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Cheese and Wine, an overwhelming encounter with taste

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We love cheese, and we love wine…but which ones go best hand in hand?

This weekend, in Bra, Cheese 2013 is expected to have 150,000 attendees. There will be 320 producers exhibiting And there will be over 800 wine labels offered at the Enoteca.

So..., what can Wine Pass tell you about Cheese?  Wine pairings, obviously!

We love cheese, and we love wine… but which ones go best hand in hand? Whether you’re hosting a party with friends or just enjoying a quiet evening at home, this guide provides some basic advice on how to pair them. There are no hard rules when picking the right combination, so have some fun testing out combinations that you think bring out the best flavors in both! Keep in mind that in this relationship, the wine is meant to cleanse the palate but they should work together and compliment one another.

To provide variety without overwhelming the palate, select 3-5 cheeses that vary in texture, aroma, and milk type (soft/hard, strong/mild, goat/cow/sheep). Include some bread, crackers, dried or fresh fruit, olives, or nuts – and even a jam or preserves if you like to add a little sweetness. Lastly, enjoy the cheeses from mildest to strongest, and always at room temperature.

As a basic rule:

Harder cheeses can handle more tannic wines, like Nebbiolo.

Creamy cheeses are well suited for more acidic wines, like Sauvignon Blanc.

Salty cheeses pair well with sweeter wines, like Passito

Let's pair!

Alta Langhe or dry sparkling wines: The acid and bubbles contrast very nicely with the richness of Parmigiano-Reggiano or lighter cheeses like a Beaufort Gruyere

Chardonnay: Brings out the creamy texture in an aged Gouda or goat cheese but also pairs well with the buttery/creaminess of a soft cow’s milk cheese like brie or camembert

Langhe Nascetta: Add to the floral minerality of this wine with a strong, but creamy robiola, Muenster, or Raschera

Pinot Grigio (or Arneis/Favorita): Versatile for pairing, the light acidity pairs well with sweet and salty cheeses that have a nutty edge. Try Gruyere, baby Swiss, or for a soft cheese go with Pont L’Eveque

Riesling: Very food friendly, this wine partners well with Swiss mountain cheeses and even adapts to sharper Monterey Jack or Colby cheeses. Sweeter Rieslings can even balance a blue cheese or Asiago

Sauvignon Blanc: The acidity of this varietal balances the high fat content of creamy cheeses like a soft goat cheese, like French Boucheron, or a dense and crumbly cow’s milk like Cheshire

Cabernet: Pick a cheese with some firm intensity to match the wine, without overpowering it, like aged Gouda or high-quality sharp cheddar.

Barbera: Light and fruity enough for Parmesan and Grana Padano, but Barbera also pairs well with a soft sheep’s milk cheese like Raschera or Castelmagno 

Nebbiolo: This strong grape matches with soft, creamy taleggio but also the earthiness of a Fontina or a Gorgonzola Dolce

Barbaresco: Pairs well with strong cheeses like a tangy sheep’s milk Manchego or a softer option of a washed-rind taleggio to give a fruity finish.

Dolcetto: With a higher acidity and softer tannins, this wine is excellent with sheep’s milk cheeses, like pecorino. Also, fresh goat cheeses like a French Chevre match the earthiness without overwhelming this delicate grape.

Merlot: A full-bodied merlot can match well with a more pungent Gouda, Gruyere, or Jarlsberg

Syrah/Shiraz: These rustic and spicier wines contrast nicely with sharp cheddar, or a nutty Edam, and a fruit-forward syrah is especially nice with creamy blues. 

Dessert wines

Dessert wines and digestifs generally pair well with lighter fresh cream cheeses or more traditionally blue cheeses; try a Gorgonzola, Roquefort, Stilton or maytag, and play around with sharper and milder versions depending on the sweetness of the grape.  

When in doubt, Barolo Chinato and a blue or goat cheese are a great end to a meal! 

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