If there were a prize to the best gastronomic couple, cheese and wine would surely be strong candidates, however, the pairings vary enormously due to the diversity of both cheese and wine.
Here are some examples that demonstrate how, when these two elements are together, they produce magic in your mouth:
Blue cheeses (Roquefort, Cabrales, Gorgonzola, Stilton, etc.) are associated with robust and structured reds (i.e. Marqués de Casa Concha), but not too hard or astringent; also with liqueur wines (Sauternes, Late Vendimias, PX, Oportos, Banyuls, Maury, etc.)
Goat cheeses go very well with white wines, whether dry (Chardonnay, Sauvignon Blanc, Albariño, etc.) or fruity (Chenin Blanc, Gewürztraminer, Riesling, etc.)
Soft-ripened cheeses (Camembert, Brie, Bichonnet, etc.) can be accompanied with structured whites with a certain acidity (Chardonnay, Champagne, Sauvignon Blanc) as well as young light and fresh reds (Rejadorada, Mereuille, Malbec, etc.).
Hard pressed cheeses with their creamy flavor like yogurt, butter and fruity touches like the one of Maó, are usually paired with red wines of light aging (Marqués de Chivé, Marqués de Cáceres, Ribera del Duero, etc.) or with whites fermented in barrels (Albariño, Verdejo, Garnacha Blanca, etc.)
Cooked curd cheese (Gruyère, Beaufort, etc.) accompany the very aromatic and soft white wines (Moulin de Gassac, Moscatel, etc.) or light reds with low acidity (Pinot Noir, Tempranillo, etc.)
Now you know a little more about the exciting world of cheese and wine pairing, don’t miss out the best of our excellent cavas and dairies present at the 23rd International Gourmet Festival in Puerto Vallarta and Riviera Nayarit.