Randy Chandler
Asiago cheese is an Italian cheese named after the Asiago High Plateau in the Italian Alps, where it was first produced as far back as the year 1000 AD. It has a sweet and nutty flavour and a semi-firm to firm texture, depending on how long it is aged. When it comes to wine, Asiago pairs wonderfully with red wines like Cabernet Sauvignon and Valpolicella, as well as white wines like Chardonnay, Loire Sauvignon Blanc, and Pinot Gris. Each wine brings out different aspects of Asiago, making the cheese even more enjoyable. For example, the touch of almond in Pinot Gris resonates with the cheese's nutty character, while the lush fruit and honeyed notes provide a pleasing contrast to the cheese's tanginess.
| Characteristics | Values |
|---|---|
| Wine type | Red wines, such as Cabernet Sauvignon, Valpolicella, Loire Sauvignon Blanc, Alsace Pinot Gris, Grignolino, and Nero d'Avola |
| White wines, such as Chardonnay, Riesling, and Pinot Grigio | |
| Sparkling wines, such as Prosecco | |
| Flavour notes | Dark fruit, tobacco, leather |
| Tart red fruit (cherry, raspberry) | |
| Citrusy notes, zesty citrus, and herbal hints | |
| Almond, honey, and fruity notes | |
| High tannin content | |
| Cheese type | Asiago, an Italian cheese with nutty and tangy flavours |
| Cheese texture | Semi-firm to firm, with small to medium holes |
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What You'll Learn
Asiago and Cabernet Sauvignon
Asiago is an Italian cheese with a rich history, first produced in the Asiago High Plateau within the Italian Alps as far back as the year 1000 AD. It is now manufactured commercially in northeast Italy. Asiago cheese is known for its pungent and nutty flavours, with a texture that varies from semi-firm to firm, depending on its ageing. It is a versatile cheese that can be enjoyed with crackers, fruits, and wine.
When considering which wine to pair with Asiago, its nutty and tangy flavours should be taken into account. A dry red wine like Cabernet Sauvignon is an excellent choice to accompany the cheese. Cabernet Sauvignon features notes of dark fruit, tobacco, and leather, with mild tannins that stand up well to the cheese's intense flavour. The wine's zesty spice notes and rich, ripe flavours of dark cherry plum and currants can beautifully complement the nutty and tangy characteristics of Asiago.
The high tannin content in Cabernet Sauvignon makes it a good match for Asiago's intensity, creating a memorable tasting experience. The wine's dark fruit notes, such as cherry and raspberry, can also enhance the cheese's nutty profile. The slight sharpness of the cheese is balanced by the wine's full-bodied character, resulting in a delightful sensory journey.
When serving Asiago with Cabernet Sauvignon, it is recommended to enjoy the cheese in small bite-sized pieces. This pairing is a wonderful way to appreciate the complex flavours and mouthfeel that both the cheese and wine offer. The combination of Asiago and Cabernet Sauvignon is a delightful way to indulge in the rich histories of these two artisanal delights.
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Asiago and Chardonnay
Asiago is a pungent and nutty Italian cheese, reminiscent of Parmesan. It is popular as a table cheese and pairs well with crackers, fruits, and red wine. However, when it comes to white wine, Chardonnay is a good choice. Asiago has a strong flavour that is met by the fuller body of Chardonnay. The wine's flavour notes, which can include butter, oak, and tropical fruits, stand up to the cheese's intensity.
The key to a successful pairing is balance and the ability to enhance each component's flavours. Asiago has a strong, nutty taste, and Chardonnay's fuller body and flavour profile can stand up to this. The wine's oaky, buttery, or fruity notes can complement the cheese's nutty, slightly tangy, and sweet notes.
Chardonnay is a versatile wine, with many styles to choose from. When pairing with Asiago, consider an oaked Chardonnay. The oak ageing adds depth and body, with notes of vanilla and butter that can complement the cheese's nutty flavour. The wine's bright, tropical fruit notes can also add an interesting contrast to the cheese's tanginess.
For a more adventurous pairing, a Chardonnay with malolactic fermentation can add a creamy, buttery dimension. This style of Chardonnay has a rounder mouthfeel and a softer acidity, creating a unique textural experience when paired with the semi-firm to firm Asiago.
Ultimately, the specific Chardonnay chosen will depend on personal preference and the desired flavour profile. The versatility of Chardonnay means there are many options to explore, each enhancing the tasting experience and creating a delightful sensory journey when paired with Asiago.
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Asiago and Valpolicella
Asiago is a cow's milk cheese with a nutty and tangy flavour. It is named after a region in Italy where it was first produced, specifically the Asiago High Plateau in the Italian Alps. The texture of Asiago varies from semi-firm to firm and it contains small to medium holes throughout its body. It is often grated or sliced and melted and is popular as a table cheese, enjoyed with crackers and fruits.
Valpolicella is a red wine that is a perfect match for Asiago cheese. It has a light body and good acidity, with tart red fruit flavours, particularly cherry and raspberry. The wine's refreshing character helps balance the richness of the cheese. The Corvina grape's inherent brightness brings out the best in Asiago, making it an enjoyable combination.
The Asiago High Plateau, where the cheese originated, is located in the Veneto region of Italy. This region is known for its wine villages, including Valpolicella, which produce famous wines such as Amarone, Prosecco, and Soave.
