Cheese And White Wine: Perfect Pairing Recommendations

Wine and cheese are a classic combination, and with so many varieties of each, the pairing possibilities are endless. While red wine and cheese is a well-known duo, white wine is generally considered a better match due to its milder bouquet, acidity, and sweetness. White wines also have fewer tannins than reds, which can be tricky to pair with cheese. When it comes to white blends, the specific grapes used and the resulting flavour profiles will determine the best cheese pairings. For instance, a white blend featuring Sauvignon Blanc will likely pair well with cheddar, as the wine's acidity and herbal notes complement the sharpness and earthy elements of the cheese.

Sweet and salty: Gorgonzola and Moscato

Sweet and salty is a classic combination, and this pairing is no exception. The crumbly, mouldy Gorgonzola from northern Italy is the perfect salty counterpart to the sweet, drinkable Moscato d'Asti, made from Moscato grapes produced in the province of Asti in northwest Italy. The adage "what grows together, goes together" rings true for this duo, making them a natural pairing.

Gorgonzola is a pungent blue cheese with a strong flavour and a salty, tangy finish. Its texture is soft and crumbly, with a distinctive veining of blue mould throughout. The cheese is named after the town of Gorgonzola in northern Italy, where it was first created.

Moscato, on the other hand, is a sweet wine known for its fruity notes, particularly of stone fruits like peach, apricot and nectarine. It is made from the muscat grape, which is indigenous to Italy and known for its aromatic qualities. The wine is often slightly sparkling, adding a touch of effervescence to the pairing.

When pairing Gorgonzola with Moscato, the sweetness of the wine balances the saltiness of the cheese, creating a delightful contrast on the palate. The wine's fruity notes also help to temper the pungency of the cheese, resulting in a harmonious combination.

To elevate this pairing, consider serving the Gorgonzola at room temperature to accentuate its creamy texture and allow its flavours to fully emerge. As for the Moscato, chill it slightly to enhance its refreshing quality, making it the perfect accompaniment to the rich cheese.

For a truly exceptional experience, source your Gorgonzola and Moscato from the same region in Italy. This way, you can explore the unique terroir expressions of both the cheese and the wine, discovering new depths of flavour and complexity in their pairing.

Freshness and acidity: Sauvignon Blanc and Chevre Bucheron

Sauvignon Blanc is a versatile wine that pairs well with many foods and cheeses. Native to Bordeaux and the Loire Valley in France, it is characterised by its crisp, refreshing nature, substantial acidity, and notes of lime and green leafy herbs. When it comes to cheese, it favours brick, Cheddar, Gouda, Havarti, Monterey Jack, Colby Jack, Muenster, Parmesan, and Swiss and other alpine-style cheeses.

Chevre Bucheron, a classic French goat cheese from the Loire Valley, is an ideal companion to a glass of Sauvignon Blanc. Shaped like a log, Bucheron has a mould-ripened rind and a creamy, clay-like centre. Its texture is creamy and flaky, with tangy and tart flavours complemented by vibrant citrusy notes. The cheese's mild, tangy undertone gradually gives way to a unique, lemony zest. As it matures, it develops earthy notes, adding depth to its flavour profile.

The pairing of Sauvignon Blanc and Chevre Bucheron is a match made in heaven. The crisp acidity of the wine cuts through the creaminess of the cheese, enhancing its tangy and citrusy notes. The wine's herbaceous green notes also complement the cheese's earthy flavours, creating a harmonious combination.

To elevate the experience, serve the Chevre Bucheron at room temperature to fully appreciate its texture and flavour. As for the Sauvignon Blanc, chill it slightly to emphasise its refreshing qualities. Accompany the pairing with some crusty bread, fresh fruits, or nuts to create a well-rounded and sophisticated tasting experience.

Whether you're a connoisseur or a novice, the combination of Sauvignon Blanc and Chevre Bucheron is a delightful way to explore the world of wine and cheese, showcasing the magic that happens when freshness and acidity come together.

Sweetness and acidity: German Riesling and cheese

German Riesling is a versatile wine that pairs well with various cheeses. When pairing Riesling with cheese, consider the relative strength of both the wine and cheese, with medium wines pairing well with medium cheeses. For example, a dry Riesling can stand up to stronger, saltier cheeses such as Gouda. The very best dry Rieslings are known as Grosses Gewächs, which are well-aged and pair well with mature Gouda that has been aged for 16 weeks or more.

