Wine and cheese have long been regarded as the perfect culinary companions, their flavors and textures harmonizing in delightful ways. The art of pairing wine and cheese is a skill that requires an understanding of the characteristics of both components and a willingness to explore and experiment. When done right, combining wine and cheese can create a sensory experience that elevates the enjoyment of both.
The first step in the art of pairing is to consider the basic principles of flavor matching and contrasting. When selecting a wine to accompany cheese, it is important to take into account the intensity of flavors and the overall balance between acidity, sweetness, and richness. Likewise, the texture of both the wine and the cheese should be considered, as a well-matched pairing will enhance the overall mouthfeel and create a pleasing sensation on the palate.
One classic pairing that demonstrates the principle of flavor matching is the combination of a creamy, buttery Brie with a crisp, acidic Chardonnay. The richness of the cheese is complemented by the wine’s creamy mouthfeel, while the wine’s acidity cuts through the Brie’s buttery texture, creating a harmonious balance of flavors.
On the other hand, flavor contrasting can also be a successful approach to pairing. For example, the tangy, pungent flavors of a blue cheese, such as Roquefort, can be beautifully balanced by the sweetness of a late-harvest Riesling. The wine’s natural sweetness softens the sharpness of the cheese and creates a delightful contrast of flavors on the palate.
Regional pairings are another fascinating aspect of wine and cheese pairing. Matching wines and cheeses from the same region often yields harmonious results, as they have evolved together over time and share similar characteristics. For instance, pairing a robust, aged Chianti Classico with a hard, salty Pecorino cheese from Tuscany creates a complementary experience that showcases the flavors and traditions of the region.
When experimenting with wine and cheese pairings, it is essential to keep an open mind and embrace personal preferences. There are no hard and fast rules, and what works for one person may not work for another. It is a journey of discovery and enjoyment, where the pleasure lies in finding the combinations that speak to your own palate.
To enhance the experience of wine and cheese pairing, consider the context in which they are enjoyed. Pay attention to the temperature of both the wine and the cheese, as serving them at the appropriate temperatures allows their individual qualities to shine. Additionally, providing a variety of accompaniments such as crusty bread, dried fruits, nuts, or honey can further enhance the tasting experience by providing additional flavors and textures to play with.
Below you will find some general recommendations for pairing different wines with cheeses. We will look at 14 different types of wines that you can always find in our wine collection.
1. Wine & Cheese Pairing: Chardonnay
Chardonnay is a popular white wine that can be wonderfully paired with various types of cheese. The key to successful Chardonnay and cheese pairings is finding a balance between the wine’s characteristics and the flavors and textures of the cheeses. Chardonnay can vary widely in style, from crisp and unoaked to rich and buttery, so the pairing may vary accordingly. Here are some guidelines for Chardonnay and cheese pairings:
Brie: Brie is a classic pairing with Chardonnay, especially when the wine is oaked and has buttery notes. The wine’s richness complements the creamy texture of the cheese, while the acidity can balance its lushness.
Camembert: Similar to Brie, Camembert’s creamy, earthy qualities pair well with Chardonnay. Oaked Chardonnay can provide a nice contrast to the cheese’s buttery and fungal notes.
Gruyère: Chardonnay works nicely with Gruyère, a semi-hard Swiss cheese. The wine’s acidity and sometimes nutty notes can enhance the cheese’s sweet and slightly nutty flavors.
Cheddar: Chardonnay pairs well with various Cheddar varieties, particularly those with a creamy texture. The wine’s ripe fruit flavors can balance the cheese’s sharpness, while buttery Chardonnay complements the richness.
Roquefort: Oaked Chardonnay can work with bold blue cheeses like Roquefort. The wine’s creaminess and ripe fruit flavors can stand up to the intense pungency and saltiness of the cheese.
Monterey Jack: Chardonnay, especially unoaked or lightly oaked versions, can pair with Monterey Jack cheese. The wine’s crispness and citrus notes complement the mild, creamy nature of the cheese.
Semi-Soft Cheeses: Chardonnay can be enjoyable with a variety of semi-soft cheeses like Havarti, Muenster, or Fontina. The wine’s acidity and fruity flavors can harmonize with the cheese’s textures and flavors.
