Wine and cheese have a lot in common as it takes a labour of love, dedication and skills to craft a perfect sip or slice that does not go to the stomach but reaches straight to the heart. This elegant combination has for centuries been a cornerstone for taste, vitality and the sheer gastronomical joy in life. To make the two sing in harmony on your palette, it is important to have a proper pairing guide that plays to its strengths to leave with the most delicious pairing.
Sauvignon Blanc and Goat Cheese
The tangy tartness is infused with a grassy, citrusy Sauvignon Blanc, which is a variant of the rolling hills of New Zealand, the quaint towns of France and even the lush greenery of California. To make the freshness pulsate further, it goes well with fresh goat cheese, which has a creamy, crumbly and decadent flavour. The acidity from the wine balances well with the creaminess of the goat cheese, making them a match made in heaven.
Riesling and Raclette
Riesling is a very versatile wine that is smooth and comes in a wide variety of styles, including dry, crisp, sweet, and viscous. If you prefer the sweeter Riesling, then a Havarti cheese, which is full of aroma and nuttiness, does not cancel out the sweetness but makes it better. For any other variety of Riesling, you can pair it with the buttery raclette, which just melts in the mouth and is literally meant for the fruity flavours of this wine.
Pinot Noir and Gruyere
Dark as a delightful night, the Pinot Noir is a black-skinned grape red wine variety that is mostly medium to light-bodied and oozes an earthy, savoury and berry flavour that is infused with all good spices and floral fragrances. To pair it with gruyere cheese, which has a creamy consistency and a stark nutty flavour, is just a wonderland of flavours. The distinct smells of this delicious combo give a delightful aftertaste, too.
Tempranillo and Idiazabal
The Basque country is known for its black grape vine called Tempranillo, which is heavy on the fruity side and tantalises the taste buds with a mild bitter tang. The buttery and luscious Diazabal cheese is both smoky and delicious, which works well with the smoky flavour of the wine. The buttery taste is held in equilibrium with the tannins in the wine, giving it a divine taste, which is the perfect snack for a languid summer evening.
Cabernet Sauvignon and Aged Cheddar
This very popular wine is a red grape variant that has a distinct and strong black currant flavour with bittersweet notes. Aged cheddar is its irresistible companion, as the smoky, sharp taste of this cheese complements the crispiness of the wine. Cheddar, which is yellow in colour, makes it instantly appetising, and the contrasting red hue of the Sauvignon makes it not just a taste drive but a visual delight as well.
Champagne and Brie
If there is a pair which sings through the history books, it’s not Romeo or Juliet but Champagne and Brie, whose love affair is what legends are made of. Brie, which has a soft outer but a gooey melty inside, is packed with flavours to the brim. Champagne, which was created by Dom Perignon, famously exclaimed while drinking it and said, “Come quickly, I am tasting the stars!” Well, this stands true since the texture of Brie is broken by the acidity of the Champagne, making it a great pair.
Moscato d’Asti and Gorgonzola
From the land of cheese, Moscato d’Asti is a show-stopper wine that originated from the Asti Province of northwest Italy and has an earthy sweetness that washes over the palate with unique flavours. The blue-veined Gorgonzola is a particular cheese made from the unskimmed milk of cows that is decadent in nature. The heaviness of the cheese and the lightness of the wine have a very refreshing taste.