The Perfect Cheeses To Pair With Pinot Noir

Wine and cheese are two of life's greatest culinary pleasures, and the pairing possibilities are endless. Pinot Noir is a light to medium-bodied red wine with fruity notes of berries and cherries and earthier notes of herbs and spices. When it comes to cheese, it is best paired with delicately flavoured, washed-rind cheeses and nutty, medium-firm cheeses. Sheep's milk cheeses often pair well with Pinot Noir, but they are not the only option.

Brie and Pinot Noir

Brie is a soft, ripened cheese with a rich and gooey texture. It is classified as a bloomy rind and is commonly made from cow's milk, though it can also be made from sheep's milk. The cheese is mild, nutty, sweet, and creamy, with delicate notes of almond and pine nut. It can also have a mushroom-like hint of earthy funk, more prominent in aged offerings.

Pinot Noir is a light to medium-bodied red wine with fruity notes of berries and cherries and earthier notes of herbs and spices. It pairs well with a variety of cheeses, particularly washed-rind cheeses and nutty, medium-firm cheeses.

When pairing Brie and Pinot Noir, consider the following:

• The maturity of the Brie: A younger, milder Brie will pair well with a fruity, less tannic Pinot Noir, such as those from New Zealand or Chile. More mature Bries will require a more powerful, structured wine, such as those from Central Otago.
• The characteristics of the Pinot Noir: If your Pinot Noir has stronger earthy or mushroom notes, consider pairing it with an aged Brie that has a more prominent earthy funk. This will create a harmonious match.
• Additional food pairings: Brie and Pinot Noir can be enhanced by serving them with complementary foods. Try pairing them with crusty French bread, jams, sweet chutneys, cherries, or apples. These additions will create a well-rounded and flavourful experience.

Overall, Brie and Pinot Noir can be a delightful pairing, especially when considering the maturity of the cheese and the specific characteristics of the wine. Experiment with different combinations to find your preferred match.

Comte and Pinot Noir

Comte, also called Gruyere de Comte, is a firm, pressed cow's milk cheese with a brushed natural, inedible rind. It is considered one of the finest cheeses in the world and is France's most popular AOP (Appellation d’Origine Protégée) cheese. Comte is produced in the Jura Massif region of Eastern France and is matured in special caves, giving it a unique taste, texture, and colour. The cheese is ripened for a minimum of 4 months to 18 or 24 months, resulting in a pale yellow interior and a texture that can vary from silky to flabby to crystalline. When eaten, Comte smells both nutty and a little tangy like buttermilk, with crystals that gently crunch in the mouth. The cheese then melts and spreads, leaving a nutty, mushroomy, and buttery-sweet taste.

Pinot Noir is a light to medium-bodied red wine with fruity notes of berries and cherries and earthier notes of herbs and spices. The best Pinot Noirs are produced in the Burgundy region of France, where the wine is called "red Burgundy". These wines have flavours of ripe red berries, sweet black cherries, mushrooms, and forest floor—the smell of freshly fallen damp leaves.

When it comes to pairing Comte and Pinot Noir, the cheese's sweet and nutty character complements the wine's fruit-driven, earthy flavours. However, aged versions of Comte with a stronger, sharper flavour might overwhelm some Pinots. Younger, less intense Comte is a better match for Pinot Noir, as the cheese is less nutty and intense and pairs well with a wider range of wines. Nonetheless, the combination of Comte and Pinot Noir is described as "mind-blowing", bringing out the best in both the wine and the cheese.

To elevate the pairing, opt for a French red Burgundy for your Pinot Noir, as the subtlety and firm acidity of this wine make it the perfect choice for this match. If you're looking for a more affordable option, a structured and subtle Oregon Pinot Noir is also a great choice. For the cheese, serve Comte straight with a hunk of crusty bread. Enjoy the interplay of flavours and textures as the wine's acidity cuts through the cheese's creamy texture, enhancing the nutty and buttery notes of the Comte.

Sheep's milk cheese and Pinot Noir

Sheep's milk cheeses are known to pair very well with Pinot Noir. This is because Pinot Noir is a light to medium-bodied wine with fruity notes of berries and cherries, and earthier notes of herbs and spices. The nutty, buttery, and salty flavours of sheep's milk cheese complement the fruity notes of the wine.