Accompaniments: To enhance the pairing experience, consider serving Chardonnay with accompaniments like fresh fruit (e.g., apples, pears, or grapes), crusty bread, honey, and light salads. These elements can add texture and flavor to the combination.
2. Wine & Cheese Pairing: Sauvignon Blanc
Sauvignon Blanc is a versatile white wine known for its vibrant acidity and distinct flavors, which often include citrus, green apple, grass, and herbaceous notes. When it comes to pairing Sauvignon Blanc with cheese, the wine’s crisp acidity and refreshing qualities make it an excellent companion for a variety of cheese types. Here are some guidelines for Sauvignon Blanc and cheese pairings:
Fresh Goat Cheese (Chèvre): Sauvignon Blanc is often a classic pairing with fresh goat cheese. The wine’s acidity complements the tangy and creamy nature of the cheese. The herbaceous and citrusy notes in the wine also harmonize with the grassy flavors in the cheese.
Feta: Feta cheese pairs well with Sauvignon Blanc, especially when it’s in salads or dishes with Mediterranean flavors. The wine’s acidity cuts through the saltiness of the cheese, creating a balanced combination.
Brie: The crisp acidity of Sauvignon Blanc can cut through the richness of Brie cheese, offering a delightful contrast. The wine’s fruity and citrusy notes can also enhance the creamy, buttery character of the cheese.
Blue Cheese: While it may not be the most common pairing, Sauvignon Blanc can work with blue cheeses, such as Roquefort or Gorgonzola. The wine’s acidity can counterbalance the pungent and intense flavors of the cheese. The herbaceous and fruity notes in Sauvignon Blanc can provide a pleasing counterpoint to the cheese’s creaminess and spice.
Semi-Hard Cheeses: Sauvignon Blanc pairs well with a variety of semi-hard cheeses like cheddar, Monterey Jack, and Manchego. The wine’s acidity and fruity notes can complement the nutty and mild flavors of these cheeses.
Herbed or Flavored Cheeses: Sauvignon Blanc’s herbaceous and grassy characteristics make it an excellent match for herbed or flavored cheeses. Cheese varieties infused with herbs like thyme, rosemary, or basil can enhance the wine’s own herbal notes.
Accompaniments: Consider pairing Sauvignon Blanc with accompaniments such as fresh fruit, particularly apples, pears, and citrus, as well as olives, crusty bread, or salads. These additions can further enhance the overall pairing experience.
3. Wine & Cheese Pairing: Sauvignon Vert
Sauvignon Vert, also known as Sauvignonasse or Friulano, is a white wine grape variety that can produce wines with a range of characteristics, depending on the region and winemaking style. While it is not as widely recognized as its close relative, Sauvignon Blanc, Sauvignon Vert can still make enjoyable wine and cheese pairings. Like Sauvignon Blanc, Sauvignon Vert wines often have good acidity and various fruit and herbal notes, making them suitable for certain cheese combinations. Here are some guidelines for pairing Sauvignon Vert with cheese:
Fresh Goat Cheese (Chèvre): The bright acidity and herbaceous notes in Sauvignon Vert can complement the tangy and creamy qualities of fresh goat cheese. The wine’s citrus and herbal hints often harmonize well with the cheese’s flavors.
Brie: Sauvignon Vert can be a good match for Brie, similar to Sauvignon Blanc. The wine’s acidity can cut through the creamy richness of the cheese, and its herbal and fruit notes can enhance the buttery character of the Brie.
Light and Mild Cheeses: Sauvignon Vert’s crisp acidity and fruity notes can work well with lighter and milder cheeses, such as mozzarella, Monterey Jack, and young Gouda. The wine provides a refreshing contrast to the cheese’s subtle flavors.
Charcuterie: While not a cheese, Sauvignon Vert can pair nicely with charcuterie, such as prosciutto, salami, and other cured meats. The wine’s acidity can help cut through the saltiness and richness of the meats.
Herbed or Flavored Cheeses: Sauvignon Vert’s herbaceous qualities make it a good choice for herbed or flavored cheeses. Cheese varieties infused with herbs like thyme, rosemary, or basil can harmonize with the wine’s own herbal notes.
