Chianti And Cheese: Perfect Pairings For Your Palate

Chianti wine is a Tuscan classic, and like most Tuscan reds, it is based on Sangiovese grapes. Chianti is known for its marked acidity and strong tannins. The saltiness of cheese helps to soften these tannins, and the higher fat and protein in cheese boost the taste of the fruity flavours of the Sangiovese grapes in Chianti. So which cheeses should you choose?

Chianti and Pecorino Toscano

• Fresh (matured from 10 to 20 days), soft with a very delicate flavour, slightly acidulous, edible rind, and can be used as a melting cheese.
• Semi-mature (aged between 4 and 5 months) – during the maturing process, it develops a delicate aroma and the rind is treated with olive oil.
• Matured (over 5 months) – with a spicy flavour and marked aftertaste, the longer the maturation period, the harder and tastier the cheese becomes.

When pairing Pecorino Toscano with Chianti, an aged Pecorino is best. The boldness of the cheese and the wine's dark fruit are a perfect match. The strong tannins of a Chianti Classico pair wonderfully with the aged Pecorino's strong, spicy flavour. The cheese's nutty, sweet notes also complement the fruity flavours of the Chianti.

To elevate the experience, accompany the cheese with local charcuterie, such as prosciutto or finocchiona. For a truly authentic Tuscan experience, enjoy this pairing while admiring the region's beautiful landscapes.

Chianti with aged Parmigiano

Chianti is a Tuscan red wine, primarily made with Sangiovese grapes. It is known for its savoury flavours, high acidity, and coarse tannins. Chianti's high acidity pairs well with rich, fatty dishes, and its tannins are ideal for cutting through dishes that use olive oil.

When it comes to cheese, harder types like Parmigiano or Cheddar are a good match for Chianti's tannins. Aged Parmigiano, in particular, is a hard, nutty, and slightly salty cheese that balances well with the fruity flavours of Chianti.

Parmigiano-Reggiano, often hailed as the "King of Cheeses", originated in the Italian regions of Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. The cheese is typically made from cow's milk and aged for a minimum of 12 months, sometimes up to 36 months or more, to develop its unique flavour and texture. The longer the cheese is aged, the more complex and intense the flavour becomes.

When pairing aged Parmigiano with Chianti, look for a full-bodied Chianti to complement the cheese's bold flavour. The fruity notes of Chianti, such as preserved sour cherries, will be enhanced by the salty, nutty flavours of the aged Parmigiano.

For a creative dessert option, try Parmesan Panna Cotta with Chianti Pears and Thyme Cream. This unique combination showcases the versatility of both the wine and the cheese. The aged Parmigiano adds a savoury touch to the creamy panna cotta, while the pears simmered in Chianti wine create a perfect flavour calibration.

Chianti and Grana Padano

Grana Padano is a popular Italian cheese that has been produced for centuries. It is believed to have originated in the Po Valley in northern Italy in 1135, when monks in the region began making cheese from the milk of cows that grazed on the lush green pastures of the area. The name "Grana" comes from the Italian word for "grainy", which refers to the texture of the cheese, and "Padano" comes from the Po River Valley region where it is produced.

The cheese is made from partially skimmed cow's milk, which is heated and mixed with rennet to form curds. The curds are then cut into small pieces and pressed into moulds, where they are left to age for a minimum of nine months. During this time, the cheese develops its signature grainy texture and rich, nutty flavour. Some varieties are aged for up to 24 months or more, resulting in a more intense and complex taste.

Chianti, a Tuscan wine made primarily from Sangiovese grapes, is known for its marked acidity, especially when young. It pairs well with tomato sauces, pizza, and pasta dishes. The higher fat and protein in Grana Padano balance the tannins in Chianti, boosting the taste of fruity flavours in the wine.

When pairing Chianti with Grana Padano, consider the age of the cheese. Younger Grana Padano, aged for 9 to 16 months, has a sweet, nutty aroma that goes best with lighter wines. On the other hand, Grana Padano aged for more than 16 months develops notes of butter and hay, which match well with less tannic red wines like Chianti. If you're enjoying a mature Grana Padano Riserva, aged for 20 months or more, opt for a red wine with real depth, such as Amarone della Valpolicella or a Sicilian Nero d'Avola.

Chianti with English Cheshire or Gouda

Chianti is an Italian red wine produced in the Tuscany region, primarily using Sangiovese grapes. It is known for its savoury flavours, high acidity, and coarse tannin, which make it an excellent wine to pair with food. Chianti's high acidity can cut through rich, fatty dishes, and it stands up well to tomato-based sauces.

When it comes to cheese, Chianti is best paired with bold, hard cheeses such as Parmesan or Cheddar, which complement the wine's tannins. In general, harder cheeses go well with more tannic red wines, while creamy cheeses are better suited for more acidic wines like Rosé or white wine.

English Cheshire cheese is a great choice to pair with Chianti. This combination will delight your taste buds with complementary flavours. English Cheshire is a young, fresh cheese that balances the fruity notes of Chianti.

Dutch young or semi-mature Gouda cheese is another excellent option for a Chianti pairing. Gouda's mild, soft flavour won't be overwhelmed by the boldness of Chianti, making for a delightful tasting experience. When pairing Gouda with Chianti, look for young or semi-mature varieties, as older Gouda can have a stronger, more pungent flavour that may not complement the wine as well.

When serving Chianti with English Cheshire or Gouda cheese, aim for a temperature between 16°C and 18°C (61-64° Fahrenheit). This temperature range will ensure that both the wine and cheese are at their optimal tasting conditions.

Chianti and food from the same region

Chianti is a red wine produced in the Tuscany region of Italy, specifically in the areas surrounding Florence, Siena, Pisa, and Arezzo. The wine is named after its place of origin, and its essence is deeply rooted in the region and its sub-regions.

When it comes to food pairings from the same region, Chianti is incredibly versatile. Its high acidity and moderate tannin levels make it a perfect match for a variety of flavours and textures. Here are some classic combinations:

• Tomato-based dishes: Chianti's acidity makes it an excellent choice for cutting through the richness of tomato-based sauces. It pairs beautifully with pasta dishes like spaghetti Bolognese, lasagne, or pizza.
• Meat dishes: Chianti's savoury flavours and high acidity also complement meat dishes, especially those with rich, fatty cuts of meat. A classic example is Bistecca Alla Fiorentina, a dry-aged porterhouse steak from grass-fed and grain-finished Chianina cattle.
• Cheese: The high fat and protein content in cheese balances the tannins in Chianti, enhancing the fruity flavours of the Sangiovese grapes. Harder cheeses like Parmesan or Cheddar go well with the wine's tannins. Aged Parmigiano, a hard and nutty cheese, pairs well with the fruity notes of Chianti. Pecorino, made with whole sheep's milk, is another excellent choice. Its bold flavour and aged variants pair wonderfully with the strong tannins of a Chianti Classico.
• Other dishes: Chianti also goes well with dishes like crostini, especially when topped with mushrooms or chicken livers. It can also be enjoyed with a simple grill, roast, or even a burger.

The sub-regions of Chianti, such as Chianti Rufina, Chianti Colli Senesi, Chianti Montalbano, and Chianti Colli Fiorentini, each contribute unique characteristics to the wine, influencing the ideal food pairings. For example, the cool climate and elevation of Chianti Rufina produce elegant wines ideal for ageing, while Chianti Colli Fiorentini wines are known for their youthful, fruity, and light-bodied style.

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