Kamil Perry
Wine and cheese are a classic combination, but finding the right variety of cheese to pair with your wine can be a daunting task. The general rule of thumb is to match the intensity of the wine with that of the cheese, so that neither one dominates the other. For example, a full-bodied, intense wine like Châteauneuf-du-Pape would overpower a fresh goat's curd, while a lighter-bodied wine like Pinot Noir or Beaujolais would complement it perfectly. Similarly, bold, aged cheeses with strong flavours pair well with bold, rich wines like Cabernet Sauvignon or Syrah, as these wines have good tannins that can stand up to the sharpness of the cheese. When it comes to sweet dessert wines, a salty cheese like Roquefort or Beenleigh Blue is a perfect match. If you're looking to create a cheese board with a variety of cheeses, consider including classics like cheddar, parmesan, gouda, and brie, and pair them with wines such as Chardonnay, Pinot Noir, or Champagne. For a unique twist, include sweet wines and cheeses as a delicious dessert option.
| Characteristics | Values |
|---|---|
| Wine and cheese pairing methods | Complement, contrast |
| Wine and cheese pairing tips | Match like for like in intensity, structure, and flavour; pair lighter cheeses with lighter-bodied wines, and bold and powerful cheeses with wines of similar intensity |
| Wine and cheese pairing guides | The Cheese Wheel by Emma Young, Decanter, Matching Food & Wine, Wine Folly, Cellar Beast |
| Wine and cheese platter services | Cheese+Wine Hoboken, Cellar Beast |
| Wine and cheese pairing examples | Sauternes and Roquefort, Zinfandel and Gouda, Merlot and Gruyère, Riesling and Taleggio, Rosé and Feta, Chardonnay and Brie, Cabernet Franc and Aged Cheddar, Sauvignon Blanc and Goat Cheese, Monastrell and Tomme, Blaufränkisch and Abbaye de Belloc, Beaujolais and Jarlsberg, Gamay Noir and Comté, Zweigelt and Emmental, Port and Comte |
Explore related products
What You'll Learn
Wine and cheese pairing basics
Wine and cheese are a classic pairing, but deciding which wine goes with which cheese can be daunting. The good news is that there are some basic guidelines to help you get it right.
First, take your cheese out of the fridge 45-60 minutes before serving. This will allow it to come up to temperature, enhancing its aroma and flavour. When creating a cheeseboard, arrange the cheeses in order of style and strength so that a strong cheese like Roquefort doesn't kill your palate.
When it comes to pairing, you can match by flavour intensity, structure, and flavour, or by texture, with complementary or contrasting pairings working well. Young, soft cheeses with creamy bodies and high moisture content pair well with young, fruity, acidic wines with spirited aromas. For example, a Pinot Noir with its red berry notes is a perfect match for the nutty flavours of a medium-firm cheese like Gruyère. Beaujolais and Jarlsberg is another classic pairing, as is Gamay Noir and Comté, or Zweigelt and Emmental.
Older, harder cheeses with lower moisture content tend to be richer and more savoury, so they need wines with more body and complexity. Wines with ample body, structure, and oxidative notes will stand up to these bold, powerful cheeses. Cabernet Sauvignons and Syrahs are good choices, as their tannins bind to the protein and fat in the cheese, cleaning your palate.
Saltier cheeses like blue cheese, feta, and Grana pair beautifully with sweet wines, as the salt heightens the perception of sweetness. A good example is Sauternes, a dessert wine made from grapes affected by Noble Rot, with Roquefort, a sheep's blue cheese.
Finally, rich, creamy cheeses like Camembert and Brie go well with buttery, oaky white wines like Chardonnay. The bubbles and bright acidity of Champagne also cut through the rich creaminess of Brie, creating a delightful contrast.
Easy Ways to Remove Cheese from Your Dishes
You may want to see also
Sweet wines and salty cheeses
When it comes to sweet wines and salty cheeses, there are some classic combinations to consider. For those with a sweet tooth, blue cheese is a salty, sharp, and zesty cheese that pairs well with dessert wines like sherry, port, and blackberry wine. The Oliver Blackberry Wine, for instance, has a fresh fruit quality and bright blackberry tartness that balances its rich sweetness, making it a surprisingly delightful pairing with the distinct saltiness of blue cheese. Another option is the Oliver Winery Peach Pie wine, which offers a mouthwatering blend of peaches and vanilla.
If you're looking for something a little less sweet, Moscato is a good choice. It is sometimes considered a dessert wine, but its light bubbles and bright, subtle burst of blueberries in the Oliver Blueberry Moscato, for instance, can complement the saltiness of a cheese like Stilton, which is known for its fresh, milky sweetness and light texture.
For a more intense experience, Sauternes, made from Semillon grapes affected by Noble Rot, is one of the most expensive dessert wines and pairs well with Roquefort, a sheep's milk Blue Cheese that is salty and savory. The honeyed sweetness of Sauternes complements the salty, aged cheese, with notes of lemon curd, meringue, and apricot preserve.
When creating a sweet and salty cheese platter, it's important to consider the intensity, structure, and flavor of both the cheese and the wine. Pairing like with like in these aspects ensures neither dominates the other. For instance, a fresh goat's curd with simple, dairy flavors may be overpowered by a full-bodied, intense wine like Châteauneuf-du-Pape. Instead, pair it with a lighter-bodied wine like a Sancerre or Sauvignon Blanc. Aged goat's cheeses, on the other hand, pair beautifully with vintage Champagne.