Accompaniments: Consider serving Sauvignon Vert with accompaniments like fresh fruit (e.g., apples, pears, or melon), olives, crusty bread, and light salads. These elements can complement the wine and cheese pairings and add a variety of textures and flavors.
4. Wine & Cheese Pairing: Malvasia
Malvasia is a diverse family of grape varieties used to produce both white and red wines, with a range of sweetness levels and flavor profiles. The pairing of Malvasia wines with cheese can be delightful, but it largely depends on the specific type of Malvasia and its characteristics. Here are some general guidelines for Malvasia and cheese pairings:
Malvasia Bianca: Malvasia Bianca, a white variety, typically produces dry to semi-sweet wines with floral and fruity notes. A pairing with soft, creamy cheeses like Brie or Camembert can work well, as the wine’s fruity and floral flavors complement the creamy textures of the cheese.
Malvasia Puntinata (Malvasia di Brindisi): Malvasia Puntinata, a sweet or semi-sweet variety, is often associated with dessert wines. Pair it with stronger, aged cheeses like Pecorino Romano or Parmigiano-Reggiano. The sweetness of the wine contrasts nicely with the salty and nutty qualities of these cheeses.
Malvasia delle Lipari: Malvasia delle Lipari is known for its sweet and fortified wines. These sweet wines are excellent matches for blue cheeses such as Roquefort, Gorgonzola, or Stilton. The wine’s sweetness balances the intense, pungent flavors of the blue cheese.
Malvasia Istriana: Malvasia Istriana is a white grape variety often found in the Istria region, producing dry and aromatic wines. It pairs well with semi-hard cheeses like Gouda, Emmental, or Comté. The wine’s aromatic qualities can complement the nutty and mild flavors of these cheeses.
Malvasia Nera: Malvasia Nera is a red grape variety used to produce sweet wines. It pairs beautifully with aged, hard cheeses like Cheddar or Gruyère. The wine’s sweetness and dark fruit notes can harmonize with the sharp and nutty qualities of these cheeses.
Aged Malvasia Wines: Aged Malvasia wines, both white and red, often develop complex flavors and aromas. Pair them with aged cheeses, such as vintage Cheddar, Manchego, or aged Gouda. The wine’s complexity and maturity can complement the nutty and savory characteristics of the cheese.
Accompaniments: To enhance the pairing experience, consider serving Malvasia wines with accompaniments like fresh or dried fruits, honey, nuts, and crusty bread. These elements can add texture and complement the wine and cheese combination.
5. Wine & Cheese Pairing: Barbera
Barbera is a red wine grape variety primarily associated with the Piedmont region of Italy. It typically produces wines with bright acidity, moderate tannins, and a range of flavors, including red and black fruits, herbs, and sometimes a touch of earthiness. Pairing Barbera wines with cheese can be a delightful experience, as the wine’s acidity and versatility make it suitable for a variety of cheese types. Here are some guidelines for Barbera and cheese pairings:
Aged Parmesan (Parmigiano-Reggiano): Barbera’s acidity and red fruit notes complement the rich, salty, and nutty flavors of aged Parmesan. The wine’s acidity also helps cut through the cheese’s richness, creating a balanced pairing.
Pecorino Toscano: Pecorino Toscano is an Italian sheep’s milk cheese with a nutty, savory, and slightly salty profile. Barbera’s red fruit notes and moderate tannins pair well with this cheese, enhancing its flavors.
Gouda: Young or aged Gouda can be a good match for Barbera wines. The wine’s bright acidity and red fruit notes can contrast the cheese’s creamy, nutty, and slightly sweet characteristics.
Taleggio: Taleggio is a semi-soft, creamy Italian cheese with a mild, tangy flavor. Barbera’s acidity and red fruit notes can balance the cheese’s creaminess and add depth to the pairing.
Camembert or Brie: Barbera can work nicely with Camembert or Brie, especially if the wine has more pronounced fruit notes. The wine’s red fruit and subtle earthy qualities complement the creamy and buttery textures of the cheese.
