Cheese And Wine: Perfect Pairing Guide

Wine and cheese are a classic culinary pairing, but knowing which wines go with which cheeses can be daunting. The French have been pairing wine with cheese at their tables for centuries, and it's thanks to them that this tasty tradition has spread all over the world. The science behind it is simple: cheese is a fatty food, while wine is astringent, and the fats found in cheese balance the acidity in wine. When consumed together, the lipids in the cheese interact and bond with the grape tannins in the wine, suppressing some of the astringency and bitterness in the wine and allowing all the other flavours to shine through.

Young wines and young cheeses

Young wines are fresh and lively, with fruity, floral, citrus, herbal, or spicy notes. Young cheeses, on the other hand, are those that have been aged for a few weeks to a few months, developing richer flavours than fresh cheeses, along with a bloomy, natural, or washed rind.

Young and soft cheeses with silky textures and creamy bodies, usually still full of moisture, pair well with young wines. The wines' fruity, acidic, and spirited aromas complement the cheeses' richness. For reds, think Pinot Noir, Beaujolais, and Red Blends. For whites, go for Unoaked Chardonnay, Viognier, and Champagne.

When it comes to specific young cheese and young wine pairings, here are some suggestions:

• Brie and Champagne: The bright acidity and bubbles of Champagne cut through the rich creaminess of Brie, creating a delightful contrast.
• Chèvre (goat cheese) and Sauvignon Blanc: The citrus and mineral notes in a French Sauvignon Blanc bring out the nutty and herbal flavours in the goat cheese, while its acidity cuts through the heaviness.
• Camembert and Pinot Noir: A light to medium-bodied Pinot Noir from Burgundy or Oregon pairs well with the creamy body and earthy notes of Camembert.
• Munster or Fontina and Pinot Noir: A full-bodied Californian Pinot Noir stands up to the semi-hard texture of these cheeses.
• Gruyère and Pinot Noir: The red berry fruit flavours of a Pinot Noir complement the nutty notes found in medium-firm cheeses like Gruyère.

Aged wines and aged cheeses

When pairing aged wines and cheeses, it is important to match the intensity of the cheese with the intensity of the wine. Aged wines, such as those that have been aged for 5-30 years in the case of reds, and over 2 years for whites, are typically deep in colour. Aged red wines tend to be red-brown, while aged white wines are golden yellow. These older wines have more body and complexity, making them well-suited to rich, aged cheeses.

When it comes to specific pairings, Cabernet Sauvignon is a popular choice to pair with aged cheddar. The bold, full-bodied nature of the wine stands up to the intense personality of the cheese. Syrah is another option, with its peppery notes and body complementing the sharp and buttery flavour of aged cheeses like Havarti. For blue cheeses, such as Roquefort or Stilton, a sweet and fortified wine like Port is a classic pairing. The sweetness of the wine complements the saltiness of the blue-veined cheese.

In addition to these classic pairings, it is also worth considering regional pairings. For example, pairing a Spanish Rioja with Manchego cheese or enjoying Parmesan with Prosecco for an authentic Italian experience. These combinations showcase the magic of combining wine and cheese, highlighting the interplay between their respective characteristics.

Sweet wines and salty cheeses

Salty cheeses and sweet wines are a classic combination that can redefine dessert. The saltiness of the cheese enhances the sweetness of the wine, creating a delightful contrast that pleases the palate. Here are some tips and specific pairings to guide you in crafting this delectable duo:

Pairing Tips:

• Sweet and fruity wines with sweet and fruity cheeses: Look for cheeses that complement the fruit notes in your wine. For instance, a wine with subtle hints of blueberry or added blueberry juice would pair perfectly with Blueberry Stilton, a sweet and fruity cheese.
• Soft cheese for soft wines: The mild and creamy texture of soft cheeses complements the delicate body of soft, sweet wines. Avoid bold or salty cheeses, as they may overpower the wine.
• Look outside the box: Don't be afraid to experiment! Try unusual combinations, such as a blackberry wine with blue cheese or a peach pie wine with apricot and almond cream cheese.

