Wine and cheese. A heavenly pairing that can do no wrong. Quick history lesson: Wine and cheese have been enjoyed together for centuries, predominantly in regions famous for production of both wines and cheeses. France, with its world-famous Camembert, Brie and wines like Merlot and Cabernet Sauvignon and Italy with its Parmesan, Pecorino cheeses as well as Chianti, Pinot Grigio and more such renown wines, are a couple of European regions where this pairing gained prominence.
Nobody can say no to a glass of fine wine, and if there’s a cheese board accompanying it, perfection. However, just like with food, not all wines, go with all cheeses. To achieve the delicate balance of flavours, which dances off the palate, an understanding of the qualities of wine and cheese is essential. Wines range from dry and strong to sweet and fizzy, while cheeses can be soft and creamy or funky. With so much variety to choose from, it’s easy to get lost.
In general, light, sweet wines go with mild and fresh cheeses like brie whereas wines with more body, such as aged reds, pair beautifully with funky and strong flavoured cheeses like blue cheese. Here are a few combinations of delicious non-alcoholic wine and cheese that are sure to ensnare your taste buds and ensure your soirée is a smashing success.
CHARDONNAY + CAMEMBERT = CLASSIC
Camembert is a truly delectable cheese, known for its soft and creamy centre. Made from cow’s milk, this cheese has milky light tones which perfectly complement the acidic nature of a Chardonnay. The flavour of the cheese is subtle and does not overwhelm the fruity nature of a light Chardonnay such as Lussory Premium White Chardonnay. This pairing is simple and delicious, good for anyone who enjoys wine and cheese.
CHARDONNAY + CHEDDAR = CUTTING EDGE
In contrast to the previous pairing, Cheddar and Chardonnay work together in a different way. Cheddar, being a stronger cheese, works in contrast to the fruity lightness of Chardonnay. A wine like Vendôme Mademoiselle Chardonnay which is acidic and also mildly sparkling, cuts through the taste of the Cheddar and brings out its mellowness. This combination is perfect for those connoisseurs who enjoy experimentation.
MERLOT + GOUDA = LUSTY
While a deep yet fruity Merlot can carry its own, pair it with a semi-hard Gouda and the flavours take on their own symphony. Striking the balance between strong nutty notes of the cheese and the tannic flavour in the Merlot, this one is not for the faint hearted. Vendôme Mademoiselle Merlot is smooth and dry, adding another layer of subtlety to the Gouda, sure to be savoured by all lovers of a good red wine.
CHAMPAGNE + PARMESAN = PALATE PLEASER
A good champagne like Freixenet Legero Sparkling, is perfect with Parmesan. The aged, and crumbly nature of parmesan, paired with bubbly Champagne, is truly the best of both worlds. Parmesan gets stronger as it is aged, and builds character, a good white Champagne works beautifully in keeping the palate fresh and light even while indulging in a serious cheese like Parmesan.
With these fancy non-alcoholic wine and cheese combos in your arsenal, you’re sure to impress any party gathering. Or maybe, whip up a cheeseboard for yourself and settle down with a glass of Vino to take your taste buds on a trip.