Wine And Asiago Cheese: The Perfect Pairing

Asiago cheese is known for its pungent and nutty flavours. When it comes to wine, Asiago is incredibly versatile, pairing well with both red and white wines. A good red wine pairing for Asiago is a Cabernet Sauvignon, a dry red wine with notes of dark fruit, tobacco, and leather. If you're looking for a white wine, a Chardonnay or a Chilean Sauvignon Blanc is a good choice, as they have a fuller body that complements the cheese's flavour. For a sweeter option, a fruity, off-dry Prosecco or Moscato d'Asti also goes well with Asiago.

Asiago cheese and Cabernet Sauvignon

Asiago cheese is known for its pungent and nutty flavour profile. When it comes to wine, it is best paired with bold red wines like Cabernet Sauvignon, a dry variety with notes of dark fruit, tobacco and leather.

Cabernet Sauvignon is a bold red wine that stands up well to the intensity of Asiago cheese. The wine's dryness and notes of tobacco and leather provide an interesting contrast to the cheese's nutty and slightly sweet flavour. The saltiness of the cheese is also balanced by the dark fruit notes in the wine.

When choosing a Cabernet Sauvignon to pair with Asiago cheese, look for one with more pronounced dark fruit notes, as the sweetness of the fruit will help to balance the savoury flavour of the cheese. The dryness of the wine will also cut through the richness of the cheese, creating a pleasant contrast.

For an optimal tasting experience, serve the Asiago cheese at room temperature to allow its full flavour to emerge. As for the Cabernet Sauvignon, a slight chill is preferable, as a room-temperature wine may overwhelm the palate.

When pairing Asiago cheese and Cabernet Sauvignon, consider the following serving suggestions:

• Asiago cheese can be served as part of a charcuterie board, accompanied by cured meats such as prosciutto, salami or ham, along with sweet and savoury items like grapes, berries and honey.
• Alternatively, Asiago cheese can be grated over roasted vegetables, such as Brussels sprouts or broccoli florets, adding a nutty flavour to the dish.
• For a heartier option, Asiago cheese can be melted into a creamy dip, paired with artichoke hearts and served with crackers or chips.
• Cabernet Sauvignon, with its bold flavour, can also be a great match for meat dishes, especially those with rich sauces or intense flavours.

The versatility of Asiago cheese and Cabernet Sauvignon makes them a great choice for experimenting with different food and wine combinations.

Asiago cheese and Shiraz/Syrah

Asiago cheese is a traditional Italian cheese, originally produced in the village of Asiago in northern Italy. It has a flavour profile that ranges from mild to robust, with nutty and buttery notes. The texture varies from semi-firm to firm, depending on how long it is aged. Asiago is a versatile cheese that can be grated, melted, or sliced. It is often used in salads, soups, pasta, and sauces.

When it comes to wine pairing, Asiago is quite flexible. It is commonly paired with red wines, and one of the recommended options is Syrah (or Shiraz). Syrah is a bold red wine that can stand up to the intensity of Asiago cheese. The smokiness of Shiraz can complement the nutty and buttery flavours of Asiago, especially when the cheese is served in small bite-sized pieces over grilled bread.

The boldness of Syrah also works well with the robust flavour of aged Asiago, which has a sharper, more pronounced taste. The wine's dark fruit, tobacco, and leather notes can enhance the cheese's nutty and buttery characteristics.

Additionally, the saltiness of Asiago can be balanced by the dryness and acidity of Shiraz. The wine's spiciness can also complement the cheese's savoury notes, creating a delightful sensory experience.

When pairing Asiago with Shiraz, it is best to enjoy the cheese in small quantities to appreciate the complex flavours of both the wine and the cheese. This pairing showcases how the right combination of wine and cheese can accentuate and bring out the best in each other.

Asiago cheese and Chardonnay

Asiago cheese is known for its pungent and nutty flavour profile. When it comes to wine, it is typically paired with red wines, such as a Cabernet Sauvignon or Merlot. However, Asiago also goes well with white wines like Chardonnay and Pinot Grigio.

Chardonnay, a white wine, is a good choice to pair with Asiago cheese as it has a fuller body than many other white wines. Chardonnays tend to grow better in slightly cooler climates, where they develop complex, floral and fruity aromas that complement oak-aged flavours of vanilla and toffee. When paired with Asiago, the saltiness and pungency of the cheese are balanced, creating a delightful sensory experience.

For a fun party snack, you can try Asiago and White Cheddar Chardonnay Cheese Balls. These cheese balls are made with Wisconsin-aged cheddar cheese and smooth Chardonnay, and are rolled in roasted almonds and hazelnuts, creating a unique and tasty treat for your guests.

