Wine And Cheese: Perfect Pairing Ideas And Tips

Wine and cheese are a classic culinary pairing, but finding the right combination can be a daunting task. The simplest approach is to match wines and cheeses from the same region, which typically complement each other well. Another rule of thumb is to pair lighter, fresher cheeses with crisp, lighter wines, while bolder, denser cheeses are better suited for bigger, bolder wines. When it comes to specific pairings, there are endless options to explore. For instance, a medium-bodied Pinot Noir with its red berry fruit notes pairs beautifully with the nutty flavours of Gruyère. On the other hand, a sweet and salty Blue Stilton calls for a full-bodied, sweet Port. Those who enjoy a good Cabernet Sauvignon might consider pairing it with a sharp, aged Cheddar, as the wine's bold fruit flavours and robust tannins stand up to the cheese's intense personality. For a refreshing contrast, try a crisp Sauvignon Blanc with tangy goat cheese, or a glass of Prosecco with Parmesan.

Wine and cheese from the same region

When it comes to wine and cheese, a good rule of thumb is to pair them based on their region of origin. This is especially applicable to Old World wines, but can also be applied to New World wines by considering the grape's region of origin. Climate plays a significant role in the characteristics of both wine and cheese, making this a reliable approach.

For instance, let's delve into some classic pairings that exemplify the "if it grows together, it goes together" adage:

Tempranillo and Idiazabal

This combination is a marriage of Spanish savoury and smoky flavours. The full-bodied Tempranillo complements the harder texture of Idiazabal, while its tannins provide a delightful contrast to the buttery flavour of the cheese.

Chianti and Pecorino Toscano

Chianti, made primarily with Sangiovese grapes, boasts herbaceous notes and robust tannins. These qualities make it an ideal match for the hard, aged texture of Pecorino Toscano. The wine's savoury secondary notes bring out a subtle herbal flavour in the cheese, while its black fruit notes stand up to the boldness of the Pecorino.

Rioja and Manchego

Manchego, a well-known Spanish sheep's milk cheese, is characterised by its firm texture and salty, buttery flavour. When paired with Rioja, a Spanish red wine, the salty notes of the cheese enhance the fruit component of the wine. This creates a harmonious combination that showcases the best of both flavours.

Vermentino and Fiore Sardo

Fiore Sardo is a nutty sheep's milk cheese that pairs beautifully with Vermentino. The oily texture of the wine enhances the saline flavours of both, while its citrus notes add a refreshing fruity acidity to the fatty character of the cheese.

Pinot Noir and Gruyère

The ever-present red berry fruit notes of Pinot Noir are a perfect match for the nutty flavours found in medium-firm cheeses like Gruyère. Both the wine and the cheese possess a balanced amount of aroma and complexity, ensuring that neither overpowers the other.

In conclusion, when it comes to wine and cheese pairings, considering their region of origin can be a simple yet effective approach. By following this principle, you can create delightful combinations that showcase the unique characteristics of both the wine and the cheese.

Textural contrasts

When it comes to wine and cheese, textural contrasts are key. Here are some tips and examples to help you create delicious pairings:

Light and Fresh Cheeses:

Lighter, fresh cheeses with a soft or creamy texture, such as mozzarella, burrata, or chèvre, pair well with crisp, lighter wines. The high acidity and vibrant citrus notes of a Pinot Grigio or Pinot Gris cut through the creaminess of these cheeses. For a lighter, more delicate option, a dry or off-dry Riesling will also work beautifully. If you're looking for something sparkling, a drier brut Champagne or Italian Prosecco will add some elegance to your cheese platter.

Medium-Bodied Cheeses:

For cheeses with a little more body and a semi-hard texture, such as Gruyère, Jarlsberg, or Havarti, a medium-bodied wine like Pinot Noir is a great choice. The red berry fruit notes of a Pinot Noir complement the nutty flavors of these cheeses. If you're looking for a white wine, a Chardonnay—either oaked or unoaked—will also work well. The acidity of the wine will cut through the richness of the cheese, creating a delightful contrast.

