The tradition of pairing cheese and wine dates back centuries in Europe. As two cornerstones of culinary craft, cheese and wine share a special harmony when matched well. The cultures, climates and terroir that shape fine cheeses and wines often have an intuitive, almost magical affinity. When the right combinations meet, it leads to a glorious melding of flavours and textures.
Pairing cheese and wine can still be an intimidating endeavour for many. With hundreds of varieties available, where does one start? As wine expert Jancis Robinson affirms, “The ‘rules’ are made to be broken – it’s all about personal taste.” But there are helpful guidelines that can inform your cheese and wine adventures. In this guide, we’ll walk through the key principles behind crafting memorable pairings. Read on for an enjoyable journey into this flavourful world!
Matching Intensities
A key rule of thumb is to match the weight and intensity of the cheese to the wine. Delicate, mild cheeses like mozzarella or camembert pair splendidly with light, crisp white wines such as Pinot Grigio (10°C) or unoaked Chardonnay (8°C). Full-bodied cheeses like aged cheddar or Roquefort stand up better to bold, intense red wines like Cabernet Sauvignon (16°C) or Shiraz (18°C).
As wine expert Oz Clarke puts it, “The golden rule is not to let the wine or the cheese overwhelm the other.” Play it too safe with a delicate wine and soft cheese, and you lose out on flavour. Go too strong on both ends and neither shows at its best. Find the harmony in the middle for cheese and wine bliss.
Complementing or Contrasting Flavours
Beyond weight and intensity, flavours also come into play. You can craft pairings based on complementary flavours that echo from one to the other. For example, an earthy, mushroomy Pinot Noir underscores similar nutty notes in Gruyère.
On the flip side, contrasting flavours can also make for exciting combinations. The freshness of a Sauvignon Blanc or Champagne can cut through the richness of triple crème brie or Camembert, cleansing the palate nicely.
So experiment with both approaches and see what tickles your taste buds.
Serving Tips for Optimal Enjoyment
To best appreciate the nuances, serve both cheese and wine at cellar temperature. Let complex reds breathe for an hour. Pour crisp whites just before serving. Provide hearty breads or crackers to complement the flavours.
When planning a cheese course, start with fresh mild cheeses before moving on to pungent blue cheeses, to avoid overpowering the palate prematurely.
Finally, Master of Wine Mary Ewing-Mulligan recommends, “Taste your wine first, get a good sense of its flavours, then take a bite of the cheese.” This allows the cheese to augment the wine.
Notable Regional Pairings
Here are four classic British cheese and wine pairings to try:
Aged Cheddar & Claret: Natural partners, the nutty cheddar sings with mellow blackcurrant notes of a Bordeaux red.
Stilton & Port: A festive favourite! The sweet fruitiness of Port contrasts the salty sharpness of blue Stilton perfectly.
Caerphilly & Riesling: The fresh citrus acidity of Riesling balances the rich, creamy Welsh Caerphilly.
Brie & Sparkling Wine: The ultimate light pairing! Fizzy bubbles cut through the buttery brie beautifully.
Here’s one international pairing to also consider:
Manchego & Rioja: The iconic Spanish duo, Tempranillo’s oak and berries complement the grassy Manchego. ¡Olé!
So pick up a few cheeses, grab a bottle of wine, gather some friends, and start perfecting your own cheese and wine combinations. A delicious journey awaits your palate – cheers!