When pairing Asiago with Chardonnay, consider the age and origin of the cheese, as well as the specific flavour notes of the wine. Younger Asiago cheeses tend to be softer and less firm, pairing well with the crispness of a Chardonnay. On the other hand, aged Asiago cheeses may be better suited to fruitier, off-dry wines. Ultimately, the perfect pairing is a matter of personal preference, so feel free to experiment and find your favourite combination!

Asiago cheese and Prosecco

Asiago cheese is a cow's milk cheese, first produced in Asiago, Italy. It is one of the most typical products of the Veneto region. The texture of Asiago varies according to its ageing period, from smooth for fresh Asiago to a crumbly texture for the aged cheese. Fresh Asiago is typically sliced for sandwiches or melted on dishes, while the aged variety is often grated on salads, soups, pasta, and sauces.

When it comes to wine pairings, Asiago cheese is a versatile option. Its pungent and nutty flavours pair wonderfully with red wines, such as a Cabernet Sauvignon. However, Asiago can also be enjoyed with a full-bodied white wine like Chardonnay. For those who prefer sparkling wine, Asiago cheese goes well with Prosecco. The bubbly, crisp nature of Prosecco provides a delightful contrast to the richness of Asiago, creating a well-rounded sensory experience.

When selecting a Prosecco to pair with Asiago cheese, consider the following:

• Dryness: A brut or extra brut Prosecco will have a drier taste that can complement the creaminess of Asiago without overwhelming it.
• Fruit Notes: Look for Proseccos with fruity aromas and flavours, such as apple, pear, or citrus. These notes will enhance the slight tanginess of Asiago.
• Acidity: Prosecco is known for its bright, crisp acidity. Choose a bottle with a balanced acidity level that will refresh the palate and prevent the pairing from becoming too heavy.
• Ageing: While Prosecco is typically enjoyed young and fresh, some Proseccos are aged, known as "Prosecco Superiore". Aged Proseccos can develop more complex flavours that may better match the depth of flavour in aged Asiago cheese.

When serving Asiago cheese with Prosecco, consider the following tips for an enhanced experience:

• Temperature: Ensure that the Prosecco is well-chilled, as this will highlight its refreshing qualities.
• Cheese Texture: If possible, opt for a slightly older, aged Asiago. The harder texture of aged Asiago provides a pleasant contrast to the crispness of Prosecco.
• Accompaniments: Serve the Asiago cheese at room temperature with a few simple accompaniments, such as fresh grapes or sliced apples. These can help refresh the palate between sips and bites.
• Glassware: Use a flute or tulip-shaped glass for your Prosecco, as this will showcase the wine's bubbles and enhance its aromas.

In conclusion, Asiago cheese and Prosecco make a delightful pairing. The key to this combination is balancing the richness of the cheese with the crispness of the wine. By selecting a suitable Prosecco and considering the serving suggestions, you can create a delightful culinary experience for yourself and your guests.

Asiago cheese and Moscato d'Asti

Asiago cheese is a versatile cow's milk cheese from Italy that can be paired with a variety of wines, including reds and whites. The type of Asiago cheese, whether young or aged, will influence the best wine pairing.

Young Asiago, also known as Asiago Pressato, has a smooth texture and a mild flavour. It is often sliced for sandwiches or melted on dishes such as pasta. When it comes to wine, young Asiago pairs well with sweet and fruity wines like Moscato d'Asti. This type of Asiago can also be enjoyed with lighter beers and ciders.

On the other hand, aged Asiago, or Asiago d'Allevo, has a crumbly texture and a more intense flavour. It is often grated over salads, soups, pasta, and sauces. Aged Asiago has a stronger flavour that stands up to fuller-bodied wines. A fruity, off-dry Prosecco or Moscato d'Asti is an excellent choice to complement the cheese's nutty and savoury notes. Additionally, soft and fruity red wines like Barberas and Primitivos are recommended to balance the cheese's flavour.

When selecting a wine to pair with Asiago cheese, it is important to consider the desired flavour profile and intensity. The sweetness of Moscato d'Asti can be a delightful contrast to the saltiness of young Asiago, while the fruity notes in Prosecco or Moscato d'Asti can enhance the nutty and savoury flavours of aged Asiago.

In summary, Asiago cheese, whether young or aged, is a versatile option that can be paired with a range of wines. When choosing a wine, consider the characteristics of the cheese and select a wine that will either complement or contrast its flavours. Moscato d'Asti, with its sweet and fruity notes, is an excellent choice for young Asiago, while aged Asiago's stronger flavour can be balanced by the fruity notes in Prosecco or Moscato d'Asti.

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