Wine, Cheese, And Fruit: The Perfect Pairing

Wine and cheese are a classic pairing, but finding the right combination can be daunting. The good news is that there are some simple guidelines to help you create the perfect pairing. One of the most important factors to consider is the age and intensity of the wine and cheese. Young, fresh cheeses pair well with young, fruity wines, while older, richer cheeses are better suited to older, bolder wines. Another rule of thumb is to pair sweet wines with salty cheeses, as the saltiness enhances the sweetness of the wine. When it comes to texture, rich, creamy cheeses complement buttery, oaky wines, while sparkling wines provide a nice contrast to rich, hard cheeses. Finally, it's worth noting that wines and cheeses from the same region often go well together. So, the next time you're putting together a cheese plate, keep these tips in mind and get ready to impress your guests!

Sweet wines with salty cheese

Sweet wines and salty cheeses are a classic combination. The saltiness of the cheese enhances the sweetness of the wine, creating a delightful contrast that balances the taste experience. Here are some tips and specific pairings to guide you in pairing sweet wines with salty cheeses:

• Blue cheeses, such as Stilton, Gorgonzola, Roquefort, and Cambozola, are known for their salty and bold flavours. These cheeses pair exceptionally well with sweet wines like Port, Sauternes, and Moscato d'Asti. The sweetness of the wine balances the saltiness of the cheese, creating a harmonious combination.
• Aged Gouda, a salty and sharp cheese, is another excellent choice to pair with sweet wines. Consider pairing it with a full-bodied Zinfandel, which will complement the cheese's rich and firm tang. As Zinfandels age, they develop notes of pepper, blackberry, vanilla, and blackcurrant that enhance the Gouda's flavour.
• Feta, a salty and tangy cheese, is a wonderful match for sweet wines. Consider pairing it with a Riesling, which offers a range of styles from dry to sweet. A sweeter Riesling, often labelled as Spätlese, will beautifully complement the saltiness of the feta.
• For a more unusual pairing, consider a salty Swiss cheese, such as Gruyère, with a sweet wine. The nuttiness of the Gruyère can be accentuated by the sweetness of a wine like Vin Jaune or a sweet Riesling.
• When in doubt, remember the adage, "what grows together, goes together." Try pairing a salty cheese from a specific region with a sweet wine from the same area. For example, a salty Spanish Manchego cheese pairs well with a sweet Spanish Sherry.

Dry wines with smoky or spicy cheese

When it comes to wine and cheese pairings, dry wines are best served with smoky or spicy cheese.

A good rule of thumb when pairing wine and cheese is to match the intensity of the cheese with the intensity of the wine. Young, fresh cheeses with high moisture content and delicate, milky textures pair well with young, lively wines that are fruity, have good acidity, and spirited aromas. On the other hand, older, aged cheeses with lower moisture content and more concentrated, intense flavours are better suited to older, bolder wines with more body and complexity.

Dry wines are typically defined as wines with little to no residual sugar and can include varieties such as Chardonnay, Sauvignon Blanc, Pinot Gris, Brut Champagne, Pinot Noir, Malbec, Merlot, Zinfandel, and Cabernet Sauvignon. These wines can range from light-bodied to full-bodied and often have crisp, refreshing, or smooth mouthfeels.

When pairing dry wines with smoky or spicy cheeses, consider the following:

• Cheddar, a semi-hard cheese with a sharp and nutty flavour, pairs well with medium to full-bodied dry red wines like Cabernet Sauvignon, Malbec, or Merlot. The boldness of these wines can stand up to the intensity of the cheese, and their mouth-drying tannins can help cut through the fat and protein in the cheese.
• Gouda, a hard cheese with a rich and tangy flavour, can be paired with a full-bodied dry red wine like Zinfandel. The jammy, peppery, and fruity notes of Zinfandel complement the complexity of Gouda, especially smoked Gouda.
• Manchego, a hard sheep's milk cheese with a salty and buttery flavour, goes well with dry red wines like Merlot or Tempranillo. The fruit and pepper notes of Merlot or the smoky, savory flavours of Tempranillo create a nice contrast to the saltiness of the cheese.
• Gruyère, a Swiss hard cheese with a nutty and slightly sweet flavour, can be paired with a dry white wine like Chardonnay or a dry sparkling wine like Champagne. The crisp acidity and oaky notes of Chardonnay or the bright acidity and bubbles of Champagne create a delightful contrast to the richness of Gruyère.
• Blue cheese, a pungent and salty cheese with strong flavours, pairs well with dry red wines like Pinot Noir or Cabernet Sauvignon. The fruity and earthy notes of Pinot Noir or the bold tannins and spice of Cabernet Sauvignon can stand up to the intensity of blue cheese.