Specific Pairings:

• Moscato and Gorgonzola: The lightness and fresh acidity of Moscato, a sweet white wine, beautifully contrast the pungency of Gorgonzola, a salty blue cheese.
• Port and Blue Stilton: Port, a sweet and full-bodied fortified wine, is a traditional pairing with Blue Stilton. The saltiness of the cheese enhances the sweetness of the wine, and the addition of walnuts or pecans accentuates the nuttiness of the Port.
• Sauternes and Roquefort: Sauternes, a sweet French wine with notes of apricots, peaches, and honey, pairs exquisitely with Roquefort, a salty and pungent blue cheese.
• Riesling and Camembert: The high acidity and stone fruit flavours of Riesling, a sweet white wine, harmonise with the creamy texture of Camembert, a soft and mildly salty cheese.
• Malmsey Madeira and Gruyère: This pairing showcases the nutty flavours of both the wine and the cheese, with the wine's slight hint of toasted nuts complementing the rich, savoury profile of Gruyère.
• Champagne and Brie: The bright acidity and lively bubbles of Champagne cut through the rich creaminess of Brie, creating a delightful contrast.

Dry wines and smoky or spicy cheese

When it comes to wine and cheese pairings, the old adage "opposites attract" rings true. Wine is acidic and contains no fat, while cheese is less acidic and higher in fat. When brought together, these differences in acidity and fat create a harmonious balance.

Dry wines, which tend to have a higher alcohol by volume (ABV) and lower residual sugar (RS), pair well with smoky or spicy cheeses. The dryness of the wine serves as a refreshing counterpoint to the bold flavours of the cheese. Here are some specific examples of dry wines and their smoky or spicy cheese companions:

Zinfandel and Smoked Gouda:

The jammy nature and full body of Zinfandel beautifully balance the rich and firm tang of smoked Gouda. As Zinfandels age, they develop notes of pepper, blackberry, vanilla, and blackcurrant that enhance the smoky flavour of the Gouda.

Cabernet Sauvignon and Smoked Gouda:

Full-bodied and bold, Cabernet Sauvignon can stand up to the strong and smoky character of Gouda. The wine's lip-smacking tannins cut through the fat of the cheese, creating a delightful interplay of flavours and textures.

Pinot Noir and Smoked Mozzarella:

Pinot Noir, a versatile red, pairs well with smoked mozzarella. The red berry fruit notes of the wine create a delightful contrast with the smoky, creamy notes of the cheese.

Tempranillo and Smoked Cheese:

Tempranillo, a Spanish varietal, boasts savory, smoky flavours that pair exceptionally well with smoked cheeses. The full body of Tempranillo stands up to the harder texture of smoked cheeses, while its tannins contrast beautifully with the buttery flavour.

Dry Riesling and Smoked Gouda:

Riesling, with its sweetness and acidity, can also be a wonderful companion to smoky cheeses. The wine's fruity and crisp characteristics refresh the palate, preventing the smokiness from becoming overwhelming.

Merlot and Smoked Mozzarella:

Merlot, with its smooth plum and cherry notes, is a superb choice for those who prefer their reds on the softer side. When paired with smoked mozzarella, the wine's fruitiness tempers the smokiness of the cheese, resulting in a well-rounded tasting experience.

Red wine and bold, hearty, and aged cheeses

Red wines are a perfect match for bold, hearty, and aged cheeses. The extra tannins in red wine compared to white wine make it a good companion for strong cheeses like Cheddar or Red Leicester. The full-bodied nature of reds also goes well with mature hard cheeses.

If you prefer a lighter red wine, such as a Beaujolais, consider a creamier, softer cheese. Brie, Swiss cheeses, Camembert, and Cheshire are all good choices in this case. These cheeses work well with the lighter red due to their smooth and creamy textures.

When it comes to specific red wine and cheese combinations, here are some suggestions:

• Cabernet Sauvignon with aged cheddar: The bold and full-bodied nature of Cabernet Sauvignon stands up to the intense personality of aged cheddar. The wine's tannins cut through the fat in the cheese, creating a harmonious pairing.
• Tempranillo with Idiazabal: This combination follows the adage "if it grows together, it goes together." Both the wine and cheese are Spanish and have complementary smoky, savory flavors. The full body of Tempranillo pairs well with the harder texture of Idiazabal, while the wine's tannins contrast with the buttery flavor of the cheese.
• Shiraz with mature Cheddar: Full-bodied and bold Shiraz needs a punchy, mature cheese like Cheddar to stand up to its intense character.
• Port with Blue Stilton: Port is known for its full body, sweetness, and bold character. Blue Stilton is a pungent and salty cheese that beautifully matches the older, sweeter Port. The saltiness of the cheese enhances the sweetness of the wine.
• Merlot with a soft cheese: If you're opting for a softer, fruitier red like Merlot, consider pairing it with a softer cheese. A Merlot has smooth plum and cherry notes that go well with Brie, Cambozola, or goat's cheese.

Frequently asked questions