A beginner’s guide to pairing different types of wine with varieties of cheese.
Pairing wines with cheese isn’t just the prerogative of sommeliers. These days, everyone wants to play the ideal host and flaunt their knowledge of wine and cheese. Here are five wine and cheese pairings that are certain to impress the fussiest of enthusiasts:
Cabernet Sauvignon and cheddar
Cheddar is a bold cheese and a wine like CabSauv lifts its flavours. Both being strong flavours, they complement each other instead of overpowering one another. CabSauv also goes well with gouda.
Beaujolais and camembert
A soft and creamy cheese like camembert goes well with a fruity beaujolais. The fruity flavours of the wine cut through the creaminess of the cheese and work almost like a palate cleanser.
Riesling and raclette
Raclette, being a smooth and mellow cheese, blends well with the high acidity and fruity flavours of riesling. The sweet, aromatic wine doesn’t overpower the velvety cheese.
Chianti Classico and pecorino
The Italian favourite is high in tannins and pairs well with the hard texture of pecorino. Chianti’s savoury notes bring out the bold herbiness of the cheese.
Malbec and edam
Malbec’s velvety fruitiness and edam’s nuttiness combine beautifully. Both are aromatic and flavourful and complement each other, resulting in a combination of complex flavours.
Cabernet Sauvignon is a full-bodied red wine with notes of spice and blackcurrant.
Beaujolais is lighter than CabSauv, with high acidity and low tannins.
Riesling is an aromatic white wine with notes of lemon and apricot.
Chianti Classico is a high-quality wine from Italy with flavours of spice and cherry.
Malbec is most commonly from Argentina, and has medium acidity and notes of chocolate.
Cheddar is a commonly found milky cheese with a strong flavour.
Camembert is a creamy cheese made with cow’s milk, sometimes compared to brie.
Raclette is a type of melted cheese that goes well with bread and potatoes.
Pecorino is a hard cheese made with sheep’s milk and a sharper version of parmesan.
Edam is a hard, aged cheese with a coating of red paraffin wax.