Cheese And Fruit Wine: Perfect Pairing Recommendations

Wine and cheese are a classic combination, but what about adding fruit to the mix? The right fruit can complement the wine and cheese pairing, enhancing the experience. For instance, the sweetness of watermelon is a great match for salty feta, and the fruit's light, juicy texture contrasts with the cheese's saltiness. Similarly, ripe, acidic tomatoes are a perfect balance for soft, milky mozzarella. When it comes to wine, a crisp Pinot Gris is an excellent choice to accompany the pairing of citrusy HoneyBell oranges with the rich, salty flavours of Wood River Creamery Cheddar Gruyère. For a tropical twist, try pairing pineapple with Seahive Cheddar Cheese and a refreshing Sauvignon Blanc. Or, for something more indulgent, the bold character of a Malbec pairs beautifully with the nutty, caramelised flavours of aged Gouda.

Blue cheese and pear with red wine

Blue cheese and pears are a classic combination, and when paired with red wine, they create an elegant, savoury-sweet dessert. The key to this trio is the contrast between the salty, creamy blue cheese and the sweet, juicy pear, with the wine adding depth of flavour.

For the blue cheese, a soft, creamy variety is best, such as Gorgonzola or triple cream blue cheese. These cheeses have a touch of spice and a sweet tang that complement the pear's natural sugars. As for the pear, a firm-textured, aromatic variety like Bosc is a good choice. Bosc pears have a nutty, spicy flavour with hints of vanilla and caramel that can stand up to the boldness of the cheese and wine.

When choosing a red wine, look for something fruity and full-bodied, like a Cabernet Sauvignon or a Harry & David Royal Crest Red blend. These wines have intense black fruit notes that will enhance the sweetness of the pear and unlock the salty, savoury flavours of the blue cheese.

To prepare this dessert, poach the pears in sweetened red wine, then top with soft, slightly melted blue cheese. The wine can be reduced to a syrup and drizzled over the dish for a glossy, elegant finish. This easy recipe is perfect for dinner parties or a romantic night in, as it can be made a few days ahead of time.

For a similar flavour profile, you could also try Flammkuchen, a flatbread topped with pear, blue cheese, and red cabbage. This savoury dish pairs well with a South African Cabernet Sauvignon, a Chilean Sauvignon Blanc, or a New Zealand Pinot Gris.

Watermelon and feta

A popular recipe is a watermelon and feta salad, which is a refreshing zinger of a salad that is simple to make. The salad includes watermelon, feta, basil, and a dressing of white or red balsamic vinegar and fruity olive oil. Some variations include adding cucumber, avocado, red onion, mint, and/or a lime dressing. The salad is best served immediately as the watermelon does not retain its crisp, juicy texture well when dressed.

Another variation of the watermelon and feta salad includes shallots or red onions, avocado cubes, or hot peppers. A zesty honey-lime dressing can be made using honey, lime juice, extra virgin olive oil, and a pinch of salt. This salad is also best served right away, but the dressing can be made up to 3 days in advance.

Tropical fruits and cheese with Sauvignon Blanc

Sauvignon Blanc is a versatile wine that pairs well with a variety of cheeses and tropical fruits.

When it comes to cheese, Sauvignon Blanc's crisp, refreshing nature with substantial acidity and notes of lime and green leafy herbs makes it a perfect match for light and creamy cheeses. Some ideal choices include plain goat cheese, Asiago, Gouda, Gruyere, and feta.

Goat cheese, also known as chèvre, is a classic pairing with Sauvignon Blanc, especially when it is heavily oaked. The rich and tangy flavour of goat cheese, along with its creamy texture, enhances the bold flavours of the wine. Asiago, a pungent cheese with a strong smell, is another excellent choice for Sauvignon Blanc pairings. The lighter and dryer the wine, the better it will contrast with the odours of Asiago.

For those who enjoy aged cheeses, Gouda is a superb option to pair with Sauvignon Blanc. The nutty flavour of aged Gouda beautifully balances the "grassy" and acidic fruit flavours in the wine, creating a natural harmony. Similarly, Gruyere's nutty flavour also complements the aroma and complexity of Sauvignon Blanc. Despite the risk of overpowering each other, the creamy texture of Gruyere helps to balance the pungent aroma and acidic flavour of the wine.

When it comes to tropical fruits, Sauvignon Blanc offers delightful combinations. Its vibrant, fruity notes, ranging from passionfruit, lime, and grapefruit to mango and pineapple, make it an ideal companion for tropical flavours. The tropical notes in Sauvignon Blanc can be attributed to compounds called Methoxypyrazines, which are also found in Cabernet Sauvignon.

Stone fruits and cheese

Stone fruits, including peaches, plums, apricots, and nectarines, are a perfect match for cheese. However, pairing stone fruits with cheese is not as simple as putting one type of each together. For example, while blue cheese goes well with plums, it does not go well with the acidity of apricots. Washed rind cheese, such as Epoisses, pairs well with the sweetness of yellow peaches. As a general rule, the stinkier the cheese, the sweeter the fruit should be. This combination works because of the contrast between sweet and savoury, which brings out the best in both.

A classic pairing is grilled peaches with cheese and balsamic vinegar. Another option is roasted apricots with feta, honey, and walnuts.

For a stone fruit and cheese pairing, a white wine with stone fruit aromatics and a medium-bodied to fuller mouthfeel, such as Chardonnay, is a great choice.

Pome fruits and cheese

Pome fruits, such as apples and pears, are a classic pairing with cheese. The sweet, crisp slices of pear are a "pear"-fect match for original Touvelle cheese from Rogue Creamery, which combines the creaminess of a Jack cheese with the tangy, nutty flavour of cheddar. Juicy, sweet, crisp apples balance the spicy, smoky flavours of blue cheeses like Rogue Creamery's Oregonzola, or aged white cheddar or Grafton Village maple-smoked cheddar.

For a wine pairing, a medium-bodied Chardonnay has a creamy mouthfeel that complements creamy cheeses, or for a non-alcoholic option, sparkling apple and pear juice is a festive beverage that highlights the pears in this combination. Red wine lovers might prefer a blue cheese and pear combo, elevated by the deep black fruit bouquet of a red blend. To unlock the salty, umami flavours of blue cheese, try a rich, fruit-forward red wine such as Cabernet Sauvignon.

For a sweeter apple variety, such as a Granny Smith, try a dry to sweet Riesling. For tart apples, an aged white Burgundy or Bordeaux is a good choice.

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