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Here are 7 classic wine and cheese pairings that can’t be missed. They explore the awesomeness of what this iconic match has to offer with some of the world’s most interesting wines.
7 Classic Wine and Cheese Pairings
Of course this doesn’t mean that just any wine is perfect with any cheese. So where do you begin? In this article, we will explore 12 wine and cheese pairings that represent just how delicious and complementary this duo can be.
Pinot Noir and Gruyere
Why it works: The ever-present red berry fruit of a Pinot Noir is the perfect match for the nutty flavors found in a medium-firm cheese like Gruyere. Both have just the right amount of aroma and complexity to them, without running the risk of one overpowering the other.
Aged Port and Blue Stilton
Why it works: 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.
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.
Moscato d’Asti and Gorgonzola
Why it works: As we’ve said, funkier cheeses call for a sweeter wine, but the lightness of Moscato and other sweet whites can be a terrific change if you’ve only ever matched pungent cheese with heavy, fortified wines. The fresh, acidic fruit of a Moscato d’Asti cleans your mouth of heavier cheeses like Gorgonzola, leaving you nice and refreshed.
Tempranillo and Idiazabal
Why it works: Tempranillo and Idiazabal are a great example of the old adage “if it grows together, it goes together.” Both are Spanish, and both have savory, smoky flavors that match together perfectly. The full body found in your average Tempranillo is a terrific combination with the harder texture of Idiazabal, while the tannins of the wine contrast with the buttery flavor of the cheese.
Sauvignon Blanc and Goat Cheese
Why it works: While they’re earthy and tart, most goat cheeses are a bit of a blank slate, so the citrus and mineral notes found in a French Sauvignon Blanc bring out the wonderful nutty and herbal flavors that can be found in the cheese. The acidity is also a great way to cut through the heaviness of the goat cheese.
Cabernet Sauvignon and Aged Cheddar
Why it works: A bigger, bolder cheese needs a wine that can lift it up, spin it around, and not get winded in the process. An aged Cheddar has a fattiness that matches up wonderfully with the mouth-drying tannins you’ll find in many Cabernet Sauvignons. Plus, their respectively bold flavors will match, instead of one drowning out the other.
If you’re planning a party and serving cheese and wine, try to include at least one of the sweet wine and cheese pairings mentioned above. Not only are they delicious, but they might even change your mind about what’s for dessert!
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