Merlot And Cheese: The Perfect Pairing For Cheese Lovers

Merlot is a popular grape variety that is planted in almost every wine-producing country. It is a great food wine and pairs well with a wide range of dishes, from charcuterie and cheese to poultry and red meat. When it comes to cheese, Merlot goes well with hard cheeses like Cheddar, Manchego, Parmigiano-Reggiano, Grana Padano, and Pecorino. It also pairs well with semi-soft cheeses like Gruyère, Comté, Emmenthal, and Gouda. Some of the best cheese to serve with Merlot are Brie, Cheddar, Parmesan, the tangy Swiss Gruyere, and the Italian Gorgonzola.

Merlot and cheddar

Merlot is a versatile wine that pairs well with a variety of cheeses. While some general guidelines suggest that lighter wines go better with lighter cheeses and hard cheeses are best accompanied by reds, Merlot is softer and less tannic than Cabernet Sauvignon, making it more food-friendly.

Cheddar is a relatively hard, off-white to yellowish, sharp-tasting, natural cheese that originated in England. When paired with Merlot, it creates a unique combination that enhances the flavours of both the wine and the cheese. The full-bodied nature of Merlot complements the bold flavours of aged cheddar, resulting in a rich and satisfying sensory experience.

One notable example of the Merlot and cheddar pairing is the award-winning Sartori Reserve Merlot BellaVitano. This cheese is a unique blend of Cheddar and Parmesan, inspired by traditional Italian farmstead cow's cheese. The master cheesemakers at Sartori in Plymouth, Wisconsin, have created this gourmet delicacy by immersing the cheese in fine Merlot wine. The result is a rich union of flavours, with the liquor marination adding hints of berry and plum to the nutty, fruity notes of the cheese. The texture of this Merlot BellaVitano is described as somewhere between creamy and rich, with a slight crunch from naturally occurring calcium crystals.

When serving Merlot and cheddar, it is recommended to allow the cheese to reach room temperature before serving. The ideal temperature for Merlot is 60° Fahrenheit. To enhance the experience, pair the Merlot and cheddar with crusty artisan bread and dried nuts.

Merlot and gouda

Merlot is a versatile wine that pairs well with a variety of cheeses, including gouda. When it comes to Merlot and gouda, a few key factors come into play to create a delightful pairing.

Gouda is a mild-flavoured, yellow cow's milk cheese that originated in the Netherlands. It is one of the world's most popular cheeses and is known for its versatility. Gouda typically has a dynamic nutty flavour and can range from a firm, aged variety to a softer, younger version.

Merlot, on the other hand, is a popular red wine known for its food-friendly nature. It is often softer and less tannic than other red wines, such as Cabernet Sauvignon, making it a great choice for pairing with cheese. Merlot can exhibit rich spicy notes of raspberry and blackberry, as well as hints of oak, contributing to a well-rounded texture and finish.

When pairing Merlot with gouda, consider the specific characteristics of both the wine and the cheese. Aged gouda, with its firmer texture and more pronounced nutty flavour, can stand up to the fuller body and richer notes of Merlot. The wine's spicy and fruity notes will complement the nuttiness of the cheese, creating a harmonious pairing.

Additionally, the texture of the cheese plays a role in the pairing. The smoothness of a well-aged gouda will contrast nicely with the structured tannins of the Merlot, creating a pleasant sensory experience.

When serving Merlot and gouda, it is recommended to allow the cheese to come to room temperature before serving. This will enhance the flavour and texture of the cheese, ensuring a more enjoyable pairing with the wine.

In summary, Merlot and gouda make a wonderful pairing, especially when considering the nuances of both the wine and the cheese. The versatility of Merlot shines when paired with the nutty, mild-flavoured gouda, creating a delightful sensory experience for wine and cheese enthusiasts alike.

Merlot and gorgonzola

Merlot is a versatile wine that pairs well with a variety of cheeses, including the Italian blue cheese, gorgonzola. Gorgonzola is a veined, blue-green marbled cheese made from unskimmed cow's milk. It is typically soft and crumbly, with a bold and complex flavour profile that can range from buttery and creamy to sharp and salty as it ages.

When pairing gorgonzola with merlot, it is important to consider the intensity of the cheese. Merlot is generally softer and less tannic than other red wines, making it more food-friendly. However, it still has a strong enough flavour profile to stand up to the boldness of gorgonzola. The key is to either match the intensity of the cheese or offer a complementary balance.

