Wine And Cheese: The Perfect Pairing For Crackers

Wine and cheese are a classic combination, but choosing the right wine to go with your cheese and crackers can be a daunting task. The key to a successful pairing lies in the complementary contrasts between the two: wine is acidic and contains no fat, while cheese is less acidic and higher in fat. When paired together, these differences in acidity and fat create a sense of balance, enhancing the taste experience. The general rule of thumb is to match the intensity of the cheese with the intensity of the wine, with young cheeses pairing well with young wines, and aged cheeses pairing well with older, fuller-bodied wines. In addition, sweet wines go well with salty cheeses, while dry wines complement smokey or spicy cheeses. When it comes to crackers, plain breads and crackers are best for light wines and mild cheeses, while more complex crackers, such as whole grain versions or those with sesame seeds, can stand up to medium-bodied wines.

Wine and cheese pairing for beginners

Pairing wine and cheese is a fun way to elevate a simple snack into an artisanal delight. The key to a successful pairing is to consider the intensity, texture, and flavour of both the wine and the cheese. Here are some tips to help you get started:

Intensity

Pairing young, mild cheeses with young, light wines, and rich, aged cheeses with older, full-bodied wines is a good rule of thumb. Young cheeses tend to be softer, with a higher water content, resulting in a delicate flavour and texture. As cheeses age, they lose moisture, and the fats and proteins intensify, creating a richer flavour. Similarly, young wines have fruity, floral, and spicy notes, while older wines acquire depth with oak, earth, and mineral flavours. Matching the intensity of the cheese with the intensity of the wine will create balance.

Texture

When it comes to texture, consider complementing or contrasting the cheese and wine. Complement a rich, creamy cheese with a buttery, oaky wine. To play with contrasting textures, serve a rich, hard cheese with a bubbly, sparkling wine.

Flavour

When thinking about flavour, consider the classic food pairing of sweet and salty. Serve sweet wines with salty cheeses and dry wines with smoky or spicy cheeses. The saltiness of the cheese will bring out the fruitiness of the wine, and the dryness of the wine will balance the saltiness of the cheese.

Specific Pairings

Now that you know the basics, here are some specific wine and cheese pairings to try:

• Sauvignon Blanc with goat cheese, Asiago, Gouda, or Gruyere. The citrus and mineral notes in the wine bring out the nutty and herbal flavours in the cheese.
• Pinot Noir with Gouda, feta, Swiss, or Fonti. This versatile wine pairs well with soft, ripe cheeses like Brie and Camembert, as well as semi-hard cheeses.
• Chardonnay with blue cheese, Gruyere, or Gorgonzola.
• Cabernet Sauvignon with blue cheese or Camembert.
• Merlot with Manchego, smoked mozzarella, or cheddar.
• Sparkling wine with Beaufort, Colby, Edam, or Brie.

Remember, these are just a few examples, and there are endless combinations to explore. Don't be afraid to experiment and find your own favourite pairings!

The best wine and cheese pairings

When it comes to wine and cheese, the old adage "opposites attract" rings true. Wine is acidic and contains no fat, while cheese is less acidic and higher in fat. When paired together, these differences create a harmonious balance, enhancing the taste experience. Here are some classic wine and cheese pairings to impress your guests:

Pinot Noir and Gruyère

The red berry fruit notes of a Pinot Noir beautifully complement the nutty flavours of Gruyère, a medium-firm cheese. Both the wine and the cheese have a delightful aroma and complexity that won't overpower each other.

Beaujolais and Jarlsberg

Beaujolais, a bright fruity red wine, pairs wonderfully with Jarlsberg, a semi-soft Swiss cheese. The crispness of Beaujolais cuts through the richness of Jarlsberg, making them a perfect match.

Cabernet Sauvignon and Aged Cheddar

A bold, aged cheddar calls for a wine that can stand up to its intensity, and Cabernet Sauvignon fits the bill. The mouth-drying tannins of the wine match the fattiness of the cheese, resulting in a delightful flavour combination.

Sauvignon Blanc and Goat Cheese

Goat cheese, with its earthy and tart notes, is a perfect canvas for the citrus and mineral flavours of a French Sauvignon Blanc. The acidity of the wine also helps to cut through the richness of the cheese.

Champagne and Brie

The acidity and bubbles of Champagne are an ideal match for the creamy texture of Brie. The crispness of the wine cuts through the cheese's richness, creating a delightful contrast. The brioche notes found in traditional Champagnes add a touch of toastiness to the pairing.

Riesling and Raclette

Raclette, a smooth and buttery Swiss cheese, pairs exceptionally well with the high acidity and stone fruit flavours of a Riesling. The aromatic qualities of the wine bring out a subtle nuttiness in the cheese, creating a surprising and delightful combination.

Merlot with Manchego

Merlot, a dry red wine, is an excellent choice to pair with Manchego, a semi-hard Spanish sheep's milk cheese. The wine's bold flavours and smooth texture complement the salty, savory notes of the cheese.

Zinfandel with Cheddar

Zinfandel, a full-bodied red wine, is a perfect match for cheddar, especially when paired with complementary textures. The crispness of Zinfandel cuts through the richness of cheddar, resulting in a delightful flavour combination.

Chardonnay with Blue Cheese

Chardonnay, a dry white wine, is an unexpected but delightful pairing with blue cheese. The wine's crisp acidity and oaky notes provide a refreshing contrast to the salty, pungent flavours of the cheese.

