Cheese And Cabernet: The Perfect Pairing

Wine and cheese is a classic combination, but not all cheeses go with all wines. The main goal of pairing wine and food is to enhance the flavour of both, so you want to find a combination that complements each other. When it comes to wine and cheese, the fat content of the cheese reacts with the tannins in the wine. Cabernet Sauvignon is a medium- to full-bodied wine characterised by dark fruits like blackberries, plums, black currants and cassis, as well as flavours of vanilla, cedar, chocolate and coffee. So, what are the best cheeses to pair with it?

Aged cheddars and cabernet sauvignon

When it comes to choosing the right cheddar, you want something with a good amount of age. The ageing process brings out a slight crunch and enhances the rich, nutty flavours in the cheese. These flavours work in harmony with the dark fruit notes of a Cabernet Sauvignon, creating a delightful tasting experience. Look for cheddars with protein crystals, a sign of a well-aged cheese, as these will add a slight creaminess that enhances the fruit and citrus notes in the wine.

If you're looking for specific recommendations, Keen's Cheddar from England and Beecher's Flagship Cheddar from Washington are both excellent choices. These cheddars have been known to elevate the dark fruit flavours of older vintages of Cabernet Sauvignon, while also bringing out the red fruit and citrus notes in younger, lighter-style wines.

When pairing aged cheddar with Cabernet Sauvignon, it's important to consider the wine's characteristics as well. Aged cheddars tend to pair better with older Cabernet Sauvignons that have softer tannins. The bold flavours of the cheese can stand up to the wine's long finish, creating a balanced and indulgent tasting experience.

So, the next time you're looking for a wine and cheese pairing, remember that aged cheddar and Cabernet Sauvignon are a classic combination that's sure to impress.

Semi-hard cheeses and cabernet sauvignon

Semi-hard cheeses, such as Cheddar, Gouda, Havarti, and Gruyère, are a perfect balance of moisture and aridity. They have a firm, slightly springy texture and a delicate blend of savoury and tangy flavours. These cheeses are usually dense and often made by compressing curds into a solid form, draining them of any remaining whey in the process.

Semi-hard cheeses are ideal to be served with vibrant flavours of fresh fruit or a deep red wine, such as Cabernet Sauvignon. When pairing semi-hard cheeses with Cabernet Sauvignon, it is recommended to choose a wine that is lower in alcohol and not overly tannic, such as Jordan, Corison, or Bordeaux.

When buying cheeses to enjoy with Cabernet Sauvignon, look for semi-hard, aged cow's milk cheeses with extended ageing. The ageing process brings out a slight crunch and rich, nutty flavours in the cheese. 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. Vermont's Cabot Clothbound Cheddar, Beemster 18-Month Aged Gouda from Holland, and Pleasant Ridge Reserve from Wisconsin have been recommended as great pairings with Cabernet Sauvignon.

In addition to cow's milk cheeses, semi-hard sheep's milk cheeses with some age can also complement Cabernet Sauvignon. These cheeses have a firmer texture, more complexity, and subtle nutty flavours that enhance the structure and finish of the wine without overpowering it. Sheep's milk cheeses also tend to have a subtle gamey note that works well with Cabernet Sauvignon. Ossau-Iraty of France and San Andreas and Ewenique from California are examples of sheep's milk cheeses that have been successfully paired with Cabernet Sauvignon.

Cabernet sauvignon and goat cheese

When it comes to wine and cheese pairings, cabernet sauvignon and goat cheese can be a great combination, but it's important to choose the right type of goat cheese to complement the wine's characteristics. Here are some tips to consider:

Goat cheese, also known as chèvre, is a popular choice for pairing with wines like cabernet sauvignon. However, it's important to select an aged goat cheese with a mild creaminess. Younger, softer goat cheeses tend to be tangy with high acidity, which can over-accentuate the alcohol in the wine. Aged goat cheeses, on the other hand, have a more subtle flavour profile that complements the wine.

