Cheese And Wine: Cabernet Sauvignon Vs. Pinot Noir

Wine and cheese is a classic combination, but not all wines go with all cheeses. The main goal when pairing wine and cheese is to enhance the flavour of both, ensuring that they complement each other without one overpowering the other. The fat content of the cheese and how it reacts with the tannins in the wine is key. The high fat content in cheese will cause the tannins in the wine to bond with it, reducing the dry feeling in your mouth. Harder cheeses like aged cheddar, gorgonzola, gouda, and parmigiano-reggiano pair well with Cabernet Sauvignon. On the other hand, Pinot Noir is better suited to medium-firm cheeses like Gruyère.

Cabernet Sauvignon and aged cheddar

When pairing wine and food, the main goal is to enhance the flavour of both the food and the wine. The fat content of the cheese reacts with the tannins in the wine, cutting back on the dry feeling in your mouth. The cheese can also bring out different flavours in the wine, improving the overall tasting experience.

When choosing a cheddar to pair with a Cabernet Sauvignon, it is best to go for a sharp, aged cheddar with the right amount of flavour and fat content to help balance the tannins. Aged cheddars tend to be the best pairing for various styles of Cabernet Sauvignon. The ageing process brings out a slight crunch and rich, nutty flavours in the cheese, which highlights the berry notes in the wine.

If you are looking for a cheese pairing with Cabernet Sauvignon that everyone knows and loves, then cheddar is the perfect choice.

Pinot Noir and Gruyère

When it comes to wine and cheese, the main goal is to enhance the flavour of both the food and the drink. The right pairing can complement each other and work together to provide the best flavour experience. The fat content of the cheese reacts with the tannins in the wine, cutting back on the dryness you get from drinking wine. The cheese can also enhance the different flavours in the wine, leading to a better overall tasting experience.

Gruyère is a hard cheese with a high fat content, which helps to cut through the dryness of the wine. The ageing process for this type of cheese brings out fruity notes in the wine while making bolder wines taste lighter. The nutty, rich flavour profile and smooth texture of Gruyère harmonise with the wine's aromatic complexity, creating a balanced pairing that's both indulgent and approachable.

Pinot Noir is a versatile wine that can also be paired with other cheeses such as Fontina, Mozzarella, and Ricotta. For those who prefer a more indulgent option, Pinot Noir Rosé is a great choice to complement the nuttiness of Gruyère.

Cabernet Sauvignon and vegetarian meals

When it comes to pairing wine with food, Cabernet Sauvignon is a bold, full-bodied wine with a high tannin content and relatively high acidity. This means it pairs well with heavier, fattier, and more complex dishes, and lighter dishes will be overwhelmed by its strong flavour.

For vegetarians, this means that vegetable proteins on their own might not stand up to the bolder flavours of Cabernet Sauvignon. So, it is best to opt for plant-based proteins like tofu, lentils, freekeh, tempeh, quinoa, and beans, and combine them with fat and umami ingredients.

Some specific vegetarian dishes that pair well with Cabernet Sauvignon include:

• Ricotta Gnocchi with Roasted Root Vegetables and Brown Butter: The slightly sweet caramelized root vegetables and nutty browned butter have just the right amount of fat and protein to soften the tannins in the wine.
• Vegetable Bolognese Over Polenta: The mushrooms, eggplant, and herbs in this dish mimic the wine's earthy undertones, while the sweet carrots, umami tomatoes, and salty capers bring out the vibrancy of the fruity wine flavours.
• Portobello mushrooms (baked, stuffed, or grilled): Top the mushrooms with butter, garlic, or cheese.
• Roasted vegetables: Roasting adds intense flavour and depth to the dish.
• Grilled sunchokes with honey-fermented pomegranate seeds: Sunchokes have an earthiness that complements Cabernet Sauvignon, and when grilled, they further enhance the toasted oak notes in the wine.
• Vegetable enchiladas
• Tomato fondue: Tofu is a better choice than cream to showcase the tomato flavours.
• Smoky black bean burger: Black beans provide a meaty texture.
• Smoked tofu: Pair with lentils.
• Lemon risotto or a lemony roasted vegetable bake: The acidity of these dishes can be softened by the wine, but be sure to counterbalance with some fat.

