Kamil Perry
Wine and cheese is a classic pairing, but what about adding crackers to the mix? The type of cracker you choose can have a significant impact on the wine you should pair it with. For example, traditional wheat crackers have evolved to include a variety of ingredients, such as whole grains, seeds, herbs, and spices, which can influence the wine selection. When it comes to cheese, the texture plays a crucial role in wine pairing. Rich and creamy cheeses pair well with buttery, oaky wines, while hard cheeses complement sparkling, bubbly wines. The maturity of the wine and cheese also matters, with young wines and cheeses offering delicate flavours and textures, while older ones develop deeper, more intense characteristics. Ultimately, personal preference is key, and there is no one-size-fits-all approach to pairing wine with cheese and crackers.
| Characteristics | Values |
|---|---|
| Wine type | Light-bodied, sparkling, crisp, acidic, white, rosé, fruity red, dry, smooth, silky, sharp, bright, gritty, heavy, young, aged |
| Cheese type | Creamy, rich, hard, soft, spreadable, fresh, young, aged, nutty, salty, sharp, mild |
| Cracker type | Wheat-based, whole grain, sesame, poppy, flax, herb, spice, quinoa, amaranth, spelt, thin, crispy, sea salt, pepper, rosemary, garlic, truffle, seaweed, water, crisp bread, flatbread, sourdough rye |
| Other foods | Bread, cured meats, pickled veggies, olives, nuts, fresh/dried fruit, crackers, chocolate, jam, honey, mustard, balsamic glaze, olive oil |
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What You'll Learn
Flavoured and seasoned crackers
When it comes to flavoured and seasoned crackers, there are a plethora of options available. Firstly, it is important to consider the type of cheese you will be serving and choose flavoured crackers that complement its flavour. For instance, wheat crackers go well with sharp cheddar cheese, whereas water crackers are more versatile and can be paired with a variety of cheeses. If you're serving a stronger, more pungent cheese, consider a flavoured wafer cracker such as Craize, which comes in a variety of sweet and savoury flavours including Plantain, Sweet Corn, Guava and Coconut. These sweeter flavours work particularly well with blue cheese.
If you're looking for something a little more unconventional, graham crackers or sugar cookies with Trillium and pepper jelly can give a "cheesecake feel" to your cheese board. Similarly, pain aux amandes (almond "bread") from Monoprix are a great option for both goat and blue cheeses, as the almonds bring out the nutty notes in the cheese.
For those who enjoy fruity flavours, Kii Naturals crackers offer a range of crackers with a delightful combination of rosemary, raisin and pecan. The savoury herb flavour is balanced by the sweetness of the raisin and the pecan, which is known as cheese's "nuttiest friend".
Finally, for those who prefer a more classic option, seeded crackers bring a distinct nutty flavour and crunchy texture that pairs well with a variety of cheeses. For a unique texture juxtaposition, try a soft goat cheese with a super seedy cracker, perhaps accompanied by a fig or cranberry chutney.
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Wine and cheese maturity
When it comes to wine and cheese, the general rule of thumb is to match the intensity of the cheese with the intensity of the wine. The maturity of wine and cheese directly impacts their flavour, texture, and overall intensity.
Fresh, "young" cheeses have a high water content, resulting in a mild, delicate flavour and texture. As cheese ages, moisture evaporates while fats and proteins remain, creating a richer flavour. Young wines contain aromas and flavours of fruits, flowers, citrus, and spices, while older "aged" wines acquire additional depth of oak, earth, and mineral flavours.
Hard cheeses are ideal candidates for ageing, as their dense texture and low moisture content allow them to develop complex flavours over time. Aged cheeses develop a robust and rich taste that is often described as nutty, tangy, or slightly sweet. The flavours become more pronounced and complex, offering a delightful sensory experience.
When pairing wine and aged cheese, bolder red wines with higher tannins are a good match. The fat in the cheese counteracts the high tannins in the wine, creating a harmonious pairing. For example, a bold, earthy Pinot Noir can complement the sharpness of an aged cheddar. Similarly, a dry Cabernet Sauvignon, with its subtle fruit and herb notes, pairs well with the salty, sharp, and nutty flavours of an aged extra sharp cheddar.
Aged, bold cheeses like Parmesan or Gouda also go well with full-bodied red wines such as Cabernet Sauvignon or Syrah. On the other hand, creamy and soft cheeses like Brie or Camembert are better suited for sparkling wines or Champagne, as the bubbles help to cleanse the palate and cut through the richness of the cheese.
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Sparkling wine with hard cheese
When it comes to wine and cheese, many experts believe that sparkling wine is the best pairing for cheese, especially rich and creamy varieties. The bubbles in sparkling wine pair beautifully with rich, creamy cheeses, and the wine's effervescence cuts through the fattiness of the cheese, refreshing the palate.
Sparkling wine is also a great choice for harder cheeses. The classic pairing of a crystalline cheese like Parmigiano Reggiano with a red sparkling wine like Lambrusco is a perfect example of this. The acidity and bubbles of the wine bring out the flavours of the dense, tightly knit cheese. Another option is a Brut Rosé Cava with super-aged Pecorino.
