Wine-Cheese: An Eternal Pairing

‘Wine and cheese...they’re a pleasure’, ‘Wine and cheese parties are simply elegant’, ‘Wine and cheese are ageless companions’, and ‘In retirement, all I needed was red wine and plenty of truffle cheese.’ Much has been said of this divine, delectable pairing. But there are so many wine and cheese pair offerings out there that picking out the offering that aligns with your specific requirement can become difficult. As Food&Wine writer Ray Isle writes, “cheese and wine do love one ­another—just not always”. So it’s all the more noteworthy that you have your perfect pick!

 

1. Champagne and Brie:  Coupled with the edgy, effervescent quality of Champagne, the mildly grey-tinged Brie Cheese’s creaminess offers a flavoursome contrast to your palate. As the Wine writer Phil Keeling notes, “The softer texture of triple-cream cheeses like Brie demands something sharp and acidic to cut through the fat.” 

 

2. Sauvignon Blanc and Goat Cheese: A green-skinned grape wine variant, Sauvignon Blanc’s crisp, clear quality is reminiscent of a distinctive tartness. While goat cheeses are dynamic, varying from crumbly to creamy, young to mature, and mild to tangy, they all go well with Sauvignon Blanc’s tangy tartness.  

 

3. Provence Rosé and Havarti: With a yellowy creamy tint, Havarti is redolent of a lusty lusciousness unique to the semi-soft Dutch cheese–it also has a slightly acidic element to it. Provence Rosé’s dry texture brims with a cloying scent that makes its pairing with Havarti a curious contrast worth a try.  

 

4. Vermentino and Fiore Sardo: The champagne-hued wine grape variety, originating from the Italian regions of Sardinia and Liguria, is known for its soft, salty elements. With a flavour profile similar to Sauvignon Blanc, it goes well with both sheep and goat cheese varieties.  But Keeling recommends the former, saying, A sheep’s cheese like “Fiore Sardo does very well alongside the more oily texture of a Vermentino. The saline flavours of both make sure that each only enhances the other…”

 

5. Pinot Noir and Gruyere: The black-skinned grape red wine variety offers a piquant, pungent acidity with an earthy undertone. This quality complements Gruyere cheese’s creamy consistency with nutty flavour. Their distinct scents bring an effortless finishing note to the combination. 

 

6. Aged Port and Blue Stilton: Varying in colour from mellow to golden-brown colour, Aged Port is mostly consumed for its abundant richness. They go well with Blue Stilton cheeses, given the latter’s piquant taste notes. And as Keeling succinctly notes, “Port is known for its full body, sweetness, and bold character. And when you’re dealing with all that, you need a cheese to match: something stinky. The complex character of a pungent and salty Blue Stilton matches up beautifully with an older, sweeter Port. Remember: the sweeter the wine, the stinkier the cheese.” 

 

7. Moscato d’Asti and Gorgonzola: The sparkling, spirited white wine originating in the Asti Province of northwest Italy transports you to the lush hill slopes in Montferrat, Piedmont with its earthy sweetness. A sip of this wine coupled with the blue-veined Gorgonzola’s unskimmed cow’s milk creamy texture is just…a slice of heaven. The lightness of the wine against the heaviness of cheese splashes in a revitalising, refreshing twist to your palate. 

 

8. Tempranillo and Idiazabal: This exquisite black grape wine variety is a Spanish native. Of a red fruity character, it teases your taste palates with its tannin flavour, leaving your mouth awash with a mildly bitter-tasting tang. Given their Spanish origins, both have smoky, savoury favour that contrast each other well. The richness of tempranillo combined with the smoky, unsmoky quality of the Basque country cheese is a perfect choice for a languid summer evening party snack!  
9. Cabernet Sauvignon and Aged Cheddar: Considered one of the world’s most widely recognised red wine grape varieties, its strong black currant hint pampers you with its bittersweet flavour. Thrown in together with Aged Cheddar, it makes for an irresistible combination. The crispiness of the wine, coupled with the creaminess of the cheese, makes for a rather distinctive, delightful taste profile. 

 

10. Riesling and Raclette: Riesling–a white grape wine variety growing in the mountainous Rhine–has a flowery perfumed scent with a highly acidic flavour. The wine is often considered for its semi-sweet and sweet taste profile. It's pairing with the Swiss-origin Racelette creamy–slightly velvety–texture goes well with the clear, crispy quality of the wine. An off-dry Riesling cheese, as Keeling recommends, ensures that its strong flavours don’t overpower the subtle flavours of the Raclette. 

 

Wine and Cheese Pairing 

1.  Source: Food&Wine
2. 

Cheese.com 

 

3. Source: Food&Wine

 

4. Source: Food&Wine