Cheese And Red Wine: Perfect Pairing Guide

Red wine and cheese are a classic combination, and the possibilities for pairing the two are almost endless. When it comes to red wine, one of the key factors influencing the pairing is the presence of tannins. Lighter cheeses tend to pair better with light wines, as strong cheese can overpower them and rob them of their nuance. Light reds like Beaujolais and Gamay pair well with mild soft cheeses like Brie and Camembert, but they can also handle stronger cheeses like Ardrahan, as well as harder cheeses like Monterey Jack and young cheddars. For more full-bodied reds, like Cabernet Sauvignon and Malbec, bolder flavours are needed, such as truffle-infused brie, artisan cheeses, strong gouda, or aged cheddars.

Soft cheeses like Brie and Camembert with light reds

Soft cheeses like Brie and Camembert are best paired with light-bodied red wines like Pinot Noir, Beaujolais, and Gamay. These wines typically exhibit bright red cherry, red berry, and orchard fruit flavours, along with floral, herbal, and spicy notes. The smoothness and moderate tannins of Pinot Noir, for instance, complement the creaminess of Brie and Camembert.

When selecting a wine to pair with Brie or Camembert, it is important to consider the wine's body and flavour profile. While Pinot Noir is often considered a light-bodied wine, some Pinot Noirs can be fuller-bodied, veering towards meatier elements found in aged Burgundy or those from Central Otago, New Zealand. These fuller-bodied Pinot Noirs may not be the best match for Brie or Camembert, as the cheese can be overwhelmed by the wine's intensity.

Gamay, the grape variety used to make Beaujolais, is an excellent choice for these soft cheeses. Beaujolais wines are known for their light, vibrant red berry and orchard fruit flavours, with notes of violet and pepper. The mild, creamy characteristics of Brie and Camembert will be accentuated by the bright fruit flavours of Gamay.

Another option is Grenache, which produces light-styled red wines that can handle slightly stronger cheeses due to their inherent spicy character. While Grenache may be a bit lighter in style, it can stand up to cheeses with a bit more body, such as mature cheddar or gouda.

When in doubt, remember that lighter cheeses tend to pair better with light-bodied red wines. Strong cheeses can overpower these lighter wines and mask their nuanced flavours. So, when enjoying soft cheeses like Brie and Camembert, opt for a light and fruity red wine to create a harmonious pairing.

Hard cheeses like Monterey Jack and young cheddars with Gamay

When it comes to wine and cheese, there are some great combinations to be discovered, and it can be a little daunting to decide which wine goes with which cheese. One classic combination is red wine and cheese. Red wines, with their broad variety of flavours and notes, can be paired with several types of cheese.

For lighter red wines, it is generally recommended to stick to lighter cheeses, as stronger cheeses can overpower the more nuanced flavours of the wine. Gamay, known for producing Beaujolais, is a good example of a lighter red wine. It is light, with bright red berry and orchard fruit flavours, and other aromatic notes like florals, herbs, and spice. For a great pairing, opt for mild soft cheeses like Brie or Camembert. Gamay can also stand up to slightly stronger cheeses like Ardrahan, as well as harder cheeses like Monterey Jack and young cheddars.

Monterey Jack, a hard cheese, pairs well with Gamay due to its mild, buttery, and savoury flavour. It has a subtle tanginess that can complement the red berry and orchard fruit flavours of Gamay. Young cheddars are also a good match for Gamay. They tend to be milder and less sharp than aged cheddars, with a slightly sweet and nutty flavour that can enhance the fruity and spicy notes of the wine.

When creating a cheese board with hard cheeses like Monterey Jack and young cheddars, a red wine like Gamay can be an excellent choice. The light and fruity characteristics of Gamay can provide a nice contrast to the savoury and nutty flavours of these cheeses. Additionally, the subtle spice notes in Gamay can add an interesting dimension to the pairing.

Blue cheeses like Cashel Blue and soft, creamy Dolcelatte with Merlot

Blue cheeses like Cashel Blue and soft, creamy Dolcelatte are excellent accompaniments to a glass of Merlot. Cashel Blue is a semi-soft, creamy Irish farmhouse cheese with a robust flavour profile. It is distinguished by its buttery colour, punctuated by blue veining, and a signature tang. It is crafted by the Grubb Family using milk from grass-fed cows that graze on Ireland's lush, nutrient-rich pastures. This cheese pairs well with grilled steak, ripe pears or figs, and it transforms a simple salad into a culinary masterpiece.