Bold and Dense Cheeses:

For bold, dense, and heavier cheeses, such as blue cheese, aged cheddar, or Gouda, you'll want to reach for a bigger and bolder wine. These cheeses pair well with full-bodied reds like Cabernet Sauvignon, which has robust tannins that can stand up to the sharpness and fattiness of the cheese. Another option is a sweet wine, such as Port or Sauternes, which will contrast beautifully with the saltiness and sharpness of these cheeses.

Sweet and Salty Cheeses:

When it comes to sweet and salty cheeses, such as goat cheese or blue cheese, a sweet wine can enhance the contrast. Moscato d'Asti, with its fresh and acidic fruit notes, is a great choice. The saltiness of the cheese will bring out the sweetness of the wine. Sauternes, with its honeyed sweetness, is another excellent option, especially when paired with Roquefort cheese.

Taste the wine before the cheese

When it comes to wine and cheese, there are endless combinations to explore. But to truly appreciate the unique flavours and characteristics of each, there's a simple rule to follow: always taste the wine before the cheese. Here's why this order is important and how it can enhance your tasting experience.

The Role of Taste Sensations

When tasting wine and cheese together, you're essentially combining two distinct sensory experiences. By tasting the wine first, you can fully appreciate its individual characteristics without any interference from the cheese. This includes the wine's aroma, flavour profile, body, and finish. Starting with the wine provides a clean slate for assessing its qualities, allowing you to identify the nuances that might otherwise be obscured.

Cleansing the Palate

Tasting the wine before the cheese also serves as a palate cleanser of sorts. Wines contain acids and tannins that can interact with your taste buds, refreshing your palate and preparing it for the flavours of the cheese. This is especially important if you're sampling multiple cheese varieties, as it helps reset your taste buds between each pairing.

Enhancing Flavours

Tasting wine before cheese can also enhance your perception of the cheese's flavours. The wine's acidity and astringency can highlight the cheese's characteristics, making it taste brighter and more vibrant. Additionally, the wine's flavours and aromas can linger on your palate, creating a flavourful backdrop for the cheese to build upon.

A Practical Approach to Pairing

From a practical perspective, tasting wine before cheese is a sensible approach to pairing. Wines are often more delicate in flavour and can be overpowered by the boldness of cheese. By tasting the wine first, you can assess its characteristics and make a more informed decision about which cheese to pair it with. This approach reduces the risk of overwhelming the wine's nuances and lets you create harmonious flavour combinations.

A Guide to Wine and Cheese Pairing

Now that you understand the importance of tasting wine before cheese, here are some classic wine and cheese pairings to try:

• Pinot Noir and Gruyère: The red berry fruitiness of Pinot Noir complements the nutty flavours of Gruyère, a medium-firm cheese.
• Aged Port and Blue Stilton: The full-bodied sweetness of aged Port matches the pungency and saltiness of Blue Stilton.
• Champagne and Brie: Champagne's bright acidity and bubbles cut through the rich creaminess of Brie, creating a delightful contrast.
• Chardonnay and Camembert: The oaked Chardonnay enhances the nutty flavours of Camembert, a bloomy cheese with similar earth tones.
• Sauvignon Blanc and Goat Cheese: Sauvignon Blanc's tangy, cool minerality cuts through the earthy funk of goat cheese while highlighting its herbiness.

Temperature matters

When it comes to wine and cheese, temperature can significantly impact the tasting experience. Serving wines and cheeses at the right temperature is crucial to fully appreciate their flavours and characteristics.

Wine Temperature

The ideal serving temperature for wine depends on various factors, including the wine's style, type, and region. Serving temperatures can range from 7°C to 18°C (45°F to 65°F). A good rule of thumb is to serve lighter wines, such as white wines and rosés, at cooler temperatures, while fuller-bodied wines, like reds, are best served slightly warmer.

For example, a crisp white wine, such as a Pinot Grigio or a Sauvignon Blanc, is typically served well-chilled, between 7°C and 10°C (45°F and 50°F). This cooler temperature enhances their refreshing qualities and highlights their crisp acidity. On the other hand, a full-bodied red wine, such as a Cabernet Sauvignon or a Syrah, is best served at a warmer temperature, between 15°C and 18°C (60°F and 65°F). This allows the wine to express its rich flavours and aromas more effectively.

