WINE AND CHEESE PAIRINGS
I dare you to find a better food and wine pairing than wine and cheese. The classic combination provides so many options that it can be daunting to create your own pairings at home. That's why we've created this handy guide for the next time you're putting your cheese platter together.
Aged Parmigiano and Blanc de Blancs Sparkling – a classic Italian match that works beautifully! The high acid and effervescence of the wine help cut through the pastiness of the cheese. This pairing follows the golden rule: lighter wine + lighter cheese = yum!
Goat’s cheese and Sauvignon Blanc Semillon – goat’s cheeses tend to be higher in acidity which highlight the fruity, aromatic elements of the wine so it’s a perfect match for an SBS.
Double/Triple cream Brie or Camembert – Chardonnay, Chardonnay, Chardonnay!
Blue Cheese/Gorgonzola and Cane-Cut Semillon – the intense saltiness/bitterness of the penicillin inoculation in the blue cheese is matched by equally intense fruit concentration in the Cane-Cut Semillon. The wine’s acidity cleanses and cuts through the creaminess of the cheese.
Aged Cheddar (we like Maffa in the Restaurant) and Cabernet – aged cheddar has the concentration and pastiness that requires a good long aged Cabernet. If you’re lucky enough to have some of the 2005 Cabernet Sauvignon Merlot tucked away, it would be the perfect match.
And of course don’t forget about the extra nibbles to go with your cheese…
Marinated Olives – a salty element will soften the harder elements, such as tannins and acid, of the wines. In small quantities eaten between cheeses/wines, olives will help enhance the flavours in the cheeses and the fruit elements of the wines.
Pear, not apple, to cleanse the palate between cheeses. Pear has a softer acidity and perceptibly less sugar than apple and will not clash as much with the wine.
Lavosh and/or water crackers – nothing too flavoursome – the bread component is a supporting and softening element for the cheese and shouldn’t take over.
We hope this helps with your next wine and cheese pairing party!
Written by Claire Tonon, Voyager Estate Sommelier