Cabernet And Cheese: The Perfect Pairing For Wine Lovers

Cabernet Sauvignon is America's most ordered and beloved red wine, and it pairs well with a variety of cheeses. The best cheese to pair with Cabernet Sauvignon has been a topic of heated debate among academics since the release of a study by the University of California, Davis, which stated that many types of cheese diminish the fruit, tannin, and acidity in red wines. However, some chefs disagree with this statement and believe that several types of hard and semi-hard cheeses can pair well with Cabernet Sauvignon. When choosing a cheese to pair with Cabernet Sauvignon, it is recommended to start with a wine that is lower in alcohol and not overly tannic. The type of cheese that goes well with Cabernet Sauvignon depends on the characteristics of the wine, such as its age, tannin level, and fruit notes.

Aged cheddar and cabernet sauvignon

When it comes to wine and cheese pairings, a good rule of thumb is that the bigger the oak in the wine, the fewer the cheese choices you have. So, for cabernet sauvignon, it's best to start with a wine that is lower in alcohol and not overly tannic. Jordan, Corison, or a Bordeaux are great choices.

When buying cheeses to enjoy with cabernet sauvignon, look for semi-hard, aged cow's milk cheeses with extended ageing. The ageing 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, Beemster 18-Month Aged Gouda from Holland, and Pleasant Ridge Reserve from Wisconsin have all been past favourite pairings with Jordan Cabernet Sauvignon.

If you're feeling adventurous, you can also experiment with different types of cheddar and gouda, as well as Pecorino-style sheep's cheese and goat's cheese, which also pair well with young cabernet sauvignon.

To experience the pairings properly, experts suggest serving the wine and cheese at the proper temperature. Serve the red wine at 60 degrees Fahrenheit, and let the cheese sit out of the refrigerator for 30-60 minutes before serving. Start by tasting the cheese on its own, then add the wine and allow the combination of flavours to mingle in your mouth before swallowing for the full effect.

Remember, at the end of the day, the best cheese to enjoy with your cabernet sauvignon is simply the one you like the best.

Gouda and cabernet sauvignon

Gouda is a semi-hard cheese made from raw or pasteurized cow's milk with a fat content ranging from 48 to 60 percent. It is named after the town of Gouda in southern Holland. The length of time that Gouda is aged determines its texture and flavour. When aged for one month, it has a smooth, creamy texture, while aging for longer than a year results in a harder, saltier cheese with a crunchier texture. Some varieties of Gouda are also smoked or flavoured with herbs and spices.

Cabernet Sauvignon, often referred to as the "King of Red Wine Grapes," is known for its bold flavours and fine, firm tannins. Its flavour profile typically includes fruity notes of blueberries, blackberries, cherries, and plums, as well as tobacco and leather aromas. The high tannin content in Cabernet Sauvignon makes it a good match for aged Gouda. The wine's bold flavours and tannins can stand up to the saltiness and stronger flavour profile of aged Gouda. However, a young, soft Gouda may be overpowered by the wine.

When selecting a Cabernet Sauvignon to pair with Gouda, it is important to choose a wine that is not overly tannic or high in alcohol. A wine with lighter tannins will complement the saltiness and texture of the cheese without overwhelming its flavour. Additionally, a wine with lower alcohol content will ensure that the cheese's characteristics are not diminished.

For an optimal pairing, consider a Cabernet Sauvignon from Australia's original cool-climate region, Coonawarra. These wines often exhibit elegant, well-structured characteristics that pair well with the complexity of aged Gouda. The Parker Estate Coonawarra Estate Terra Rossa Cabernet Sauvignon is an excellent example, offering rich cassis, blackberry, and raspberry flavours with a touch of leafiness.

In summary, when pairing Gouda and Cabernet Sauvignon, opt for an aged Gouda and a well-structured, elegant Cabernet Sauvignon with lighter tannins and lower alcohol content. This combination will create a harmonious pairing that enhances the characteristics of both the cheese and the wine.

