Wine and Cheese Pairing
Wine and cheese are two culinary pleasures and finding the perfect match can be worthwhile. As when pairing wine and food there are a number of things that need to be considered such as texture, fat and tannin.
The possibilities of pairing cheese and wine are endless but to make this easier cheeses can be divided into six easy categories. These categories are Fresh, Bloomy, Washed Rind, Semi-Soft, Hard and Blue.
Fresh cheeses include Mozzarella, Feta, Goats Cheese and Ricotta. These should be paired with crisp dry whites or off dry whites and very young fruity reds or crisp dry rosé.
We suggest Diluvio Albariño, Anton Finkenauer Kreuznacher Riesling QbA Trocken, Falconhead hawkes Bay Pinot Noir or Pasos de la Capula Rosado.
Bloomy cheeses include Brie and Camembert. Pair these cheeses with Method Traditionelle sparkling wines and Champagne or dry and light bodied wines which are fruity, young and unoaked.
We suggest Mimi Brut or Lallier Blanc de Blancs for white or Feudi d’Albe, Montepulciano d’Abruzzo. However there are a myriad of other possibilities.
Washed Rind cheeses include Fontina, Epoisses and Reblochon. These should be paired with dry and off dry whites such as Gewürztraminer or reds such as Beaujolais or Pinot Noir.
We recommend Caves de Turkheim Gewürztraminer from Alsace, Fleurie, Olivier Ravier or Santa Alba Reserve Pinot Noir although there are many other options.
Some examples of semi-soft cheeses are Gruyère, Edam and Havarti. These should be paired with dry whites that have a touch of oak or red wines which are lightly oaked
We suggest Cameleon un-oaked chardonnay from Argentina or Terroir Saint Chinian, Gérard Bertrand, who is one of the top producers in the Languedoc.
Hard cheeses include things such as Cheddar, Double Gloucester, Parmesan and Pecorino. These should be paired with vintage Method Traditionelle sparkling wines such as Champagne or Franciacorta or bold reds with some oak and bottle age.
We suggest Gran Logrado Crianza Rioja, Ferghetinna Franciacorta Milledi or Champagne Gremillet Brut.
The final type of cheese in the group of six is Blue Cheese. Cheeses such as Danish Blue, Gorgonzola and Stilton. These should be paired with similar wines to those paired with Bloomy cheese. Wines such as whites with some sweetness or fortified reds such as port. We suggest Mireia as it has some residual sugar or Barros LBV Port.
Many thanks to Aubrey Allan Deli and Butchers in Leamington for allowing us to take these images