Blue Cheese: Barbera’s acidity can cut through the richness and creaminess of blue cheeses like Gorgonzola or Roquefort. The wine’s red fruit flavors can provide a nice contrast to the cheese’s pungent and salty notes.
Accompaniments: To enhance the overall pairing, consider serving Barbera wines with accompaniments such as crusty bread, dried fruits (e.g., figs, apricots), or roasted nuts. These elements can add texture and flavor to the pairing.
6. Wine & Cheese Pairing: Cabernet Sauvignon
Cabernet Sauvignon is a popular red wine known for its bold flavors, rich tannins, and deep fruit notes. When pairing Cabernet Sauvignon with cheese, it’s important to consider the wine’s characteristics, as well as the flavors and textures of the cheese. Here are some guidelines for Cabernet Sauvignon and cheese pairings:
Hard Aged Cheeses: Cabernet Sauvignon pairs wonderfully with hard-aged cheeses such as Cheddar, Gouda, and Manchego. The wine’s robust tannins and dark fruit notes complement the nutty, savory, and slightly salty qualities of these cheeses.
Parmesan (Parmigiano-Reggiano): Cabernet Sauvignon’s tannins and rich flavors work well with Parmesan, a cheese that is also bold and nutty. The wine can enhance the cheese’s depth and complexity.
Blue Cheese: The wine’s structure and dark fruit flavors contrast beautifully with blue cheeses like Roquefort, Gorgonzola, or Stilton. The salty and pungent nature of blue cheese is balanced by the wine’s tannins and fruitiness.
Brie and Camembert: Cabernet Sauvignon can pair nicely with soft, creamy cheeses like Brie and Camembert. The wine’s tannins can cut through the cheese’s creaminess, and its dark fruit notes can complement the buttery character.
Semi-Hard Cheeses: Semi-hard cheeses like Edam, Gruyère, and Comté can be enjoyable with Cabernet Sauvignon. The wine’s tannins and fruitiness can harmonize with the nutty and mild flavors of these cheeses.
Aged Gouda: Aged Gouda with its caramelized and nutty notes pairs particularly well with Cabernet Sauvignon. The wine’s dark fruit and oak influences complement the cheese’s savory qualities.
Cheddar Varieties: Cabernet Sauvignon can be a great companion to various Cheddar varieties, from mild to extra-sharp. The wine’s robust character can stand up to the cheese’s range of flavors and textures.
Accompaniments: Consider serving Cabernet Sauvignon with accompaniments like crusty bread, figs, dried fruits, and dark chocolate. These elements can enhance the pairing experience by providing a variety of textures and flavors.
7. Wine & Cheese Pairing: Cabernet Franc
Cabernet Franc is a red wine grape variety known for its bright red fruit flavors, herbaceous notes, and moderate tannins. When pairing Cabernet Franc with cheese, it’s important to consider the wine’s characteristics, as well as the flavors and textures of the cheese. Here are some guidelines for Cabernet Franc and cheese pairings:
Goat Cheese (Chèvre): Cabernet Franc’s bright acidity and red fruit notes complement the tangy and creamy qualities of goat cheese. The wine’s herbaceous and sometimes peppery notes can harmonize with the cheese’s flavors.
Brie and Camembert: Soft and creamy cheeses like Brie and Camembert pair nicely with Cabernet Franc. The wine’s red fruit flavors and moderate tannins can cut through the creaminess of the cheese, enhancing its buttery character.
Gruyère and Comté: Semi-hard, nutty cheeses like Gruyère and Comté can be enjoyable with Cabernet Franc. The wine’s red fruit notes and moderate tannins complement the mild, slightly sweet, and nutty flavors of these cheeses.
Cheddar Varieties: Cabernet Franc can work well with various Cheddar varieties, from mild to sharp. The wine’s red fruit character and moderate tannins can complement the range of Cheddar flavors and textures.
Blue Cheese: Cabernet Franc’s acidity and red fruit notes can provide a pleasing contrast to the rich, salty, and pungent qualities of blue cheeses like Roquefort or Gorgonzola. The wine’s herbal notes can add depth to the pairing.
