Cabernet And Cheese: Perfect Pairing For The Palate

Cabernet Sauvignon is America's most ordered and beloved red wine. It's a great complement to a savoury dinner, but it also pairs well with cheese. When it comes to Cabernet, it's good to be gouda. An aged gouda is better than a non-aged option as the full, rich body of the tannins in Cabernet compliments the nutty flavours of Gouda perfectly. If Gouda is too strong for your palate, a good, sharp cheddar is another incredible option for Cabernet Sauvignon lovers.

Aged cheddar and cabernet sauvignon

Aged cheddars tend to have a fattiness that matches the mouth-drying tannins found in many cabernet sauvignons. The boldness of the cheese is mirrored in the wine, creating a delightful interplay of flavours. The wine's tannins bind to the cheese's protein and fat, cleansing the palate.

When selecting an aged cheddar to pair with cabernet sauvignon, look for semi-hard, aged cow's milk cheeses with extended ageing. This 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. Vermont's Cabot Clothbound Cheddar, for example, has been a favourite pairing with Jordan Cabernet Sauvignon.

For the wine, choose a cabernet sauvignon that is lower in alcohol and not overly tannic, such as Jordan, Corison, or a Bordeaux. As James Beard award-winning author and cheese expert Laura Werlin says, "The bigger the oak in the wine, the fewer the cheese choices you have."

So, the next time you're planning a wine and cheese night, remember this classic combination of aged cheddar and cabernet sauvignon. It's a pairing that's sure to delight your taste buds and impress your guests!

Gouda and cabernet sauvignon

Gouda is a semi-hard cheese made from raw or pasteurized cow's milk with a fat content ranging from 48 to 60 percent. It is named after the town of Gouda in southern Holland. The cheese is aged for one month for a smooth, creamy texture, or for several years to achieve a harder, saltier texture. Some Goudas also contain herbs, spices, or a smoky flavour. Numerous wines pair well with Gouda, including Cabernet Sauvignon.

Cabernet Sauvignon, commonly called the "King of Red Wine Grapes," is known for its high tannin content and strong flavours. It typically has fruity flavours ranging from blueberries and blackberries to cherries and plums, or tobacco and leather aromas and flavours. The high tannin content of Cabernet Sauvignon holds up well to aged Goudas. However, it may be too overpowering for a young, soft Gouda.

When pairing Cabernet Sauvignon with Gouda, it is best to choose an aged, traditional Dutch Gouda. The tannin in the wine acts as a frame, and the acids act as a counterfoil to the mouth-coating fats of the cheese. The intense fruit flavours of Cabernet Sauvignon complement the saltiness and bite of aged Gouda. A strong, yet not overripe, Cabernet Sauvignon from Australia's original cool-climate region, Coonawarra, is an excellent choice for pairing with Gouda.

When creating a wine and cheese board, it is essential to consider the flavours and textures of both the wine and the cheese to ensure they complement each other. The key is to start with a wine that is lower in alcohol and not overly tannic. Aged, hard cheeses with complex flavours pair well with Cabernet Sauvignon, as they can stand up to the wine's long finish.

In addition to Cabernet Sauvignon, other wines that pair well with Gouda include Pinot Grigio, Chardonnay, Pinot Noir, Beaujolais, and Riesling. When selecting a wine to pair with Gouda, it is important to consider the age and texture of the cheese. For example, a young Gouda pairs well with a light wine like Pinot Grigio, while a medium-aged Gouda is best paired with a classic Chardonnay. Smoked Gouda goes well with a spicy wine like Pinot Noir, and a young, slightly sweet Gouda pairs well with a light-bodied Beaujolais.

Sheep's milk cheese and cabernet sauvignon

When it comes to pairing cheese with Cabernet Sauvignon, it's important to consider the wine's characteristics and select cheeses that complement its structure and finish without overpowering it. Sheep's milk cheese, specifically the semi-hard variety with some age, can be an excellent choice to pair with Cabernet Sauvignon. Here's a detailed guide to help you navigate the world of sheep's milk cheese and Cabernet Sauvignon pairings:

Understanding Sheep's Milk Cheese

Sheep's milk cheese, also known as ovine cheese, has a rich history in cheesemaking, especially in regions like France, Italy, and Spain. These cheeses are known for their distinct flavour profiles and textures. Sheep's milk cheeses tend to have a firmer texture and more complex flavours than some other types of cheese. They often exhibit subtle nutty flavours, with a hint of gaminess that can provide an intriguing contrast when paired with the right wine.

