Zinfandel And Cheese: Perfect Pairing For A Flavorful Experience

Zinfandel is a wine that has historically been associated with overly jammy, vacuous, and mass-produced wines. However, modern zinfandels are versatile and elegant, pairing well with a variety of cheeses. The wine's powerful personality, marked by high tannin, body, alcohol, and aromas, is not easily impressed, but several cheeses are up to the challenge. The key to a successful pairing is balance, and factors such as the wine's style, intensity, and sweetness should be considered when choosing a cheese.

Lighter Zinfandels go with milder cheeses

Zinfandel is a versatile wine that pairs well with a variety of cheeses. When it comes to lighter Zinfandels, such as a Lodi Zinfandel, it is best to opt for milder cheeses. These wines offer fresh, fruity flavours and an easy-drinking style, so you don't want a cheese that will overpower them.

A good option for a lighter Zinfandel is a young Asiago, which is not too firm. Asiago is a cow's milk cheese that can range from mild to sharp in flavour. The younger versions are milder and have a softer texture, making them a perfect match for the fruity notes of a lighter Zinfandel.

Another cheese that goes well with lighter Zinfandels is Dry Jack, a cow's milk cheese with a firm texture and a slightly sweet and nutty flavour. This pairing pays homage to the Italian immigrants who brought Zinfandel vines to Northern California in the 19th century and often enjoyed the wine with this type of cheese.

If you're looking for a softer cheese to pair with your lighter Zinfandel, Brie or Camembert are also good options. These soft-ripened cheeses have a creamy texture and a mild, buttery flavour that will complement the fruitiness of the wine without overwhelming it.

When choosing a cheese to pair with a lighter Zinfandel, it's important to remember that you want something that will complement the wine's fresh and fruity characteristics. So, opt for cheeses that are on the milder side, with delicate flavours and a softer texture.

Medium-bodied Zinfandels pair with sharp cheeses

Medium-bodied Zinfandels, such as the Sierra Foothills, pair well with sharp cheeses. Zinfandel is a versatile wine, and its range of styles means there is a Zinfandel for every cheese. Medium-bodied Zinfandels, in particular, are a good match for sharp, strong, and salty cheeses.

When it comes to cheese and wine pairings, it is important to remember that powerful flavours should be matched with powerful flavours. A medium-bodied Zinfandel has the body and tannins to stand up to a sharp cheese. The wine's acidity will also cut through the fat in the cheese.

Sharp cheddars are a good choice to pair with a medium-bodied Zinfandel. A smoked cheddar or gouda would also work well, as the smokiness will complement the wine's spiciness. For a more unusual pairing, try an award-winning goat and cow triple cream cheese, such as Nettle Meadow Kunik, with a glass of Two Vintners White Zinfandel. The tanginess of the cheese will be scrumptious with this dry wine.

For a classic pairing, try a sharp, aged cheese with a medium-bodied Zinfandel. The sweetness and density of an aged cheese will work well with the wine's bold, spicy blackberry flavours and frisky acidity. A pepato, or other flavoured cheese, will also mesh well. Try a BelGioioso Pepato with a Ravenswood 2012 California Vintners Blend Zinfandel.

Full-bodied Zinfandels complement stronger cheeses

Zinfandel is a wine that has gone through many transformations, from its early days in the early 1800s when it was planted by Italian immigrants in California, to its post-Prohibition blush era, and its 1990s port-style phase. Today, it is a versatile wine that can be crafted in many different ways, from bone-dry rosés to bold, full-bodied reds.

Full-bodied Zinfandels, with their bold, spicy blackberry flavours and frisky acidity, are best paired with rich, dense, and strongly flavoured cheeses. Aged cheeses are a good choice, as their sweetness and density complement the wine. A good example of a cheese that pairs well with full-bodied Zinfandel is Fiscalini Farmstead Cheddar, a rich, buttery and sharp cheddar that was voted "Best Farmhouse Cheese" at the 2002 American Cheese Society Awards. Another good choice would be an artisan raw milk Manchego, which has a robust flavour and a dense texture.