Dolcelatte, on the other hand, is an Italian blue-veined cheese, known for its mild, slightly tangy, and sweet flavour. It was created by the Galbani Company as a milder alternative to the famous Gorgonzola. Dolcelatte is typically served with figs and grapes, and it beautifully complements a glass of Merlot. This soft and creamy cheese can also be melted into risotto, pasta, or gnocchi, adding a unique twist to these dishes.

When it comes to wine pairings with blue cheeses, tradition suggests that red wines, especially from the Old World (France, Italy, and Spain), are a classic match. These wines tend to be earthier, less fruity, less alcoholic, and slightly sharper, creating a harmonious combination with the bold flavours of blue cheeses.

For a successful pairing, it is essential to serve blue cheeses at room temperature to allow their gentle creaminess and subtle flavours to shine through. Additionally, when pairing with Merlot, opt for a slightly fatter, riper Southern Rhone wine or a Merlot-based St. Emilion to complement the cheese's characteristics flawlessly.

Strong, earthy cheeses like Ardrahan with Grenache

When it comes to wine and cheese, Grenache is a light-style red wine that can stand up to slightly stronger cheeses due to its inherent spicy character. For a full-bodied expression, opt for strong, earthy cheeses like Ardrahan, a robust Irish cheese with a distinctive character.

Ardrahan is a washed-rind cow's milk cheese with a pungent aroma and a creamy texture. Its flavour is rich and complex, with notes of earth, grass, and nuts. The spiciness of Grenache will complement the earthiness of Ardrahan, creating a harmonious pairing that enhances the characteristics of both the wine and the cheese.

Grenache, a red wine with bright, vibrant red berry and orchard fruit flavours, along with aromatic notes of florals, herbs, and spice, can beautifully offset the boldness of Ardrahan. The wine's red berry and orchard fruit flavours will provide a delightful contrast to the cheese's earthy notes, while the spice notes in the wine will enhance the complexity of the cheese's flavour profile.

In addition to Ardrahan, other strong, earthy cheeses that can be paired with Grenache include aged gouda, mature cheddar, and red Leicester. These cheeses have the body and bite to stand up to the wine's spicy character while also complementing its fruit and spice notes.

When creating a cheese plate to pair with Grenache, consider including a variety of strong, earthy cheeses such as Ardrahan, gouda, cheddar, and red Leicester. This will provide a range of flavours and textures to explore, while still maintaining a harmonious pairing with the wine. For a well-rounded presentation, accompany the cheeses with fresh and dried fruit, crackers, and nuts.

Semi-soft, tangy cheeses like Chevrot with Pinot Noir

When it comes to wine and cheese, Pinot Noir is a versatile choice, ranging from light-bodied to more full-bodied expressions. Its flavour profile typically includes bright red cherry, deep dark plum, and blackcurrant, with moderate tannins and tertiary tones of earth, mushroom, truffle, and barnyard. For a successful pairing with semi-soft, tangy cheeses like Chevrot, it's important to consider both the flavour profile of the wine and the characteristics of the cheese.

Chevrot, a French goat cheese, is known for its creamy texture and tangy, slightly acidic taste. Its flavour can vary depending on the age of the cheese, with younger chevrot being milder and more delicate, while aged chevrot has a more intense and complex flavour. When pairing Chevrot with Pinot Noir, look for wines that lean towards the lighter side, as the bright acidity of Chevrot can complement the red fruit and floral notes in a lighter-style Pinot Noir. The moderate tannins in Pinot Noir also balance the tanginess of the cheese, creating a harmonious pairing.

When serving Chevrot with Pinot Noir, consider a few key factors. First, temperature is important – allow the cheese to warm up slightly to bring out its full flavour, while chilling the wine to highlight its refreshing qualities. The serving order can also enhance the experience, as tasting the wine before the cheese can showcase its nuanced flavours, while tasting the cheese first can highlight its creamy texture and tangy finish.

To elevate the pairing, consider adding complementary elements to your platter. For example, fresh or dried fruits like cherries, berries, or plums can enhance the fruity notes in the wine. Nuts such as almonds or walnuts can add a crunchy texture and a subtle earthy flavour that bridges the gap between the wine and cheese. You could also include a drizzle of honey, a few sprigs of fresh thyme or rosemary, or a small dish of olive oil and balsamic vinegar to dip the cheese in, adding extra depth of flavour to the pairing.

When choosing a specific Pinot Noir to pair with Chevrot, opt for one from a cooler climate, as these tend to have a lighter body and more red fruit characteristics. Regions like Burgundy in France or Central Otago in New Zealand are known for producing excellent Pinot Noirs that would complement Chevrot beautifully. Ultimately, the key to a successful pairing is finding a balance between the weight, flavour profile, and texture of both the wine and cheese, creating a delightful sensory experience.

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