The Perfect Cheese Pairing For Sauvignon Blanc

Wine and cheese are a classic combination, but finding the right pairing can be a challenge. Sauvignon Blanc is a versatile white wine that pairs well with many foods, including various cheeses. Its crisp, refreshing nature, high acidity, and notes of lime and green leafy herbs make it a good match for several cheese types. So, which cheeses go well with Sauvignon Blanc?

Goat's cheese and sauvignon blanc

Goats cheese and sauvignon blanc are a great match. The acidity in sauvignon blanc complements the fat and richness of goat's cheese. Both have grassy notes, and pairing similar flavours enhances the overall tasting experience. Sauvignon blanc is a crisp, refreshing wine with high acidity, showing up mainly in notes of lime, leafy herbs, grapefruit, passion fruit, and white peach. Its herbaceous green notes are usually perfect with side dishes containing green herbs like parsley, basil, rosemary, or cilantro.

Goat's cheese is a blank slate, ready to be impressed upon. It is tart and earthy, and sauvignon blanc is the perfect chisel. Acidic, mineral-driven, and citrusy, they impart all that goodness into the cream, giving it the extra herbal flavours it needs. Plus, it preps the palate for the next bite.

When pairing sauvignon blanc with goat's cheese, try a heavily oaked sauvignon blanc with a rich but tart flavour and a creamy texture to bring out the rich and bold flavours of the wine. When it comes to food, goat's cheese in a kale or romaine salad with a light olive oil-based dressing will create a balanced combination.

If you're looking for specific wine regions, try the Loire Valley in France, where goat's cheese is the pride of the region. Look for Touraine, Sancerre, Pouilly-Fumé, or Saint Bris on the label.

Feta and sauvignon blanc

Feta is a staple of Greek food culture and an important part of the Greek economy. It is typically made with sheep's milk or goat's milk, though most American cheesemakers use cow's milk. Feta is a young, white cheese that is creamy, crumbly, and salty, with notes of citrus and yoghurt.

When pairing feta with sauvignon blanc, it is important to remember that sauvignon blanc is a crisp, refreshing wine with high acidity and notes of lime, grapefruit, passionfruit, and white peach. It is a very approachable white wine when it comes to food pairings.

Feta's creamy texture and tangy, salty flavour pair well with the crisp, dry nature of sauvignon blanc. The wine's high acidity and fruity notes complement the cheese's bright, citrusy flavour. This pairing works especially well with grilled lamb or a summer salad, bringing out the rich and bold flavours of the wine.

For a more specific pairing, try a Marlborough sauvignon blanc with its grassy notes, or a French sauvignon blanc with its characteristic acidity and minerality. These wines will enhance the flavour of feta and create a well-rounded tasting experience.

Asiago and sauvignon blanc

Asiago is a versatile Italian cheese with a rich, nutty flavour and a creamy to crumbly texture. Its complex flavour profile, including notes of nuttiness, sweetness, and a hint of sharpness, makes it an excellent choice for wine pairing. When pairing Asiago with wine, it is important to consider the cheese's unique characteristics and choose a wine that will complement its flavour and texture without overpowering it.

Sauvignon Blanc, a crisp and refreshing white wine, is an excellent choice to pair with Asiago. The high acidity and vibrant citrus flavours of a Loire Sauvignon Blanc can perfectly balance the richness of Asiago, especially when the cheese is young and creamy. The crispness of the wine provides a nice contrast to the creaminess of the cheese, creating a harmonious pairing.

The key to a successful pairing is to ensure that the wine complements the cheese without being overpowered by it. Sauvignon Blanc's refreshing acidity and crispness make it a versatile wine that pairs well with Asiago's distinct flavour profile. The wine's citrus notes, such as lime and white peach, can beautifully accentuate the nutty and slightly sweet flavours of the cheese.

