Red Blends And Cheese: Perfect Pairing Partners

Wine and cheese are a classic combination, with red wine's complex flavours pairing naturally with bold, full-flavoured cheeses. When choosing a cheese to go with a red blend wine, it is important to consider the wine's body and intensity. Lighter-bodied red wines should be paired with milder, less intense cheeses, while bigger, more flavourful reds go well with more intense cheeses. Medium-bodied reds such as Cabernet Franc, Barbera, Merlot, and Zinfandel are safe choices to pair with a variety of cheeses. Bold, tannin-rich wines with lots of tannins should be paired with dense, hard, long-aged cheeses that are rich in both flavour and fat content. Finally, sweet red wines are traditionally paired with salt-forward varieties.

Medium-bodied reds like Merlot and Zinfandel are safe choices for a range of cheeses

Medium-bodied red wines are a safe bet when it comes to pairing with cheese, especially when you're looking to serve a variety of cheeses on a single board. Wines such as Cabernet Franc, Barbera, Merlot, and Zinfandel are versatile and can stand up to a range of cheeses.

These medium-bodied reds pair well with washed-rind cheeses, which are known for their strong, pungent flavours. Washed-rind cheeses like Pawlet from Consider Bardwell or Boxcarr's Taleggio-style Lissome are excellent choices. These reds can also be paired with semi-firm Alpines like Meadow Creek's Appalachian or the Pleasant Ridge Reserve from Uplands Cheese.

Young cheddars and other firm, medium-bodied cheeses are another good option for these wines. The acidity and tannins in the wine can cut through the richness of the cheese, creating a balanced pairing.

When it comes to blue cheese, medium-bodied reds can hold their own. The spice notes in Zinfandel, for example, can complement the sharpness of a blue cheese. The key is to look for blue cheeses that have some sweetness to balance the savoury notes, such as Cambozola or Firefly Farms' Mountain Top Bleu.

Overall, medium-bodied reds like Merlot and Zinfandel offer a versatile option for cheese pairings, allowing you to explore a range of flavours and textures without overwhelming the palate.

Match bold, tannin-rich wines with long-aged, dense cheeses

When pairing bold, tannin-rich wines with long-aged, dense cheeses, it's important to remember that both the wine and the cheese should have similar intensities. Tannins are a mouth-drying element that can be smoothed out by food, as they cling to proteins. However, without tannins, a red wine may lack presence and density.

Cabernet Sauvignon is a bold, tannic wine with flavours of black fruit, spice, tobacco, leather, eucalyptus, menthol, and black pepper. It pairs well with equally powerful cheeses like truffle-infused Brie, artisan cheeses like Abondance and Comté, aged Cheddar, and blue cheeses like Stilton and La Peral.

Malbec, similar to Cabernet Sauvignon, has notes of dark fruit, black pepper, and dark chocolate. It can be matched with semi-hard cheeses like Cheddar, Colby, or Edam, as well as hard cheeses like Manchego and certain blue cheeses like Cashel Blue.

For Syrah or Shiraz, the flavour profile varies depending on the climate. Cool-climate Syrah has notes of white pepper, violets, and herbs, while Shiraz from hotter climates has more black pepper, chocolate, and jammy fruit. Both pair well with stronger cheeses like Gouda, Cheddar, and Stilton.

When it comes to red wine blends, a good option is to pair them with tangy, salty cheeses like Pecorino, Provolone, or Parmesan. These blends often have high tannins and herbaceous notes, making them a perfect match for these salty, sharp cheeses.

Sweet red wines are traditionally paired with salt-forward cheeses

When it comes to wine and cheese, there are some general rules to follow. Lighter, fruitier reds like Pinot Noir or Beaujolais tend to pair well with milder, softer cheeses like Brie, Camembert, or goat's cheese. These wines also complement saltier, harder cheeses like Parmesan and aged cheddars.

Sweet red wines, on the other hand, are traditionally paired with salt-forward cheeses. The sweetness of the wine balances out the saltiness of the cheese, creating a harmonious contrast of flavours.