For blue cheese, sparkling wine makes it more palatable and accessible. Try a Cremant de Bourgogne with a classic French blue like Fourme D'Ambert or Gorgonzola Dolce, or an American Bayley Hazen Blue, which has a denser texture but a melt-in-the-mouth flavour.
If you're looking for a more budget-friendly option, try Cava, Cremant, or Prosecco. The coarser bubble and fruitiness of Prosecco go well with triple-cream cheeses like Brie, Cowgirl Creamery Mt. Tam, and Marin French Triple Crème Brie. The drier versions of these wines are best.
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Red wines and tannin content
Red wines are known for their tannin content, which is largely derived from the skins, stems, and seeds of the grapes used in their production. Tannins are plant-derived polyphenols that give wine a distinct dryness, bitterness, and astringency, often described as the wine's ""pucker power". They are most commonly associated with red wines, although some white wines can also contain tannins from aging in wooden barrels or fermenting on grape skins.
Young red wines tend to have higher tannin levels, contributing to their bitter and astringent taste. As red wines age, the tannins soften, resulting in a smoother and less harsh mouthfeel. This ageing process is why wines with high tannin content, such as those made from Cabernet Sauvignon and Nebbiolo grapes, are known to age well and are sought-after by collectors.
When pairing red wines with cheese and crackers, it is important to consider the tannin content. High-tannin wines generally pair well with fatty foods, as the tannins cut through the fat and protein, allowing subtler flavours to emerge. However, spicy and bitter foods do not pair well with high-tannin wines. For a classic cheese and cracker pairing, a full-bodied red wine with softer tannins, such as a Cabernet Sauvignon or a Pinot Noir, could be a good choice. The salt and age of hard cheeses can also help to mellow out the tannins in red wines.
If you are new to red wines, it is recommended to start with sweeter, lower-tannin options. These wines will have a smoother and less bitter taste, making them more approachable for those who are not accustomed to the dryness associated with higher tannin levels. As you explore the world of red wines, you will develop a palate for tannic wines and be able to discover the complex flavours they offer.
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White wine with mixed cheese
When it comes to wine and cheese pairings, it's best to match the intensity of the cheese with the wine. Young wines with fruity, floral, citrusy, and spicy notes pair well with fresh, young cheeses, which have a high water content and a delicate flavour and texture. Sparkling, crisp white, rosé, and fruity red wines are good choices for young cheeses.
For mixed cheese and crackers, a versatile choice is Pinot Noir, a light-bodied wine with a crisp, refreshing, light, fruity, or smooth character. Sauvignon Blanc, a high-acidity wine, is another good option, especially when paired with goat cheese. If you want to include meat in your spread, Pinot Noir is a safe choice, as it goes well with both high-fat cheeses and cured meats.
If you're looking for a white wine to pair with mixed cheese, consider Chardonnay, which has moderate acidity and citrus notes. Chardonnay pairs well with Copper Kettle Parmesan without becoming overpowering. Another option is Pinot Grigio, a dry and acidic wine that goes well with soft and slightly sweet mozzarella. If you want to include some fruit in your spread, a good rule of thumb is that what grows together goes together. For example, Havarti, a mild, buttery cheese, pairs well with a fruity, summery rosé.
For creamy cheeses, a bubbly, sparkling wine can be a good choice to play with contrasting textures. A semi-dry to dry Riesling highlights the freshness of soft, creamy brie while cutting through the richness of the cheese with its acidity. If you're looking for a dessert wine, a sweet bubbly can add decadence to your spread, while dry champagne can balance the richness of mascarpone.
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Frequently asked questions
There are a few things to consider when pairing wine with cheese and crackers. The flavour and texture of the cheese, cracker and wine will all play a role in how well they complement each other. A good rule of thumb is to match the intensity of the cheese with the intensity of the wine. For example, young, fresh cheeses with high water content pair well with young wines like sparkling, crisp white, rosé, or fruity red wines. Harder cheeses go well with sparkling wines, Sangiovese and Cabernet Sauvignon (light-bodied whites and full-bodied reds). Creamy cheeses pair well with buttery, oaky wines.
Yes, the crackers you choose can impact the wine you pair with them. Traditional wheat-based crackers have expanded to include a wide variety of ingredients such as whole grains, seeds, herbs and spices, which can influence the wine you choose. Water crackers are a versatile choice that won't overpower the flavours of delicate cheeses like Brie or fresh goat cheese.
You can round out your platter with bread, nuts, fruits and meats. Good fruits to include are grapes, raspberries, blueberries, figs and dried fruit. Pickled vegetables and olives provide a salty bite that complements acidic or fruity wines. Other great additions are fruit spreads or jams, olive oil, honey and dark chocolate.
Spicy, bitter foods don't go well with high-tannin wines. Red wines and cheese is generally not a good match, as the cheese can make the wine taste metallic and austere. If you do want to pair a red wine with cheese, try something lighter like a Pinot Noir or Gamay from Beaujolais.
Some good combinations include:
- Aged Gouda with Cabernet Sauvignon
- Classic Brie with Chardonnay
- Prosciutto with Cabernet Sauvignon
- Blue cheese with Port
