Cheese and wine have a natural tie. Vineyards and cheeses commonly locate in the same regions because they depend on the same climate and local custom. Because of that geographic affinity, appeared very precise local combinations that together describe the history of the land Both products pass through fermentation, which creates various aromas, acid and textures, that make them ideal for pairing.
We usually follow the rule pair wines and cheeses from the same land. If wine is too strong, it will cover tender cheese; vice versa, strong cheese can drive away gentle wine. Sweet wines go with sharp cheeses, while mature wines match with creamy kinds.
How to Pair Cheese and Wine
The bitterness of the wine balances the wealth of the cheese, hence high-bitter wines are best for creamy variants.
Soft and creamy cheeses, like Brie and Camembert, best match with white wines like Sauvignon Blanc or Pinot Grigio. Pinot Noir is dry, light and full of interesting notes. Because Brie has clear nutty tastes, Pinot Noir is an excellent choice for it.
It also works very well with semi-soft cheeses, for instance Gruyère and Taleggio. Young and soft kinds go nicely with Beaujolais, Champagne or Chardonnay without oaks.
Sauvignon Blanc is light, dry and full of citrus and grassy nuances. It pairs well with the sharp tastes of goat cheese. The fresh, citrus character of this wine perfectly completes fresh cheese, for instance chèvre rolled in herbs.
Full-bodied red wines, like Cabernet Sauvignon or Malbec, match with bold, matured cheeses like cheddar, parmesan and gouda. The nutty and caramelized tastes of old Gouda fine complete the fruit and force of Malbec. Combining Cabernet Sauvignon with matured cheddar is a classical choice.
Between the blue cheeses we find Stilton, Roquefort and Gorgonzola. Classical pairings usually are sweet, as Sauternes with Roquefort or port with Stilton. Salt and sweetness always like each other.
Hence sweet wines balance the saltiest cheeses, as blue kinds, feta or old Gouda. The salinity of the cheese indeed strengthens the feeling of sweetness in the wine.
The thick texture of cheese completes the tannins of the wine and absorbs high bitterness. Light and crisp rosé is an excellent choice for fresh and soft cheeses. Every white wine, sparkling wines and sweet dessert wines are among the best choices widely.
Moreover, Champagne simply goeswitheverything.