Randy Chandler
Cabernet sauvignon is a versatile wine that can be paired with a range of cheeses. In general, it's best to opt for a semi-hard cheese with some age, as this will help to enhance the flavour of the wine while balancing out the tannins. Strong and pungent cheeses with a smooth finish, such as blue cheese, are a good match for the wine's richness. However, it's best to avoid creamy or soft cheeses, as these can make the wine taste bitter or metallic. Some specific cheeses that pair well with cabernet sauvignon include cheddar, gouda, and camembert.
| Characteristics | Values |
|---|---|
| Cheese type | Cheddar, gouda, blue, camembert |
| Cheese texture | Semi-hard, aged |
| Flavour | Strong, pungent, nutty |
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What You'll Learn
Cheddar cheese
Cheddar is a semi-hard cheese with some age to it, which can help enhance the flavour of the wine while balancing out the tannins. The wine's tannins bind to the cheese's protein and fat, cleansing the palate. Vermont's Cabot Clothbound Cheddar has been a past favourite pairing with Jordan Cabernet Sauvignon.
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Gouda
When it comes to pairing cheese with cabernet sauvignon, it's best to opt for a strong, pungent cheese with a smooth finish. The stronger the wine, the stronger the cheese you can pair with it. In general, semi-hard cheeses with some age are a good choice, as they can help enhance the flavour of the wine while balancing out the tannins.
When choosing a gouda to pair with cabernet sauvignon, it's best to opt for an aged variety. Younger goudas tend to be milder and creamier, which can make the wine taste a little bitter or metallic. Aged goudas, on the other hand, have a stronger, more complex flavour that can stand up to the boldness of the wine.
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Blue cheese
When pairing cheese with cabernet sauvignon, it's best to go for a semi-hard cheese with some age to it. These cheeses can help enhance the flavour of the wine while balancing out the tannins that will make your mouth feel dry. Stay away from creamy or soft cheeses as they can make cabernet sauvignon taste a little bitter or metallic. Super hard cheeses can also enhance the tannins, making your mouth too dry.
If you're looking for a softer, gooier cheese to pair with your cabernet sauvignon, a baked camembert is a decadent option.
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Semi-hard cheeses
When it comes to pairing cheese with cabernet sauvignon, semi-hard cheeses are a great option. These cheeses have been aged, which brings out a slight crunch and rich, nutty flavours. Their milder, nutty texture and smooth taste highlight the berry notes in both young and older cabernet sauvignons. The wine's tannins bind to the cheese's protein and fat, cleansing the palate.
Semi-hard cow's milk cheeses with extended age are a good choice. Vermont's Cabot Clothbound Cheddar, Beemster 18-Month Aged Gouda from Holland, and Pleasant Ridge Reserve from Wisconsin have all been past favourite pairings with cabernet sauvignon.
Semi-hard sheep's milk cheeses with some age are another option. These cheeses have a firmer texture, more complexity, and subtle nutty flavours that complement the structure and finish of a cabernet rather than overpowering it.
In general, when pairing cheese with cabernet sauvignon, it's best to avoid creamy or soft cheeses as they can make the wine taste a little bitter or metallic. Super hard cheeses can also enhance the tannins, making your mouth too dry. Instead, opt for a strong and pungent cheese with a smooth finish. The stronger or more full-bodied the wine, the stronger the cheese you can pair with it.
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Camembert
When it comes to choosing a cheese to pair with cabernet sauvignon, the general rule of thumb is that the stronger or more full-bodied the wine, the stronger the cheese you can pair with it. Cabernet sauvignon is a versatile wine that can stand up to a stronger cheese.
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Frequently asked questions
Semi-hard, aged cow's milk cheeses with some crunch and nutty flavours are a good option.
Vermont's Cabot Clothbound Cheddar, Beemster 18-Month Aged Gouda from Holland and Pleasant Ridge Reserve from Wisconsin.
Creamy or soft cheeses, as they can make the wine taste bitter or metallic. Super hard cheeses should also be avoided, as they can enhance the tannins and make your mouth too dry.
Blue cheese is a good option, although it can be tricky.
Baked Camembert is a decadent option that pairs well with the wine.
