Few culinary pleasures are as iconic as the pairing of wine and cheese. Always a symbol of conviviality, a nice board enjoyed together with a good glass is precisely the union of two of the most characteristic faces of the Italian food and wine tradition. In this guide we will explore the essential rules for creating perfect pairings and discovering new harmonies.
Cheese and wine pairing: a timeless art
The combination of cheese and wine is one of the finest pleasures in gastronomy. Both these foods boast a thousand-year-old tradition, rooted in the land and enriched by artisanal techniques that have evolved over time. It is not just a matter of flavor, but a journey through culture, history and geography. But how to choose the right wine to enhance each cheese? We will find out in this article, including classic and unusual pairings, accompanied by trivia and practical advice.
We have divided the guide based on the different types of cheeses found on the market, and for each you will find recommended wines, trivia and useful information. Then, must-haves, you will find some tips for tasting these products at their best and other…unusual pairings.
First of all, let’s dispel a false myth!
Red wine and cheese!
A red wine is not always the best pairing. Fresh, bloomy-rind cheeses prefer the lightness of a white or sparkling wine.
Fresh cheeses
Fresh cheeses are characterized by a soft texture, delicate taste and short maturation. Products such as Mozzarella, Squacquerone and Burrata are made from pasteurized milk, and preserve the fresh flavor of the milk.
Recommended pairing:
For fresh cheeses, opt for light and not too intense white wines, such as Prosecco for Mozzarella or Trebbiano for Squacquerone.
Their freshness balances the creaminess of the cheese, creating a harmonious pairing.
Soft cheeses and flowered rind
These cheeses, such as Brie and Camembert, are known for their velvety white rind, which is achieved by edible molds that develop on the surface during aging. They are creamy on the palate and their flavor is enveloping.
Recommended pairing:
Choose wines of medium structure, both white and red. For example, Brie goes beautifully with Champagne, while Camembert finds its balance with a wine like Chablis.
Curiosity: the two kings
Did you know that Napoleon loved Brie to the point of considering it “the king of cheeses”? And that Barolo is called “the king of wines” because of its elegance and complexity?
An Italian proverb says: “Cheese without wine is like a body without a soul.” This underscores the importance of finding the right pairing.
Aged cheeses
Aged cheeses, such as Parmigiano Reggiano and Pecorino, are the result of a long aging process that concentrates flavors and aromas. Their grainy texture and intense flavor require robust wines.
Recommended pairing:
Pair Parmesan with a Sangiovese and Pecorino with a Chianti or Barolo. The structure of the wines complements the complexity of the cheeses, and then let’s face it: tasting cheeses and wines from the same areas always gives something extra to the tasting.
Blue cheeses
Blue-veined cheeses, such as Gorgonzola and Roquefort, are characterized by the presence of internal molds that impart intense and slightly piquant flavors. This effect is achieved by inoculating, respectively, Penicillum glaucus e Penicillium Roqueforti during production. They are edible molds from which penicillin, the antibiotic that first saved millions of lives in history, was historically first extracted.
Recommended pairing:
Favor sweet, fortified wines, such as Sauternes or Moscato Passito, to balance the intensity of the cheese. A sweet Gorgonzola also pairs beautifully with a Port.
Why sweet wines with blue cheeses?
The sweet-savory contrast is not only pleasant: the sweetness of the wine balances the intensity of the cheese, creating harmony on the palate.
Washed rind cheeses
Washed rind cheeses, such as Taleggio, are made by inculcating specific mixes of Lactobacillus with Streptococci, developing intense aromas and a smooth texture.
Recommended pairing:
The acidity and freshness of Franciacorta balances the aromatic richness of Taleggio, creating an elegant and balanced pairing.
Now that we have reviewed each type of cheese, let’s add elements to make our tasting perfect!
“To the peasant let him not know…”
…How good is cheese with pears!
In short, the taste experience doesn’t stop with cheeses and wines: you can accompany your tasting with artisan breads, fig or chili compotes, or citrus jams. And why not, honey and dried fruits such as walnuts or almonds! These elements complement the palate and add texture for a rich taste sensation.
“What if I don’t drink alcohol?”
For those who prefer to avoid alcohol, fermented juices such as apple or grape are a good alternative. A spiced iced tea can also surprise, but let it be strictly unsweetened!
Tips for perfect tasting
- First of all, the right storage of each food item: cheeses go in the least cold part of the refrigerator, wrapped in food grade paper.
Preparation: - Serve the wines at ideal temperature to bring out their aromas: you will find it indicated on the label or, if it is not there, follow the “white-fridge” e “red-ambient“.
- Serve the cheeses at room temperature, not cold from the refrigerator. In this way, just like red wines, they will be free to release all the aromatic molecules at their best.
- Prepare a nice cutting board to go with it: fresh fruit, dried fruit, honey and jams can enhance the pairings.
- Sensory pathway: we recommend starting with fresh, light cheeses, gradually moving to the more intense ones, accompanying each step with the appropriate wine. At the next gourmet evening with friends you will make a splash, guaranteed.
- Seasonal pairings: adapt your pairings to the seasons! In summer choose fresh cheeses like Burrata with crisp white wines, while in winter opt for aged cheeses like Pecorino with full-bodied wines like Barolo. Seasonality allows you to experience an ever-changing taste journey.
Cheeses and wines in the world
Italy is not the only country with a rich tradition. In France, Camembert is often served with Champagne, while in the United States, Cheddar is paired with Merlot. Each country has developed its own combinations, often influenced by terroir, that is, the uniqueness of the terroir that characterizes both cheeses and wines.
In short, it is clear by now: wine and cheese pairing is more than a matter of taste: it is an experience that combines conviviality, culture and tradition. Experimenting and discovering new combinations is part of the pleasure. Whether it is a simple aperitif or a gourmet dinner, every pairing can tell a story to be enjoyed.
