3 Ways to Create an Unforgettable Cheese and Wine Pairing

Perhaps one of the most popular questions we get at the cheese shop is: which wine goes with which cheese? We love to give tips on different combinations, and offer new and exciting tasting experiences to cheese and wine lovers.

Check out our tips for three different approaches to pairing cheese and wine, and why they work, so the next time you're planning a cheese and wine night, you'll know where to start!

TERROIR

"Terroir" is a term familiar to wine lovers, and refers to the specific environment of a region that influences the taste, appearance and aromas of a product. Factors such as soil, altitude and climate are all influential.

So how does this relate to cheese? Cheeses made from raw milk from small-scale producers are particularly strongly influenced by their environment. What the cows (or goats, sheep, buffaloes) eat directly affects the taste of the cheese produced from the animal's milk. Similarly, the climate and environment determine what kinds of animals thrive in an area.

At its simplest, cheese and wine from the same region go well together because they are naturally produced from the same "terroir" ingredients. Wines and cheeses from the same region have been made and eaten side by side, often for hundreds - and even thousands - of years!

A good example is traditional Cheddar and apple cider; Somerset, where Cheddar comes from, is also known for its abundant apple orchards and a long cider tradition. The sweetness of the apples pairs well with a stronger and earthier Cheddar, rather than, say, a dry and tart Pinot Grigio or a rich Amarone.

Wilkins Cider Farm in Somerset has been making traditional cider for generations, working side by side with local Cheddar makers. (Photo: Boutique Retreats UK)

Terroir thinking in pairing cheeses and wines can also be applied to regions that are geographically distant from each other but have similar environmental styles. An example of this is the wines of California and the cheeses of southern Italy.

Try: Burgundy's soft and creamy white cheeses and tart, herbaceous, lightly fruity Burgundian grapes like Aligoté; Gorgonzola Dolce from the Piedmont region and bright fruity Moscato - or long-aged, traditional Somerset Cheddar and rustic, English apple cider!

ADAPTIVE

A complementary pairing refers to a combination of cheese and wine that complement each other in strength and flavor. Lightly acidic wines paired with mildly acidic cheese often balance each other out and bring out exciting new flavor characteristics.

Richer and fruitier flavors, such as Barbera, with its cherry and strawberry aromas, and Swiss Etivaz or Gruyére, which are long-aged and slightly sweet, can also serve as a suitable pairing.

The juicy fruitiness and medium-strong nuttiness of Swiss Etivaz and the succulent Barbera, bursting with cherries and red fruits, bring out the best in each other.

A completely simplified way to find a suitable pairing is to pair a strong wine with a strong cheese. For example, Parmigiano Reggiano or Manchego Curado with Rioja. However, it is worth considering the tannin content of the wine: tannin dries out the mouth, and the taste buds need saliva to perceive the taste. Therefore, a very strong-tannin wine is not a good choice for pairing with cheese.

Try: Small, soft and mildly creamy goat's milk cheeses, such as Mothais sur Feuille from southwestern France, with a dry and soft, acidic rosé wine.

CONTRASTS

The third way is to combine opposites: salty and sweet, creamy and dry, hard and soft. Contrasts of flavors and textures create new experiences and sensations.

One of the classic contrasting combinations is the triple-cream Brillat Savarin from Burgundy and a dry Blanc de Blanc champagne. If you've ever asked us for a cheese to pair with bubbles, we've definitely recommended Brillat Savarin! The cheese's rich creaminess and light saltiness balance out the dry and sometimes harsh acidity of the Blanc de Blanc. The combination creates a delightfully luxurious, soft, crunchy combination that highlights the green pomegranate flavors of the champagne and the delicate mushroom-like flavors of the cheese.

"The table is the only place where you never get bored in the first hour." Jean Anthelme Brillat-Savarin, a French gourmand of the late 18th century, was known not only for his aphorisms but also for his work The Physiology of Taste, which remains one of the most influential works on gastronomy in history. More than a century after his death, the makers of soft white-veined Burgundian cheese named their cheese in his honor.

Another classic pairing is the rich and salty Roquefort blue cheese and the sweet Sauternes wine. These balance each other's flavors, creating a blood-stopping creamy and fruity combination.

Try: any of the examples above and enjoy!

WHEN THERE IS NO TIME FOR "HIFI"

However, there is not always time to think about the compatibility of cheeses and wines. In such cases, it is easiest to apply this simple rule: choose the cheese according to the alcohol content of the wine, or vice versa. The purpose of alcohol in wine (in addition to bringing a nice feeling) is to act as a carrier of aromas. For this reason, many lower-alcohol wines are more delicate in their aroma than wines with more alcohol.

Here is a rule of thumb given by Wine Folly:

• Wines with an alcohol content of over 14.5% are more intense and taste better with strong cheeses.
• Wines with an alcohol content of less than 12% are a good match for milder cheeses.

So, if you are taking cheese or wine as a souvenir, it is worth choosing a medium-strength cheese or a wine with around 12-14.5% alcohol!