WINE AND CHEESE GO TOGETHER LIKE
PEACE AND ZEN
By Stacey Kumagai
Throughout history, wine and cheese have been quite the pair and have been able to withstand the test of time in popularity as well as joint mass consumption. While most people know that wine and
cheese go well together, most do not know that there is a fine art associated with wine and cheese and it is called ‘pairing.’
The one common denominator both wine and cheese have is aging. And much like a fine wine and a fine cheese, the longer they age, the better they become. But not all cheese and all wine have to age
to taste good, or taste good together. There are fresh cheeses which are not aged, and wines whose vintage can be only a year old and both can be just as delicious as their aged counterparts. Pairing shouldn’t be an overwhelming thing...the first rule of thumb to understand how pairing works is to first understand both components.
Let’s start with cheese. Cheese is made from milk – the milk of cows, goats, buffalo, moose and sheep. There are hundreds of different kinds of cheeses and all cheese varies in texture. Textures
are soft, semi-soft, semi-hard and hard. The texture is classified by the amount of moisture in the cheese, how it is pressed and how it’s aged. Cheeses are also classified by milk fat content, bacteria,
curd and in some cases ripening. Wines are made from grapes. And grapes vary in color, size, shape and flavor as well as the kind of
soil, climate, elevation, type of vineyard, seasons in which they grow and also by geographical region of where they can grow. Grapes for winemaking also vary in kind – specific hybrid grapes are grown
by crossing two varieties of grapes (species) and making a new kind, just for wine. Grape varieties are also segmented by class and what kinds of wine they are grown for and how those wines are
fermented and aged. Both wine and cheese are grouped by origin, region, color, aging process, grade and this reflects use.
Some wines and cheeses can be served as a stand alone wine and cheese for table consumption, while others are more widely used for cooking.
Wines are divided by color – red, rose’ and white. Reds include Sangiovese, Merlot, Madeira, Malbec, Tempranillo, Chinon, Pinot Noir, Beaujolais, Zinfandel, Barbera,Cabernet Sauvignon, Burgundy,
Port, Chianti and Syrah-Shiaz, to name a few. Rose wines or ‘blush wines’ are not red or white, but rather in-between, pinkish. The most popular rose’ wine is Zinfandel. The ‘blush’ term is only used in North America, while ‘Rose’ is used outside of North America on wines you’ll find under the common names of reds. White wines include, Riesling, Muscat, Chenin Blanc, Chardonnay, Pinot Gris, Vouvray, Pinot Grigio,
Sauvignon Blanc, Semillon and Gewurztraminer. Cheese and Wine pairings are about compatibility, complementary flavors and also about balance. And much like ZEN, there needs to be a number of elements and components present to make the pairing work harmoniously. Sugar levels and acidity need to be in check.
The biggest challenge in pairing wine and cheese together sometimes comes from cheeses with flavorings or blended wines. This sometimes adds complexity to pairings, but it doesn’t have to leave you completely baffled. A garlicky-cheese spread can go nicely with a Pinot Noir (which has plumy notes). You shouldn’t be intimidated pairing wine with cheesy desserts like crepes, cheesecake or cheese fondue on fruit. The trick is understanding the balance. A Riesling for instance would go well
with a cheesecake, while a Merlot might go nicely with a mild cheddar fondue.
In general, the pairing of wines and cheeses are based on the following factors:
Harder cheeses such as can handle more tannic wines
Softer cheeses which have a creamy texture work better with acidic wines
Regional pairings are generally safe – i.e. wine and cheese from the same region
Saltier cheeses work well with sweet wines.
Richer,creamier cheeses work really well with sparkling wines or Champagne
While there are no ‘hard rules’ to wine and cheese pairing, these are simply some basic guidelines to help you through any gathering, party or event. Everyone has personal tastes and preferences and generally your palate will tell you what you like and don’t like. Take the time to experiment. Learning is half the fun. Soon you can move on from this wine and cheese appetizer pairing to meals and desserts and even learn how to use wine as an ingredient in sauces and marinades and know how to pair a drinking wine with these kinds of complex pairing
scenarios.
Add some ZEN to your taste buds, creating harmony in your mouth with the perfect pairing of wine
and cheese!
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