Kamil Perry
Wine and cheese have been a classic combination for hundreds of years. There are several reasons why these two foods are often served together. Firstly, the protein in milk helps to cut the tannins in red wine, creating a perfect pairing. Secondly, the right cheese can bring out various aspects of a wine, such as its flavours, tannins, and aromas. Thirdly, nutritional synergy may be at play, where one food contains a compound that increases the bioavailability of nutrients in the other. For example, dairy products like cheese contain a chemical that increases the bioavailability of antioxidants found in wine. Lastly, textural contrasts are important, with fresh, lighter cheeses pairing well with crisp, lighter wines, and heavier, denser cheeses pairing better with bigger and bolder wines.
| Characteristics | Values |
|---|---|
| Wine type | Pinot Noir, Cabernet Sauvignon, Sauternes, Bacchus, Pinot Grigio, Pinot Gris, Chardonnay, Zinfandel, Syrah, Port, Madeira, Prosecco, Champagne, Cabernet Sauvignon |
| Cheese type | Hard, soft, blue, goat, cheddar, parmesan, gouda, asiago, mozzarella, burrata, manchego, edam, romano, stilton, gorgonzola, brie, gruyere, havarti |
| Wine and cheese pairing rationale | Wines and cheeses with complementary characteristics; wines that reveal different aspects of cheeses; nutritional synergy; protein in milk reducing wine's tannins; grown together, goes together |
| Preparation | Cheese served at room temperature, wine chilled |
Explore related products
What You'll Learn
- Textural contrasts: lighter cheeses go with lighter wines, heavier cheeses with bolder wines
- Tannins in wine reduce saliva viscosity, countered by fatty, creamy cheese
- Wines and cheeses with overlapping strong flavours may clash rather than complement
- Wines with great acidity pair well with mozzarella, Asiago, or creamy burrata
- Red wines should be served a few degrees below room temperature for a refreshing taste
Textural contrasts: lighter cheeses go with lighter wines, heavier cheeses with bolder wines
When it comes to wine and cheese, textural contrasts are key. Lighter, fresh cheeses are best paired with lighter, crisp wines, while heavier, denser cheeses are more suited to bigger, bolder wines.
A dry, sparkling wine, such as a vintage Dom Pérignon, pairs well with a creamy, soft cheese. The sharpness of the wine cuts through the creaminess of the cheese, creating a refreshing contrast. Similarly, a crisp, acidic white wine, such as a Sauvignon Blanc, pairs beautifully with a semi-soft cheese. The acidity of the wine complements the complex, fruity flavours of the cheese.
On the other hand, a bold, fruity red wine, like a Pinot Noir, is a perfect match for a soft cheese. The fruitiness of the wine stands up to the pungency of the cheese, resulting in a delightful interplay of flavours. For harder cheeses, a medium-bodied red wine, such as a Cabernet Sauvignon, is an excellent choice. The smoothness of the wine balances the tanginess and sharpness of the cheese, creating a harmonious pairing.
When it comes to specific cheese and wine combinations, Chardonnay and buttery cheddar are a classic pair. The crisp, unoaked Chardonnay enhances the buttery flavour of the cheddar, resulting in a decadent tasting experience. Another renowned pairing is tawny port and Stilton. The sweet, ruby port contrasts beautifully with the pungency of the blue cheese, creating a complex and intriguing flavour profile.
In addition to textural contrasts, temperature is also an important consideration when pairing cheese and wine. Both wine and cheese are best enjoyed at room temperature, rather than straight from the fridge. Allowing the cheese and wine to warm up slightly enhances their flavours and aromas, ensuring an optimal tasting experience.
White Cheese Dip: A Mexican Restaurant Favorite
You may want to see also
Tannins in wine reduce saliva viscosity, countered by fatty, creamy cheese
Wine and cheese have been a classic duo for hundreds of years. There are many aspects of wine—flavours, tannins, and aromas—that can be enhanced by pairing them with the right cheese. Tannins in wine, for example, can reduce saliva viscosity, creating a "dry mouth" sensation. This can be countered by eating fatty, creamy cheese.
Tannins are a naturally occurring compound found in the grapes used to make wine, as well as in tea and chocolate. They are what give wine its bitterness and astringency, providing a drying sensation in the mouth. While some wines have more tannins than others, the amount of tannin is not necessarily an indicator of quality. However, tannins do play an important role in the ageing process, as they help preserve wine.
When it comes to wine and cheese pairings, a refreshing astringent wine can complement a pungent soft cheese. For instance, a lighter, more floral wine might not be overpowered by a creamy cheese with a subtle mushroom aroma. A medium-bodied red like Cabernet Sauvignon goes well with hard cheeses, while a fruity red like Pinot Noir pairs nicely with soft cheeses. Harder cheeses like smoked Gouda, aged cheddar, and Manchego can stand up to the boldness of a red zinfandel.
Cheese also has an impact on the taste of wine. The protein in milk helps cut the tannins in red wine, making it a perfect pairing. In addition, cheese can increase the bioavailability of antioxidants in wine. This "nutritional synergy" may be another reason why wine and cheese are commonly served together.
Serving Langres Cheese: A Beginner's Guide
You may want to see also
Wines and cheeses with overlapping strong flavours may clash rather than complement
Wine and cheese are a classic combination, with each offering a wide spectrum of aromas that complement each other without overloading the palate. However, some wine writers argue that wines and cheeses with strong, overlapping flavours may clash rather than complement each other.
