Even though you might love a specific wine and cheese separately, not every wine and cheese pairs well together. The best pairings balance out the acidity, weight, boldness of flavour, and saltiness or sweetness – while the worst can leave a bitter taste in your mouth. The tricky part is that your personal taste also plays a role. One common practice is to combine only one type of wine with many different cheeses, and it’s hard to find a “one fits all” wine in this jungle of textures, flavours and aromas. Here are a few pairings that work well together, to help guide you when plan ning your next wine and cheese night… Dry Champagne: Brie, Camembert Demi-sec Champagne: Roquefort Dry rosé sparkling: Gruyere, Chèvre Light-style Pinot grigio: fresh Mozzarella Fuller-body Pinot grigio: aged Ricotta Sauvignon Blanc: any goat’s cheese Chardonnay- like Chablis: Camembert, Brie Oaked Chardonnay: Cheddar, Gruyere, Gouda Dry Riesling: Edam, Raclette, Emmental Semi-sweet full-body Riesling: Roquefort, Gorgonzola Dry or off-dry rosé wines: Cantal, aged Manchego Young Tempranillo: young Manchego
PAIRING WINE AND CHEESE
BY CASSIE M @WINEPOSTER
Aged or bolder Tempranillo: aged Manchego Sangiovese (like a classic Chianti): Parmigiano Reggiano, Grana Padano Full-body Cabernet Sauvignon: Cheddar, Gloucester Off-dry Cabernet Sauvignon or New World Cab: Stilton Nebbiolo (like a Barolo): Pecorino with truffles or Parmigiano Reggiano Rhône blend-wines: Cantal, Camembert, Comté Albariño: Burrata, Manchego Verdejo: any goat’s cheese
As you can see there are many great pairings, but there are also many vari ations in the style of winemaking and the different grapes. I strongly recom mend having several wines prepared for your cheese night, to match distinc tive styles of flavours. I hope you will be able to find your new favourite match.
Cassie M @Wineposter Vinoteca Barolo Urb. Doña Lola C.C. Local 23 Calahonda (Mijas) Tel. (+34) 666 324 214 info@vinotecabarolo.com www.vinotecabarolo.com