Cheese And Whit: Perfect Pairing For A Palate Adventure

Wine and cheese are two of life's greatest culinary pleasures, and finding the perfect match can be a delicious endeavour. While red wine is often considered the go-to partner for cheese, white wine is actually a much better pairing for many types of cheese. White wine is fresher and has perfumed notes, as well as a combination of sweetness and acidity that suits many cheeses. Its milder bouquet and lack of robustness, tannins and metallic taste also complement cheese better than red wine.

When it comes to specific pairings, soft and rich cheeses such as Brie and Camembert go well with white wines made from Chardonnay grapes, especially crisp versions like Chablis from Burgundy. Sweet wines like Port, Sauternes, Tokaji and Icewine are ideal for salty blue cheeses like Stilton, as the sweetness provides the perfect foil for the tangy saltiness. Sauvignon Blanc is excellent with goat cheese, and Gewürztraminer is a good match for strong-smelling cheeses like Munster, Livarot or Stinking Bishop. For semi-soft cheeses, dry white wines with a touch of oak, such as Chardonnay and Pinot Gris, are a good choice. Hard cheeses like Manchego, Grana Padano and Beaufort pair well with bold, aged wines like Nebbiolo, Sangiovese and Rioja.

Sauvignon Blanc with goat cheese

Sauvignon Blanc and goat cheese are a match made in heaven. The wine most often chosen to accompany goat cheese is Sauvignon Blanc, and for good reason. The zippy acidity in the wine matches the acidity in the cheese. The combination of Sauvignon Blanc and goat cheese is fresh and invigorating.

Goat cheese is the pride of the Loire Valley of France, which is also famous for its Sauvignon Blanc-based wine, Sancerre. The classic pairing is a Sancerre and a Crottin de Chavignol. The acidity and upfront fruity and grassy flavours of the Sauvignon Blanc are the perfect foil for the sourness and dryness of goat cheese.

The Loire Valley produces goat cheese and Sauvignon Blanc that share similar taste profiles. The regional pairing showcases the variety of both the goat cheese and the wine. The average piece of goat cheese is a blank slate, ready to be impressed upon. Sauvignon Blanc wines are the perfect chisels. Acidic, mineral-driven, and citrusy, they impart all that goodness into the cream, giving it the extra herbal flavours it needs. Plus, it preps the palate for the next bite.

Chenin Blanc, dry Riesling or Semillon are other good alternatives to Sauvignon Blanc with goat cheese.

Chardonnay with Camembert and Brie

Camembert and Brie are two of the most beloved and popular cheeses in the world. They are both soft, creamy French cheeses with similar profiles, but there are some subtle differences. Camembert has a stronger, more robust, and earthy flavour than Brie, which is milder and creamier. Camembert also has a more intense aroma and a distinctive mushroomy scent, whereas Brie has a sweeter and milkier fragrance.

When it comes to wine pairings, a cheesemaker has suggested that one should avoid pairing "super creamy cheese" such as Brie and Camembert with "low-acid wine" like Chardonnay. The acid in the wine cuts through the smooth texture of the cheese, so a wine with higher acidity is a better match. However, Chardonnay is not completely off the table. A full-bodied Chardonnay or an unoaked or moderately oaked style can work with these cheeses, preferably one from a cooler climate with bright acidity. For example, a steely Burgundian Chablis or a Chardonnay from New Zealand, Sonoma Coast, Russian River Valley or Carneros. The more subtle flavours of Chardonnay allow the flavours of the cheese to shine, and the acidity in the wine cuts through the creamy richness.

If you are looking for other wine options to pair with Camembert and Brie, a bright wine with lots of acidity like a Pinot Noir would be a good choice. A crisp Sauvignon Blanc or a light-bodied Pinot Noir would also work well with a mild, fresh Brie. For a more mature Brie, a fruity and aromatic wine such as Beaujolais or Chenin Blanc is a good option.

Sweet wines with blue cheese

When it comes to wine and cheese pairings, blue cheese is a popular choice, with two famous combinations being port and stilton, and roquefort and Sauternes. The bitterness of the veining in blue cheeses can be deliciously offset by a dessert or fortified wine.