When selecting a goat cheese for pairing with cabernet sauvignon, look for those with earthy or herbaceous notes. These flavours can enhance the dried herb aromas in the wine, particularly in younger cabernets. Goat cheeses with added ingredients like dried herbs or an herb crust can also be excellent choices, as they can pair well with the herbaceous notes in a young cabernet.

The texture of the goat cheese is also important. A soft and creamy goat cheese can add a delightful richness to the pairing, especially with a medium-bodied cabernet sauvignon. It helps to bring out the fruity aromas of the wine.

For a memorable culinary experience, consider a goat cheese from the Central Coast Creamery in Paso Robles, California. Their goat gouda has a soft and creamy texture that expands the mid-palate of a leaner, more old-world vintage of cabernet sauvignon. Alternatively, Cypress Grove's Midnight Moon goat cheese from Holland has a rich, creamy flavour from extended ageing, making it a perfect match for the fruit flavours in cabernet sauvignon.

In summary, when pairing cabernet sauvignon with goat cheese, opt for aged goat cheeses with mild creaminess and earthy or herbaceous notes. These flavours and textures will enhance the wine's characteristics, creating a delightful sensory experience.

Blue cheese and cabernet sauvignon

When pairing blue cheese with Cabernet Sauvignon, it is important to consider the cheese's maturity. Blue cheese can be enjoyed at various stages of maturity, from young to dry, and each stage will bring out unique nuances in the pairing. For example, a younger, less ripe blue cheese such as Neal's Yard Cashel Blue or Rogue Creamery's Caveman Blue is recommended as they offer a smoother finish with a slight sweetness and buttery taste that balances nicely with the wine. Overly ripe or heavily aged blue cheeses may result in a metallic or bitter taste from the wine.

Additionally, the type of blue cheese can vary, from mild and crumbly to firm. Mild blue cheese, made from unpasteurized milk, has a mellow and tangy taste, perfect for salads or appetizers. Crumbly blue cheese, on the other hand, is made from cow's milk and has a more texturally varied, crumbly lump appearance, ideal for toast or breakfast. Firm blue cheese, aged in heavy casks, has a strong and pungent flavour that pairs well with rich foods.

When pairing blue cheese with Cabernet Sauvignon, it is also worth noting that the wine itself can vary in taste. While mostly considered medium- to full-bodied, Cabernet Sauvignons can lean towards elegant and fruity or savoury and smoky, depending on the region and winemaking techniques. Therefore, it is essential to consider the specific characteristics of the wine and cheese to create the perfect pairing.

Overall, blue cheese and Cabernet Sauvignon can be a delightful combination when the right types and maturities of blue cheese are selected to complement the wine's flavours and avoid any unpleasant metallic or bitter tastes.

Cabernet sauvignon and soft cheeses

When it comes to pairing Cabernet Sauvignon with soft cheeses, there are some options to consider, although soft cheeses are generally not recommended for this particular wine. Soft cheeses tend to accentuate the tannins in Cabernet Sauvignon, resulting in an unsatisfying, chewy mouthfeel. However, there are some soft cheeses that can be paired with a lighter-style, young Cabernet Sauvignon.

Soft-ripened cheeses with earthy notes or an herbaceous component from the rind or added ingredients, such as truffles, can complement the dried herb aromas in a young Cabernet. Examples include Marin French Triple Crème Brie with Truffles, Cowgirl Creamery's Mt Tam, and Nicasio Valley Locarno from West Marin County. These soft-ripened cheeses can soften the tannins and enhance the berry flavours in a young Cabernet.

For medium-bodied Cabernet Sauvignons, a goat cheese with a mild creaminess can be a good option. The creaminess of the cheese helps to bring out the fruity aromas of the wine.

It is important to note that when pairing soft cheeses with Cabernet Sauvignon, it is generally recommended to choose a lighter-style or younger vintage. Older and more full-bodied Cabernet Sauvignons tend to have more prominent tannins, which can be accentuated by soft cheeses, resulting in an unpleasant mouthfeel.

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