{"id":3846,"date":"2024-06-13T03:01:48","date_gmt":"2024-06-13T03:01:48","guid":{"rendered":"https:\/\/www.sutyo.com\/5-big-bold-red-wines-cheese\/"},"modified":"2024-06-13T03:01:48","modified_gmt":"2024-06-13T03:01:48","slug":"5-big-bold-red-wines-cheese","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/5-big-bold-red-wines-cheese\/","title":{"rendered":"5 Big, Bold, Red Wines & Cheese"},"content":{"rendered":"
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Red wine and cheese<\/p>\n<\/figcaption><\/figure>\n

When you\u2019re after a wine to pair with food, a vino that can stand-up to complex flavors is a must. Reaching for a full-bodied red\u2014characterized as wine with an alcohol content of 13.5% or more\u2014will satiate the palate, and if you focus on the nuances of the wine, you can expertly search out the right varietal for any dish, even different cheeses. \u201cMy primary tip about pairing wine and\u00a0cheese\u00a0is to try to match intensities,\u201d says Janet Fletcher, the author of\u00a0Cheese\u00a0& Wine\u00a0<\/em><\/a>and the publisher of the\u00a0Planet\u00a0Cheese<\/a>\u00a0<\/em><\/a>blog. \u201cI don\u2019t want to pair a wimpy wine with a strong\u00a0cheese, or a massive wine with a delicate\u00a0cheese.\u201d<\/p>\n

The complex flavors and rich mouthfeel common in heavier reds such as syrah, cabernet sauvignon, and zinfandel, lend themselves well to a variety of cheeses. Some pair well with blue-veined varieties while others will find balance alongside a sharp cheddar or aged gouda. If you\u2019re a novice, it\u2019s easiest to start with hard cheeses when choosing a cheese to complement a big, bold red wine. And usually, a cow\u2019s milk cheese will provide better matches to this type of wine, as well\u2014although that isn\u2019t a hard and fast rule.<\/p>\n

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Cabernet Sauvignon + Flory’s Truckle<\/a><\/h2>\n
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Cabernet Sauvignon and Flory’s Truckle <\/p>\n<\/figcaption><\/figure>\n

Cabernet sauvignon is likely the most recognizable full-bodied red out there. Hailing originally from France, California is now ripe with the vines that perform well in a hot climate in locations such as Napa Valley. Cheeses high in fat and proteins will do well when served with a cabernet, as the tannins (created by leaving the wine on the skins longer and perhaps to stew in the stems and seeds) bind to these elements to cleanse the palate in between bites. In general, slightly aged, semi-hard cheeses are your best bet.<\/p>\n

A cabernet sauvignon will bring out the flavors in a strong cheese. In this case, your matching complexity with complexity. For those not ready to venture outside of their comfort zone, enjoying the sharp taste of cheddar with the long finish of a cabernet is an ideal pairing. \u201cI love [cabernet sauvignon\u2019s] power and deep blackberry aroma, and I tend to pair it with aged cow or sheep\u00a0cheese,\u201d says Fletcher. \u201cCheddars are great with it.\u201d\u00a0<\/p>\n

Try<\/strong>: 2018 Merriam Vineyards<\/a> Windacre Vineyard Cabernet Sauvignon<\/p>\n

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Zinfandel + <\/strong>Jasper Hill Cellars Harbison<\/a> <\/h2>\n
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Zinfandel and Jasper Hill Cellars Harbison <\/p>\n<\/figcaption><\/figure>\n

Zinfandel originated in Croatia, made from a grape named Crljenak, but now California is home to many of the most well-known zinfandels, populating regions such as the Napa Valley, Sonoma Valley, and Lodi. While zins take on many personalities, in general they have a reputation for being jammy and fruit-forward, perhaps with elements of smoke and spice.<\/p>\n

While some zinfandels are medium-bodied, most are full-bodied and will therefore pair well with a rich, bold cheese like a sharp cheddar, smoked gouda, or Manchego. \u00a0\u201cIf you have a zinfandel with rich flavors of figs and pepper, you may want a bold cheese that can stand up to the pairing such as an aged cheddar or a wash rind cheese,\u201d says Sheana Davis of The Epicurean Connection in Sonoma. Davis likes the Jasper Hill Cellars Harbison, a soft, ripened cow\u2019s milk cheese, as well. \u201cThis cheese complements the rich and fruity flavors of the Zinfandel,\u201d she explains.<\/p>\n

The more a cheese is aged, the better it will shine next to a late harvest or sweeter zinfandel, bringing out the wine\u2019s density instead of falling short.\u00a0<\/p>\n

Try<\/strong>: 2017 Levrier Wines by Jo Irvine Peritas Zinfandel<\/a><\/p>\n

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Syrah (or Shiraz) + <\/strong>1605 Manchego DOP<\/a><\/h2>\n
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Syrah (or Shiraz) and 1605 Manchego DOP<\/p>\n<\/figcaption><\/figure>\n

