Cheese And Red Wine: Perfect Pairing Guide

Wine and cheese are a classic combination, and red wine and cheese are a particularly popular duo. When it comes to pairing red wine with cheese, there are some general rules worth following. The key difference between red and white wine is the presence of tannins, which are generally found in much smaller quantities in white wine. For light reds, pairings are relatively easy, and wines like Beaujolais will go with most cheeses. Stronger cheeses can overpower light wines, so lighter cheeses tend to pair better with light wines. For medium-bodied reds like Pinot Noir, a soft cheese is a good match, while full-bodied reds like Cabernet Sauvignon go well with equally powerful cheeses.

Soft cheeses like Brie and Camembert go well with light red wines like Beaujolais and Gamay

Soft cheeses like Brie and Camembert are a wonderful pair with light red wines like Beaujolais and Gamay. These wines are known for their bright, vibrant red berry and orchard fruit flavours, along with aromatic notes of florals, herbs, and spice. The mild, creamy nature of Brie and Camembert complements the lightness and fruitiness of these wines, creating a harmonious pairing.

When it comes to wine and cheese pairings, it's essential to consider the weight and flavour profiles of both components. Light red wines, such as Beaujolais and Gamay, possess a delicate balance of acidity and fruitiness that pairs well with softer, milder cheeses. The key is to avoid overwhelming the nuances of the wine with strong, pungent cheeses.

Brie and Camembert, with their creamy textures and subtle flavours, provide the perfect counterpoint to the bright, fruity notes of Beaujolais and Gamay. The acidity in these wines also helps cut through the richness of the cheeses, creating a delightful contrast. Additionally, the subtle hints of florals and spice in the wines can enhance the overall tasting experience.

For those who enjoy exploring different cheese and wine combinations, it's worth noting that Brie and Camembert are versatile cheeses that can also pair well with other types of wines. For instance, a glass of Chardonnay or a sparkling Cava can beautifully accompany these cheeses. The crisp, acidic notes of Chardonnay can cut through the creaminess of Brie or Camembert, while Cava offers a delightful contrast with its delicate bubbles and toasty flavours.

When in doubt, remember that the general rule of thumb is to match lighter cheeses with lighter wines. This ensures that neither the cheese nor the wine overpowers the other, resulting in a balanced and enjoyable tasting experience. So, the next time you're planning a cheese platter or simply indulging in some Brie or Camembert, consider reaching for a glass of Beaujolais or Gamay to elevate your tasting experience.

Medium-bodied reds like Cabernet Sauvignon pair well with hard cheeses

Medium-bodied reds, like Cabernet Sauvignon, are known for their deep flavours of black fruit, such as dark plum, cherry and cassis. They also boast spicy notes of tobacco, leather, eucalyptus, menthol and black pepper, alongside earthy truffle flavours. These bold, complex flavours call for equally powerful cheeses.

When pairing medium-bodied reds with hard cheeses, look for options that can stand up to the wine's boldness without being overpowered. Aged cheddars, for instance, are a perfect match for Cabernet Sauvignon. The fattiness of the cheese beautifully complements the mouth-drying tannins of the wine, resulting in a delightful sensory experience.

If you're looking for something beyond cheddar, there are several other hard cheeses that pair exceptionally well with medium-bodied reds. Artisan cheeses like Cantal, Abondance and Comté offer unique flavours that can hold their own against the wine's intensity. Strong goudas, such as Reypenaer 1-Year Aged Gouda, or aged Parmesan and pecorino, are also excellent choices. These cheeses have sharp, distinct flavours that create a delightful contrast when paired with the full-bodied nature of the wine.

For those who enjoy blue cheeses, options like Stilton and La Peral are ideal companions for Cabernet Sauvignon. The saltiness and pungency of these cheeses work harmoniously with the wine's spicy and earthy notes. The result is a complex interplay of flavours that will delight your palate.

When creating a cheeseboard to pair with medium-bodied reds, consider including a variety of hard cheeses to explore the diverse flavour profiles they offer. Experimenting with different combinations will not only enhance your enjoyment of the wine and cheese individually but will also create a delightful sensory journey as you discover pairings that resonate with your taste preferences.