Sweet Rieslings pair well with salty cheeses. For instance, a sweet Riesling can offset the bitterness of pungent blue cheeses like Roquefort, while also complementing its zesty, crumbly texture.

High-acidity wines like Riesling are great pairings for melted cheese, as they act as a natural palate cleanser. Raclette, a semi-hard Swiss cheese, is considered the best Riesling cheese pairing. Each sip of the wine cleans the palate of the melted, nutty flavour of raclette, and each bite of the cheese imparts a sweetness that blends perfectly with the sweet tones of the Riesling.

Semi-dry Rieslings pair well with semi-hard, medium-aged cheeses. Emmental, a semi-hard Swiss cheese, is a good match for Riesling as it is not too strong and has no overpowering flavours.

Riesling is also a good match for Greek Feta cheese, which is made from a blend of sheep's and goat's milk. Feta is salty, tangy, and crumbly, and while it is not a typical aperitif or dessert cheese, its sweetness and acidity make for fantastic chemical combinations on the palate when paired with Riesling.

Full-bodied: Chardonnay and aged Gouda

Chardonnay is a full-bodied wine that is bold and complex, with notes of apple, pear, melon, and citrus. Many Chardonnays are aged in oak casks, giving them a buttery flavour. When it comes to cheese pairings, Chardonnay is extremely versatile, but it goes especially well with aged gouda.

Gouda is a cow's milk cheese that is known for its sweet, nutty flavour. It has a firm texture and a creamy mouthfeel. Aged gouda, in particular, has a more intense flavour and a harder texture than its younger counterpart. The process of ageing concentrates the cheese's flavour and results in a deeper caramel colour.

When pairing Chardonnay with aged gouda, the wine's moderate acidity and citrus notes complement the cheese's sweet and nutty flavours. The oaky and buttery elements of the Chardonnay also create a harmonious combination with the aged gouda, resulting in a well-rounded and satisfying sensory experience.

To enhance the pairing, consider serving the Chardonnay slightly chilled, as this will bring out its crisp and refreshing qualities. Additionally, complementing the cheese board with fruits, crackers, or nuts can further elevate the tasting experience.

For a delightful sensory journey, take your time to savour the cheese alone and then with the wine, noting how the flavours interact and create a unique taste profile. The combination of full-bodied Chardonnay and aged gouda is a classic match that showcases the best of both the wine and cheese worlds.

Aromatic: Pinot Gris and Ricotta

When it comes to aromatic white wines like Pinot Gris, the general rule is to pair them with fresh white cheeses, such as Ricotta. This is because the slightly unctuous and rounded flavours of the wine are comfortably complemented by the freshness of the cheese.

Pinot Gris, also known as Pinot Grigio, is a very light and crisp wine with citrusy notes and a gentle bouquet. It is made from the same grape as the red Pinot Noir, but the grape is related to the red variety through the grape Pinot Noir, which is French for "black". Gris, meanwhile, means "grey" in French, while grigio is Italian for the same colour.

Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. It is a young, mild, and slightly sweet cheese with a delicate, soft texture. Its fresh and creamy flavour is an ideal match for the light and aromatic Pinot Gris.

When pairing Pinot Gris with Ricotta, look for a young, fresh, and mild Ricotta to complement the wine's crisp and aromatic qualities. The wine's gentle bouquet and citrus notes will enhance the cheese's freshness, creating a harmonious pairing.

In addition to Ricotta, other fresh cheeses that pair well with aromatic white wines like Pinot Gris include goat's and sheep's milk cheeses. These cheeses have a pleasant earthiness and slight saltiness that can bring out the wine's unique characteristics. Examples of these cheeses include Feta, Fleur Du Maquis, and Charolais.

For a bolder pairing, stronger cheeses like Pecorino can also be a good match for Pinot Gris. The sharp and tangy flavours of Pecorino cut through the plushness and sensation of fatness often found in aromatic wines.

When serving Pinot Gris with Ricotta or other fresh cheeses, consider garnishing the cheese plate with fresh herbs such as parsley, basil, rosemary, or cilantro to highlight the wine's herbaceous notes. You might also include some sliced apples or pears, as the crispness and acidity of these fruits can enhance the wine's crisp and refreshing nature.

Overall, when pairing aromatic Pinot Gris with Ricotta or similar cheeses, look for fresh, young, and mild varieties to complement the wine's light, crisp, and aromatic qualities, creating a delightful and well-balanced combination.

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