The Perfect Wine Pairings For Gruyere Cheese

Wine and cheese is a classic combination, but finding the right wine to pair with gruyere cheese can be a challenge. The nutty, slightly sweet flavour and creamy texture of gruyere means that a wine pairing should either complement or contrast these characteristics. A dry German Riesling, for example, offers a refreshing contrast with its high acidity and citrus notes. On the other hand, an Alsace Pinot Gris provides a gently sweet and rich texture that complements the cheese. For a less typical choice, a glass of Italian Pecorino adds a fresh, fruity dimension with its tartness and minerality.

Pinot Noir

When it comes to wine, Pinot Noir is a perfect match for Gruyère cheese. This red wine is known for its red berry, cherry, cinnamon, and cola notes. The Burgundy Pinot Noir, in particular, complements the nutty and slightly sweet flavours of Gruyère. The earthy undertones and tart cherry flavours of the wine enhance the cheese's creamy texture and savoury profile. The light body of a Pinot Noir also ensures it doesn't overwhelm the cheese, creating a well-balanced pairing.

When serving Pinot Noir with Gruyère, it is recommended to take the cheese out of the fridge about an hour beforehand to bring it to room temperature. This ensures the cheese is soft and allows its full range of flavours to come through. Similarly, it is ideal to serve Pinot Noir slightly chilled, a few degrees below room temperature, to enhance its refreshing taste.

For a successful pairing, the wine and cheese should complement each other, creating a harmonious combination. The light and fruity notes of Pinot Noir, along with its ability to enhance the creaminess of Gruyère, make it an excellent choice for those looking to fully appreciate the unique characteristics of both the wine and the cheese.

Chardonnay

When pairing wine with Gruyère, it is important to consider wines that can either complement or contrast the cheese's characteristics. Gruyère is a Swiss cheese known for its nutty, slightly sweet flavour and creamy texture. The cheese is made from unpasteurised cow's milk and aged for a minimum of three months, although some varieties are aged for much longer. The flavour of Gruyère is complex and nutty, with hints of sweetness and a slight tanginess. Its balance of savoury and fruity notes makes it a versatile cheese that can be enjoyed on its own, melted in dishes like fondue or gratins, or used in sandwiches and salads.

The 2021 McGrail Family Chardonnay (14.2% ABV, $32) is a good example of a Chardonnay that pairs well with Gruyère. While this Chardonnay does have some of the classic California Chardonnay profile, such as butter and creaminess, it also has a freshness that sets it apart. The tropical fruit notes in this wine come through strongly, and the creaminess of the Chardonnay has good body to go with the cheese.

When pairing Chardonnay with Gruyère, it is important to consider the specific characteristics of both the wine and the cheese. For example, a crisp and zippy Chardonnay with strong citrus notes may be a better pairing for Gruyère than a big, oaky Chardonnay. Similarly, the age of the Gruyère can affect its flavour, with younger cheeses tasting softer and more refined, and older cheeses taking on a fuller-bodied and fruitier flavour. Therefore, a Chardonnay with strong fruit notes may be a better pairing for an older Gruyère, while a softer, more refined cheese may be better complemented by a Chardonnay with more subtle fruit flavours.

Riesling

When pairing wine with Gruyère, it's best to go for something white and "crisp and zippy", like a dry Riesling. The cheese's nutty and creamy characteristics are best complemented or contrasted by wines with high acidity and crisp, tart flavours.

The dryness of the cheese is also contrasted well by the slight sweetness and lush fruit flavours of a Riesling, such as peach and honey. The wine's gently sweet profile and rich texture harmonise with Gruyère's nutty and slightly salty characteristics.

When pairing wine and cheese, it's important to first sip the wine, then have a bite of cheese, and finally, sip the wine again to see what the cheese's taste does to the wine's flavour.

Sparkling wine

When it comes to wine and cheese, the classic combination is sparkling wine and Gruyère. The crisp acidity and bubbles of a sparkling wine can cut through the rich, creamy texture of Gruyère, offering a refreshing contrast.

When selecting a sparkling wine to pair with Gruyère, consider the following:

• The level of dryness or sweetness in the wine: A Brut Nature or Extra Brut style will be very dry, while a Demi-Sec or Doux will offer more sweetness.
• The intensity of flavours: A lighter, more delicate sparkling wine may be overpowered by the strong flavour of Gruyère, so consider choosing a wine with more robust flavours or a longer ageing period.
• The type of grapes used: Sparkling wines made from Chardonnay or Pinot Noir grapes tend to have a creamier texture that can complement the creaminess of the cheese, while those made from Pinot Meunier or Pinot Blanc grapes may have more crisp and zesty notes that can contrast the richness of the cheese.

Additionally, the serving temperature of the wine and cheese is important. Sparkling wine should be well-chilled, and Gruyère should be taken out of the fridge about an hour before serving to bring it to room temperature, allowing its full range of flavours to emerge.

In conclusion, when pairing sparkling wine with Gruyère cheese, consider the level of dryness or sweetness, the intensity of flavours, and the type of grapes used. By choosing a sparkling wine that contrasts the creaminess of the cheese while complementing its nutty and slightly sweet flavours, you can create a well-rounded and enjoyable pairing.

Gewürztraminer

When it comes to wine and cheese, there are few more classic combinations. One such combination is the pairing of the Swiss cheese, Gruyère, with the white wine, Gewürztraminer.

Gruyère is a hard, nutty, and mild cheese with a complex and distinct flavour profile. It has a firm yet pliable texture with small holes, a pale yellow colour, and a signature tang. Gruyère is made from unpasteurised cow's milk and is traditionally aged for six months, although some varieties are aged for longer. The length of ageing determines the flavour. Younger Gruyère is "soft and refined" with a sweeter taste, while cheese aged for ten months or more has a "full-bodied and fruity" flavour.

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