Fruity reds like Pinot Noir are a good match for soft cheeses

Pinot Noir's flavour profile ranges from bright red cherry to deep, dark plum and blackcurrant. It often has smooth, moderate tannins, but can also have strong tertiary tones of earth, mushroom, truffle, barnyard, jamminess, and spice. These flavours make it a good match for aged soft cheeses like Brie or Camembert, as well as semi-soft cheeses with a tang like feta, Chevrot, Bica de Queijo, or Morbier. Harder cheeses like moderately-aged cheddars, Swiss cheese, and Parmesan can also pair well with Pinot Noir, as can certain blue cheeses like Ambert.

Pinot Noir is a versatile wine that can be paired with a range of cheeses, from soft and mild to harder and more pungent varieties. When creating a cheese board to pair with Pinot Noir, consider including a mix of soft, semi-soft, and hard cheeses to find the combinations you enjoy the most.

In addition to the type of cheese, the age and quality of the cheese can also impact the pairing. An older, more pungent cheese may stand up better to a wine with more complex flavours, while a younger, milder cheese may be better suited to a lighter, fruitier wine. Experimenting with different cheeses and wines can help you discover the combinations that you enjoy the most.

Full-bodied reds like Merlot complement soft but full-bodied cheeses

When it comes to wine and cheese, there are some general rules worth following. Lighter cheeses tend to pair better with light wines, as strong cheese can overpower light wines and rob them of their nuance. Full-bodied reds like Merlot, however, complement soft but full-bodied cheeses. Merlot is characterised by its rich, red, rounded fruit and ripe, jammy character. This makes it a good match for soft but full-bodied cheeses like mature Camembert and Brie.

Merlot is reasonably full-bodied, so it can also stand up to slightly stronger cheeses like Gruyère, pecorino, certain cheddars, and blue cheeses. For example, Le Peral, Asher Blue, or soft, creamy Dolcelatte. American cheese Merlot BellaVitano is, as the name suggests, infused with Merlot and is a very good pairing.

If you're looking for a dessert option, try pairing a sweet wine with your cheese—this could redefine dessert! For example, a chocolate cheese fudge could be paired with The Velvet Devil Merlot.

When pairing red wines with cheese, it's worth noting that the world of red wine is almost immeasurably broad, as are the combinations that can be made. One key difference between red and white wine is the presence of tannins—while some whites can have a tiny amount of tannin, it is generally nowhere near the quantities found in red.

Bold cheeses like Blue Stilton are a classic pairing with sweet, full-bodied wines like Port

When it comes to wine and cheese, there are some classic combinations, and red wine with cheese is widely considered a timeless duo. While there are many types of red wine and cheese to choose from, bold cheeses like Blue Stilton are particularly well suited to sweet, full-bodied wines like Port.

Blue Stilton is a strong, pungent, and salty cheese, and its complex character is beautifully matched by an older, sweeter Port. The rule of thumb is that the sweeter the wine, the stinkier the cheese can be. This pairing works so well because the sweetness of the Port wine balances out the saltiness of the Blue Stilton, creating a delightful contrast.

Port wine, known for its bold and sweet character, needs a cheese that can stand up to it, and Blue Stilton certainly fits the bill. The saltiness of the cheese enhances the sweetness of the wine, and the complexity of flavours in both the wine and the cheese creates a dynamic tasting experience.

While Blue Stilton and Port are a classic combination, there are also other options to consider. For example, Ice Wine pairs well with Beenleigh Blue cheese, Oloroso Sherry goes well with Torta del Casar, and Sauternes is a good match for Roquefort cheese. These pairings showcase how a sweet, full-bodied wine can complement and enhance the flavour of a bold, pungent cheese.

In addition to Blue Stilton, other bold cheeses can also be considered when looking for a pairing with sweet, full-bodied wines. For instance, La Peral, a blue-veined cheese, pairs well with Tempranillo, a Spanish wine with rich, savoury, and smoky flavours. The weight and body of the cheese complement the wine's full-bodied nature, while the buttery flavour of the cheese contrasts with the wine's tannins.

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