Aged Cheese: Consider pairing Cabernet Franc with aged cheeses such as aged Gouda, Parmigiano-Reggiano, or Pecorino Romano. The wine’s red fruit and herbaceous notes can enhance the complexity and nutty qualities of these cheeses.
Accompaniments: To enhance the overall pairing experience, serve Cabernet Franc with accompaniments like crusty bread, nuts, olives, and dried fruits. These elements can add texture and flavor to the combination.
8. Wine & Cheese Pairing: Pinela
Pinela is a white wine grape variety primarily grown in the Vipava Valley region of Slovenia. Pinela wines are known for their fresh and aromatic qualities, often displaying notes of white flowers, green apple, and citrus. When it comes to pairing Pinela with cheese, it’s essential to consider the wine’s characteristics and find cheeses that complement its flavors. Here are some guidelines for Pinela and cheese pairings:
Fresh Goat Cheese (Chèvre): Pinela’s bright acidity and fresh fruit notes can harmonize well with the tangy and creamy qualities of fresh goat cheese. The wine’s citrus hints complement the cheese’s flavors.
Soft Brie or Camembert: Soft and creamy cheeses like Brie or Camembert pair nicely with Pinela. The wine’s acidity and light floral notes can cut through the richness of the cheese, enhancing its buttery character.
Mozzarella: Pinela can work well with mozzarella, whether fresh or in the form of a Caprese salad. The wine’s freshness and mild herbal qualities complement the cheese’s subtle, milky flavors.
Semi-Hard Cheeses: Consider pairing Pinela with semi-hard cheeses like Gouda or Emmental. The wine’s acidity and citrus notes can provide a refreshing contrast to the mild, nutty flavors of these cheeses.
Asiago: Pinela pairs nicely with Asiago, an Italian cheese with a slightly nutty and sweet profile. The wine’s acidity can balance the cheese’s richness and add depth to the pairing.
Accompaniments: To enhance the overall pairing experience, consider serving Pinela with accompaniments such as fresh fruits like apples and pears, honey, crackers, or lightly dressed salads. These elements can add texture and flavor to the combination.
9. Wine & Cheese Pairing: Merlot
Merlot is a red wine known for its approachable and versatile character. It typically offers flavors of red and black fruits, mild tannins, and a smooth, velvety texture. When it comes to pairing Merlot with cheese, its medium body and rounded profile make it suitable for a variety of cheese types. Here are some guidelines for Merlot and cheese pairings:
Brie: Merlot pairs beautifully with Brie, as the wine’s smooth texture and red fruit flavors complement the creamy, buttery nature of the cheese. The combination creates a delightful balance of flavors and textures.
Camembert: Similar to Brie, Camembert’s creamy qualities work well with Merlot. The wine’s mild tannins and red fruit notes can enhance the cheese’s richness and earthy undertones.
Gouda: Mild, semi-soft Gouda can be a good match for Merlot. The wine’s red fruit flavors and soft tannins complement the nutty and slightly sweet characteristics of the cheese.
Cheddar Varieties: Merlot can pair nicely with various Cheddar varieties, from mild to sharp. The wine’s red fruit notes can balance the cheese’s flavors, and its smooth texture harmonizes with the cheese’s firmness.
Blue Cheese: While less common, Merlot can work with blue cheeses like Roquefort or Gorgonzola. The wine’s smoothness and fruitiness can complement the pungent and salty qualities of these cheeses.
Havarti: Havarti, a semi-soft cheese, pairs well with Merlot due to the wine’s red fruit notes and mild tannins. The combination offers a pleasant contrast of flavors and textures.
Accompaniments: To enhance the overall pairing experience, consider serving Merlot with accompaniments like crusty bread, figs, nuts, or dark chocolate. These elements can add texture and flavor to the combination.
10. Wine & Cheese Pairing: Ribolla Gialla
Ribolla Gialla is a white wine grape variety primarily grown in northeastern Italy and Slovenia. Ribolla Gialla wines are known for their bright acidity, crispness, and citrusy, mineral notes. When pairing Ribolla Gialla with cheese, it’s essential to consider the wine’s characteristics and find cheeses that complement its flavors. Here are some guidelines for Ribolla Gialla and cheese pairings:
Fresh Goat Cheese (Chèvre): Ribolla Gialla’s zesty acidity and citrus notes can harmonize beautifully with the tangy and creamy qualities of fresh goat cheese. The wine’s freshness enhances the cheese’s flavors.
