Shiraz And Cheese: Perfect Pairing For Cheese Platters

Syrah, also known as Shiraz, is a red wine made from grapes grown in a variety of climates across the world. The flavour profile of the wine depends on where the grapes are grown, with Shiraz from Australia tending to be sweet-fruited, while Syrah from the Northern Rhône is savoury. When it comes to cheese, full-bodied Syrah pairs well with harder, saltier cheeses, such as Parmesan or Asiago, or stinky blue cheeses like Gorgonzola or Stilton. A lighter Syrah goes well with lamb or grilled eggplant.

Smokey blue cheese

When pairing cheese with Shiraz, it is best to opt for a cheese that is firm and a bit salty, with tyrosine crystals. The cheese is best enjoyed in small bite-sized pieces over grilled bread. A full-bodied Shiraz also pairs well with harder cheeses or stinkier cheeses, such as Bleu cheeses like Gorgonzola or Stilton, and hard cheeses like Parmesan or Asiago.

If you are drinking a lighter Shiraz, you may want to pair it with a softer cheese, such as a young goat cheese, which can be quite tangy and acidic.

Goat gouda

Shiraz is a bold, full-bodied wine that typically pairs well with harder cheeses or stinky cheeses. These include blue cheeses like Gorgonzola or Stilton, and hard cheeses like Parmesan or Asiago. Smoked gouda is also a popular pairing with Shiraz, as the smoke in the cheese complements the smoky notes in the wine.

While goat gouda does have a distinct tanginess, it is not typically classified as a "stinky cheese". Therefore, it may not be the best pairing with Shiraz. However, if you are looking for a unique and unexpected pairing, the complex, nutty, and slightly tangy flavours of aged goat gouda could potentially complement the smoky, spicy, and fruity notes of a Shiraz.

If you are interested in trying this pairing, look for a goat gouda that has been aged for several months, as the older cheeses will have a more pronounced flavour that can stand up to the boldness of the Shiraz. Additionally, consider the specific characteristics of your Shiraz. If it has strong smoky notes, the smoke in smoked gouda may be a better match. Alternatively, if your Shiraz leans more towards fruity or spicy notes, the tangy and nutty flavours of goat gouda could be a interesting contrast.

Sheep's milk cheese

Brebisrousse d'Argental

A French cheese with a vegetal, wet wool aroma and a flavour of butter and seawater with a touch of wool. It is buttery, soft, and spreadable, delivering a thick fattiness that sets it apart from double or triple cream cheeses.

Rivertown from Many Fold Farm

A seasonal cheese from the US with an aroma of roasted garlic and porcini mushrooms. It has a creamy, mushroomy, and garlicky flavour with a sticky, gooey texture.

Berkswell Exported by Neal's Yard Dairy

Produced in England, this cheese has a whiff of fish aroma and a dense yet powdery texture. Its flavour changes with the seasons, ranging from a sweet strawberry shortcake in the spring to a savoury, lamby taste in the fall.

Pecorino Toscano PDO

A young, rindless, white, and moist Italian cheese with a mild, tangy milk aroma and a briny tang flavour. It is firm yet creamy and moist in texture.

Manchego

A well-known Spanish cheese with a regulated production process. It has a broad range of flavours and textures, from sweet and candied to spicy and granular. It is usually quite approachable and snackable, pairing well with Shiraz.

Roncal

Another Spanish cheese with a rough, bark-like rind and rustic character. It is made from the milk of latxa sheep, a native breed from Navarra and Basque Country. It has a piquant, fruity flavour and a granular texture.

Queso de la Serena PDO

A special cheese from Extremadura, Spain, made from the milk of Merino sheep. It has a vaguely wooly and sour aroma, a floral and pleasantly bitter flavour, and a panna cotta-like texture. It is often served by cutting off the thin, crusty top and dunking chorizo and bread directly into the creamy base.

Fiore Sardo

A smoked Italian cheese with a powerful, sheepy, rustic taste and a damp, dark smokiness from the bark of local cork trees. It has a firm and moist yet flaky texture.

Pecorino Romano

A salty and intense Italian cheese, often used as a cooking ingredient or grated over pasta. It is moist, firm, and flaky, adding a wash of brine to the dishes it is paired with.

Roquefort

A famous French blue cheese with a raw sheep milk base. It has a creamy, salty, sweet, and slightly mouldy flavour with a balanced taste. It is known for being expensive due to import taxes.

Cheddar

The key to a successful pairing is achieving a balance of flavours. The cheese should complement the wine without overwhelming it, and vice versa. In the case of Shiraz, its bold and spicy nature calls for a bold cheese that can match its intensity. Cheddar, especially when aged, has the sharpness and nuttiness needed to stand up to the dark fruits and spice notes of Shiraz. The dryness of Shiraz also accentuates the exquisite, savoury flavours of a finely aged Cheddar.

When creating a charcuterie board to pair with Shiraz, consider including aged Cheddar alongside cured meats, tangy pickles, and a variety of other cheeses like Gouda or Gruyere. The salty and savoury elements of the charcuterie will be perfectly balanced by the fruit-forward and peppery notes of the Shiraz.

Additionally, the type of Cheddar you choose can also impact the pairing. For example, a sharper Cheddar may pair better with Shiraz than a milder variety. This is because the intense flavours of aged, sharp Cheddar can better withstand the boldness of Shiraz. However, it is important to note that the cheese should not overpower the wine, and the drink should not bury the flavour of the cheese.

Overall, when pairing Cheddar with Shiraz, look for aged, sharp varieties of Cheddar to match the intensity and dryness of the wine. By finding the right balance between the cheese and the wine, you can create a delightful sensory experience that enhances the flavours of both.

Camembert

When pairing Camembert with a Shiraz, it is recommended to chill the wine slightly (65°F). This brings out exciting flavour transformations.

Frequently asked questions