Wines with high acidity tend to go well with food, and an Italian Pinot Grigio is a good choice to serve with creamy cheeses such as Asiago, mozzarella, or burrata. A French Pinot Gris, on the other hand, is richer and more complex, with tropical fruit notes that pair well with aged cheddar or gouda. A crisp, high-acid unoaked Chardonnay is a good match for fresh goat cheese, while a buttery, oaky Chardonnay is better suited for a semi-hard cheese like a buttery cheddar or a firm but buttery Manchego.
When it comes to reds, a medium-bodied Cabernet Sauvignon is a good choice to pair with hard cheeses, while a fruity Pinot Noir is better suited for soft cheeses. A bold red Zinfandel goes well with harder, smoked cheeses like Gouda, aged cheddar, and Manchego. For a sweet wine like port, a pungent blue cheese like Stilton or Gorgonzola is a classic combination.
While some wines and cheeses may clash due to their strong, overlapping flavours, it is important to note that personal preferences play a significant role in food and wine pairings. Experimentation is encouraged to find the perfect combinations that suit one's taste.
The Perfect Pairings for Ossau-Iraty Cheese
You may want to see also
Explore related products
$13.94 $29.99
Wines with great acidity pair well with mozzarella, Asiago, or creamy burrata
Wine and cheese are a classic pairing that has been enjoyed for hundreds of years. The right cheese can bring out the flavours, tannins, and aromas in a wine. Similarly, the right wine can complement the texture and flavour of a cheese.
Mozzarella is a soft cheese with a creamy texture and delicate flavour. It is often paired with dry sparkling wines like Champagne and Prosecco, and unoaked, low-tannin reds like Lambrusco. These wines are known for their acidity and crispness, which provide a nice contrast to the creaminess of the cheese.
Asiago is a semi-soft cheese with a complex flavour that tends to pair well with fruitier wines. A semi-soft cheese like Asiago has a creamy, milky texture that pairs well with a crisp, acidic white wine. A Davis Estates Sauvignon Blanc, for example, has aromas of key lime and tropical flavours of citrus and pineapple that can complement the cheese.
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a rich, creamy texture and a delicate flavour. The best wine pairings for burrata are those that offer refreshing acidity and complementary notes. Wines with great acidity that pair well with burrata include Greco di Tufo, Chablis, Pinot Grigio, and Vignoles. These wines have crisp, dry, and lightly fruity characteristics with notes of green apple, citrus, and stone fruit. The high acidity and refreshing quality of these wines contrast the salty, creamy, and rich flavour of the cheese.
In summary, wines with great acidity are a good match for creamy cheeses like mozzarella, Asiago, and burrata. The crispness and tartness of these wines provide a refreshing contrast to the rich and creamy texture of the cheeses.
The Perfect Pairing: Figs and Cheese
You may want to see also
Red wines should be served a few degrees below room temperature for a refreshing taste
Wine and cheese have been considered a perfect duo for centuries. Wine and cheese pairings can complement each other without overloading the palate with similar flavours. For instance, a refreshing astringent wine goes well with a pungent, soft cheese, while a lighter, more floral wine pairs nicely with a creamy cheese with subtle mushroom notes.
When it comes to red wines, in particular, serving them slightly chilled, a few degrees below room temperature, enhances their flavour and makes them more refreshing. Room temperature is typically considered to be around 70 degrees Fahrenheit, while the ideal serving temperature for red wine is anywhere between 59 and 68 degrees Fahrenheit. Serving red wine slightly chilled exposes you to the best possible version of the fruits and aromatics that the wine presents. Warmer wine tends to taste sweeter and spicier, which can be overpowering, especially when served with food.
Additionally, the protein in milk helps cut the tannins in red wine, making cheese a perfect pairing. For example, medium-bodied reds like Cabernet Sauvignon pair well with hard cheeses, while fruity reds like Pinot Noir go well with soft cheeses.
Indulge in Sticky Toffee Cheese: Serving Secrets
You may want to see also
Frequently asked questions
Wine and cheese have been considered a perfect duo for hundreds of years. The different aspects of wine, such as flavours, tannins, and aromas, can be enhanced by pairing them with the right cheese.
There are a few ways to decide which wine goes with which cheese. One way is to look for textural contrasts: fresh, lighter cheeses go well with crisp, lighter wines, whereas heavier, denser cheeses go better with bigger and bolder wines. Another way is to pair wines and cheeses that have similar characteristics. For example, a creamy, milky semi-soft cheese goes well with a crisp, acidic white wine, whereas a buttery, sweet, semi-hard cheese goes better with a dry white wine.
Some classic wine and cheese pairings include:
- Port (a sweet wine) with blue cheese
- Cabernet Sauvignon with hard cheeses
- Pinot Noir with soft cheeses
- Sauvignon Blanc with goat cheese
- Sauternes with blue cheese
- Chardonnay with cheddar
- Pinot Grigio with Asiago, mozzarella, or creamy burrata
- Red Zinfandel with smoked Gouda, aged cheddar, or Manchego
- Syrah with a firm, buttery Manchego, cheddar, Edam, or Parmesan
- Ruby port with Stilton or Gorgonzola
- Tawny port with aged cheddar, Gouda, or Romano cheese
Yes, there may be a nutritional reason for serving wine with cheese. Many foods taste good together if they have "nutritional synergy", where one food contains a compound that increases the bioavailability of nutrients in the other. For example, dairy products, especially concentrated ones like cheese, contain a chemical that increases the bioavailability of antioxidants, which are found in wine. Additionally, the tannins in wine precipitate certain proteins in your saliva, reducing viscosity and causing a "dry-mouth" feeling that can be countered by eating cheese.
