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The pairing of Wine and Cheese is a subject more controversial than politics and religion. All bets are off when attempting to match these two classic foods - some pairings work and some don’t - each person must determine their own likes and dislikes. According to Hugh Johnson, “The notion that wine and cheese were married in heaven is not born out by experience. Delicate red wines are slaughtered by strong cheese: only sharp or sweet wines survive”.
Principles to remember, despite exceptions are:
- The harder the cheese, the more tannin the wine can have
- The creamier the cheese the more acidity is needed in the wine
- Wine and cheeses of a region usually sympathize
Cheese is classified by its texture and the nature of its rind, so its appearance is a guide to the type of wine to match it
M'aitre Fromager Max McCalman's wine and cheese pairing guidelines:
Balance
One partner shouldn’t overwhelm the other. There are some wines - glorious, complex, occasionally overpowering - that should be savoured by themselves. Ditto some cheeses.
Keep it Simple
It’s generally not a good idea to pair a complex wine with a complex cheese. Given a ten point scale of ratings from simple to easy to complex and challenging, sometimes a Level 1 cheese may correspond to a Level 8 wine or vice versa.
Similarity and Contrast
Choose wines and cheeses that are similar or different - for example, spicy cheeses and spicy wines, fruity-tasting cheese and fruity wines or salty cheeses and sweet wines, fatty cheeses and acidic wines (and with contrast, always be mindful of balance)
Regional Pairings
Tuscan cheese with Tuscan wine - regional pairings generally work well with wines and other foods, but we should be wary of blanket statements when pairing wine with cheese. In regional pairings one must still consider the characteristics of both the wine and the cheese and look for complimenting qualities.
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