7 Steps for Successful Wine Pairings
• Big, bold cheeses can stand up to big, bold wines.
• Pair subtle cheeses with lighter, softer wines to savor the nuances of both.
• Wines higher in tannin can be tricky to pair. Opt for smooth, supple wines.
• Fruity wines with a hint of sweetness work well with the widest variety of cheeses.
• Celebrate Terroir: cheeses of a certain geographic region often pair well with wines from that same region.
• Dessert wines pair nicely with cheeses that have a salty, sharp or bold flavor like Blue cheese.
• Sparkling wine is made for rich, decadent cheeses. The acidity and bubbles cleanse the palate.
Cheese: Pairing Beyond Beverages
Food Pairings Elevate Cheese to a Whole New Realm
The purists among us argue that cheese well-paired with wine is the most sublime of matches, not to be improved upon with the addition of other foods. Increasingly, however, the trend is to reach beyond wine, orchestrating pairings with complimentary edibles that add layer upon layer to the tasting experience.
When done well, food pairings elevate the cheese to a whole new realm as well as “rounding out” a tasting to function more as a meal. It’s easy to linger longer with a select group of cheeses savoring and evaluating them with a variety of fresh and dried fruits, chutneys and compotes, tapenades and salsas, cured meats and honey are just a few of the myriad of flavors that may complement cheese.
The major consideration when choosing items to pair is Balance. Neither the cheese nor the pairing should overpower the other; instead, the flavors should balance and round out the tasting experience. Use big flavors like aged cheeses with other big flavors like a tangy chutney; more subtle flavors like Fresh Mozzarella should support and enhance the other food selections, like just-picked tomatoes and spicy sweet basil.
Some other ways to consider balance: salt balances sweet – a classic combination is an intensely flavored blue is counterbalanced by a drizzle of honey. This is a great way for those new to the assertive nature of blue to be tempted into their initial tastes. Savory balances fruity which is why salami and cured meats pair exceptionally well with Gruyère and other mountain style and aged cheeses.
Condiments are a great way to keep things fun, too. Assemble a selection of chutneys, pickles, tapenades and pestos. These often pair well with bold cheeses like aged cheddar and add an interesting twist to creamy cheeses like brie.
Fruit breads, preserves and pastes like membrillo, a quince paste traditionally served in Spain with the legendary sheep’s milk Manchego are delicious choices as well. One of the easiest and most convenient ways to use fruit is fresh or dried. This time of year, apples, pears
A final word of advice – keep it simple and fun. The entire goal should be to have a tasty, satisfying, stress-free experience. When in doubt about what to serve, select a variety of peak-of-season pairings and a variety of cheese. Let your creativity and your taste buds be your guide to pairing perfection.