complementing the fruity notes in the sangria.

For a heartier meal, spicy meatballs are a delicious choice to pair with sangria. The spice will be offset by the sweetness of the drink, creating an enjoyable contrast of flavours.

Another option is to serve Spanish-inspired pizzas or flatbreads with your sangria. A flatbread with Serrano ham, Petit Basque (a hard, mild cheese), and peppery arugula leaves will complement the drink. Alternatively, a pizza with chorizo, Manchego cheese, olives, and roasted peppers will also go well with sangria.

So, when serving cold cuts of meat with sangria, aim for salty and smoky flavours, such as cured meats, or rich and fatty options like terrines and pates. Spicy dishes will also complement the sweetness of the drink.

Frequently asked questions