How about some wine with that cheese?
If you’re anything like me, I would like to think that you are as crazy as I am about cheese. If I can eat cheese all day, I would.
Gouda, Cheddar, Edam, Havarti, Emmental. Maybe some Brie, Camembert, Gruyère, and God help me, some Goat cheese or Bleu Cheese ?
BRING ME ALL THE CHEESE!
Cheese.
Cheese and Wine.
Yes.
You see, cheese is delicious on its own, don’t get me wrong. But so is wine. So why not bring those two things together, and enjoy the deliciousness that they create when you match the right cheese with the right wine.
Let’s start with Soft/Creamy Cheeses
Cheeses like Brie, Camembert, Burrata, Cremont, and Époisses de Bourgogne pairs perfectly with sparkling wines.
Theses cheeses are rich, creamy, and buttery, so they tend you coat your tongue. That is why you need wines that are high in carbonation and acidity. Why? Because the bubbles in them will break down the coating and cleanse your palate with every sip.
Crisp whites, dry rosés, and light-bodied reds with low tannin pair well with these cheeses as well.
Champagne with Brie or Camembert is one of the most popular pairs in this category.
Pinot Blanc with Brie is a great pair as well.
Hard-aged Cheeses
With aged cheeses, like aged Cheddar, aged Gouda, Comté, Pecorino, and Cheshire, you want to choose bolder wines. Wines that have full body and structure. The older the cheese, the richer in flavor and higher in fat content. Pick a rich and dry white wine, or medium to full-bodied red wine. They counterbalance the fat content in the cheese, and the texture of the cheese will absorb the acidity.
Try and pair Cabernet Sauvignon with aged Cheddar.
Medium-aged cheeses
Emmental, Edam, Gruyère, Havarti, and young Cheddar are a great example of this type of cheese. Firm texture and strong flavors. Medium-bodied whites and fruity reds are the go to’s here.
If you have any of these cheeses in your fridge, grab a bottle of Pinot Noir, or Chardonnay, Pinot Blanc, white Bordeaux, or white Burgundy.
Try Gruyère with Pinot Noir. DELICIOUS!! Match made in heaven.
Funky Cheeses
Funky cheeses or “stinky” cheeses, such as Stilton, Gorgonzola, Roquefort, and Morbier, need sweeter wines. The sweetness of the wine balances the bold flavors and the salty, savory body of the cheese.
For a great experience, try Port with Stilton and Sauternes with Roquefort.
Sweet wines are also beautifully paired with saltier cheese. The salt in the cheese enhances the impression of the sweetness of the wine.
. . .
Overwhelmed and can’t really decide?
Pair wines and cheeses from the same region.
Why? Because when you look into the history of the making of cheese and wine, most cheese and wine recipes, even local dishes were usually made so that they will all pair well together.
Looking for suggestions? Try these:
- Sauvignon Blanc with Goat Cheese
- Garnacha with Manchego
. . .
Wine with cheese, Fruits and Nuts
Now that you have an idea about cheese and wine pairings, I’d like to add a bonus section if you’re interested in trying to pair wine with fruits and nuts.
- If you’re trying to find fruits to pair with Brie, Camembert, or Cremont, try juicy fruits like apples and pears. They make a fantastic pairing because of the sweet and citrusy flavors. Try pecans with these cheeses, take it from me.
And if you want to take it to the next step, try a glass of Pinot Blanc with dark chocolate and Brie.
- Aged Gouda and Cheddar are rich and nutty in flavor, so they need fruits with a smooth and flaky texture like grapes, peaches, and pear. Serve some walnuts or almonds on the side, or use them as a garnish.
- With medium-aged cheeses like Edam and Gruyère, pair melons, pineapples, grapes and peaches with hazelnuts.
- Sharp blue-veined cheese, “stinky cheeses”, like Roquefort or Stilton, go well with pears, and apples. Try cashews on the side.
So go ahead and experiment. Maybe it’ll take you some time to find the right pair for your liking and taste, but really, what’s there to complain about? Cheese and wine…everything is divine.
Cheers x