We know that wine and cheese are the perfect pair. But where do we begin? Read on for a cheat sheet for matching the right wine with the right cheese.
A few ground rules:
The first thing that we want to think about is astringency, or how the acidity and zingy-ness of the wine will interact with the creaminess of the cheese. A general rule in cooking is that acid cuts through fat (in a good way), so any cheese on the fresh/creamy/gooey side of things (like mozzarella or brie) will be best paired with dry, refreshing wines. Think chilled pinot grigio or prosecco. Sharper cheeses, like Parmigiano Reggiano or aged cheddar, like to mix with richer, bolder, rounder wines like Chianti and Nero d’Avola.
The (not so) Great Debate: White Wine Vs. Red Wine
Choosing between red and white wine is less important than you might think. Wines in both categories will have examples on the scale of dry to sweet – you want to think about the impact it will have on your palate after a bite from your charcuterie board.
Sweet Wines are Okay!
We tend to skip over sweet wines like Lambrusco, Moscatel, or Vin Santo, but they’re great at balancing out the funkiness of taleggio and roquefort.
Wine and Cheese are Travel Companions
Lastly, wine and cheese from the same region will almost always complement each other. E.g., a Garancha from Spain will always be great with manchego, so don’t overthink it.
That’s enough theory for right now- let’s put these pairings into practice. Our Virtual Mozzarella Making Class is your perfect culinary team-building event! Nothing boosts workplace morale like cheese and an *optional* drinking game. You can also test your knowledge by checking out our delicious recipes. You and your friend now have an excuse to drink your favorite wines and eat some cheesy food. And really, what’s better than that.