When pairing Asiago with Sauvignon Blanc, consider the age and creaminess of the cheese. Fresh and young Asiago, with its smooth and creamy texture, pairs exceptionally well with light and fruity Sauvignon Blanc. On the other hand, mature Asiago, with its crumbly texture and robust flavour, might be better suited for full-bodied red wines.

In conclusion, Asiago and Sauvignon Blanc can be a delightful combination for wine and cheese enthusiasts. The key to a successful pairing lies in balancing the richness and unique flavours of Asiago with the crisp, refreshing, and acidic characteristics of Sauvignon Blanc, particularly when the cheese is young and creamy.

Gouda and sauvignon blanc

Gouda is a Dutch cheese known for its creamy and nutty characteristics. When pairing wine and cheese, the aim is to balance the flavours of the cheese with the wine. Sauvignon blanc is a crisp, refreshing wine with high acidity, with notes of lime, grapefruit, passionfruit, and white peach. Its refreshing acidity means it pairs well with almost anything.

Gouda is a great match for sauvignon blanc. The acidity of the wine will complement the creaminess of the cheese, and the nuttiness of the cheese will be balanced by the "grassy" and acidic fruit flavours of the wine. An aged gouda, with its more developed nutty flavour, will take this pairing to the next level. The cheese and wine will complement each other, creating a natural balance.

For a more adventurous pairing, try a gouda with a Napa Valley Cabernet Sauvignon. The bold black fruit and oak-aged complexity of the wine stand up to the rich flavours of the cheese. The wine's notes of blackcurrant and cedar provide a nice contrast to the nutty and caramel-like undertones of the gouda. The tannins in the wine will also help to cleanse the palate from the creaminess of the cheese.

For a refreshing and easy-drinking option, pair gouda with a Pinot Blanc from Alsace. The vibrant orchard and stone fruit flavours of the wine align well with the creamy texture of the cheese. The hints of almond in the wine will also complement the nuttiness of the gouda.

For a truly unique pairing, opt for a Marsannay Rosé from Burgundy. This rosé, made from Pinot Noir and Gamay grapes, has red fruit, citrus, and stone fruit notes that will complement the nutty flavours of the gouda. The fresh acidity of the wine will cut through the richness of the cheese, creating a well-balanced pairing. The mineral notes in the rosé will add an extra layer of complexity to the tasting experience.

Gruyere and sauvignon blanc

Gruyère is a medium-hard, yellow cheese made from cow's milk, named after the Swiss town of Gruyères. It is a popular choice for baking and is particularly suited for fondues, quiches, and French onion soup. When it comes to wine pairings, Gruyère is often recommended alongside Pinot Noir. However, it also goes well with Sauvignon Blanc.

Sauvignon Blanc is a versatile white wine that pairs well with various foods, including different types of cheese. The wine is characterised by its crisp, refreshing nature, high acidity, and notes of lime, green leafy herbs, grapefruit, passionfruit, and white peach. When pairing Sauvignon Blanc with cheese, it is best to opt for lighter, creamier varieties.

Gruyère is one of the suggested cheeses to pair with Sauvignon Blanc. The nutty flavour of Gruyère complements the aroma and complexity of the wine. While there is a risk of the two overpowering each other, the rich, bold, and creamy flavours of Gruyère help balance the pungent aroma and acidic flavour of Sauvignon Blanc. The wine's crisp and refreshing nature, along with its high acidity, can cut through the creaminess of the cheese, creating a harmonious pairing.

When serving Gruyère with Sauvignon Blanc, consider a few additional elements to enhance the experience. The wine's herbaceous notes pair well with herb-driven sauces and sides, such as parsley, cilantro, basil, and rosemary. Additionally, proteins like chicken, white fish, smoked meats, or tofu can further complement the pairing, bringing out the light fruity notes in the wine.

In conclusion, Gruyère and Sauvignon Blanc can be a delightful combination. The key to a successful pairing lies in balancing the nutty, creamy flavours of the cheese with the crisp, acidic, and fruity characteristics of the wine. With the right accompaniments, this pairing can elevate your wine and cheese experience to new heights.

Frequently asked questions