Cheese And Wine: Perfecting The Côtes Du Rhône Pairing

The Côtes du Rhône is a French wine with a reputation for being a great match with cheese. The wine is produced in the Rhône Valley, which stretches from Switzerland to the Mediterranean coastline, and is known primarily as a red wine country. The best cheese to pair with Côtes du Rhône is said to be Saint-Marcellin Fromage, a soft, unpasteurised, mould-ripened cheese made from cow's milk. Other cheeses that are often paired with Côtes du Rhône include Camembert, Ossau-Iraty, Cantal, and Comté. When it comes to white Côtes du Rhône wines, they are easily paired with seafood and cheese, especially goat cheese.

Saint-Marcellin Fromage

Saint-Marcellin is a soft French cheese made from cow's milk. It is named after the small town of Saint-Marcellin in the Isère department of France. The cheese is produced in a geographical area corresponding to part of the former Dauphiné province, now included in the Rhône-Alpes région.

Saint-Marcellin is a small, round cheese with a diameter of about 8 cm, a thickness of 2 cm, and a weight of around 80 grams. It has a soft, creamy-white exterior that turns from white to brown as it ages, developing blue and then yellow hues within two to three weeks of production. The interior of the cheese is soft, mild, and rich, with a creamy texture. It has a slightly salty flavour and aromas of fresh milk and nuts.

Saint-Marcellin is available in three degrees of ripening: sec, crémeux, and bleu. It can be cured in marc brandy or white wine, resulting in Arômes au Gène de Marc and Arômes de Lyon, respectively. The cheese is typically served on bread and pairs well with both red and white wines, including reds from the Rhône region.

Saint-Marcellin has a long history, dating back to the 15th century when it was first made with goat's milk. It gained popularity when King Louis XI is said to have discovered it after a hunting accident in the Vercors mountains. The king was so fond of the cheese that he introduced it to the royal table. Over time, the production of Saint-Marcellin shifted from goat's milk to cow's milk, and it became a staple in French cuisine.

Today, Saint-Marcellin is a protected cheese with an Indication Géographique Protégée (IGP) status, which it received in 2013. This designation ensures the cheese's quality and origin, covering 274 communes in the Isère, Drôme, and Savoie regions. The cheese is still produced using traditional methods, resulting in a delicious and creamy product that is beloved by many.

Classic brie

Tina Messina, Co-Owner of The Wine ConneXtion in North Andover, Massachusetts, recommends pairing a classic brie with the Delas Cotes du Rhone Saint-Esprit (France, 2009). She explains that "you don't really want to get into the fuller bodies because these cheeses would not support a heavy cabernet or a more full-bodied wine."

Brie is a soft-ripened cow's milk cheese with a soft, white, bloomy rind and a luxurious ivory pâte. The taste of ripe brie is buttery and grassy, reminiscent of wild mushrooms. It is produced in the Normandy region in northern France.

When pairing wine and cheese, it is important to consider the maturity, texture, and flavour of both the cheese and the wine. In general, young and soft cheeses pair well with young and fruity wines, while old, bold, and rich wines are better suited for aged cheeses with a sharper flavour. The acidity of white wine also tends to pair better with the high fat and salt content of cheese.

In addition to classic brie, Messina suggests an aged, hard goat's cheese or a mild, soft fontina as good matches for the Delas Cotes du Rhone Saint-Esprit.

Aged, hard goat's cheese

When it comes to pairing wine and cheese, there are some important factors to consider, such as the maturity and texture of the cheese, as well as the body and flavour of the wine.

Tina Messina, Co-Owner of The Wine ConneXtion in North Andover, Massachusetts, recommends an aged, hard goat's cheese to pair with Delas Cotes du Rhone Saint-Esprit (France 2009). She explains that "you don't really want to get into the fuller bodies because these cheeses would not support a heavy cabernet or a more full-bodied wine".

Goat's milk cheeses tend to have a tangy, spicy, and nutty flavour. When it comes to wine, they pair well with fresh wines that have lively acidity. It is best to avoid very mature goat cheeses as they can be very strong. For red wines, it is recommended to avoid big, tannic reds like Malbec, Cabernet Sauvignon, Red Bordeaux, and Red Bordeaux blends as the cheese taste will be lost to the robust flavour of the wine.

Some specific recommendations for red wines that would pair well with an aged, hard goat's cheese include:

• Pinot Noir
• Beaujolais
• Merlot
• Cabernet Sauvignon
• Rioja
• Chianti
• Shiraz

Mild, soft fontina

Tina Messina, Co-Owner of The Wine ConneXtion in North Andover, Massachusetts, recommends pairing a mild, soft fontina with Delas Cotes du Rhone Saint-Esprit (France 2009). She explains that full-bodied cheeses would not support a heavy cabernet or a more full-bodied wine, so a mild, soft fontina is a good choice.

Fontina is a semi-hard cheese with a nutty flavor. It pairs well with wines that bring out its nutty flavors, such as Chardonnay. A moderately oaked Chard is a particularly good match, as it enhances the nuttiness of the fontina. The level of oak in the Chardonnay can also be adjusted to suit the hardness of the cheese—the heavier the presence of oak, the harder the cheese should be.

When pairing wine and cheese, it is important to consider the maturity, texture, and flavor of both the cheese and the wine. The wine should be able to hold its own next to the cheese, and vice versa. In general, young and soft cheeses with creamy bodies pair well with young and fruity wines that have good acidity. On the other hand, old, bold, and rich wines can stand up to the sharpness and richness of aged cheeses.

Another tip for pairing wine and cheese is to match the wine's intensity with the cheese's flavor intensity. Wines over 14.5% ABV are more intense and taste better with more intensely flavored cheeses, while wines under 12% ABV are less intense and match better with more delicately flavored cheeses.

Cheddar

When it comes to pairing cheddar with Côtes du Rhône, it is important to consider the maturity and complexity of both the cheese and the wine. Aged cheddars, with their sharp and intense personality, pair well with bold and full-bodied wines. The Cabernet Sauvignon, for example, is a common pairing with aged cheddar. The wine's high tannins cut through the fat of the cheese, creating a harmonious combination of fat and flavour.

In addition to the classic Cabernet Sauvignon pairing, other red wines that can complement cheddar include Old World wines from the same region as the cheese. For instance, a Côtes du Rhône wine paired with a French cheddar could be a delightful combination.

When selecting a cheddar to pair with Côtes du Rhône, consider the intensity of the wine. Côtes du Rhône wines are medium-bodied, spicy, and fresh, with red fruit flavours. They tend to have enough tannins to appreciate a dense cheese. Therefore, when choosing a cheddar, opt for one that is aged and sharp, rather than young and mild, to stand up to the wine's intense flavours.

Finally, while red wines are often the go-to choice for cheese pairings, white Côtes du Rhône wines can also be a delightful companion to cheddar. White Côtes du Rhône wines, made from grape varieties such as Viognier, Marsanne, and Roussanne, have moderate acidity and slightly more tannins than other non-Rhône whites. These characteristics make them a good match for a mild cheddar, similar to a Mild Gloucester.

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