Cheese And White Wine: Perfect Pairing Recommendations

Wine and cheese are a classic combination, with few foods pairing better together. While red wine and cheese can be a tricky combination due to the presence of tannins in red wine, white wine is generally a more suitable drink to accompany cheese. The sweetness and acidity of white wine complement the creamy, nutty, and pungent flavours of cheese. White wine also has a milder bouquet than red wine, which better complements the saltiness of cheese.

There are countless varieties of both white wine and cheese, and not all types are suitable for each other. However, some classic combinations include Sauvignon Blanc with goat cheese, Sauternes with blue cheese, and Chardonnay with Asiago, brick, Brie, Gouda, and Parmesan.

Sweet wines and blue cheese

When it comes to wine and cheese, few foods go together better. The properties of wine, such as acidity, astringency, and sweetness, complement the creamy, nutty, and pungent properties of cheese. White wines, in particular, are more cheese-friendly than reds because they have fewer tannins, which can be tricky to pair with cheese.

Blue cheese is a strong flavour that can be tricky to match with wine, and a bad combination can result in some harsh flavours. The classic pairing of a sweet dessert wine with blue cheese is a famous one, and for good reason. The veining in blue cheese has a touch of bitterness that can be deliciously offset by a sweet wine. Two classic examples are Sauternes with Roquefort and Stilton with Port. However, there are many other sweet wines that pair well with blue cheese, including Monbazillac, Cadillac, and New World wines. These wines also pair well with a wide array of other blue cheeses.

For those who prefer a drier wine, a smooth Italian white like Gavi di Gavi is a good option. This wine also works well with dishes where the blue cheese is mellowed by the addition of milk or cream, such as a blue cheese sauce or pasta. Another option is a medium-dry amontillado or oloroso sherry, or a sweet Madeira. These wines can also stand up to the strong flavour of blue cheese and provide a nice contrast.

When choosing a wine to pair with blue cheese, it is important to consider the occasion and how the blue cheese will be served. A burger or steak with blue cheese, for example, calls for a hearty red wine like a Cabernet Sauvignon or Malbec. The salt and bacteria in strong blue cheeses can bring out too much "heat" in fortified dessert wines, so it is best to avoid these.

Chardonnay and soft, rich cheeses

Chardonnay is a versatile wine that pairs well with a variety of cheeses, including soft and rich varieties. When it comes to Chardonnay and soft, rich cheeses, there are some excellent combinations to explore.

Chardonnay is a bold and complex white wine known for its notes of apple, pear, melon, and citrus. Many Chardonnays are also aged in oak casks, imparting oaky and buttery flavours to the wine. While Chardonnay has similarities to Sauvignon Blanc, it is generally fuller-bodied with a more moderate acidity. These characteristics make Chardonnay an ideal companion for soft and rich cheeses.

One classic pairing is Chardonnay with Brie. The crisp, acidic nature of Chardonnay, especially those from Burgundy, such as Chablis, beautifully complements the soft, creamy texture of Brie. The acidity of the wine cuts through the richness of the cheese, creating a delightful contrast on the palate. Chardonnay matured briefly in barrels is also an excellent choice, as the acidity of the Chardonnay grape enhances the flavour of the cheese.

Another soft and rich cheese that pairs well with Chardonnay is Butterkäse. This cheese is known for its smooth, buttery texture, and the acidity of Chardonnay helps balance its richness. The oaky and buttery flavours that Chardonnay can take on from barrel-ageing also create a harmonious flavour profile with Butterkäse.

In addition to Brie and Butterkäse, Chardonnay is a wonderful match for Gouda. The moderate acidity and citrus notes of Chardonnay provide a nice counterpoint to the slightly sweet, nutty flavour of aged Gouda. When paired with Chardonnay, the flavours of Gouda are accentuated without being overwhelmed.

When selecting a Chardonnay to pair with soft and rich cheeses, it is generally recommended to choose one that has been aged briefly or not at all in oak barrels. These Chardonnays will have a lighter oaked flavour, allowing the natural acidity and citrus notes of the wine to shine through. This characteristic makes them ideal for cutting through the richness of soft cheeses while still providing a pleasing contrast of flavours.

In summary, Chardonnay is a versatile wine that pairs exceptionally well with soft and rich cheeses. Whether it's Brie, Butterkäse, or Gouda, the acidity and citrus notes of Chardonnay provide a delightful counterbalance to the creamy, rich textures of these cheeses. For the best results, opt for a Chardonnay that has not been heavily oaked, as the stronger oaked flavour may compete with the delicate flavours of the cheese.