For example, a classic pairing is the English Stilton, a rich and tangy blue cheese, with a sweet Port wine. The bold, salty characteristics of the cheese are beautifully balanced by the sweetness and complexity of the Port. Another option is a Merlot, which can provide a fruity note to balance the sharpness of the cheese.

Aged Gouda, with its deep caramel sweetness and slight crunch, is another cheese that goes well with sweet red wines. The intensity and complexity of the cheese are enhanced by the full-bodied, fruity notes of a Cabernet Sauvignon or a Syrah. A Merlot can also be a good option, offering a softer, fruit-forward profile that still stands up to the bold taste of the cheese.

Another salt-forward cheese that pairs well with sweet red wines is Pecorino, a hard and salty Italian cheese made from sheep's milk. Its robust, spicy flavour profile is complemented by the depth and slight tannin structure of a Sangiovese or a Chianti. A Barolo, with its complexity and boldness, can also match the strong flavours of the cheese.

When pairing sweet red wines with salt-forward cheeses, remember that the key is to create a balance where neither the wine nor the cheese overwhelms the other. The sweetness of the wine should contrast with and enhance the salty characteristics of the cheese, creating a delightful interplay of opposing flavours.

Light-bodied reds like Gamay and Pinot Noir pair well with young gouda and tommes

When it comes to wine and cheese, a classic combination, there are some general rules worth following. One of the key differences between red and white wine is the presence of tannins in the former, which influences pairing choices. Lighter-bodied red wines generally pair well with milder, less intense cheeses, while bigger, more flavourful reds go better with more intense cheeses.

Light-bodied reds like Gamay and Pinot Noir fall into the former category. They are light with bright, vibrant red berry and orchard fruit flavours along with other aromatic notes like various florals, herbs and spice, such as violet and pepper. These wines pair well with subtler, less intense aged cheeses like young Goudas and tommes. Young Gouda, with its mild, nutty flavour, is a good match for the fruity and spicy notes of Gamay and Pinot Noir. Tomme, a semi-soft cheese with a natural rind, is also a good option to complement the lighter body and flavour profile of these wines.

In addition to young Gouda and tomme, light-bodied reds like Gamay and Pinot Noir can also pair well with other mild cheeses. For Gamay, great pairings can include mild soft cheeses like Brie and Camembert. It can also handle stronger cheeses like the earthy Irish cheese, Ardrahan, as well as harder cheeses like Monterey Jack and young cheddars. Pinot Noir, on the other hand, can be a good match for aged Brie or Camembert, semi-soft cheeses with a tang like feta, and harder cheeses like certain moderately aged cheddars, Swiss cheese, and Parmesan.

Cabernet Sauvignon goes well with truffle-infused brie, artisan cheeses and aged cheddar

When it comes to wine and cheese pairings, the general rule is that bigger and bolder cheeses require a wine that can complement their strong flavour without being overpowered. Cabernet Sauvignon is one such wine, and it pairs exceptionally well with three types of cheese in particular: truffle-infused brie, artisan cheeses, and aged cheddar.

Truffle-infused brie is a rich and indulgent cheese, and its creamy texture and aromatic flavours can be beautifully enhanced by a robust and structured red wine like Cabernet Sauvignon. The wine's complexity and depth harmonise sublimely with the truffle's aroma, creating a sublime culinary union.

Artisan cheeses, known for their unique and exquisite flavours, can also find a perfect match in Cabernet Sauvignon. This wine's bold character and mouth-drying tannins make it a versatile partner for a variety of artisan creations, from aged cheddars to other strong, fatty cheeses.

Speaking of aged cheddar, this full-flavoured cheese is an ideal companion for Cabernet Sauvignon. The fattiness of aged cheddar is a perfect match for the wine's tannins, resulting in a delightful tasting experience where neither element overpowers the other.

In addition to these specific pairings, Cabernet Sauvignon also goes well with other strong and bold cheeses. Its intense flavours can stand up to smoked gouda, parmigiano-reggiano, and asiago, making it a versatile choice for cheese lovers.

So, if you're looking to create a decadent cheese platter or simply want to elevate your wine and cheese nights, consider pairing Cabernet Sauvignon with truffle-infused brie, artisan cheeses, or aged cheddar for a truly indulgent and harmonious tasting experience.

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