Blue cheese and cabernet sauvignon

Blue cheese is made from milk that has been treated with the fungus Penicillium roqueforti, which creates blue or black mould and gives the cheese its distinctive flavour and appearance. Wine and blue cheese are a classic pairing, with the sharpness and complexity of wine complementing blues like Gorgonzola or Roquefort. The slightly sour taste of blue cheese also goes well with sweet wines.

When pairing blue cheese with wine, it is important to consider the cheese's maturity. By pairing blue cheese at various stages of maturity (young, mature, dry), you can enjoy its unique nuances as they develop over time. Additionally, the type of blue cheese can make a difference in the pairing. Mild blue cheese, made from unpasteurised milk, has a mellow, tangy taste and is perfect for use in salads or as an appetizer. Crumbly blue cheese, made from cow's milk, has a texturally varied profile and can be used on toast or added to breakfast dishes. Firm blue cheese, aged in heavy casks, has a strong, pungent flavour that pairs well with rich foods like steak or sausage.

When pairing blue cheese with Cabernet Sauvignon, it is recommended to choose a wine that is lower in alcohol and not overly tannic, such as Jordan, Corison, or a Bordeaux. Starting with a less intense wine can help create a more harmonious pairing. Additionally, consider the characteristics of the blue cheese, such as its pungency, sweetness, or buttery notes, to find a Cabernet Sauvignon that will complement or contrast with these flavours.

Semi-hard sheep's milk cheese and cabernet sauvignon

When it comes to wine and cheese pairings, semi-hard sheep's milk cheese and Cabernet Sauvignon are a match made in heaven. The key to a successful pairing is to start with a Cabernet Sauvignon that is lower in alcohol and not overly tannic, such as Jordan, Corison, or a Bordeaux.

Semi-hard sheep's milk cheeses have a firmer texture, more complex flavours, and subtle nutty notes that complement the structure and finish of a Cabernet Sauvignon without overpowering it. These cheeses also tend to have a subtle gamey note that pairs exceptionally well with the wine.

When selecting a semi-hard sheep's milk cheese to pair with Cabernet Sauvignon, look for cheeses such as Ossau-Iraty from France or San Andreas and Ewenique from California. These cheeses have been specifically chosen for their ability to complement the wine's characteristics.

To enhance the tasting experience, consider the following tips:

• Allow the cheese to come to room temperature before serving, as this will allow the flavours to fully develop.
• Pair the cheese with crackers, nuts, and dried or fresh fruits like grapes, cherries, or apricots.
• For a truly indulgent experience, create a cheese board with a variety of textures and flavours, including soft and creamy cheeses, hard and crumbly cheeses, and other semi-hard options.

By following these suggestions, you'll be able to create a delightful tasting experience that showcases the complex flavours and nuances of both the semi-hard sheep's milk cheese and the Cabernet Sauvignon.

Soft-ripened cheese and cabernet sauvignon

Soft-ripened cheeses and Cabernet Sauvignons are not a match made in heaven. In fact, soft-ripened cheeses are best avoided when it comes to Cab Sauv. This is because they tend to accentuate the tannins in the wine, resulting in an unsatisfying, chewy mouthfeel.

That being said, there is an exception to this rule. If you're set on a soft-ripened cheese, opt for an earthy, slightly firm variety and pair it with a lighter-style, young Cabernet. Soft-ripened cheeses with an earthy or herbaceous component from the rind or an additional ingredient, such as truffles, can complement the dried herb aromas in a young Cabernet. They can also soften its tannins and make the berry flavours pop. Examples of soft-ripened cheeses that can work with a young Cabernet include Marin French Triple Crème Brie with Truffles, Cowgirl Creamery's Mt Tam, and Nicasio Valley Locarno—all from West Marin County. However, it's important to note that the pairing varies significantly from vintage to vintage.

If you're looking for a cheese to pair with an older, more powerful Cabernet, it's best to choose a semi-firm cow's milk cheese, such as an aged cheddar or gouda, a sheep's milk cheese, or Comté. These cheeses have complex flavours that can stand up to the long finish of a Cabernet Sauvignon.

When in doubt, aged cheddars tend to be the best pairing for various styles of Cabernet Sauvignon.

Frequently asked questions