Remember, these are just suggestions, and personal preference plays a big role in finding the perfect wine and cheese pairings. Feel free to experiment with different combinations to discover your favourites!

Young wines with young cheese

When it comes to specific varieties, Pinot Noir is a versatile choice for young red wines. Its ever-present red berry fruit flavours pair well with the nutty notes found in medium-firm cheeses like Gruyere. Beaujolais and Red Blends are also good options for young reds. For young white wines, Unoaked Chardonnay, Viognier, and Champagne are excellent choices. These wines have fruity, acidic, and spirited characteristics that complement the delicate texture and milky flavour of young cheeses.

When creating a young wine and young cheese pairing, it's important to consider the intensity of the cheese and wine. Young wines tend to be less intense, so they pair well with young, mild cheeses. Examples of young cheeses include Mozzarella, Burrata, Feta, Goat Cheese, Brie, and Camembert. These cheeses have a soft, fresh texture and mild, delicate flavours that won't overwhelm the young wine.

To enhance your young wine and young cheese pairing, consider adding some fruit to your platter. Juicy, tangy fruits like apples go well with young cheeses. You can also add some nuts, such as buttery, bitter nuts like walnuts or almonds, which pair especially well with rich cheeses like Cheddar.

Aged wines with aged cheese

When it comes to wine and cheese, it's not just about what tastes good together, but also about how the wine and cheese interact with each other. The right wine can cut through the fat of a creamy cheese, or highlight the nutty notes of an aged one.

Aged wines and aged cheeses are a perfect match, as they both tend to have more body and complexity. The very oldest cheeses, those that are the richest, nuttiest, and most savoury, pair best with wines that have ample body and structure, and perhaps oxidative notes.

Aged cheeses are also often sharper, with higher levels of fat and protein. This is because, as cheese ages, a process called affinage, the moisture in its body slowly evaporates, leaving behind fat and protein. Aged wines, meanwhile, have had time to develop more nuanced flavours, taking on secondary notes of oak, toast, earth, oxidation, minerals, umami, and more.

Tannic red wines are a particularly good match for rich, aged cheeses. The tannins in the wine bind to the protein and fat in the cheese, cleaning your palate after each bite. Wines with good tannins include Cabernets and Syrahs.

Aged Spanish Tempranillos are another great option, as they have a smokiness that pairs well with the richness of an aged cheese.

When it comes to specific pairings, a good place to start is to match wines and cheeses from the same region. For example, a hard, aged Spanish sheep's milk cheese like Manchego, pairs well with a buxom, grippy Monastrell from southern Spain.

If you're looking for some more specific suggestions, here are some classic pairings for aged wines and aged cheeses:

• Cabernet Sauvignon and Aged Cheddar: The bold, full-bodied nature of Cabernet Sauvignon matches the intensity of a strong, sharp cheddar.
• Chardonnay and Blue Cheese: A moderately oaked Chardonnay brings out the nutty flavours of a blue cheese like Fontina D'Aosta.
• Pinot Noir and Camembert: A light to medium-bodied Pinot from Burgundy or Oregon State pairs well with the creamy body and earthy notes of a Camembert.
• Merlot and Gruyère: Merlot brings out the nutty notes of a semi-hard, buttery Gruyère, while also adding its own notes of earthiness and blackberry.
• Riesling and Raclette: The high acidity and stone fruit flavours of a Riesling complement the smooth and buttery Raclette.
• Chianti and Pecorino: The herbaceous quality and high tannins of Chianti make it a perfect match for the hard, aged texture of Pecorino.

Complementing or contrasting textures

When it comes to textures, you can either complement or contrast the cheese with your wine.

To complement textures, pair a rich and creamy cheese with a buttery, oaky white wine. A Chardonnay, for instance, goes well with a buttery cheddar or Havarti. A crisp, high-acid unoaked Chardonnay is a good match for fresh goat cheese. A full-bodied Californian Pinot Noir would work with a semi-hard cheese like Munster or Fontina.

To play on contrasting textures, serve a rich, hard cheese with a bubbly, sparkling wine. The bubbles in sparkling wines pose a nice counterpoint to a rich cheese, scrubbing your tongue clean and making you want another bite. That's why Camembert and Champagne are a classic combination.

A light-bodied wine like Riesling, Pinot Noir, or Prosecco can complement a creamy texture like that of Brie, Camembert, or Crottin. A medium-bodied wine like Rosé, Pinot Grigio, or Sauvignon Blanc can contrast a semi-hard cheese like Havarti, Edam, or Emmental. A heavy- or full-bodied wine like Merlot, Malbec, Zinfandel, or Chardonnay can complement a hard, aged cheese like aged cheddar, aged Gruyère, or Parmigiano Reggiano.

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