Cheese And Wine: Perfect Pairing For Palate Pleasures

Wine and cheese are a classic culinary pairing, but finding the right combination can be daunting. The good news is that there are some basic guidelines to help you find the perfect match. One simple rule to follow is to consider acidity: the least successful pairings usually involve super oaky, low-acid wines. Cheese tends to bring out the tannins in oak, so it's best to look for a wine with some degree of acidity to cut through the richness of the cheese. Another tip is to pair wines and cheeses from the same region—this works especially well with Old World wines. You can also pair by flavour intensity, and consider how age correlates with intensity. Young, soft cheeses with creamy textures and high moisture content tend to go well with young, lively wines that have good acidity and spirited aromas, such as Pinot Noir or Beaujolais. In contrast, old, bold, and rich wines are better suited for aged cheeses that have lost their moisture through the ageing process and are full of rich, fatty, and sharp flavours. These include wines with good tannins, like Cabernet Sauvignons and Syrahs, which can cut through the fat and protein of the cheese. Salty cheeses, like goat's cheese or blue cheese, are also beautifully balanced by sweet wines, as the saltiness enhances the perception of sweetness.

Salty cheeses like feta and blue cheese go with sweet wines

Salty cheeses like feta and blue cheese go well with sweet wines. The salt in the cheese heightens the perception of sweetness in the wine, creating a harmonious pairing.

When it comes to specific salty cheeses, feta is often recommended to be paired with a dry or off-dry Riesling. This is because Riesling comes in a wide range of styles, from dry and crisp to viscous and sweet, allowing it to pair well with various cheeses. A drier Riesling will complement the saltiness of feta without overwhelming it.

Blue cheese, on the other hand, is a strong-flavoured cheese that goes well with sweeter wines like Port, Sauternes, and Oloroso Sherry. The complex, pungent, and salty characteristics of blue cheese, especially in a Blue Stilton, match beautifully with the full body, sweetness, and bold character of Port. The classic combination of a young, sweet Port with a Blue Stilton can also be explored with other types of blue cheese, such as Gorgonzola or Roquefort.

In addition to sweet wines, salty cheeses can also be paired with sparkling wines. The bubbles in sparkling wines, such as Champagne, provide a nice contrast to the richness of the cheese, cleansing your palate and making you crave more. This is why Camembert and Champagne are a classic pairing.

Young, soft cheeses work with young, lively wines

Young, soft cheeses with silky textures and creamy bodies usually still contain a lot of moisture. They pair especially well with young, lively wines, full of fruit, good acidity, and spirited aromas.

Young wines are fresh and spirited, with lively aromas and bright flavours of fruits, flowers, citrus, herbs, or spice. These wines are a perfect match for young cheeses, as they are also juicy, fruity, fresh, and spirited.

Some examples of young, soft cheeses are ricotta, mozzarella, burrata, chèvre, feta, halloumi, brie, camembert, and crottin. These cheeses go well with reds such as Pinot Noir, Beaujolais, and Red Blends, and whites such as Unoaked Chardonnay, Viognier, and Champagne.

Young wines with these characteristics include Pinot Noir, Beaujolais, and Red Blends for reds, and Unoaked Chardonnay, Viognier, and Champagne for whites.

Old, bold, rich wines complement old, sharp cheeses

When it comes to wine and cheese, it's a glorious combination. However, with so many varieties of both, it can be challenging to know where to start. A good rule of thumb is to pair wines and cheeses of similar intensity and complexity—a full-bodied and complex wine could easily overpower a delicate cheese.

Old, bold, and rich wines are ideal partners for old, sharp cheeses. The rich, fatty, and savoury flavours of aged cheeses need a wine that can stand up to their sharpness and, in many cases, their richness. Wines with good tannins are a great match, as they give that tacky feeling on the tongue and clear fat and protein off the palate.

Cabernet Sauvignons, with their mouth-drying tannins, are a great choice for sharp, well-matured cheddars. The bold flavours of both the wine and the cheese will match without one overpowering the other. Aged Spanish Tempranillos can also be a great choice, as they often have a smokiness that complements the sharpness of the cheese.

For blue cheeses, a classic pairing is a sweet wine like Port. The saltiness of the cheese brings out the sweetness of the wine. A full-bodied, sweet Port is a perfect match for pungent, stinky blue cheeses like Blue Stilton or Roquefort. The key is that the deep fruity and spicy flavours of Port need to be matched with a strong and equally powerful cheese.

When it comes to hard cheeses, it's hard to find a red wine that doesn't work. Medium-bodied reds are the best and safest options. Sangiovese, Merlot, and Montepulciano are great choices. For white wines, Chardonnays are very versatile and can be paired with a range of hard cheeses, from mild cheddars to tangy goat cheeses.

Wines with good tannins work with sharp, aged cheeses

Wines with good tannins work well with sharp, aged cheeses. The dryness of the wine is a good match for the sharpness of the cheese, and the wine's dryness prevents the cheese from tasting metallic or bitter.

Cabernet Sauvignon is a good example of a wine with good tannins that pairs well with aged, sharp cheddar. The dryness of the Cabernet Sauvignon, along with its mouth-drying tannins, cuts through the fat in the cheese, creating a harmonious pairing. The citrus notes in the wine are also brought out by the sharp cheddar.

Merlot is another wine with good tannins that pairs well with aged, sharp cheeses. The dryness of the wine and the sharpness of the cheese complement each other, and the wine's dryness prevents the cheese from tasting bitter. A Garlic Herb Cheddar is a particularly good match for Merlot, as the sharpness of the cheese and the herb flavours in the cheese complement the fruitiness of the wine.

Syrah is another wine with good tannins that pairs well with aged, sharp cheddar. The wine's dryness and tobacco notes complement the sharpness of the cheese.

When pairing wine with cheese, it's important to consider the age and texture of the cheese. Aged cheddars have a stronger, more pungent flavour than younger cheddars, so a bold, full-bodied wine is needed to stand up to the flavour. Aged cheddars are also harder, so a wine with a bit of body is needed to complement the texture of the cheese.

Champagne and sparkling wines are versatile

Champagne and sparkling wines also pair well with harder cheeses. Parmesan, for example, is a renowned pairing with prosecco. The nutty, salty flavour of the cheese complements the crisp, acidic notes of the wine. Similarly, gouda, a semi-hard cheese with a sweet, nutty flavour, pairs well with champagne. Its creamy texture and caramel notes add depth to the champagne's fruit flavours.

Blue cheeses, such as Roquefort, can also be paired with champagne. The sharp, salty flavour of the cheese contrasts with the sweetness of the champagne, creating a complex, balanced flavour profile. For sweeter sparkling wines, such as Asti spumante, a blue cheese like Gorgonzola can help offset the sweetness.

In addition to cheese, champagne and sparkling wines are versatile enough to pair with a wide range of foods. They are a classic pairing with oysters, as their briny, salty flavour complements the crisp, refreshing taste of the wine. The delicate flavour of caviar and the rich, buttery flavour of smoked salmon also pair well with the light, crisp taste of champagne.

When it comes to sparkling wines, remember that the dryness of the wine can affect the pairing. Brut Champagnes, for example, are the driest style and pair well with brie. Prosecco, on the other hand, is drier than Asti spumante, which is sweeter due to being made with moscato grapes.

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