For those who prefer bold flavour combinations, a full-bodied red wine with complex characteristics will enhance the gorgonzola experience. Cabernet Sauvignon, for example, has intense flavours of black cherry and blackberry, along with notes of tobacco, green pepper, and vanilla. The commanding tannins in this wine add to its complexity, making it an ideal pairing for a dish like steak with gorgonzola sauce. Another excellent option is Malbec, which boasts lush dark fruit flavours and secondary notes of leather and tobacco. This bold and complex wine is a perfect match for gorgonzola pasta dishes.

On the other hand, if you prefer a more harmonious pairing, a sweet white wine will provide a complementary contrast to the salty notes of gorgonzola. Sweet dessert wines like Sauternes and Port are classic choices, offering a perfect sweet and salty combination. Sauternes, with its notes of apricot, pomegranate, peach, and honey, creates a delightful balance with the boldness of gorgonzola. Port, a fortified wine, brings together bold berries, rich caramel, and dark chocolate, resulting in a deliciously sweet pairing.

In addition to these options, other red wines that can be paired with gorgonzola include Syrah, a medium-bodied red with flavours of dark berries, plums, cherries, and notes of chocolate, smoke, and pepper. For a lighter option, Dolcetto is a softer, fruit-forward choice with earthy and spicy undertones. When it comes to white wines, Chardonnay, with its citrus notes of lemon and meringue, provides a sharp contrast to the pungency of gorgonzola. Moscato, with its fruity and floral aromas, and Chenin Blanc, with its medium body and burst of acidity, are also excellent choices to complement the rich and diverse flavours of gorgonzola.

Merlot and brie

Merlot is a versatile wine that pairs well with a variety of cheeses, including brie. When pairing wine and cheese, it is important to consider factors such as tannins, fat, acidity, and texture to find the perfect combination.

Brie is a soft cow's milk cheese with a pale colour and a slight greyish tinge. It has a soft rind and a creamy texture. When pairing Merlot and brie, it is essential to consider the maturity of the cheese. Younger, milder bries go well with fruity reds, such as a New Zealand or Chilean Pinot Noir, or a fruity Merlot. More mature bries require more powerful, structured wines, such as a Central Otago Pinot Noir or a ripe 'cru' Beaujolais.

To enhance the flavour profile of the pairing, consider the following suggestions:

• Fruity dry rosé is an excellent choice, especially for a picnic.
• A creamy, subtly oaked Chardonnay, or even a white burgundy, can complement the brie and Merlot.
• For a celebratory touch, a blanc de blancs champagne or Chardonnay-based sparkling wine will pair well with the brie and add elegance to the occasion.
• If beer is preferred, a cherry or raspberry-flavoured fruit beer, such as Kriek or Frambozen, is an excellent choice, especially when paired with fresh cherries.

When in doubt, it is generally safe to pair wines and cheeses from the same region. Additionally, soft cheeses tend to pair well with sparkling wines or light, oak-flavoured white wines, while sharp or aged cheeses are best served with medium to full-bodied wines. Remember, personal preference plays a significant role in finding the perfect pairing, so feel free to experiment and trust your palate!

Merlot and parmesan

Merlot is a versatile wine that pairs well with many types of cheese. One of the best cheeses to pair with Merlot is Parmesan, or Parmigiano-Reggiano. Parmesan is a hard, granular cheese produced from cow's milk and aged between 12 and 36 months. It is characterised by its sharp and salty flavour, which pairs wonderfully with Merlot's mellow and deep flavour.

When pairing Merlot with Parmesan, it is important to consider the characteristics of the wine. Merlot typically has soft tannins, medium to low acidity, and fruity and herbaceous notes. These characteristics make Merlot a versatile wine that can be paired with both light and heavier dishes, as well as savoury and fruity flavours. The saltiness of Parmesan complements the fruity notes of Merlot, while the sharpness of the cheese is balanced by the wine's mellow flavour.

In addition to Parmesan, Merlot also pairs well with other hard cheeses such as Cheddar, Manchego, Grana Padano, and Pecorino. These cheeses have similar salty and savoury flavours that enhance the taste of Merlot. The key to a successful pairing is to match the intensity of the wine with the intensity of the cheese. As a medium-bodied wine, Merlot pairs well with medium to full-bodied cheeses.

When serving Merlot with Parmesan, it is recommended to serve the wine slightly cooler than room temperature, at around 14-17°C (57-63°F). Allowing the Merlot to breathe by decanting it for 30 minutes to an hour can also enhance its flavour and soften its tannins.

Overall, the combination of Merlot and Parmesan creates a delightful pairing that brings out the best in both the wine and the cheese. The salty and sharp flavours of Parmesan complement the fruity and mellow notes of Merlot, resulting in a harmonious taste experience.

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