Some Notes on Pairing Cheese with Wine
Wine and cheese is a classic combination, and, frankly, one of life’s pleasures! There are as many suggestions for pairing wines and cheeses as there are palates! Morovino wines are particularly suited to cheese pairings as they all tend to be a touch on the acidic side (cool climate grapes, you know). The acidity helps cut through the buttery, creamy flavor of the cheese—letting you experience the flavor of the wine.
When pairing cheese and wines, remember that cheese is generally oil based and wine is water based. As we all recall from high school chemistry or cooking, oil and water don’t always mix. So, start with a nibble of cheese give it a couple of good chews and experience the texture and flavors. Add a sip of wine and chew together to let the flavors mingle in your mouth. When it’s good, it’s great. To experience the not-so-great aspect of cheese and wine pairings, try a heavily tannic wine like a REALLY big Cabernet or Zin with a very bold Blue Cheese. Sometimes you have to try the bad to know just how good the good is!
Ultimately, let your palate be your guide. If you like a cheese and a wine together, it’s a good pairing—at least for you. But here are some tips to help you get started.
Think geographically! The wine of a particular region usually pairs well with cheeses of that region. Think Sangiovese with aged Parmesan or Asiago.
Creamy cheeses need a more acidic wine to cut through the buttery flavors. Think Pinot Grigio with Brie or Camembert or Cal Poly Mild Monterey Jack. Try Barbera with Fontina.
Cal Poly Gouda is mild, so is Morovino Pinot Grigio. Try them together!
Hard cheeses stand up to more tannic wines. Think Cheddar and Zinfandel.
Opposites attract! Try sweeter wines with stronger cheeses. Think Cosa Dolce or Reisling or Port with Stilton, Gorgonzola or Blue.
Pair strong wines with strong cheeses. Try a full-bodied Cabernet with Swiss.
Complimentary flavors always work. Smoky Barberas with Smoked Gouda or rich, spicy Zinfandel with Chipolte Jack.