Sweet Red Wine: Best Paired Cheeses For A Flavorful Experience

Wine and cheese are a classic combination, but finding the right match can be a daunting task. The sweetness of a wine is often a key factor in determining a good pairing, and sweeter wines tend to go well with stinkier cheeses. For instance, a bold, sweet Port goes well with pungent and salty Blue Stilton, while the fresh, acidic fruit of a Moscato d'Asti can help to refresh the palate after a heavier cheese like Gorgonzola. When it comes to sweet red wines in particular, a good rule of thumb is to pair them with cheeses that have similar flavour profiles, such as those with nutty notes. A medium-bodied Pinot Noir, for instance, pairs well with Gruyère, while a Cabernet Sauvignon matches the boldness of an aged cheddar.

Pinot Noir and Gruyère

When it comes to wine and cheese pairings, Pinot Noir is a versatile choice. This light-bodied red wine, with its fruity notes of berries and cherries and hints of herbs and spices, pairs well with a variety of cheeses. One excellent match is Gruyère, a smooth, cow's milk cheese from Switzerland.

Gruyère, named after a Swiss village, has been crafted by master cheesemakers for centuries. It is produced using milk from grass-fed cows, and its unique flavour is owed to the maturation process in special cheese cellars for 5 to 18 months. During this time, the cheese wheels are turned and rubbed with salty water, resulting in a soft yet firm texture. Gruyère's delicate, slightly nutty taste and salty, subtly fruity notes make it a perfect pairing for Pinot Noir.

Pinot Noir, with its subtle hints of cherry and blueberry, beautifully complements the flavours of Gruyère. The wine's light and fruity characteristics ensure that the cheese's taste is not overwhelmed, creating a harmonious pairing. Gruyère's smooth texture and slight dampness also enhance the flavours of the wine, making each sip and bite a delightful sensory experience.

When serving Gruyère with Pinot Noir, consider presenting the cheese in thin, small slices. This not only makes it easier to savour but also maximises the flavour exchange between the wine and cheese. Enjoying this pairing can be a wonderful way to discover the nuances of each component while indulging in a classic and elegant combination.

For those seeking a food pairing experience that showcases the interplay of flavours, the combination of Pinot Noir and Gruyère is an excellent choice. The delicate nature of Pinot Noir is enhanced by the slightly nutty and fruity notes of Gruyère, creating a delightful sensory journey that highlights the versatility of both the wine and the cheese.

Cabernet Sauvignon and Cheddar

Wine and cheese are a classic combination, but not all cheeses go with all wines. The key to pairing wine and cheese is to find a combination where the flavours complement each other, creating a better tasting experience.

When it comes to Cabernet Sauvignon, a medium-bodied red wine, a good place to start is with a semi-hard cheese with some age. These cheeses enhance the flavour of the wine while balancing out the tannins. Cheddar is a great choice for Cabernet Sauvignon as it has the right amount of flavour and fat content to help balance the tannins while tasting delicious. It will also bring out some of the citrus notes in the wine.

Aged cheddars, in particular, tend to be the best pairing for Cabernet Sauvignon. The aging process brings out a slight crunch and rich, nutty flavours in the cheese. Their milder, nutty texture and smooth taste highlight the berry notes in both young and older Cabernet Sauvignons, while the wine's tannins bind to the cheese's protein and fat, cleansing the palate. Vermont's Cabot Clothbound Cheddar is a popular choice, having been named as a past favourite pairing with Jordan Cabernet Sauvignon. Keen's Cheddar from England is another excellent option, as its nutty flavour, earthiness, and slight crunch elevate the dark fruit flavours in older vintages of Cabernet Sauvignon.

If you're looking for a cheese that is widely known and pairs well with Cabernet Sauvignon, then cheddar is the perfect choice. It's simple, tasty, affordable, and not too adventurous for those who like to play it safe.

Moscato and Gorgonzola

Moscato is a sweet, fruity white wine with floral aromas. It is an excellent choice for pairing with Gorgonzola, a bold and complex Italian blue cheese with a crumbly texture and a strong flavour profile. The sweetness and bright acidity of Moscato beautifully complement the salty, earthy and pungent notes of Gorgonzola.

