Kamil Perry
There are many different types of Riesling, from bone-dry to sweet dessert wines, and many different types of cheese, so it's no surprise that some of them go well together. German Riesling is a classic, and it's said that raclette is the best cheese to pair with it. This semi-hard Swiss cheese is smooth and buttery, and its nutty, sweet flavour is a perfect match for the sweetness of the wine. Other good matches for Riesling include Emmental, a semi-hard all-rounder, and salty, tangy feta. If you're looking for a blue cheese, the sweetness of Riesling offsets the bitterness of Roquefort.
| Characteristics | Values |
|---|---|
| Cheese type | Raclette, Le Delice De Bourgogne, Capra, Piave Vecchio, Gouda, Emmental, Roquefort, Feta, Cherry Fromage Blanc |
| Wine type | Medium-dry, medium-strength, sweet, dry |
| Wine origin | German, Australian, Californian, Washington State, Austrian, Alsatian |
| Cheese origin | German, Dutch, Greek, Belgian, Italian, French |
| Other foods | Almond thins, honey, pickles, potatoes |
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What You'll Learn
Salty and bold Italian table cheese Piave Vecchio is a great pairing with Riesling
Salty and bold Italian table cheese Piave Vecchio is indeed a great pairing with Riesling. This is because Riesling is a versatile wine that pairs well with a variety of cheeses, especially salty and bold ones.
Piave Vecchio, named after the Piave River in Northern Italy, is a hard, cooked curd cheese made from cow's milk. It is often compared to a young Parmigiano Reggiano, with a smoother texture and a sweet, crystalline paste that has hints of tropical fruit and slight almond bitterness. The cheese is aged for six months or more, and its flavour intensifies as it ages.
Riesling, on the other hand, is a classic German wine known for its mild sweetness, acidity, fruity aromas, and alcohol content. It is a versatile wine that pairs well with a wide range of cheeses. While sweeter Rieslings go well with salty cheeses, drier Rieslings complement stronger, saltier cheeses. The alcohol content of Riesling also plays a role in the pairing, with higher ABV Rieslings better suited to bolder cheeses.
The combination of salty and bold Italian table cheese Piave Vecchio and Riesling is a successful pairing due to the contrast between the salty, bold cheese and the sweet, acidic wine. The tropical fruit notes of Piave Vecchio can complement the fruity aromas of Riesling, while the slight almond bitterness in the cheese adds complexity to the pairing.
When creating a charcuterie or cheese board with Riesling, it is recommended to have a mixture of cheeses and to serve the wine just below room temperature. A medium-dry Riesling can be a good option to pair with a variety of cheeses, especially if you do not want to purchase multiple types of Riesling.
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Raclette is a semi-hard cheese that is a perfect match with Riesling
When it comes to cheese and Riesling pairings, Raclette is a semi-hard cheese that is a perfect match. Raclette is a smooth and buttery cheese with a mellow and versatile character. It has a subtle nuttiness that is brought out by the aromatic scents of Riesling, a classic German wine. The sweetness of the wine mingles perfectly with each forkful of nutty, melted Raclette, creating delightful combinations.
Riesling is known for its mild sweetness, acidity, fruity aromas, and alcohol content, which allow it to pair well with a wide range of cheeses. Its versatility means it can accompany a mixed plate of cheeses, especially off-dry Rieslings. The higher the alcohol content in Riesling, the better it suits bolder cheeses. For example, a Riesling with 12.5% ABV pairs well with Emmental, while a lighter Riesling of around 10% ABV complements Gouda.
When pairing a sweet Riesling with cheese, it is essential to match the weight and intensity. A sweeter Riesling, such as those from the Spätlese classification and above, tends to have an advantage when paired with cheese. A dry Riesling, on the other hand, can stand up to stronger, saltier cheeses. For instance, a dry Riesling pairs well with mature Gouda, enhancing the rich, nutty, and caramelized flavors of the cheese.