A great example of a sheep's milk cheese that pairs well with Pinot Noir is Abbaye de Belloc, a traditional, farmhouse, unpasteurized, semi-hard cheese from the Basque region of France. This cheese has a nutty, complex flavour and a creamy texture, with hints of burnt caramel and a distinctive lanolin aroma. The cheese is aged for 4 to 10 months, resulting in a firm, dense, and rich texture.

Another option is a sheep's milk cheese from Spain, such as Zamorano or Manchego. These cheeses have a salty, buttery, and nutty flavour that is enhanced by the fruit-driven notes of Pinot Noir. Zamorano, in particular, is a hard cheese that takes almost six months to mature fully. It has a pale yellow colour and a crumbly texture, with 45% fat content.

When creating a snack plate to pair with Pinot Noir, consider including crackers, cheese, fruits, and meats. Herb crackers pair well with the wine as they are not too salty, and their herbs complement the rich bouquet of Pinot Noir. Fresh mozzarella, brie, and goat cheese are also good choices, as they add a creamy texture and allow the other flavours to linger on the tongue. For fruits, consider pears, figs, or dried fruit, as they complement the brighter berry flavours of the wine. Salami is a great choice for a salty, mouthwatering taste that enhances all the other elements on the plate.

Soft cheeses and Pinot Noir

Brie and Pinot Noir

The earthy and creamy flavours of Brie call for a wine that will enhance these characteristics without overwhelming them. Pinot Noir, with its delicate flavours and light to medium body, is an excellent choice to complement this soft-ripened cheese. The wine's subtle fruity notes will marry well with the creaminess of Brie, creating a harmonious taste experience.

Camembert and Pinot Noir

Camembert, a soft and creamy cheese with a rich and robust flavour, can also pair well with Pinot Noir. While Camembert is often compared to Brie, it tends to have a more intense taste. The light and fruity characteristics of Pinot Noir can provide a refreshing contrast to the richness of Camembert, making it a delightful pairing.

Roucoulons and Pinot Noir

Roucoulons, a French cow's milk cheese, offers a slightly earthy and mushroomy flavour with beefy components. This soft cheese is an ideal match for Pinot Noir, especially those with earthier notes. The wine's acidity will cut through the creamy texture of Roucoulons, creating a well-balanced combination.

Soft, Washed-Rind Cheeses and Pinot Noir

Washed-rind cheeses are known for their distinct orange rind and creamy texture. They can range from soft to semi-soft and often have pungent, gamy notes. While they may not be the first choice for Pinot Noir due to their stronger flavour profiles, certain washed-rind cheeses can complement the wine's earthier notes. Look for cheeses with more delicate flavours to avoid overwhelming the subtle characteristics of the wine.

When pairing soft cheeses with Pinot Noir, consider the balance between the weight of the cheese and the body of the wine. The lighter and more delicate the cheese, the better it will pair with the subtle flavours of Pinot Noir. Additionally, the fruity and earthy notes of the wine can be accentuated or contrasted by the right cheese, creating a delightful sensory experience.

Light red wines and cheese

Light red wines like Pinot Noir are versatile and pair well with many cheeses. The best matches are delicately flavoured, washed-rind cheeses and nutty, medium-firm cheeses.

Pinot Noir is a light to medium-bodied wine with fruity notes of berries and cherries, and earthier notes of herbs and spices. It is an ideal match for washed-rind cheeses, which are rich and creamy, with a soft or semi-soft texture. They have a distinct orange rind, achieved by bathing the cheese in brine, beer or wine. These cheeses are funkier than bloomy cheeses, with gamy, pungent notes.

For a nutty cheese to pair with a light red wine, try Gruyere. This Alpine cheese is rich and nutty and is delicious broiled over French onion soup, or melted into a grilled cheese sandwich. Comte, a French hard cheese, is another nutty option that often develops sweet fruit notes with age, undercut with a nutty and smoky finish.

If you prefer a softer cheese, try Brie or Camembert. These soft-ripened cheeses have earthy and creamy flavours that pair well with the delicate notes of a Pinot Noir.

When creating a cheese plate to pair with light red wines, consider adding crackers, fruit, and meat. Herb crackers are a good choice because they are not too salty, and their herbs will complement the wine. Pear is a refreshing addition that goes well with the wine's brighter berry flavours. Salami is a salty, mouthwatering addition that enhances the other flavours on the plate.

Frequently asked questions