Feta: Feta cheese pairs nicely with Ribolla Gialla, especially when used in salads with Mediterranean flavors. The wine’s acidity complements the cheese’s saltiness and provides a balanced combination.
Brie: Ribolla Gialla can work well with soft, creamy cheeses like Brie. The wine’s bright acidity can cut through the richness of the cheese, enhancing its buttery character.
Mozzarella: Whether fresh or in the form of a Caprese salad, mozzarella pairs well with Ribolla Gialla. The wine’s crispness and citrus notes can complement the cheese’s subtle, milky flavors.
Provolone: Semi-hard cheeses like Provolone can be an enjoyable match for Ribolla Gialla. The wine’s acidity and citrus hints can offer a pleasant contrast to the cheese’s nutty and slightly tangy characteristics.
Accompaniments: To enhance the overall pairing experience, consider serving Ribolla Gialla with accompaniments such as fresh herbs, crusty bread, olives, and light salads. These elements can add texture and flavor to the combination.
11. Wine & Cheese Pairing: Teran
Slovenian Teran is a red wine made primarily from the Refošk (Refosco) grape variety in the Karst and Slovenian Istria regions of Slovenia. Teran wines are known for their unique character, offering a vibrant acidity, intense dark fruit flavors, and a distinctive mineral quality. When it comes to pairing Teran with cheese, it’s important to consider the wine’s characteristics and select cheeses that complement its flavors. Here are some guidelines for Teran and cheese pairings:
Hard-Aged Cheeses: Teran’s acidity and dark fruit notes can pair well with hard-aged cheeses such as Pecorino Romano, Parmigiano-Reggiano, or aged Gouda. The wine’s brightness can balance the cheese’s richness and saltiness.
Prosciutto and Salami: While not cheese, Teran pairs wonderfully with cured meats like prosciutto and salami, which are often served alongside cheese platters. The wine’s acidity and dark fruit flavors contrast nicely with the saltiness and savory qualities of these meats.
Sheep’s Milk Cheese: Teran can be an excellent match for sheep’s milk cheeses, such as Pecorino or Manchego. The wine’s acidity and fruitiness complement the slightly nutty and milky characteristics of these cheeses.
Blue Cheese: Teran’s bold flavors can pair well with blue cheeses like Gorgonzola or Roquefort. The wine’s acidity and dark fruit notes can balance the cheese’s pungent and salty qualities.
Accompaniments: To enhance the overall pairing experience, consider serving Teran with accompaniments like crusty bread, figs, olives, and dark chocolate. These elements can add texture and flavor to the combination.
12. Wine & Cheese Pairing: Pinot Gris
Pinot Gris, also known as Pinot Grigio in Italy, is a white wine grape variety known for its refreshing acidity and versatile flavor profile. Pinot Gris wines often exhibit notes of green apple, pear, citrus, and sometimes a hint of spice. When pairing Pinot Gris with cheese, it’s essential to consider the wine’s characteristics and select cheeses that complement its flavors. Here are some guidelines for Pinot Gris and cheese pairings:
Fresh Goat Cheese (Chèvre): Pinot Gris pairs beautifully with fresh goat cheese due to its bright acidity and citrus notes. The wine’s refreshing qualities can enhance the tangy and creamy nature of the cheese.
Brie and Camembert: Soft and creamy cheeses like Brie and Camembert work well with Pinot Gris. The wine’s crisp acidity and fruity flavors can balance the richness of the cheese, creating a harmonious combination.
Gouda: Mild, semi-hard Gouda pairs nicely with Pinot Gris. The wine’s acidity and fruitiness can complement the nutty and slightly sweet qualities of the cheese.
Blue Cheese: Pinot Gris can pair with milder blue cheeses such as Blue de Gex or mild Gorgonzola. The wine’s acidity and fruit notes contrast nicely with the cheese’s creamy texture and mild pungency.
