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Light red wines. For light reds, pairings are relatively easy and wines like Beaujolais will be a friend to most cheeses. It is worth noting that strong cheese can overpower light wines and rob them of their nuance, as a result, lighter cheeses tend to pair better with light wines. Both Gamay - best known for producing Beaujolais - and.
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10 popular wines and the cheeses to pair with them. 1. Cabernet sauvignon, merlot and Bordeaux blends - cheddar, gouda and other hard cheeses. 2. Pinot noir - brie and camembert. 3. Rhône and other southern French reds - a good all-rounder with a French cheeseboard. 4.
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The French-born resident Briton was awarded the title of Best Sommelier in the World 2010, holds an MBA in wine, and has an OBE for his achievements in the wine industry.. Basset's 'desert-island cheeseboard' would have a trio: a 12-month-old nutty Comté (France's most popular cheese) for the hard;; a ripe, buttery Stilton for the blue;; and a St-Marcellin for the soft: a creamy raw.
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Master Sommelier Matt Stamp, co-owner of the restaurant and wine shop Compline in Napa, California, recommends, "Save the big reds for aged cheeses with grainier, crumbly textures. Light, crisp.
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Cheese Pairings with Merlot. Merlot has become a popular table wine over the past few years. This deep-hued and full-bodied red wine is noted for its versatility in terms of flavor. The most appreciated Merlot flavors are cherry, plum, and chocolate. Both sheep's milk cheese and cow's milk cheese go equally well with Merlot.
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Champagne and Brie. Why it works: The softer texture of triple-cream cheeses like Brie demands something sharp and acidic to cut through the fat. The high acid and pleasantly stinging bubbles of Champagne combine with Brie's thick creaminess in a contrast that is very satisfying. Plus, that brioche flavor you get in traditional method sparklers adds a tasty bit of toastiness.
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Now, let's take a closer look at some of the best red wine and cheese pairings to consider: 1. Nebbiolo and Feta. Nebbiolo's notes of dark red fruits, rose, and tar need something with a bit of "funk" (but nothing too potent). Feta cheese, with its creamy texture and high fat content, is the perfect complement.
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Semi-soft Cheese. These cheeses tend to be creamy and fairly mild, great for melting and slicing. Examples: Gruyere, Gouda, Havarti, Provolone, Edam, and Mimolette. Pair with these red wines: rustic, "crunchy" wines without much oak like Côtes de Rhône, Corbières, St-Chinian, Chianti, Mencía, and young Bordeaux blends.
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The salt in the cheese heightens the perception of sweetness in the wine, so a wine that's already headed in that direction makes for a breezy pairing. Cheese loves fruit and nuts. There's a reason we adorn cheese plates with fresh fruits, dried fruits, and nuts. The juicy, tangy fruits go well with young cheeses like Brie.
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Cabernet Sauvignon: This full-bodied red wine pairs well with aged cheeses like Cheddar, Gouda, or Blue Cheese. Merlot: Merlot's soft tannins and dark fruit flavors work well with Gouda, Parmesan, and Camembert. Pinot Noir: This lighter red wine can be paired with Brie, Camembert, Feta or Goat cheese.
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But first, it's important to bring your goodies to the proper temperature. Red wines should be served warmer than refrigerator temperatures but not necessarily room temperature. Go for 62oF to 68oF, with Lambrusco better served between 57°F and 59°F due to its effervescence. Cheese should be served at room temperature, just below 70°F.
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What to Know When Pairing Wine and Cheese. Pairing wines and cheeses from the same region is a good, "safe" place to start wine and cheese combinations. For example, a good Italian Chianti and a potent Parmesan will provide a fascinating mix. Remember that the harder types of cheese (i.e. Cheddar or Parmesan) can handle more tannic wines.
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After tasting this cheese and going back to sip the wine, the tannins have completely smoothed out, the acid holds up to that of the cheese, and I feel like I'm drinking a liquified blackberry pie that couldn't be more delicious. 10/10 recommend this pairing for a cozy night in. Châteauneuf-du-Pape + gouda.
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Blue cheeses pair well with sweet fruit jams that balance out the cheese's tangy saltiness. Blackberry Farm's Blackberry Jam, made from blackberries picked in Kodak, Tennessee, is a great choice.
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Knowing whether or not the wine has been aged in oak can help, though, as oak-aging increases tannin levels. Choose reds that are fruity in flavor. Fruity reds offer a sensation of sweetness, which can either offset a salty cheese, or complement a creamy cheese that has perceivable notes of sweetness. You can even go so far as to choose reds.
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Another cheese pairing favorite from Jeanette is a light to medium-bodied pinot noir. Pinots are generally slightly higher in tannins and fruitier compared to Beaujolais, making it a versatile wine that goes well with a variety of your favorite cheeses. Must-try pinot noir and cheese pairings include: Cheddar. Parmesan.