Cheese Temperature

Similarly, the serving temperature of cheese can affect the taste and texture. While many people assume that cheese should be served straight from the refrigerator, this is not always the case. In general, softer cheeses with higher moisture content, such as Brie or Camembert, are best served at room temperature to allow their flavours and aromas to fully develop. Harder cheeses, like Cheddar or Gruyère, can be served slightly cooler, as their lower moisture content means they don't need to warm up as much to express their flavours.

When serving a cheese board, it is recommended to take the cheeses out of the refrigerator about an hour before serving. This allows them to warm up slightly and enhances their flavour and texture. However, it is important not to let the cheeses get too warm, as this can cause them to sweat and affect their quality.

The Science Behind It

The reason temperature has such an impact on taste is that it affects our taste buds' sensitivity. When something is colder, our taste buds are less sensitive, and we perceive flavours as more muted. Conversely, warmer temperatures heighten our taste buds' sensitivity, making flavours seem more intense. Additionally, warmer temperatures release aromatic compounds in both wine and cheese, enhancing their aromas and contributing to the overall tasting experience.

A Guide to Serving Temperatures

• Lighter white wines and rosés: 7°C to 10°C (45°F to 50°F)
• Fuller-bodied white wines: 10°C to 13°C (50°F to 55°F)
• Light-bodied red wines: 13°C to 15°C (55°F to 60°F)
• Fuller-bodied red wines: 15°C to 18°C (60°F to 65°F)
• Soft cheeses: Room temperature (take out of the refrigerator about an hour before serving)
• Harder cheeses: Slightly cooler, but not straight from the refrigerator

Remember, these are general guidelines, and personal preference also plays a role in finding the perfect serving temperature. Experiment with different temperatures to find the range that suits your palate and enhances your wine and cheese experience.

Salty cheeses and sweet wines

Blue Cheese and Sweet Wines

Blue cheese, with its pungent and salty flavour, pairs exceptionally well with sweet wines. A well-known combination is the Royal Tokaji Aszú 5 Puttonyos from Hungary and Castel Regio Gorgonzola Dolce, a sweet and creamy blue cheese. The wine's candied apricots, orange marmalade, and honeycomb notes create a delightful contrast to the saltiness of the cheese. Another classic pairing is Sauternes and Roquefort, a sheep's milk blue cheese. The honeyed sweetness of Sauternes, with its notes of lemon curd, meringue, and apricot preserve, beautifully complements the salty, aged flavour of Roquefort.

Goat Cheese and Sweet Wines

Goat cheese, also known for its salty and tangy flavour, pairs well with sweet wines. A recommended pairing is Sauvignon Blanc and Goat Cheese. The vibrant acidity, tangy lemon notes, and cool minerality of Sauvignon Blanc cut through the earthy flavour of goat cheese while enhancing its herbiness. Another option is Riesling and Goat Cheese, as the dry or off-dry styles of Riesling can balance the saltiness of the cheese.

Gouda and Sweet Wines

When it comes to sweet wine pairings, Gouda is a versatile choice. It pairs well with Zinfandel, a jammy wine with blackberry, vanilla, and blackcurrant notes. As Zinfandel ages, it adds peppery flavours that complement the rich and firm tang of smoked Gouda. For a sweeter option, Moscato d'Asti and Gouda is a terrific combination. The lightness and fresh, acidic fruit of Moscato d'Asti refresh the palate after indulging in the salty, rich flavours of Gouda.

Other Salty Cheeses and Sweet Wines

In addition to the cheeses mentioned above, other salty cheeses that pair well with sweet wines include Gruyère and Raclette. Gruyère, with its nutty flavours, can be paired with a sweet wine like Pinot Noir, known for its red berry fruit notes. Raclette, a smooth and buttery cheese, goes well with Riesling, as the high acidity and stone fruit flavours of the wine complement the cheese's mellow, versatile character.

Frequently asked questions