Randy Chandler
Amarone is a bold, complex, and unique Italian red wine with a strong flavour profile. It is produced in the Veneto region of northern Italy and is considered one of the world's most prized big reds. With such a distinct character, it is only natural to wonder which cheeses pair best with this wine.
| Characteristics | Values |
|---|---|
| Type of wine | Strong red wine with a fruity taste |
| Best served | 18°C-20°C in large round wine glasses |
| Cheese pairings | Parmigiano Reggiano, Cimbro, Monte Veronese Ubriaco, Pecorino Vecchio, old Gouda, Gorgonzola, Stilton, Roquefort, Danish blue, Taleggio, Reblochon, Murazzano, Pecorino di Fossa, mature Taleggio, 36-month Parmigiano Reggiano |
| Meat pairings | Beef, game, and stews such as beefsteak, horse meat, lamb, veal, rabbit, wild boar, and deer |
| Poultry pairings | Ostrich, pheasant, duck breast, and foie gras |
| Pasta pairings | Pasta with a strong tomato or truffle sauce |
| Best served with | A drop of sweet, fruity marmalade on each piece of cheese |
What You'll Learn
Parmigiano-Reggiano
The production process is long and complex. First, the milk from the morning and the previous evening is poured into copper cauldrons to coagulate. The curd is then broken up into tiny granules and cooked at 55°C. After about fifty minutes, the cheese mass is extracted, cut in two, and wrapped in a linen cloth. Finally, the cheese is deposited into a mould that will give it its final shape.
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Pecorino
When pairing Pecorino with Amarone, it is best to choose a mature variety of the cheese. The longer ageing process increases the protein content, which will complement the tannins in the wine.
Amarone is a full-bodied, high-alcohol wine with a unique flavour profile. It is made using partially dried grapes, which gives it a concentrated flavour and a high alcohol content. The wine has a fruity taste with notes of raisins, cherries, and plums, and a hint of bitterness.
When pairing Pecorino with Amarone, consider the following:
- The temperature of the wine: Amarone is best served between 18°C and 20°C (64-68°F).
- Uncorking the wine: It is recommended to uncork the bottle at least two hours before serving to allow the wine to oxygenate and reveal its full range of aromas.
- Glassware: Use a Bordeaux glass, which has a broad and tapering bowl that collects and concentrates the wine's aromas.
- Food pairings: Pecorino pairs well with strong-flavoured meats such as beef, game, and lamb, as well as spicy pasta dishes and truffles.
Overall, Pecorino is an excellent cheese to pair with Amarone, as its strong flavour and high protein content complement the wine's bold, fruity taste and tannic structure.
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Blue cheeses like Gorgonzola, Stilton, Roquefort and Danish Blue
Gorgonzola, for example, is a good match for Amarone because of its strong, sweet and sour taste. It is a cow's milk cheese with a compact texture and a creamy consistency. Its flavour is strong, yet not spicy, and it has a slightly bitter finish. This is a good contrast to the fruity notes of Amarone.
Similarly, Roquefort is a ewe's milk cheese with a strong, spicy flavour and a creamy texture. Its taste is sharp and salty, with a tangy finish. This strong flavour is a good match for the bold, fruity taste of Amarone.
Stilton is another cow's milk cheese with a strong flavour and a creamy texture. Its taste is sharp and salty, with a slightly sweet finish. This strong, salty flavour will complement the fruity, bold taste of Amarone.
Finally, Danish Blue is a cow's milk cheese with a strong, spicy flavour and a creamy texture. Its taste is sharp, salty and tangy, with a slightly sweet finish. This strong, spicy flavour will complement the bold, fruity taste of Amarone.
All of these blue cheeses will provide an excellent contrast to the fruity, bold taste of Amarone, and their strong flavours will not be overwhelmed by the wine's high alcohol content.
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Old Gouda
Gouda cheese is one of the most popular and produced cheeses in the world. It is named after the city of Gouda in South Holland, where it was historically traded. The name Gouda now refers to a general style of cheese-making, rather than a specific type of cheese. Gouda can be made in the traditional Dutch manner by farmers' wives and their daughters, or industrially. The traditional method involves making cheese from unpasteurised milk, which is then matured for over a year. The longer the cheese is matured, the more its flavour will develop. Young Gouda has a mild, nutty, and fudgy flavour, while a more mature farmhouse Gouda has a fruity tang with a sweet finish. If the cheese is aged for over two years, it takes on an almost butterscotch flavour.
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Ubriaco all'Amarone
When pairing cheese with Amarone, a strong red wine with fruity notes, it is recommended to choose strong cheeses. Ubriaco all'Amarone fits the bill, and its production also involves the use of Amarone wine, making it an excellent choice for a harmonious pairing.
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Frequently asked questions
Some cheeses that pair well with Amarone include mature Taleggio, Reblochon, Murazzano, Pecorino di Fossa, Parmigiano Reggiano, Cimbro, Monte Veronese Ubriaco, Pecorino Vecchio, old Gouda, blue cheeses such as Gorgonzola, Stilton, Roquefort, and Danish blue.
Amarone is a strong red wine with a fruity taste. It is produced in the Veneto region of Italy and is considered one of the world's most prized big reds.
Amarone pairs well with elaborate dishes based on game meat such as pheasant with walnuts and truffles, woodcock served on toasted bread, or duck mousse. It also goes well with red meats like stracotto, braised beef, and slow-cooked dishes.
