Kamil Perry
Grapes and cheese are often served together, but it's a combination that might not always work. The sweetness of grapes and the saltiness of cheese create a sweet and salty contrast, which is why they are commonly paired together. However, grapes are high in acidity and contain tannins, which can make some cheeses taste bitter. The type of grape and cheese being paired is important, as some combinations will work better than others. For example, strong, aged gouda cheese pairs well with grapes, whereas grapes might not work as well with washed rind or bloomy rind cheese.
| Characteristics | Values |
|---|---|
| Commonality of the combination | Grapes are one of the most common fruits to accompany a cheese plate. |
| Taste | The sweetness of grapes and the saltiness of cheese complement each other. |
| Texture | The textures of grapes and cheese are opposites. |
| Tannins | Tannins, naturally-occurring compounds in grape skins, seeds, and stems, can make cheese taste bitter. |
| Acidity | The acidity in grapes can bring out bitterness in cheese. |
| Alternative fruits | Figs, dates, apples, melons, and pears are usually good choices when pairing fruit and cheese. |
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What You'll Learn
The sweetness of grapes and saltiness of cheese
Grapes and cheese are commonly served together, with the sweetness of grapes and the saltiness of cheese being the main reason they pair well. The sweet and salty contrast is also why cheese goes well with dessert wines, honey, and fruit spreads. The sweetness of grapes can also serve as a palate cleanser when paired with savory cheese.
However, grapes may not always be the best fruit to pair with cheese. The acidity in grapes, depending on where they are grown, can bring out bitterness in cheese. Grapes can also contain tannins, which are naturally occurring astringent compounds found in grape skins, seeds, and stems. Tannins are usually associated with wine but can play a role in whether a particular cheese and wine pair well together. They can also affect the flavor of the cheese, making it taste bitter. This usually happens when grapes are paired with washed rind or bloomy rind cheese. It is less common when grapes are paired with hard cheeses.
Some cheeses that go well with grapes include Havarti, a smooth and buttery near-white cheese with a soft texture, which pairs best with sweeter fruits like pears or honey crisp apples; Edam, a mild, buttery, and slightly nutty cheese with a firm texture that balances well with sweet or tart fruit, especially red grapes; and aged gouda, a strong-flavored cheese that goes well with the sourness and sweetness of grapes.
Grapes also go well with Munster cheese, and sweet apples are recommended as a pairing for this cheese.
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Tannins in grape skins, seeds and stems
Grapes are probably the most common fruit to accompany a cheese plate. However, some cheesemongers advise against eating cheese and grapes together because of the presence of tannins in grape skins, seeds, and stems. Tannins are naturally occurring, astringent compounds that are usually associated with wine. They can affect the flavour of the cheese you are eating, making it taste bitter.
Tannins are polyphenols, a large family of complex compounds that include two groups: phenolic acids and flavonoids. Anthocyanins, a type of flavonoid, are responsible for the red-purple colour of grape skins and sometimes the flesh. Flavonoids are also responsible for the antioxidant and anti-inflammatory properties of grapes.
Grape tannins are biosynthesized during berry development, and their concentration tends to decrease after veraison until harvest maturity. The concentration and structure of tannins in seeds and skins are influenced by environmental factors such as sun exposure, temperature, and grape variety. For example, studies have shown that skin total tannin concentration and content per berry were increased under non-irrigated and deficit-irrigated conditions.
The first step in winemaking is grape crushing, which leads to grape cell disruption and potential interactions between cell wall material and tannins. After crushing, the maceration step is crucial for extracting tannins from skins to make red wines, aided by the alcohol content. This step is the main difference between red and white wines, as white wines do not contain many tannins. Extended maceration times are necessary for extracting tannins from seeds, which is slower due to the seed structure.
In summary, while grapes are a common fruit served with cheese, the presence of tannins in grape skins, seeds, and stems can affect the flavour of the cheese. These tannins are polyphenols with antioxidant and anti-inflammatory properties, and their concentration and structure are influenced by environmental factors and winemaking processes.
