Combining cheese and wine may seem daunting, and is something only a skilled professional can do. There are a myriad of wines and cheeses to select from, but if broken down into just a few steps, it could be simpler.
The first step is to separate your wines into three groups: white, red, and sweet dessert wines. If you are looking for cheese, start with the source, which could be cow or goat, or sheep. Choose the degree of sharpness of the cheese: medium, mild, or even robust. Here are 10 great pairings for cheese and wine to help you get off to a good start.
Cheese and Wine Pairings
Riesling with Young Gouda Cheese
Rieslings emit the aroma of plums, peaches, and cherries. The white wine is characterized by a lighter structure than Chardonnay. When it is paired with fresh Gouda cheese the flavors blend and develop a sweet taste with the softness without a bite or tartness.
Chardonnay and mild Cheddar Cheese
Chardonnay is among the most well-known wines in the world. Fermented plump-green grapes. Oak barrels lend it its mouthfeel that is buttery. The freshness and fruitiness of medium-bodied Chardonnay will make it perfect alongside mild cheeses.
From cow’s milk, the creamy texture of young cheddar cheese improves the apple and pear notes that this white wine has. Chardonnay is among the most sought-after wines around the world.
Sauvignon Blanc and Monterey Jack
Monterey Jack or Jack cheese is a mild and young cheese made of cow’s milk. Because of its delicate flavor, it doesn’t cover its Sauvignon Blanc, which is an effervescent, bright white wine. This wine is low in alcohol and emits a subtle grassy, earthy scent.
Pinot Grigio with Fresh Mozzarella
Pinot Grigio is a light refreshing white wine. It is a bright wine with a taste of tart pears and sweet melons. It’s a refreshing wine, which clears the palate. It’s a good match with mild cheeses. Sharp cheeses or those aged in the past would be completely overpowering.
Fresh mozzarella is a perfect blend and effortlessly pairs with the Pinot Grigio. It is kept in a bath of water either brine or even whey. This allows the cheese to maintain its milky and creamy flavor. It’s simple making mozzarella yourself and only requires four ingredients.
Gewurztraminer and Chevre
A product from France, Gewurztraminer is a sweet white wine that oddly enough, has the aroma that is characteristic of tropical Asian fruit called lychee. The soft, fragrant wine explodes with flavor when you pair it by the earthiness that comes from Chevre. Chevre is a goat cheese that is different than cheese made from cow’s milk.
Zinfandel and Muenster
A dark, thick jam that is smuggled with black pepper, describes this red medium-to-full-bodied wine. Muenster is mild, nearly bland, and soft in the mouth. The softness of this cheese will not overwhelm the spicy flavor of Zins however, it will complement it. Cabernets are dry. Red wines with deep color. They are renowned for their rich velvety flavor and full body. They are acidic and contain tannins. Due to their strong flavor, they go well with cheeses that compete equally with strong tastes.
Aged cheeses, like the extra-sharp cheddar, go well with this alcoholic drink. Gorgonzola which is a salty blue cheese is a great accompaniment. Roquefort is well-known and easily available blue cheese that is good as well.
Merlot and aged Gouda
Dry red wines Merlot differs from Cabernet Sauvignon. Merlots range from medium to full-bodied and are slightly more suppl than cabs and are less tannic. Merlots are a strong blend of ripe black cherries black tea and plums. Herbs naturally enhance the sweetness. Aged Gouda is very firm. It is cut neatly into squares. It’s sharp and holds against more rich wine that is dark and red. The aged cheese brings out the distinctive black tea flavor of the Merlot.
Pinot Noir with Gruyere
Pinot Noir is a light-medium red wine, not as darker one as Merlots and Cabs. Pinot Noir wine has a sweet jam-like flavor similar to strawberries and raspberries. Gruyere is a mature cheese that is nutty and has some saltiness. It is not too strong on the taste. The wine brings out the ripeness of Pinot Noir.
Port and Stilton
Port is sweet fruity red wine. It is not a wine with tannins. It is acidic like other reds. Port is fortified by the alcohol Brandy. After being blended with the Brandy keeps the grapes from becoming more alcoholic, and helps keep the wine youthful…
Stilton is a robust blue cheese with a strong blue. The sweetness of Port combined with the strong salty Stilton makes for a strong combination. This dish is best served in smaller portions that are bite-sized and accompanied by a small but hefty bottle of port. It can be overwhelming when served in huge amounts.
The secret to creating delicious and exciting wine and food pairings is to make bolder and rich red wines to pair with cheese that’s equally strong. Look for aged cheeses as well as blue cheeses to pair with Cabs, Merlots, and Pinot Noir. The sweeter wines, such as Port, work well with salty and aged cheese.
White wines are great with cheeses younger in an age like cheeses that are mild like mozzarella and cheddar. The stronger cheeses will ruin the delicate fruits and herbs as well as the earthy flavors of Chardonnays and Pinot Grigio, but do not be afraid of trying different combinations. Sometimes, something you think would not be a good match, creates a fresh trend within the pairing of cheese and wine world.