Frederic Melton
Wine and cheese are one of the most iconic food and drink pairings, but finding the right cheese to complement a full-bodied red wine like Cabernet Sauvignon can be challenging. While some studies suggest that cheese diminishes the fruit, tannin, and acidity in red wines, several types of hard and semi-hard cheeses can pair well with Cabernet Sauvignon, enhancing its flavour and balancing its tannins. So, which cheeses should you consider serving with this popular red wine?
| Characteristics | Values |
|---|---|
| Cheese type | Semi-hard, aged cow's milk cheese, semi-hard sheep's milk cheese, slightly firm soft-ripened cheese, smoked cheese, blue cheese, washed-rind cheese, cheddar, gouda, gruyere, camembert, cabot clothbound cheddar, beemster 18-month aged gouda, pleasant ridge reserve, ossau-iraty, san andreas, ewenique, barricato al pepe, bay blue, garrotxa |
| Flavour | Strong, pungent, nutty, fruity, sweet, earthy, peppery, salty, caramel, tangy, gamey |
| Tannins | High |
| Body | Medium to full |
| Palate | Dry |
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What You'll Learn
Cheddar, especially sharp, aged varieties
When it comes to wine and cheese pairings, the main goal is to enhance the flavour of both the food and the wine. The wine and cheese should complement each other, working together to provide the best flavour experience. Cheddar, especially sharp and aged varieties, achieves this with Cabernet Sauvignon. The cheese's slight crunch and rich, nutty flavours highlight the berry notes in both young and older Cabernet Sauvignons. The wine's tannins bind to the cheese's protein and fat, cleansing the palate.
Cheddar is a semi-hard cheese, and these cheeses with some age to them can help to enhance the flavour of Cabernet Sauvignon. They balance out the tannins, which can otherwise make the mouth feel dry. The ageing process for semi-hard cheeses brings out fruity notes in the wine, making bolder wines taste lighter.
Vermont's Cabot Clothbound Cheddar has been a past favourite pairing with Jordan Cabernet Sauvignon. This cheese has a slight crunch and rich, nutty flavours that work well with the wine.
While Cheddar is a popular and safe choice, there are many other cheeses that can be paired with Cabernet Sauvignon. These include Blue cheese, Barricato al Pepe, Bay Blue, Garrotxa, Gouda, Gruyere, and Camembert.
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Gouda, which has a high fat content
When it comes to selecting a cheese to serve with Cabernet Sauvignon, it's important to consider the wine's full body and high concentration of flavours, such as black cherry, black currant, cedar, baking spices, and graphite. The key is to choose a cheese that can stand up to these robust flavours and perhaps even temper them.
Smoked Gouda, in particular, can be a superb pairing with Cabernet Sauvignon. The smoky flavour of the cheese complements the wine's intense notes, creating a harmonious combination. However, it's worth noting that finding high-quality Gouda may be challenging in certain regions, as one Utah-based cheese enthusiast noted.
When serving Gouda with Cabernet Sauvignon, consider the wine's characteristics and adjust the cheese's age and smokiness accordingly. A younger, less assertive Cabernet Sauvignon might pair better with a younger Gouda, while a more mature and intense wine could benefit from the depth of flavour that a smoked, aged Gouda can provide.
In summary, Gouda is a versatile cheese that can enhance the tasting experience of Cabernet Sauvignon. Its high fat content and ageing potential make it a superb choice for reducing the wine's tannins and dryness while bringing out its fruity notes. When selecting Gouda, consider the specific characteristics of the wine to create a pairing that complements and elevates both the cheese and the wine.
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Blue cheese, but avoid overly ripe or heavily aged varieties
Blue cheese is a popular choice to pair with Cabernet Sauvignon. However, it is important to be cautious of overly ripe or heavily aged varieties. This is because they can make the wine taste metallic or bitter. Instead, opt for a lighter blue cheese such as Neal's Yard Cashel Blue or Rogue Creamery's Caveman Blue from Oregon. These cheeses have a pleasant sweet/savory balance with a good tang from the blue and a salted caramel finish.
Blue cheese is a strong and pungent cheese with a smooth finish, which can stand up to the full-bodied Cabernet Sauvignon. The wine is versatile and can accommodate stronger cheeses. However, overly ripe or heavily aged blue cheeses can be tricky as they can affect the taste of the wine.
