Wine and Cheese…
A match made in Heaven?
For the Cheese Lovers out there
There is a common misconception that cheese and wine is a given pairing, but unfortunately this is not quite so simple.
Overall, wine and cheese work together since cheese is rich in fat, protein, salt and acidity, which helps to soften the impact of acidity, bitterness, astringency, and sweetness of many wines, making them more aromatic and more enjoyable. But this simple fact does not automatically mean that every cheese will work with every wine, there are some really bad combinations out there.
There is an old saying that,
Red wines with hard cheeses and white wines with soft cheeses
But it is not quite that simple. There are more factors to take into consideration if you want to have a successful wine and cheese nigh. Down below, you will find a simplified overview, making your future choices a bit easier. Overall, matching the body of the wine with the body of the cheese and their respective flavour intensities, are what is most important. And remember, like with food, personal preference is an important factor to take into consideration
|Cheese||Example of Cheese||Wine|
|Fresh and Soft||Cottage Cheese, Cream Cheese, Mascarpone, Ricotta, Chèvre||Light, dry to off-dry Whites, High acid, low-tannin Reds|
|Semisoft||Muenster, Port du Salut, Taleggio, Fontina||Wine Friendly, but avoid wines that would overpower the cheese|
|Soft and Ripe||Brie, Camembert||Sparkling, Rich, low-tannin Reds, Nothing to full-bodied|
|Firm||Cheddar, Emmenthal, Gouda, Gruyère, Manchego, Provolone||Wine Friendly, but balance between flavour intensities is essential|
|Hard||Parmigiano- Reggiano, Pecorino||Wine Friendly, but balance between flavour intensities is essential, and be careful with the umami in these cheeses|
|Blue Mould||Blue, Gorgonzola, Roquefort, Stilton||Use Caution! Tangy and sharp blue cheeses need something sweet and rich for balance, while the softer versions can work with Ripe, low-tannin Reds|