When creating a wine and cheese platter, it's essential to consider the intensity and texture of both the wine and the cheese. Young, mild cheeses pair well with light, refreshing wines, while aged, richer cheeses are better suited for older, full-bodied wines. Don't forget to serve your creations with bread, crackers, and a variety of accompaniments like fruit, charcuterie, and condiments to elevate your wine and cheese experience!

Wine and cracker pairings

When planning a wine and cracker pairing, it's important to consider the flavour and texture of the crackers, as well as the wine and cheese. Crackers can range from plain and neutral varieties, such as water crackers, to more complex options like seeded crackers or those with ancient grains. The flavour and texture of the cracker can greatly influence the wine you choose to pair it with. Here are some specific examples of wine and cracker pairings to try:

Water crackers or French baguette slices pair well with a bright, fruity red like a Beaujolais or a crisp rosé. The neutrality of water crackers ensures they won't overpower delicate cheeses like Brie or fresh goat cheese. Meanwhile, the crispness of a French baguette slice complements the acidity of a fruity red or rosé.

Rye crispbread or French baguette slices are best paired with a Côtes du Rhône or cider. The slight tanginess of rye crackers stands up to the acidity of a Côtes du Rhône, while a French baguette slice lets the cider take centre stage.

Multigrain crackers or apple/pear slices are a good match for a Cabernet Sauvignon or a rich Chardonnay. The complexity of a multigrain cracker can stand up to these full-bodied wines, while the sweetness of apple or pear slices provides a nice contrast.

Rye crispbread, wheat crackers, or pumpernickel crackers are delicious with a tawny port or dry oloroso sherry, especially when enjoyed with Gouda. The strong rye or caraway flavours in these crackers won't be overwhelmed by the boldness of the wine.

For something fruity, like a toast for cheese cracker with dried fruits and nuts, or a ginger snap or graham cracker, try a Zinfandel, Primitivo, or other southern Italian red. These wines will also complement the strong flavours of a blue cheese like Stilton.

Herbed crackers or crackers with figs or apricots are the perfect match for goat cheese and a Sauvignon Blanc. The herbs and sweet fruit notes echo the nutty and herbal flavours of the goat cheese, while the crispness of the wine cuts through the heaviness.

Whole grain crackers, seeded crackers, or sourdough crispbreads pair well with a Chardonnay or a mature Chardonnay or Savagnin from the Jura. The nuttiness of seeded crackers is a particularly good match for these wines.

Finally, olive oil and sea salt crackers are ideal for enjoying with a Rioja, preferably a reserva. The saltiness of these crackers will bring out the flavours of the wine without overwhelming it.

How the texture of wine and cheese affects their pairing

When it comes to wine and cheese pairings, texture plays a significant role in determining the ideal combination. The basic principle is to pair creamy cheeses with creamy wines and harder cheeses with more tannic wines.

Creamy, soft cheeses like Brie and Camembert have high-fat content, which makes them excellent matches for wines with high acidity, such as a crisp Chardonnay or sparkling wines like Champagne. The acidity in these wines cuts through the creaminess of the cheese, creating a harmonious balance. On the other hand, a bold, full-bodied red wine like Cabernet Sauvignon or a structured and tannic Barolo would be a better match for a firm, hard cheese like Parmesan. The tannins in these wines provide a drying sensation that contrasts with the creamy texture of the cheese, resulting in a pleasing mouthfeel.

When it comes to blue cheeses, such as Gorgonzola or Roquefort, their rich and creamy texture is complemented by sweet wines. A dessert wine like Sauternes or ice wine will bring out the sweetness to contrast with the salty, pungent notes of the cheese. For a red wine pairing, a bold and fruity Zinfandel is an excellent choice, as its fruity notes enhance the tangy flavours of the blue cheese.

For semi-hard cheeses like Gouda, a bold red wine such as Cabernet or Shiraz is a perfect choice. The robust tannins in these wines cut through the richness of the cheese, while the nutty and caramel notes of the Gouda enhance the fruity and spicy characteristics of the wines.

In summary, when pairing wine and cheese, consider the texture of both elements. Match creamy cheeses with creamy, high-acidity wines, and harder cheeses with more tannic, full-bodied wines. This will ensure a delightful sensory experience where the flavours and textures of the wine and cheese enhance each other.

The age of your wine and cheese

When pairing cheese and wine, it is generally best to match the intensity of the cheese with the intensity of the wine. Young, fresh cheeses pair well with young wines such as sparkling, crisp white, rosé, or fruity red wines. These light, refreshing wines complement the delicate flavour and texture of young cheeses. Examples of young cheeses include mozzarella, burrata, feta, goat cheese, brie, and Camembert. Young white wines are light yellow, while young reds are purple.

On the other hand, rich, aged cheeses are best paired with older red wines, which have more body and complexity in taste. Aged cheeses have a stronger flavour and denser texture that can stand up to the intensity of aged wines. Examples of aged cheeses include aged cheddar, aged Gruyère, Pecorino, Asiago, and Parmigiano Reggiano. Aged white wines are golden yellow, while aged red wines are red-brown.

When in doubt, a good rule of thumb is to pair soft, fresh cheeses with light-bodied wines, semi-hard cheeses with medium-bodied wines, and hard, aged cheeses with heavy or full-bodied wines. Light-bodied wines are often crisp, refreshing, and fruity, while medium-bodied wines are slightly fruity and somewhat rich. Heavy or full-bodied wines are usually rich, hearty, and complex.

Remember, these are just guidelines, and there are always exceptions to the rules of pairing wine and cheese. The most important thing is to trust your taste buds and experiment with different combinations to find your favourite pairings.

Frequently asked questions