View of the Mediterranean from our Villa: la Grotta dei Fichi, Sorrento, Italy
Pirates of the Caribbean, Jack Sparrow should have been talking about wine and cheese in his famous quote: “It’s more like guidelines than actual rules.”
A few basic concepts can elevate a wine and cheese tasting so that both the wine and cheese compliment or contrast one another. There have been books and courses taught on wine, cheese and pairing them. Our intent is to make it as simple as possible so that we all can get the most enjoyment from wine and cheese. And to experiment.
A wine tasting for us can simply mean a small plate before dinner or for dessert, it’s wonderful to have company to explore with you…..but when you can’t……….
It’s important to enjoy and discover what you prefer, and there are a few things to keep in mind. After that it’s a swing or a miss and just go with what you like!
What’s the worst that can happen? Take some bread or crackers to cleanse your palette and try again!
If opening only one bottle for various cheeses, try a dry Riesling or a Brut (dry) Sparkling wine. They are very food friendly.
Regional pairing.
Nature is wise.
It is true “What grows together, goes together”. So that is always a good place to start.
Think: France: Sauvignon Blanc from the Loire Valley, and Goat Cheese.
Spain: Rioja (Tempranillo grape) and Manchego.
Pairing Flavour Intensity
A young Gruyere with Pinot Noir complement one another while Blue Cheese and Port contrast yet go hand in hand – salty and sweet.
Delicate young white wines pair with young fresh cheeses.
Medium bodied whites or light bodied reds pair best with semi soft and soft white cheeses.
Full-bodied reds (Syrah, Cabernet Sauvignon or Merlots) and firm dry cheese.
Textural Pairing
Think of wine like skim milk compared to cream. The body of a light Riesling compared to a full-bodied Cabernet Sauvignon, and how the texture of the cheese will work to compliment or contrast the tasting so that both taste wonderful.
Chardonnay, the creamiest and buttery of wines compliments Brie, a creamy and buttery cheese. Or try Brie and a contrasting Brut Sparkling to cut through the buttery cream.
Barolo, rich and full-bodied compliments Grana Padano DOP or Parmigiano-Reggiano; while an Italian Soave Classico (full bodied white) or Prosecco provide the contrast.
Most of all have Fun!