Gorgonzola is a versatile cheese that can be enjoyed in many ways, from salads to pasta dishes, and even on its own with crackers. When pairing Moscato with Gorgonzola, consider a rich Gorgonzola-based sauce or a pasta dish. The sweetness of the wine will contrast the salty, sharp flavours of the cheese, creating a well-rounded dining experience.

The key to a successful pairing is to either match the intensity of Gorgonzola or offer a complementary contrast. Moscato's delicate sweetness achieves the latter, providing a refreshing balance to the boldness of the cheese. This combination is especially enjoyable for those who are new to the world of blue cheese and wine pairings.

When serving Moscato with Gorgonzola, consider adding some accompaniments to enhance the experience further. Dried fruits such as apricots or raisins, as well as nuts like almonds, can bring a nice balance to the pairing. For a more indulgent treat, pair the two with a thin-sliced baguette, some fig jam, or even a crostini for added texture and flavour.

While Moscato is an excellent choice for those who prefer a sweeter, more delicate wine with their Gorgonzola, there are also other wine options that can be explored. Red wine lovers might enjoy a full-bodied Cabernet Sauvignon or a medium-bodied Malbec to match the intensity of the cheese. For those who want to stay true to the Italian roots of Gorgonzola, a sparkling Prosecco or a sweet Marsala wine can also be wonderful pairings.

Port and Blue Stilton

Port is a fortified dessert wine, hailing from the Douro River Valley in Portugal. It was created in the 18th century by the British, who added brandy to still red wines to fortify them for the voyage to England. Port has a notably sweet taste profile, with the sweetness coming from the brandy that is added during fermentation. Port wines can be ruby, tawny, white, or rosé.

Ruby ports are generally the least expensive and are intended to be consumed young. They have a fresh-faced nature, with raspberry and black cherry flavours, rich textures, and a sweeter style.

Late-Bottled Vintage (LBV) Ports are sweet, with moderate acidity and tighter tannins. They have flavours of black currants, cherry, chocolate, and dried fruit.

Vintage Port is the crème de la crème of Port offerings. It is made with top-quality grapes selected from a single vintage and has a high price tag to match. It has a full-bodied, semi-sweet to notably sweet flavour profile, with concentrated blackberry, black cherry, and ripe raspberry, alongside warm pumpkin pie spice, chocolate, and coffee with fig and smoky nuances.

Tawny ports are complex and concentrated, with a nutty, caramelised character. They have flavours of blackberry, ripe cherry, and crème brûlée, alongside dried orange, sweet figs, and mocha notes.

White port is a refreshing fortified wine with a golden, amber hue. It has a honeyed character and a rich, smooth texture. It is typically served as an aperitif, but also pairs well with smoked salmon, shellfish, sushi, and fresh fruit themes such as angel cake with strawberries.

Champagne and Brie

When it comes to pairing cheese with sweet red wine, there are some classic combinations to consider. While red wine is not often the best match for cheese, a sweet Italian red Lambrusco can be an interesting pairing with a variety of cheeses.

Champagne and sparkling wines are excellent choices to pair with cheese. The crispness and bubbles of sparkling wines complement the complex flavours of cheese, creating a delightful taste experience. Champagne, in particular, has complex aromas that pair beautifully with the nuanced flavours of cheese.

When it comes to pairing Champagne with Brie, a few considerations come into play. Brie is a mild white mould cheese with a creamy texture and a buttery flavour. The high butterfat content in Brie can be balanced by the refreshing bubbles in Champagne, making them a good match. The acidity in Champagne, especially in drier varieties, can also help cut through the richness of Brie.

When selecting a Champagne to pair with Brie, consider the following:

• Choose a dry Champagne: The dryness of the Champagne will contrast nicely with the creaminess of the Brie, providing a pleasant flavour profile.
• Look for nutty aromas: Some Champagnes have nutty or bread-like aromas that can complement the slight nuttiness that develops in aged Brie.
• Consider a vintage Champagne: Aged Champagnes tend to have more complex flavours, which can stand up to the richness of Brie.

In addition to Champagne, Brie also pairs well with other sparkling wines such as French Cremant or Italian Prosecco. The acidity in these wines can also help balance the creaminess of the cheese.

When pairing Champagne with Brie, it's important to remember that the strength of the cheese should be considered when selecting the wine. A lighter, younger Champagne with nice acidity will pair well with younger, milder Brie, while a more intense, aged Champagne will be a better match for older, more intense Brie.

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