The perfect cheese-and-wine combos

Cheese and wine are a combination made in heaven. It is really difficult to find a person who doesn’t appreciate the traditionally Italian drink, popular around the world, especially when served with some quality cheese. But while for some this is an almost intuitive act, many find it difficult to mix and match according to the occasion.

There are no doubts that this is a practical option for a sophisticated, delicious meal. It is also a great idea for family gatherings, friendly meetings or even romantic dinners for that special someone in your life.

In order to help with when the time comes, here are some words on the ideal combos for each occasion.

The golden rule

Before anything else, it is important to remember that cheese and wine demand moments to be appreciated by everyone. That is when you should consider the style of the occasion so you are able to create a combination that considers the personal taste of all the people who are present. You should always respect their taste for cheese, and pick a wine that respects it all the same.

Try to find the harmony among flavors, considering the preferences of the people who were invited to the occasion. That helps you plan a moment which will be pleasurable for all those involved.

About the harmonization

We have talked about trying to be harmonic, and that is such an important topic that it deserves its own space. It is crucial to pay attention to some details which will help you organize the perfect menu for your guests.

The truth is that cheese and wine have a lot in common. Both have denominations that distinguish their styles. Fresh cheese tend to be softer than the other ones, at the example of mozzarella and ricotta, originated from the Italian mountains, forming a perfect match with pinot grigio. A nice barbera is a good option if you’re into red wine in these cases.

How to make the perfect moment

It may be the case that a full table, with several types of cheese and wine, is ideal for your moment. In truth, I believe that this is the best option for most times. Therefore, in order for it to work, you need good quality, balanced wine, without traces of striking acidity or fruit, or aggressive tanines.

To my knowledge, one that works every time is the combination of fresh cheese with a good white wine for starters. That, followed by a combination of more consistent, salty cheeses, served with a good red wine.

If you appreciate the blue cheeses, opt for a sweater wine, which will increase the flavor of the cheese. You can place the food all on one table, saving a different board for each type.

When the idea is create a more refined moment, try and serve a glass of champagne between rounds to clean the palate.

About the combinations

For appetizers, prioritize soft, fresh cheese

Brie  

This is a wild card among cheeses. One of its lovers was Napoleon, by the way. People say that the man always requested for a piece of brie after returning from his conquers. If you opt for serving it as an appetizer, follow the emperor’s example and offer it with champagne, since the drink highlights its acidity, creaminess, and tender sweetness. If you have doubts about which to pick, I would recommend the Muscadet. Therefore, if you’re willing to serve the brie hot, opt for a Cabernet Franc.

The best brie cheeses come from Normandy, where people usually have it with an excellent-quality-cider. Unfortunately, most people don’t have access to very good options of the drink. If you find it, though, you can replace the champagne with it.

Camembert  

A cousin of brie, this cheese has as characteristics being fresher and less complex. You can serve it with a Chenin Blanc or a young Cabernet Sauvignon.

Goat’s cheese

The fact that the goat’s milk is less greasy than the cow’s milk makes its cheese a bearer of unique features, such as being fresh with high acidity, and therefore commonly found in versions flavored with herbs, spices and varied condiments. To highlight its characteristics and break its acidity, I would recommend an Alvarinho or a Gamay.

For mid-courses, prefer the half-cured

Gruyère

Characteristically, this is a denser cheese. Few people know its origins, from the Swiss Alps. The milk gains a touch of sugar during its fermentation process. It is delicious when served with light, fruity wine, such as Sauvignon Blanc or Pinot Noir.

Emmental

The emmental is gruyère’s main competitor as Swiss’ most exported cheese. This one is also produced in France, especially in the Savoie. While the gruyère is less hard and better when consumed hot, the emmental is ideal to cheese boards, preferably served in thick slices to value its holes. When it comes to wine, opt for a Chasselas or a Mondeuse.

Serra da Canastra

Brazil’s most famous cheese is made of raw milk. Among its main characteristics are its density and potentialized flavor based on the time it remained maturing. We’re here taking the opportunity to present you a Brazilian wine prepared following the same idea - Guaspari’s Viognier or Aracuri’s young Merlot.

Queijo do Azeitão

Pasty palate, buttery flavored, high pungency. Prefer more intense wine to serve with this Brazilian cheese, such as Rhône’s Syrah or an Eencruzado.

Leave the most complex to the end

Parmeggiano Reggiano

This is a salty cheese, famous for its long maturing period. This makes it a true challenge when it comes to picking the perfect wine to serve it with. If you’re into whites, I suggest the aged Malvasia, which causes a very interesting contrast in tasting. If you’re more into a classic one, a Chianti is an excellent option.

Gorgonzola

The Italian blue cheese can be sweet or sour. I would spare this one for the grand finale, accompanied by a demi-sec, licorous or late-harvest-wine such as the Tokaj or a licorous Cabernet Sauvignon.

Roquefort

The French blue cheese is made of sheep’s milk, and you must be careful so it won’t ruin the process. Always leave this cheese for last. In order to turn this into a unique experience, serve it with sweet white or red wine, which highlight the outstanding taste, such as a Sauternes or a Port wine.