The Valpolicella Classico DOC is a young, fresh wine with aromas of red fruits, sour cherries, blackberries, and a hint of bitter almond. It is best served slightly chilled during the summer and pairs well with Asiago cheese, salami, and Speck. The Valpolicella Classico Superiore DOC is a more robust version of the Classico, with a prescribed alcohol content of 12%. The grapes for the Superiore come from better locations, and the wine must be aged for at least one year in a cellar.
In conclusion, the light body, good acidity, and tart red fruit flavours of Valpolicella make it an excellent choice to pair with Asiago cheese. The wine's refreshing character and the brightness of the Corvina grape help to enhance the nutty and tangy flavours of the cheese.
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Asiago and Loire Sauvignon Blanc
Asiago is a flavourful cheese from Italy, with nutty and slightly tangy notes. It is named after the Asiago High Plateau in the Italian Alps, where it was first produced as far back as 1000 AD. The texture varies from semi-firm to firm, depending on how long it is aged.
Loire Sauvignon Blanc is a great match for Asiago. This variety of Sauvignon Blanc is best associated with the Loire Valley. It is an energetic and complex wine with grassy citrus aromas and a ripe peachiness on the palate. The wine's vibrant acidity and citrusy notes, including zesty citrus and herbal hints, provide a refreshing contrast to the creaminess of Asiago. The slight smokiness of the wine adds an intriguing layer of flavour, enhancing the overall tasting experience.
The Loire Sauvignon Blanc's zesty citrus and herbal hints can cut through the creaminess of Asiago, providing a refreshing contrast to the cheese's nutty and tangy notes. The wine's vibrant acidity and citrusy notes, including lime, can also complement the sweetness of Asiago, creating a well-rounded tasting experience.
The Loire Sauvignon Blanc is a versatile wine that can be enjoyed not only with Asiago but also with its traditional companion, goat cheese. Its complex and contrasting flavours make it a memorable pairing with Asiago, enhancing the tasting experience.
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Asiago and Prosecco
Asiago is a traditional Italian cow's milk cheese, first produced in the Asiago region of Italy over a thousand years ago. The texture and flavour of Asiago vary according to its ageing. Fresh Asiago, or Asiago Pressato, has a smooth texture and is sliced for sandwiches or melted over dishes. Aged Asiago, or Asiago d'Allevo, has a crumbly texture and is often grated over salads, soups, pasta, and sauces.
When it comes to wine, Asiago's nutty and tangy flavours pair well with several varieties. A few options include Valpolicella, Loire Sauvignon Blanc, Alsace Pinot Gris, and Grignolino. However, when it comes to Asiago and Prosecco, the bubbly nature of Prosecco can be a delightful complement to the cheese.
The aged version of Asiago, with its firm texture and piquant flavour, is particularly well-suited for pairing with Prosecco. The crispness and effervescence of Prosecco provide a refreshing contrast to the richness and tanginess of the cheese. The combination creates a delightful sensory experience, with the bubbles adding a layer of texture and the bright, fruity notes of Prosecco enhancing Asiago's nutty and slightly sweet profile.
When serving Asiago with Prosecco, consider the ageing of the cheese. Aged Asiago, with its more pronounced flavours and crumbly texture, can stand up to the acidity and bubbles of Prosecco. The longer ageing brings out deeper, more complex flavours in the cheese, creating an intriguing interplay with the crisp, refreshing nature of Prosecco.
Additionally, the type of Prosecco can also influence the pairing. For example, a Brut Prosecco, with its drier profile, can provide a nice balance to the nutty sweetness of Asiago. On the other hand, an Extra Dry or Dry Prosecco, with a touch more sweetness, can complement the tanginess of the cheese. Ultimately, the specific Prosecco chosen can be tailored to one's preference for sweetness or dryness, creating a custom pairing experience.
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Frequently asked questions
Asiago cheese is known for its nutty and slightly tangy flavour. Wines that complement these characteristics include:
- Valpolicella, due to its light body and good acidity.
- Loire Sauvignon Blanc, a vibrant and citrusy wine with a slight smokiness.
- Alsace Pinot Gris, a gently sweet wine with a rich texture.
- Grignolino, a delicate red wine with high tannic content and notes of almond.
Asiago is an Italian cheese named after the region in Italy where it was first produced, the Asiago High Plateau in the Italian Alps. It has a sweet and nutty flavour, reminiscent of Parmesan, and its texture varies from semi-firm to firm depending on how long it is aged.
There are many classic wine and cheese pairings to experiment with, such as:
- Tempranillo and Idiazabal, a Spanish pairing with savory, smoky flavours.
- Prosecco and Asiago, another Spanish pairing.
- Carménère and Smoked Gouda.
- Montepulciano and Parmigiano-Reggiano.
- Nero d’Avola and Asiago.
When pairing wine with cheese, consider the weight or boldness of the cheese and match it with a wine that can stand up to it without being overpowered. For example, a bigger, bolder cheese like aged Cheddar pairs well with Cabernet Sauvignon, as the wine's mouth-drying tannins and bold flavour can handle the fattiness of the cheese. Another tip is to pair a cheese with a wine from the same region, as they often complement each other well, such as the Spanish Tempranillo and Idiazabal pairing.