When pairing blue cheese with Cabernet Sauvignon, it is important to consider the wine's characteristics. Cabernet Sauvignons can be lighter with notes of strawberries and black currants, or heavily tannic with flavors of dark chocolate and cedar. The right blue cheese will balance the strength of the wine. For example, Bay Blue, a California cheese, is a good choice to pair with Cabernet Sauvignon as it has the right balance of sweet and savory flavors.
It is also worth noting that semi-hard, aged cow's milk cheeses with a slight crunch and rich, nutty flavors can be a good alternative to blue cheese. These cheeses can help enhance the flavor of the wine while balancing out the tannins.
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Goat's milk cheeses, such as Garrotxa
Goats' milk cheeses, such as Garrotxa, can be a great pairing with Cabernet Sauvignon. Garrotxa is a goat's milk cheese produced in the Catalonia region in northern Spain. It has a semi-soft and compact texture, with a light but noticeable coating of velvety, blue-grey mould. The flavour is nutty, herbal, and earthy, with a smooth finish. The mildly acidic, fresh taste of Garrotxa pairs well with Spanish white wine or bubbly Cava, as well as other white wines like Pinot Gris or Chardonnay. It can also be paired with sparkling wines like Champagne and many Iberian varietals, including Albariño, Tempranillo, and Garnacha.
When serving Garrotxa, it is recommended to take the cheese out of the refrigerator about an hour before serving. Just before serving, unwrap the cheese and scrape the cut surface with a knife edge to remove a thin layer. If there are any dried-out parts or mould on the face of the cheese, cut them away. Garrotxa can be served on crusty bread or with fresh pears, almonds, and hazelnuts. It can also be sprinkled on salads or paired with fresh preserves or honey for dessert.
Goat cheeses, in general, tend to pair well with younger Cabernet Sauvignons. This is because their creamy texture can accentuate the tannins in a more powerful, aged Cabernet Sauvignon. However, when paired with a younger vintage, the cheese softens the tannins and makes the berry flavours more prominent.
It is worth noting that the pairing of cheese with Cabernet Sauvignon has been a topic of debate among academics. A study by the University of California at Davis found that many types of cheese diminish the fruit, tannin, and acidity in red wines like Cabernet Sauvignon. However, others argue that several types of hard and semi-hard cheeses can pair well with Cabernet Sauvignon, and the key is to start with a wine that is lower in alcohol and not overly tannic.
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Washed-rind cheeses, like Gruyere or Camembert
When it comes to selecting a cheese to pair with Cabernet Sauvignon, it's important to consider the wine's full body and high concentration of flavours, such as black cherry, black currant, cedar, baking spices, and graphite. The key is to choose a cheese that can stand up to these robust flavours while also softening the tannins and enhancing the fruitier notes.
Gruyere, a washed-rind cheese originating from Switzerland, possesses a firm texture and a complex flavour profile. When paired with Cabernet Sauvignon, Gruyere's nutty and slightly sharp characteristics beautifully complement the wine's structure. Its distinct aroma, reminiscent of beef broth, also contributes to the pairing's success. To fully appreciate this combination, it is recommended to serve Gruyere on warmed bread in small bites, allowing the cheese to soften the tannins and acidity of the wine while leaving a buttery finish on the palate.
Camembert, another exemplary washed-rind cheese to accompany Cabernet Sauvignon, offers a softer and more decadent option. Baking Camembert to achieve a gooey consistency creates a luxurious pairing with the wine. The creamy texture of baked Camembert harmonises with the wine's body, while its earthy notes provide a pleasing contrast to the wine's fruit-forward character.
When selecting washed-rind cheeses to pair with Cabernet Sauvignon, it is worth noting that their distinct aromas and flavours can be polarising. While some individuals savour the pungency, others may find it overpowering. However, when paired judiciously, washed-rind cheeses like Gruyere or Camembert can elevate the tasting experience, softening the wine's tannins and highlighting its fruit notes, and create a harmonious tasting experience that delights both the palate and the senses.
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Frequently asked questions
There are several types of cheeses that can be paired with Cabernet Sauvignon, including semi-hard cheeses, such as cheddar, gouda, and sheep's milk cheese. Blue cheese can also be a good option, but it should be a lighter variety to avoid a metallic or bitter taste.
For cheddar, a sharp, aged variety can help balance the tannins in the wine. For gouda, a smoked gouda or a Beemster 18-Month Aged Gouda is recommended.
Yes, it is important to consider the body and flavour profile of the wine. The stronger or more full-bodied the wine, the stronger the cheese can be. Cabernet Sauvignon typically has flavours of black cherry, black currant, cedar, baking spices, and graphite, so cheeses with complementary flavours are ideal.