Cabernet Sauvignon and meat

Cabernet Sauvignon is a full-bodied red wine with plenty of tannins and high acidity. It is best paired with heavier, fattier, and more complex meat dishes.

Steak is a classic pairing with Cabernet Sauvignon. The wine's strong tannins and acidity complement the high level of fatty proteins in a steak. The fattier and richer the steak, the better. For example, ribeye, prime rib, and lamb chops are good choices. If you're grilling your steak, a heavily oaked Napa Cabernet Sauvignon is a great choice, as the bitterness of the tannins and the vanilla and chocolate flavours complement the grilled beef perfectly. A sauce with your steak? Cabernet Sauvignon loves a dark mushroom sauce, red wine reduction, or peppercorn sauce.

If you're not a fan of steak, lamb is another excellent pairing with Cabernet Sauvignon. The wine's ripe plum, cassis, and blackberry flavours can mask the gaminess of lamb, while the wine's earthy, herbal, and chocolate flavours go well with the caramelized crust of lamb chops. Lamb steaks with rosemary or a butterflied leg of lamb are also great choices.

Beef dishes, such as barbecue sauce beef ribs, roast beef, beef stir-fry, and smoked meats, are also delicious when paired with Cabernet Sauvignon. The wine's bold flavours can stand up to the richness of these dishes.

For poultry lovers, duck is a good choice. Duck has strong flavours and fat that complement the Cabernet Sauvignon's black fruit flavours and tannins. A roasted duck dish is a perfect pairing.

In addition to meat dishes, Cabernet Sauvignon also pairs well with harder cheeses, such as aged cheddar and aged gouda. Blue cheese, such as gorgonzola, is another tasty option, especially when paired with a burger or a steak.

Creamy cheeses and Cabernet Sauvignon

While wine and cheese may be one of the most iconic food and drink pairings, not all cheeses go with all wines. The key to pairing wine and cheese is to ensure that they complement each other and that neither one overpowers the other.

When it comes to Cabernet Sauvignon, a bold, intense wine with high levels of tannin and acidity, it is generally recommended to avoid creamy or soft cheeses. Creamy cheeses can make Cabernet Sauvignon taste a little bitter or metallic, and they can also accentuate the tannins in the wine, making it feel chewier. Instead, opt for semi-hard, aged cow's or sheep's milk cheeses with some age and a higher fat content. These cheeses can help enhance the flavour of the wine while balancing out the tannins.

For cow's milk cheeses, look for those with extended ageing, as the ageing process brings out a slight crunch and rich, nutty flavours. Their milder, nutty texture and smooth taste highlight the berry notes in both young and older Cabernet Sauvignons, while the wine's tannins bind to the cheese's protein and fat, cleansing the palate. Some recommended cow's milk cheeses to pair with Cabernet Sauvignon include Vermont's Cabot Clothbound Cheddar, Beemster 18-Month Aged Gouda from Holland, and Pleasant Ridge Reserve from Wisconsin.

Sheep's milk cheeses tend to have a firmer texture, more complex flavours, and subtle nutty notes that complement the structure and finish of a Cabernet Sauvignon without overpowering it. They also often have a subtle gamey note that works well with the wine. Recommended sheep's milk cheeses for pairing include Ossau-Iraty from France and San Andreas and Ewenique from California.

While it is generally recommended to avoid creamy cheeses with Cabernet Sauvignon, there are a few exceptions. Some slightly firm, soft-ripened cheeses with earthy notes can pair well with a lighter-style, young Cabernet Sauvignon. These cheeses have an earthy or herbaceous component from the rind or an additional ingredient, such as truffles, which complement the dried herb aromas in the wine while softening its tannins and making the berry flavours more prominent. Recommended examples include Marin French Triple Crème Brie with Truffles, Cowgirl Creamery's Mt Tam, and Nicasio Valley Locarno, all from West Marin County.

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