Sauvignon Blanc and cheddar

Sauvignon Blanc is a versatile white wine that pairs well with a variety of cheeses, including cheddar. Native to Bordeaux and the Loire Valley in France, this varietal is the major grape in white Bordeaux, and the parent grape to the famous red varietal, Cabernet Sauvignon.

When it comes to pairing Sauvignon Blanc with cheddar, the sharp, tangy flavour of the cheese pairs well with the crisp acidity of the wine. The key to finding the perfect pairing is to consider the flavours of both the cheese and the wine. Sauvignon Blanc typically has bright, crisp flavours and herbal, grassy notes. These flavours pair well with cheddar, a cheese that can range from mild to sharp in flavour.

For a more intense flavour, try pairing a Sauvignon Blanc with an aged cheddar, such as Cabot Clothbound or Keen's Cheddar. The sharpness of the cheese will bring out the acidity of the wine, while the creamy texture will provide a nice contrast.

In addition to cheddar, other cheeses that pair well with Sauvignon Blanc include goat cheese, brie, blue cheese, and Gruyere. When creating a cheese plate to pair with Sauvignon Blanc, consider adding cured meats such as prosciutto or salami. The saltiness of the meat will bring out the herbal and grassy notes of the wine.

Moscato and salty, crumbly cheeses

Moscato is a complex, delicate, and fruity wine with a signature sweet taste and pleasant floral notes. As a general rule, sweet wines go well with salty and creamy cheeses. Moscato is no exception, and its sweetness is nicely complemented by salty cheeses.

When it comes to crumbly cheeses, there are a few options that can be paired with Moscato. One option is Grana Padano, a semi-hard cheese that belongs to the Parmesan family. It has a grainy, crumbly texture and a slightly fruity flavour, making it a good match for the fruity notes of Moscato. Another option is Parmigiano Reggiano, also known as the king of all hard cheeses. This cheese has a rich, nutty flavour and a grainy, crunchy texture. Its salty flavour can stand up to the sweetness of Moscato without being overpowering.

In addition to these semi-hard and hard cheeses, Moscato also pairs well with softer, saltier cheeses. Feta, for example, is a tangy and crumbly Greek cheese that can add a delightfully salty flavour to dishes. Its strong salt content makes it an excellent pairing for the sweetness of Moscato. Similarly, blue cheese is known for its pungent flavour and crumbly texture, and its salt content can vary depending on the variety. When paired with Moscato, the sweetness of the wine can help balance the saltiness of the cheese.

When choosing a cheese to pair with Moscato, it's important to consider the intensity of the cheese's flavour and its texture. The creamier the cheese, the more acidic the wine can be. Harder cheeses, on the other hand, tend to have more tannins. Moscato's sweetness and acidity make it a good match for salty, crumbly cheeses, as it can help to balance their saltiness without being overpowered.

Young, crisp white wine and light cheeses

Young, crisp white wines are the perfect companion to light cheeses. The freshness and perfumed notes of a young white wine, combined with its sweetness and acidity, complement light cheeses.

A good rule of thumb is to pair light cheeses with young, crisp white wines, and full-bodied, aged cheeses with full-bodied wines. Light cheeses, such as cream cheese, pair well with young, crisp white wines. The acidity in the wine rinses the palate, offsetting the greasy feeling that can come with creamy cheeses.

When it comes to young, crisp white wines, German Rieslings are a perfect match for many light cheeses. The slightly sweeter varieties of Riesling offer a beautiful balance of sweetness and acidity, creating a heavenly pairing with light cheeses. The more powerful the cheese, the more sweetness and acidity it can handle from the wine.

Another excellent option for a young, crisp white wine is a Pinot Grigio. The dry acidity of a Pinot Grigio is tempered by soft, slightly sweet cheeses. Mozzarella, for example, is an ideal pairing for a Pinot Grigio. The opposite flavour profiles attract, creating a delightful contrast. Additionally, pairing cheese and wine of the same age is also a great way to create harmony in your pairing. Young, light-bodied wines like Pinot Grigio go well with young cheeses like mozzarella, which is typically aged for less than a month.

When creating your cheese board, don't be afraid to experiment with different combinations of young, crisp white wines and light cheeses. Uncork a few bottles of your favourite young, crisp white wines and gather a variety of light cheeses. Take your time to taste each cheese alone and then with the wine, savouring the flavours and noting the details of how they interact. Enjoy discovering the unique flavour profiles that emerge when the cheese and wine come together!

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