Another admired medium- to full-bodied wine, syrah has a reputation for its notes of smoke, spice, and dark fruit. The bolder labels will present as dense and tannic while lighter syrahs may drink more like a cabernet\u2014round and fruity.<\/p>\n

Regardless, a hearty wine that\u2019s typically tannic and often dry craves a bold mate. If you\u2019re new to cheese, here is your chance to step outside of your comfort zone and lean into stinky cheeses. Use your nose to search out a cheese that will taste better than it smells; and don\u2019t fret, the ripe flavors of a syrah will balance the tastes of pungent or blue-veined cheeses. Syrah, however, also does well with hard cheese like cheddar, parmesan or asiago. \u201cI would pair Syrah with Manchego or an aged Pecorino Toscano or Green Dirt Farms\u2019 Prairie Tomme,\u201d Fletcher suggests. The peppery notes in a syrah contrast particularly well with the nutty and buttery attributes of a Manchego cheese.\u00a0<\/p>\n

Try<\/strong>: Jacob\u2019s Creek<\/a> Classic Shiraz (medium-bodied)<\/p>\n

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Malbec + Maison Gabriel Coulet Roquefort<\/a><\/h2>\n
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Malbec and Maison Gabriel Coulet Roquefort<\/p>\n<\/figcaption><\/figure>\n

A malbec is like a meal. This full-bodied red habitually offers balanced tannins and acidity and shines with a unique combination of flavors from coffee to leather, black pepper to tobacco. Malbecs can present as both smokey and meaty. While some variations offer a touch of sweetness, in general, Malbecs are dry.<\/p>\n

Regionally, the most famous malbecs come from Argentina and boast bold flavors of blackberry, plum, and black cherry. You may also experience milk chocolate, cocoa powder, violet florals, leather, tobacco, and oak as you sip.<\/p>\n

You\u2019ll want to watch the salt when pairing cheese with a malbec, which can create an imbalance on the palate. It\u2019s also preferred to stick with hard, cow\u2019s milk cheeses because creamy cheeses or cheeses from sheep\u2019s or goat\u2019s milk will not complement the varietal well. Experts have noted that malbec consistently pairs well with blue cheeses. In Daring Pairings<\/em><\/a> Master Sommelier Evan Goldstein says, “Don’t ask me why but these wines (malbec) seem to contradict the rule that powerful wine is not good with powerful cheese.” He recommends Roquefort and gorgonzola dolcelatte with fruit-forward malbec.\u00a0<\/p>\n

Maison Gabriel Coulet Roquefort dates back to 1872. The founder began by digging a wine cave and now the 5th-generation family dairy in the Occitanie region collects 100% sheep\u2019s milk from 150 shepherds only 20 miles from the dairy. The cheese is made from December through July, the natural lactation cycle of the sheep, ripened for at least 3 weeks and then matured for an average of 7 months. <\/p>\n

Try: 2021 Mevi Malbec \u2013 Reserva Especial<\/a>\u00a0<\/p>\n

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Tempranillo + Idiazabal <\/h2>\n
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Tempranillo and Idiazabal<\/p>\n<\/figcaption><\/figure>\n

Similar to a sangiovese or cabernet sauvignon, an aged and full-bodied tempranillo will likely present with rich dark berry flavors, cedar, tobacco, and leather. <\/p>\n

Hailing from Spain, it\u2019s no surprise that Manchego cheese is a good partner for tempranillo. This hard, sheep\u2019s milk cheese is subtle and nutty creating a balanced pairing for the daring red that tends to punch the palate. Instead of competing, Manchego brings out some of the subtler characteristics of the wine without pulling focus. These are the same reasons that asiago, a nutty Italian cheese, is a good pairing, especially for a lighter tempranillo, as well as other sheep\u2019s milk cheeses.<\/p>\n

Other hard cheeses also do a tempranillo justice, as do soft, blue-veined cheeses. Specifically, Roquefort is recommended alongside tempranillo, relying on its tangy and earthy profile to contrast the bold flavors of the wine. Other earthy cheeses or cheeses with umami flavors can create a different experience entirely for a tempranillo. If you want to get creative, look for cave-aged or natural rinds. According to cheese author and expert Laura Werlin, sheep’s milk cheeses are a natural pairing. She notes that as with Tempranillo, most sheep\u2019s milk cheeses have a tang primarily on the finish. Read about <\/em>Izdiazabal and other Spanish cheeses<\/em><\/a>.\u00a0<\/em><\/p>\n

Try<\/strong>: 2021 Solaro Estate Tempranillo<\/a><\/p>\n

\u00a0<\/p><\/div>","protected":false},"excerpt":{"rendered":"

Red wine and cheese When you\u2019re after a wine to pair with food, a vino that can stand-up to complex flavors is a must. Reaching for a full-bodied red\u2014characterized as wine with an alcohol content of 13.5% or more\u2014will satiate the palate, and if you focus on the nuances of the wine, you can expertly … Okumaya devam et “5 Big, Bold, Red Wines & Cheese”<\/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-3846","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3846","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3846"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3846\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}