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Grapes as a palate cleanser
Grapes are one of the most common fruits to accompany cheese, often gracing a cheese plate. They are easy to eat, visually appealing, and their sweet and sour flavour combines well with savoury cheese.
However, some cheesemongers advise against eating cheese and grapes together due to the presence of tannins in grape skins, seeds and stems. These compounds can make cheese taste bitter, particularly washed rind or bloomy rind varieties. This effect is lessened when grapes are paired with hard cheeses. The acidity of grapes, which varies depending on where they are grown, can also affect the flavour of cheese, bringing out unexpected bitterness.
Despite these potential drawbacks, grapes can still serve as a palate cleanser when eating cheese. Their sweetness can provide a pleasant contrast to the saltiness of cheese, similar to the effect of dessert wines, honey or fruit spreads. Grapes pair especially well with savoury cheeses such as Gouda, which has a strong flavour that is complemented by the sweetness of the grapes.
When preparing grapes to be served with cheese, it is recommended to peel and halve them, removing the seeds. This presentation enhances the visual appeal and convenience of eating grapes, making them an even more enjoyable complement to cheese.
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Cultural associations with wine, grapes and cheese
Wine, grapes, and cheese are often associated with each other in popular culture. The earliest image of enjoying cheese features a glass of wine, a slab of cheese, and a cluster of grapes. This association is often attributed to Europe, specifically France. However, in reality, French culinary traditions pair cheese with bread and wine, rather than fruit.
Grapes are the most common fruit to accompany a cheese plate. They fill up space beautifully, are easy to eat, and most people have enjoyed the experience of eating cheese and grapes together. The sweetness of grapes pairs well with the saltiness of cheese, creating a pleasant sweet and salty contrast. This is why cheese also pairs well with dessert wines, honey, and fruit spreads.
However, grapes may not always be the best fruit to pair with cheese. The acidity and tannins in grapes can bring out bitterness in some cheeses. This is especially true when grapes are paired with washed rind or bloomy rind cheeses. Hard cheeses are less likely to be affected. Dried fruit is often a better choice for cheese, as it is sweeter than fresh fruit and doesn't have the same acidity issues.
That being said, there are some cheeses that pair well with grapes. The strong, aged gouda cheese, for example, goes well with the sour and sweet grapes. Since most wines are made from fermented grape extracts, it is no surprise that gouda also pairs well with wine. Other cheeses that go well with grapes include Edam, a mild, buttery cousin of gouda, and Munster, a mild cheese with an edible orange rind.
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Alternative fruits to pair with cheese
Grapes are probably the most common fruit served with cheese. They are easy to eat, and the acidity in grapes can help to cleanse the palate, keeping your taste receptors lively to continue tasting cheese. However, grapes can sometimes make cheese taste bitter due to the tannins in their skins. So, what other fruits can be served with cheese?
Firstly, dried fruit is often a good choice to pair with cheese. It is usually sweeter than fresh fruit, and you don't have to worry about its ripeness or seasonality. Dried or baked figs, for example, pair well with fresh chèvre or Epoisses. Quince, often in the form of a paste, is another fruit that is commonly paired with cheese, such as Manchego.
If you are looking for fresh fruit to serve with cheese, apples are a good option. They can cut through the richness of a young cow's milk cheese, like Brie, and also pair well with mature Cheddar. Pears are another popular choice, pairing well with Havarti, Gorgonzola, and blue cheese.
Other fruits that can be served with cheese include peaches, which pair well with halloumi, grilled or in a salad, and cranberries, which go well with Brie, especially at Christmas. For something more exotic, try mango or pineapple with an aged Parmesan, or persimmons with a sheep's milk cheese.
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Frequently asked questions
The sweetness of grapes and the saltiness of cheese create a sweet and salty contrast, which is why they are often served together.
Stronger-flavoured cheeses like aged gouda and cheddar are often paired with grapes.
Other fruits that go well with cheese include apples, pears, dates, melons, and figs.
Grapes can be paired with fish, meat, sweets, and even pasta.
