A Guide to European Wine and Cheese Pairings
I’ve spent countless hours exploring the intricate world of European wine and cheese pairings. The beauty of pairing wine with cheese lies in the balance and harmony they create, enhancing each other’s flavors and textures. Here’s a curated list of some of the most adventurous and delightful pairings you can experience.
Roquefort & Sauternes
Cheese: Roquefort is a blue cheese from the south of France, known for its creamy texture and strong, tangy flavor.
Wine: Sauternes, a sweet white wine from the Bordeaux region, is famous for its rich and honeyed notes, with a balanced acidity.
Why They Pair Well: The saltiness and pungency of Roquefort perfectly contrast with the sweetness and smooth texture of Sauternes. This classic pairing is a perfect example of how opposing flavors can create a balanced and harmonious taste experience.
Comté & Vin Jaune
Cheese: Comté is a semi-hard cheese from the Jura region of France, with nutty and caramel-like flavors.
Wine: Vin Jaune, also from Jura, is a unique wine aged under a layer of yeast, giving it a rich, nutty flavor profile.
Why They Pair Well: Both the cheese and the wine share a similar terroir, which often leads to a natural pairing. The nuttiness of the Comté complements the oxidative, sherry-like qualities of the Vin Jaune, creating a complex and satisfying experience.
Manchego & Rioja
Cheese: Manchego is a well-known Spanish cheese made from sheep's milk, with a firm texture and buttery flavor.
Wine: Rioja, a Spanish red wine from the La Rioja region, is characterized by its red fruit flavors and subtle oak influences.
Why They Pair Well: The buttery and slightly tangy flavor of Manchego pairs wonderfully with the red fruit and vanilla notes of a well-aged Rioja. The wine’s tannins balance the cheese’s richness, making each bite more enjoyable.
Taleggio & Barbera
Cheese: Taleggio is an Italian washed-rind cheese with a creamy texture and a slightly tangy, fruity flavor.
Wine: Barbera, a red wine from the Piedmont region of Italy, is known for its high acidity and red fruit flavors.
Why They Pair Well: The acidity of Barbera cuts through the creaminess of Taleggio, while the wine’s fruity notes enhance the cheese’s tangy flavor. This pairing is a celebration of complementary contrasts.
Gorgonzola Dolce & Moscato d'Asti
Cheese: Gorgonzola Dolce is a milder, creamier version of the traditional Gorgonzola, with a sweet and tangy flavor profile.
Wine: Moscato d'Asti, a sparkling sweet wine from the Piedmont region, offers notes of peach, apricot, and citrus.
Why They Pair Well: The sweetness and effervescence of Moscato d'Asti balance the tanginess and creaminess of Gorgonzola Dolce. The wine’s fruity notes elevate the cheese’s flavors, making for a refreshing and delightful pairing.
Epoisses & Chablis
Cheese: Epoisses is a washed-rind cheese from Burgundy, France, known for its pungent aroma and creamy texture.
Wine: Chablis, a Chardonnay from the same region, is characterized by its minerality and crisp acidity.
Why They Pair Well: The mineral-driven Chablis cuts through the rich, creamy texture of Epoisses, while the wine’s acidity helps to cleanse the palate. This pairing highlights the regional harmony between the cheese and the wine.
Parmigiano-Reggiano & Amarone
Cheese: Parmigiano-Reggiano, often referred to as the “King of Cheeses,” is a hard, granular cheese from Italy with a complex, savory flavor.
Wine: Amarone, a robust red wine from the Veneto region, is known for its dried fruit flavors and full-bodied profile.
Why They Pair Well: The intense umami and nutty flavors of Parmigiano-Reggiano are complemented by the rich, fruity, and slightly bitter notes of Amarone. The wine’s boldness matches the cheese’s complexity, creating a powerful and satisfying pairing.
Gruyère & Riesling
Cheese: Gruyère is a Swiss cheese with a dense texture and nutty, slightly sweet flavor.
Wine: Riesling, particularly from Germany or Alsace, is known for its high acidity and flavors ranging from citrus to stone fruit.
Why They Pair Well: The acidity and fruity notes of Riesling balance the nutty sweetness of Gruyère, while the wine’s minerality complements the cheese’s depth. This pairing is a perfect example of how contrasting elements can enhance each other.
Brie de Meaux & Champagne
Cheese: Brie de Meaux is a soft, creamy cheese from the Île-de-France region, with a rich, buttery flavor and a slightly tangy finish.
Wine: Champagne, the iconic sparkling wine from the Champagne region, offers bright acidity and flavors of green apple, citrus, and brioche.
Why They Pair Well: The effervescence and acidity of Champagne cut through the richness of Brie de Meaux, while the wine’s subtle breadiness complements the cheese’s buttery texture. This pairing is both luxurious and refreshing.
Pecorino Toscano & Chianti
Cheese: Pecorino Toscano is a firm sheep's milk cheese from Tuscany, with a savory, slightly salty flavor.
Wine: Chianti, a red wine from the Tuscany region, is known for its red fruit flavors, earthiness, and moderate tannins.
Why They Pair Well: The savory and salty characteristics of Pecorino Toscano are enhanced by the red fruit and earthy notes of Chianti. The wine’s tannins balance the cheese’s firmness, making each bite and sip a delightful experience.
Delice de Bourgogne & Pinot Noir
Cheese: Delice de Bourgogne is a triple-cream cheese from Burgundy, France, known for its rich, buttery texture and mild, slightly tangy flavor.
Wine: Pinot Noir, particularly from Burgundy, is celebrated for its red fruit flavors, subtle earthiness, and silky texture.
Why They Pair Well: The lightness and acidity of Pinot Noir cut through the richness of Delice de Bourgogne, while the wine’s fruity and earthy notes enhance the cheese’s delicate flavors. This pairing is elegant and indulgent, showcasing the best of Burgundy.