Additionally, consider the temperature of the cheese and wine. Allow the cheese to come to room temperature before serving, taking it out of the fridge 45-60 minutes beforehand, so that its aroma and flavor nuances can fully develop. Arrange your cheeseboard in order of style and strength to ensure that a strong cheese like Roquefort doesn't overwhelm your palate.
South Park's Roof: Removing Cheesy Messes
You may want to see also
Red wines and hard cheeses
One popular option is a Cabernet Sauvignon, a medium-bodied red that goes well with hard cheeses. For example, a Cabernet Sauvignon could be paired with a mature English Coastal cheddar, or a Red Leicester cheddar. Cheddar also pairs well with fresh, crisp apple slices, so consider adding some to your cheeseboard. Another option is a full-bodied Zinfandel, which has jammy notes that balance the rich, tangy flavour of Gouda. As Zinfandels age, they develop notes of pepper, blackberry, vanilla, and blackcurrant that complement the cheese.
If you're looking for something a little more unusual, try a Merlot with Gruyère. The Merlot's blackberry notes and earthiness complement the nuttiness of the semi-hard cheese. For a truly bold pairing, a German, French, or Washington State Riesling goes well with Taleggio, a strong-smelling cheese with a unique flavour.
When creating a cheeseboard, it's best to take the cheese out of the fridge 45-60 minutes beforehand, to allow it to come to room temperature so that its flavour and aroma can be fully appreciated. It's also a good idea to arrange the cheeses in order of style and strength, to avoid overwhelming your palate with a strong cheese like Roquefort.
San Diego's Best Cheese Curd Spots
You may want to see also
Explore related products
White wines and soft cheeses
Wine and cheese are a classic combination, but choosing the right pairing can be daunting. Soft cheeses with silky textures and creamy bodies usually have high moisture content and pair well with young, lively wines that are fruity, have good acidity, and spirited aromas. Here are some recommendations for white wines and soft cheeses:
Unoaked Chardonnay and Soft Cheeses
Unoaked Chardonnay is a white wine that can be paired with soft cheeses. This wine has a fruity and acidic profile, making it a good match for soft cheeses with high moisture content.
Viognier and Soft Cheeses
Viognier is another white wine option that pairs well with soft cheeses. It has a lively and fruity character with good acidity, complementing the creamy and silky texture of soft cheeses.
Champagne and Brie
Champagne's bright acidity and lively bubbles cut through the rich creaminess of Brie, creating a delightful contrast. The brioche flavor in traditional method sparklers adds a touch of toastiness to the pairing.
Sauvignon Blanc and Goat Cheese
Sauvignon Blanc is a classic pairing for goat cheese, also known as Chevre. It has high acidity and a fruity profile, which pairs well with the tangy and creamy characteristics of goat cheese.
Pinot Noir and Gruyère
While Pinot Noir is typically a red wine, it has a lighter body and pairs exceptionally well with soft cheeses like Gruyère. The fruity notes of Pinot Noir complement the creaminess of the cheese.
When creating a cheese board with soft cheeses, remember to take the cheese out of the fridge 45-60 minutes before serving. This allows the cheese to come up to temperature, enhancing its aroma and flavour. Experimentation is also key to finding your favourite pairings, so feel free to explore different combinations!
Zurich's Best Cheese Fondue: A Tasty Tour
You may want to see also
Cheese and wine tasting parties
When planning a cheese and wine tasting party, it is important to consider the types of cheese and wine you will be serving. A good variety of textures, moisture levels, and colours will keep your guests interested and engaged. You could include a range of flavours, from spicy to sharp to smoky. The same goes for the wines—provide an assortment of colours and sweetness levels so that there is something for everyone. Deep, earthy wines tend to pair well with strong cheeses, while crisp, bright wines are better suited to mild, creamy, and grassy cheeses.
When it comes to specific pairings, there are many options to choose from. For example, a medium-bodied red like Cabernet Sauvignon goes well with hard cheeses, while a fruity red like Pinot Noir is a better match for soft cheeses. You could also try a full-bodied Zinfandel with Gouda, or a glass of Merlot with Gruyère. For something a little different, Taleggio, a strong-smelling cheese, can be paired with a German, French, or Washington State Riesling. If you want to stick to tried-and-true favourites, a classic pairing is Sauvignon Blanc with goat cheese, or Sauternes with blue cheese.
To make your party more interactive, you can create different stations, each with a unique, curated wine and cheese board, as well as various food accompaniments. You could also include some party games, such as blind tasting competitions or region-themed stations. Remember to take the cheese out of the fridge 45-60 minutes before serving, so that it has time to come up to temperature and allow its flavours and aromas to develop.
Finding Cheese in Dark Chronicle
You may want to see also
Frequently asked questions
There are many online guides to pairing cheese and wine, such as this one from Decanter, this one from Matching Food and Wine, and this one from Wine Folly.
Some classic pairings include Sauternes with Roquefort, Beaujolais with Jarlsberg, Gamay Noir with Comté, Zweigelt with Emmental, and Port with Blue Cheese.
Cheese+Wine Hoboken offers a variety of cheese and charcuterie platters with handpicked wines. You can also try Cellar Beast, which offers wine and cheese pairing workshops.