Characteristics of Sheep's Milk Cheese for Cabernet Sauvignon Pairing

When selecting a sheep's milk cheese to pair with Cabernet Sauvignon, look for the following characteristics:

• Semi-hard texture: This texture provides a nice balance between firmness and creaminess, making it a versatile choice for pairing with wines.
• Age: Opt for sheep's milk cheeses that have been aged for some time. Aging intensifies their flavours and gives them a more complex profile, making them better suited to stand up to the boldness of Cabernet Sauvignon.
• Subtle nutty flavours: The nutty notes in sheep's milk cheese can complement the wine's structure without overwhelming its flavours.
• Subtle gaminess: The hint of gaminess in sheep's milk cheese adds an interesting layer of flavour that works well with the characteristics of Cabernet Sauvignon.

Specific Sheep's Milk Cheese Recommendations

Now that you understand the characteristics to look for, here are some specific sheep's milk cheese recommendations that pair exceptionally well with Cabernet Sauvignon:

• Ossau-Iraty (France): This French sheep's milk cheese has a semi-hard texture and a nutty, slightly sweet flavour with a hint of gaminess. It's an excellent choice to complement the structure and finish of Cabernet Sauvignon.
• San Andreas (California): Produced in Sonoma, this sheep's milk cheese has subtle Pecorino-like flavours. Its fat content softens the tannins in Cabernet Sauvignon, resulting in a seamless pairing.
• Ewenique (California): Another California sheep's milk cheese, Ewenique, offers a delightful combination of subtle nutty flavours and a firmer texture. Its complexity and finish make it a superb match for Cabernet Sauvignon.

Pairing Tips and Considerations

When pairing sheep's milk cheese with Cabernet Sauvignon, consider the following tips:

• Wine selection: Opt for a Cabernet Sauvignon that is lower in alcohol and not overly tannic. Wines like Jordan, Corison, or a Bordeaux are excellent choices to start with.
• Age of the wine: The age of the Cabernet Sauvignon can influence your cheese selection. For younger wines with light tannins, aged cheeses are a classic choice. For older wines with softer tannins, semi-firm cow's milk cheeses can be a good option.
• Intensity of flavours: Sheep's milk cheeses with more intense flavours, such as those with longer aging periods, can stand up to big, rich cabernets.
• Complexity: Cabernet Sauvignons with a long finish demand cheeses with complex flavours that can match their depth. Aged cheddars are often a safe choice for these wines.

In conclusion, when pairing sheep's milk cheese with Cabernet Sauvignon, look for cheeses with subtle nutty flavours, a semi-hard texture, and a hint of gaminess. The key is to find a balance where the cheese complements the wine's structure and finish without overpowering its delicate flavours. Remember to consider the specific characteristics of both the cheese and the wine when creating your perfect pairing.

Blue cheese and cabernet sauvignon

Blue cheese is made from milk that has been treated with the fungus Penicillium roqueforti, which creates blue or black mould, giving it a unique flavour and appearance. The slightly sour taste of blue cheese goes well with sweet wines, while its sharpness and complexity pair well with stronger wines.

When pairing blue cheese with Cabernet Sauvignon, it is important to consider the wine's characteristics. Cabernet Sauvignon is a full-bodied wine with flavours of black cherry, black currant, cedar, baking spices, and graphite. It also has notes of bell pepper and can range from elegant and fruity to savoury and smoky. The key is to choose a wine that is lower in alcohol and not overly tannic.

For a successful pairing, look for younger, bold, fruit-forward vintages of Cabernet Sauvignon to complement the blue cheese. The wine's plum and blackberry flavours go well with the tangy, sour notes of blue cheese. Additionally, the wine's bold flavours can stand up to the strong flavour of blue cheese.

Soft cheeses and cabernet sauvignon

However, there are some soft-ripened cheeses that can be successfully paired with a lighter-style, young Cabernet Sauvignon. These are the slightly firm varieties with earthy or herbaceous notes, such as truffles, that complement the dried herb aromas in a young Cabernet. Examples of these include Marin French Triple Crème Brie with Truffles, Cowgirl Creamery's Mt Tam, and Nicasio Valley Locarno—all from West Marin County.

When pairing soft cheeses with Cabernet Sauvignon, it is important to choose those with earthy or herbaceous components from the rind or additional ingredients. These will complement the dried herb aromas in the wine, soften its tannins, and make the berry flavours more prominent.

While soft goat cheeses, or chèvre, are usually too tangy and acidic to pair well with Cabernet Sauvignon, those with dried herbs or an herb crust can be an exception. These can pair nicely with the herbaceous notes in a young, elegant Cabernet Sauvignon or Bordeaux.

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