Aged Gouda is another cheese that goes well with full-bodied Zinfandel. The salty, firm texture of aged Gouda pairs well with the tannins in the wine, creating a silky texture. Smoked Gouda is also a good option, as the smoky flavour can stand up to the boldness of the wine. Other options include Mimolette, a firm cow's milk cheese from northern France with an orange-hued, caramelly centre, and Parmigiano Reggiano, a cow's milk cheese from Italy that is aged for at least 12 months and has a nutty, salty flavour.

When pairing cheese with Zinfandel, it is important to remember that powerful flavours should be matched with powerful flavours. The cheese should not overpower the wine, but rather create a harmonious balance. Therefore, full-bodied Zinfandels are best paired with stronger, more flavourful cheeses.

White Zinfandel is a good match for herbed goat cheeses

Zinfandel is a wine that has been redefined and is now considered a versatile food-friendly wine. It is a perfect match for all things cheese. When it comes to pairing cheese with wine, there are a few things to remember. First, soft and creamy cheeses synchronize with wines that have elevated acidity, such as Champagne or dry riesling. Acid slices through fat seamlessly. Second, firm and salty cheeses suit tannic wines, creating a silky texture. Also, a salty-sweet combination like feta with Tawny Port is always a good pairing. Powerful with powerful also makes a good match.

Goat cheese, also known as chèvre, is a soft and creamy cheese that is lower in fat and calories than other cheeses. It has a tangy and slightly sour taste that pairs well with the fruity notes of White Zinfandel. The wine's crisp acidity cuts through the creaminess of the cheese, creating a balanced and refreshing combination.

When creating a cheese board to pair with White Zinfandel, it is important to consider the flavors and textures of the cheese and choose a variety of options that will complement the wine. In addition to herbed goat cheese, other good choices could include cheeses such as Coach Farm Herb Disc, Humboldt Fog, or a young Asiago. These cheeses have similar characteristics to herbed goat cheese and will enhance the flavors of the White Zinfandel.

To elevate the pairing, consider adding some accompaniments to your cheese board. Fresh and dried fruits, such as pears, apples, grapes, and figs, can help refresh the palate between bites. Nuts, such as almonds, walnuts, and pecans, can also add a crunchy texture and complement the flavors of both the cheese and the wine. Bread and crackers are also essential to provide a base for the cheese and help soak up all the delicious flavors.

Red Zinfandel is best with rich, dense, aged cheeses

Red Zinfandel is a bold wine with a high alcohol content, ranging from 14-17% ABV. It is produced from the Zinfandel grape, which has Mediterranean roots and is linked to a Croatian grape called Crljenak Kastelanski, as well as Southern Italy's Primitivo. The wine is known for its robust and fruity flavours, with notes of blackberry, cherry, tobacco, and apple skin.

When it comes to cheese pairings, Red Zinfandel is best enjoyed with rich, dense, aged cheeses. The sweetness and density of aged cheeses complement the bold flavours of the wine. A good example of a cheese that pairs well with Red Zinfandel is the Fiscalini Bandaged Wrapped Cheddar, which is a rich, buttery, and sharp cheddar that was voted "Best Farmhouse Cheese" in 2002. Another option is an aged Gouda, known for its firm and salty characteristics, which pair well with the tannic nature of the wine. Smoked Gouda is also a recommended pairing, as the smokiness can add an interesting dimension to the tasting experience.

In addition to aged cheddars and goudas, other cheese varieties that go well with Red Zinfandel include Asiago, Dry Jack, and Manchego. These cheeses offer a robust flavour that stands up to the wine's boldness. For those who enjoy blue cheese, a bold Red Zinfandel can be a wonderful pairing, especially with a bold, creamy blue cheese like Cambozola.

When creating a cheese and charcuterie board to pair with Red Zinfandel, it is important to remember that the wine's bold flavours can be balanced by milder cheeses. Lighter Zinfandels, for instance, pair well with milder cheeses such as mozzarella, brie, or Gruyere. However, as you move towards fuller-bodied Zinfandels, stronger cheeses become better pairings.

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