For those who prefer a drier wine, a blue cheese and fresh fig salad pairs well with a smooth Italian white wine like a Gavi di Gavi. This wine would also complement a pasta or gnocchi with a blue cheese sauce, where the cheese is mellowed by milk or cream. A Jurancon Sec is another white wine option, pairing well with a roquefort, pear and endive salad.

If you're enjoying a burger or steak with blue cheese, a hearty red wine is a good choice, such as a cabernet sauvignon or malbec. For more pungent blue cheeses like Roquefort or Cabrales, medium-bodied reds can be tricky, but southern Italian reds like negroamaro or nero d'avola, or a zinfandel, can complement milder blue cheeses like Bleu d'Auvergne or Barkham Blue.

Fortified wines, such as port, medium dry amontillado or oloroso sherry, and sweet madeira, are also excellent choices to pair with blue cheese.

Riesling with Swiss and other Alpine cheeses

When it comes to wine and cheese, few foods are more complementary. While red wine is often the go-to for many, white wine is a much better partner for cheese. White wine's freshness, perfumed notes, and combination of sweetness and acidity suit many cheeses.

Riesling, in particular, is one of the most food-friendly grapes. While it is known for being sweet, Riesling wines can range from dry to sweet, depending on the ripeness of the grapes at harvest. As a general rule, Riesling pairs well with Swiss and other Alpine cheeses, such as Asiago, blue cheese, butterkäse, aged Cheddar, Colby, Gouda, Monterey Jack, Muenster, and Parmesan.

If you're looking to pair a drier Riesling with your cheese, such as an Alsatian or Kabinett, consider the following:

• Go for cheeses that pair well with Sauvignon Blanc, such as brick, Cheddar, Gouda, Havarti, Monterey Jack, Colby Jack, Muenster, Parmesan, and Swiss and other Alpine-style cheeses.
• Try a young, crisp white wine with very light cheeses like cream cheese.
• Experiment with other off-dry wines like Gewürztraminer for salty cheeses like feta.
• Opt for a late-harvest wine with blue cheese.

For a sweeter Riesling, such as an Auslese or a dessert wine, consider the following:

• Blue cheeses are a classic pairing with sweet wines, as the sweetness embraces the saltiness and tones down the mouldy taste.
• Dessert wines with notes of dried fruit also pair well with blue cheese.
• Late-harvest wines go well with cheeses that are not too pungent.
• Sweet, fortified reds like Vintage Port or Banyuls are another option.

When pairing cheese and wine, it's important to remember that the more powerful the cheese, the more sweetness and acidity it can handle from the wine. So, don't be afraid to experiment and find the perfect balance of flavours that suits your taste!

Moscato with blue, Parmesan and goat cheeses

Moscato is a complex but delicate fizzy wine with a signature sweet taste, bursting fruit aromas and pleasant floral notes. It is a natural choice for appetiser pairings, but it is most preferred alongside dessert or a plate of cheese. The key to pairing wine with food is balance. Since Moscato is a sweet wine, it goes well with foods that have the opposite flavour—salty, bitter, spicy, and even sour.

Blue Cheese

In my experience, one of the most amazing flavour combinations out there is a good Moscato with blue cheese. The sweetness of the wine enters into perfect harmony with the salty funk of the mouldy cheese. It is an ideal pairing as dessert after a great meal. Serve the Moscato chilled and the blue cheese at room temperature.

Parmesan

Parmigiano Reggiano, or Parmesan, is the king of all hard cheeses. It comes from the region of Emilia-Romagna, in Italy. It has a grainy and crunchy texture, a natural rind, and a rich and nutty flavour. Parmesan is great when served on a plate with nuts and white grapes, accompanied by a glass of chilled Moscato, or even Riesling.

Goat Cheese

Goat's cheese, or chèvre, is the best Moscato cheese pairing. Fresh, creamy goat's cheese with bloomy rind really complements the acidity and fruity flavour of Moscato. The acidity of Moscato is an ideal way to cut through the slight heaviness of the goat's cheese. Goat's cheese has a soft texture and fairly neutral taste that is just asking to be impressed upon by the acidic character of a citrusy Moscato. It is the right choice with a great Moscato wine, which makes for an effective pairing that doesn't influence the flavour of the wine too much—rather, it allows both the wine and the cheese to express their own flavours to the fullest.

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