{"id":2596,"date":"2023-10-26T04:25:57","date_gmt":"2023-10-26T04:25:57","guid":{"rendered":"https:\/\/www.sutyo.com\/4-top-tips-for-pairing-cheese-with-wine-from-people-who-make-both\/"},"modified":"2023-10-26T04:25:57","modified_gmt":"2023-10-26T04:25:57","slug":"4-top-tips-for-pairing-cheese-with-wine-from-people-who-make-both","status":"publish","type":"post","link":"http:\/\/www.sutyo.com\/tr\/4-top-tips-for-pairing-cheese-with-wine-from-people-who-make-both\/","title":{"rendered":"4 Top Tips for Pairing Cheese with Wine from People who Make Both"},"content":{"rendered":"
\n

Is there anything that goes better with a glass of wine than a wedge of cheese? While this is nearly a universal truth, not all pairings are going to work. There\u2019s a skill to matching cheese with wine in a way where one doesn\u2019t overpower the other and, instead, they complement each other beautifully.<\/p>\n

For tips on which wine varietals tend to pair best with styles of peynir<\/em> we turned to the pros: four wineries in North America that also produce cheese on a commercial level.\u00a0<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Boonter\u2019s

\n

Boonter\u2019s Blue paired with their Muscat Vin Doolsey. photo courtesy of Pennyroyal Farm, Boonville, California<\/p>\n<\/figcaption><\/figure>\n

Lean on Sweet White Wines<\/strong><\/h2>\n

White wines with a sweet edge can be challenging because they are already so \u201cheavy\u201d on the palate. But if you choose your cheese wisely, a pairing will work. \u201cMany people might think that it is hard to pair a washed-rind cheese with a sweeter white wine. Because of the winemaking style to produce our Viognier and the milk that we use to make our washed rind cheese, Bigfoot, this pairing really works for us,\u201d says Aiyah Geier, head cheesemaker at Wooldridge Creek Winery and Creamery<\/a> in Grants Pass, Oregon. In 2015, it was the first state\u2019s first winery\/creamery combo and remains so today.<\/p>\n

Some sweeter white wines\u2014like a sweet Riesling\u2014also pairs well with spreadable cheeses, especially goat cheese. The reason is that the acidity in each is nearly identical.<\/p>\n

Dessert wines\u2014the sweetest of them all\u2014are often excellent pairings with cheese. Joselyn Thoresen, media manager at Pennyroyal Farm<\/a> in Boonville, California, frequently suggests her creamery\u2019s blue cheese (raw, aged Boonter\u2019s Blue) with its Muscat Vin Doolsey, a fortified dessert wine.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Little

\n

Little John Cheddar photo credit Locksley Farmstead Cheeses<\/p>\n<\/figcaption><\/figure>\n

Pair Oaky Red Wines with Aged Cheeses<\/strong><\/h2>\n

Most wine collectors have a stash of red wines with oaky profiles on the palate that date back several vintages. Are you looking for an excuse to raid the cellar, perhaps? To sip through those, do so with Gouda or cheddar, says Erin Saacke, Chrysalis Vineyards<\/a>\u2019\/Locksley Farmstead Cheese Co<\/a>.\u2019s cheesemaker in Middleburg, Virginia. In fact, the creamery\u2019s Aged Nottingham Gouda (aged for 10 to 12 months) is often paired with Chrysalis Estate Bottled Norton in the tasting room.\u00a0<\/p>\n

\u201cOaked red wines with some age go well with Gouda,\u201d she says, pointing to specific varietals like Cabernet Sauvignon, Merlot and Zinfandel, although she will often drink the winery\u2019s Norton with her Aged Little John Cheddar (aged for 12 to 14 months).<\/p>\n

Employees at Pennyroyal Farm\u2019s tasting room enjoy a glass of its vintage Pinot Noir with bites of its Boont Corners Reserve, a goat\u2019s-milk cheese aged between eight and 12 months. \u201cThe texture of our firmer and drier aged cheese and concentrated nutty flavor makes\u00a0it the ideal pairing with our wine’s lush, baked rhubarb notes,\u201d says Thoresen.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Upper

\n

Upper Bench Gold photo courtesy of Upper Bench<\/p>\n<\/figcaption><\/figure>\n

Enjoy Chardonnay & Washed Rind Cheeses<\/strong><\/h2>\n

If you\u2019re stuck on where to begin, consider a wine and cheese pairing that many winemakers and sommeliers swear by: Chardonnay and a washed-rind cheese. This is a recommendation that Shana Miller, the cheesemaker at Upper Bench Estate Winery and Creamery<\/a> in Penticton, British Columbia, Canada, will always suggest to customers. (Her husband makes the wines.) When you bring together Chardonnay and the creamery\u2019s Upper Bench Gold, \u201cthe lightly toasted oak on the wine, while still having that bright acidity (as the wine is not put through malolactic fermentation) works well with the creamy, buttery richness of the cheese,\u201d says Miller.\u201d<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Red<\/p>\n<\/figure>\n

Match ABV & Flavor Intensity<\/strong><\/h2>\n

If you\u2019re still not sure what bottles to open with a particular cheese, look at their alcohol content. \u201cHigh-alcohol wines (13.5%+) best pair with intense-flavored cheeses and low-alcohol wines best pair with delicate cheese,\u201d says Saacke. If you\u2019ve ever drunk a California Cabernet Sauvignon with very ripe brie then you understand.<\/p>\n

Looking for even more tips? Check out our companion story, 5 Top Tips for Pairing Wine with Cheese from People who Make Both<\/a> on Alcohol Professor<\/a>.<\/p>\n

\n<\/div>","protected":false},"excerpt":{"rendered":"

Is there anything that goes better with a glass of wine than a wedge of cheese? While this is nearly a universal truth, not all pairings are going to work. There\u2019s a skill to matching cheese with wine in a way where one doesn\u2019t overpower the other and, instead, they complement each other beautifully. For … Okumaya devam et “4 Top Tips for Pairing Cheese with Wine from People who Make Both”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2596","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2596"}],"version-history":[{"count":0,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2596\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2596"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}