Raclette, with its semi-hard texture and nutty flavor, strikes a perfect balance when paired with Riesling. The wine's sweetness and acidity complement the cheese's nutty flavor, creating a harmonious pairing that enhances the overall tasting experience.
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Sweet Riesling goes well with salty cheeses
A sweet Riesling is a good match for funkier, salty cheeses like Roquefort. The sweetness of the wine offsets the bitter sub-flavours of the cheese, while also complementing its zesty, crumbly texture. Another good pairing for sweet Riesling is Le Delice De Bourgogne, a soft-ripened, creamy, buttery cheese with a slightly salty taste. The saltiness of the cheese contrasts nicely with the sweetness of the wine.
Raclette, a semi-hard Swiss cheese, is another good pairing for Riesling. The wine's acidity and sweetness complement the nutty, melted flavour of the cheese, while each bite of the cheese brings out the sweetness of the wine. Emmental, another semi-hard Swiss cheese, is also a good match for Riesling. It has a tempered saltiness that makes it a good choice for a cheese course, and its fat content makes it an obvious choice to pair with a medium-strength white like Riesling.
When it comes to hard cheeses, a medium-strength or bold Riesling is recommended. A dry Riesling can stand up to the stronger, saltier flavours of cheeses like Gouda and Feta. The nutty, caramelised flavours of aged Gouda complement the aromatic complexity of the wine, creating a balanced pairing.
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Riesling is a good match for German cheeses
Germany produces the widest range of Rieslings in the world, from light, crisp, lemony quaffs to honeyed dessert wines. The sweetness of a German Riesling can be a great match for German cheeses.
Riesling is the least fussy of all wine varietals when it comes to cheese. Its acidity, sweetness, tropical fruits and mineral backbone allow it to partner broadly. A medium-dry Riesling, for example, can be paired with a variety of cheeses on a charcuterie board.
When pairing a sweet Riesling with cheese, try to match weight and intensity. A young Gruyère, for instance, goes well with a lighter, sweeter Riesling, while a mature Gouda, aged for 16 weeks or more, is better suited to a drier Riesling. A dry Riesling can stand up to stronger, saltier cheeses, which might prove overpowering for typically sweet varieties.
Raclette, a semi-hard Swiss cheese, is another good pairing for Riesling. The wine's high acidity and stone fruit flavours blend well with Raclette's smooth and buttery texture, bringing out a subtle and surprising nuttiness in the cheese.
German Riesling and German cheese are sweet on each other.
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Sweet Riesling and blue cheese is a good combination
Riesling is known to be the least fussy varietal of wine when it comes to cheese pairings. Its acidity, sweetness, tropical fruit flavours, and mineral backbone allow it to partner broadly with many cheeses. Sweet Rieslings, in particular, pair well with salty cheeses.
A sweet Riesling can be paired with a variety of cheeses, such as Capra, a fresh Belgian goat cheese with honey, or Piave Vecchio, a classic Italian table cheese. The sweetness of the wine can also be used to contrast with the slight saltiness of Le Delice De Bourgogne, a soft-ripened, creamy, and buttery cheese.
When serving a cheese board with a variety of cheeses, a medium-dry Riesling is a good choice as its mild sweetness, acidity, fruity aromas, and alcohol content allow it to pair well with a broad range of cheeses.
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Frequently asked questions
Sweet Riesling pairs well with salty cheeses like Emmental, Gouda, and Feta. It also goes well with funkier cheeses like Roquefort and blue cheese.
Dry Riesling is better suited to stronger, saltier cheeses like mature Gouda, which may prove overpowering for sweet Rieslings.
Riesling is a classic German wine, so it's best to pair it with German cheese. Raclette, a semi-hard Swiss cheese, is also considered one of the best pairings for Riesling. When serving a cheese board with Riesling, ensure there is a knife for each cheese to avoid mixing flavours. Take the cheese out of the refrigerator 30 minutes before serving, and serve it just below room temperature.