Provolone: Semi-hard cheeses like Provolone work well with Pinot Gris. The wine’s refreshing acidity can provide a pleasing contrast to the cheese’s nutty and slightly tangy characteristics.
Accompaniments: To enhance the overall pairing experience, consider serving Pinot Gris with accompaniments such as fresh fruits (e.g., apples, pears), toasted nuts, crusty bread, or light salads. These elements can add texture and flavor to the combination.
13. Wine & Cheese Pairing: Refosco
Refosco is a red wine grape variety primarily grown in northeastern Italy, particularly in the Friuli-Venezia Giulia and Veneto regions, and in Slovenia. Refosco wines are known for their deep color, moderate to high tannins, and flavors of dark berries, plums, and sometimes herbal or earthy notes. When pairing Refosco with cheese, it’s essential to consider the wine’s characteristics and select cheeses that complement its flavors. Here are some guidelines for Refosco and cheese pairings:
Hard Aged Cheeses: Refosco’s tannins and dark fruit notes can pair well with hard aged cheeses such as Pecorino Romano, Parmigiano-Reggiano, or aged Gouda. The wine’s boldness can balance the cheese’s richness and saltiness.
Prosciutto and Salami: While not cheese, Refosco pairs wonderfully with cured meats like prosciutto and salami, which are often served alongside cheese platters. The wine’s bold character complements the saltiness and savory qualities of these meats.
Gorgonzola: The robust flavors of Refosco can stand up to the intense, pungent qualities of Gorgonzola cheese. The wine’s tannins and dark fruit notes can complement the cheese’s creamy texture and sharpness.
Asiago: Refosco can work well with Asiago, an Italian cheese with a slightly nutty and sweet profile. The wine’s tannins and dark fruit notes enhance the complexity and depth of the cheese.
Accompaniments: To enhance the overall pairing experience, consider serving Refosco with accompaniments such as crusty bread, figs, olives, and dark chocolate. These elements can add texture and flavor to the combination.
14. Wine & Cheese Pairing: Blaufränkisch
Blaufränkisch, also known as Lemberger in Germany, Modra Frankinja in Slovenia, and Kékfrankos in Hungary, is a red wine grape variety known for its bold, spicy, and dark fruit flavors, along with its medium to full body. When pairing Blaufränkisch with cheese, it’s essential to consider the wine’s characteristics and find cheeses that complement its flavors. Here are some guidelines for Blaufränkisch and cheese pairings:
Semi-Hard Cheeses: Blaufränkisch pairs well with semi-hard cheeses such as Cheddar, Gouda, or Comté. The wine’s dark fruit flavors and spiciness can complement the nutty and mild characteristics of these cheeses.
Swiss Cheese: Swiss cheese varieties like Emmental or Gruyère can be a good match for Blaufränkisch. The wine’s spiciness and dark fruit notes can harmonize with the cheese’s nutty and slightly sweet flavors.
Provolone: Semi-hard cheeses like Provolone work well with Blaufränkisch. The wine’s spiciness and dark fruit flavors provide a pleasing contrast to the cheese’s tangy and nutty qualities.
Blue Cheese: Blaufränkisch can pair nicely with blue cheeses like Roquefort or Gorgonzola. The wine’s spiciness and dark fruit notes complement the creamy texture and pungent qualities of these cheeses.
Accompaniments: To enhance the overall pairing experience, consider serving Blaufränkisch with accompaniments like crusty bread, walnuts, figs, or dark chocolate. These elements can add texture and flavor to the combination.
It’s essential to remember that wines made from grapes of the same variety can vary in terms of their specific characteristics, including the level of tannins, fruitiness, and oak influence.
Personal preferences also play a significant role in wine and cheese pairings, so it’s a good idea to experiment and find the combinations that you enjoy the most. The goal is to create a harmonious balance between the wine and cheese, where each enhances the other’s flavors.
Ultimately, the art of wine and cheese pairing is about exploration, experimentation, and embracing the sensory pleasures of two ancient culinary traditions. It is an opportunity to engage all the senses, to savor the flavors, and to appreciate the craftsmanship that goes into both wine and cheese production.
So, raise a glass, savor a bite, and let the journey of wine and cheese pairing transport you to a world of delightful gastronomic experiences.
