Expert tips on how to correctly pair wine with cheese

Mumbai experts share tips on the science of pairing wine with cheese and list eight classic pairings

The US observes National Wine and Cheese Day on July 25. Wine and cheese making have flourished for centuries, and diners have continued to explore unique ways of using them together throughout history. Every year wine and cheese lovers unite to celebrate their love of this elegant pairing which has fans across the globe.

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”Wine and cheese both often take years of waging to reach maturation and the right flavour, and require careful tending by the curators. Wine is sharp and cheese is fatty and these opposites attract to create a great combination of flavour and texture,” says chef Harsh Shodhan outlining the skill behind pairing the right wine and cheese.

“While the goal behind pairing wine with cheese is to enhance the flavour of both, it is important to remember that taste is subjective and what may seem to be a perfect pairing for one taster could be less enjoyable for another,” explains Sodhan. Below he shares a few expert tips that will help you pair wine with cheese.

Tannins
They are natural compounds found in plants. In the case of wines and grapes, tannins create a bitter taste or drying sensation when consumed. This is why red wines make our mouth feel drier and rougher after a sip. Tannins in red wines clash with cheese so take care while pairing red wine with cheese. Aged cheese would work well with full bodied wines.

Intensity
An important thing to keep in mind is the intensity of the wine and cheese at hand. Pair intense wines with more intensely flavoured cheeses and less intense wines with delicately flavoured cheeses to achieve perfect balance.

Carbonation
Sparkling wines contain carbonation and higher acidic value and offer a palate cleansing effect to creamy cheeses such as Brie or Camembert.

Flavour
Blue cheeses are richly flavoured. It is common for red wines to not be paired with this variety of cheese due to the aroma of the wine and saltiness and richness of the blue cheese.

Experiment
The objective of wine and cheese pairing is to find the right bottle of wine which will not overpower the cheese and vice versa. A few things that may work for some may not work for others. Feel free to mix up different wines and cheese using base guidelines and discover a pairing that suits your palate the best.
Gastronomical pairings can be found everywhere across cuisines and cultures. While food continues to evolve, some iconic pairings stand the test of time, from rajma and chawal to gin and tonic. We asked restaurateur Gauri Devidayal, owner of Magazine Street Kitchen and The Table, to help us out with some classic wine and cheese pairings. Below, she lists out the most popular wine and cheese pairings that you can blindly indulge in.

Sparkling wines

Champagne
Brie brings a deliciously smooth and creamy mouth feel, while champagne has a sharper, bubbly effervescence that shines through with each sip.

Prosecco
Parmesan has a sharp and salty flavour profile that offers a tasty contrast to a sweet sip of prosecco.

White wines

Sauvignon Blanc
The acidic, crisp nature of sauvignon blanc perfectly mirrors the acidity and flavour of goat cheese.

Chardonnay
Crisp, bright and fresher style chardonnay will compliment mild and smooth cheeses such as ricotta or brie.

Rose wines

Zinfandel
Firm, nutty cheese such as gruyere will pair perfectly with jammy and spiciness of a rose made out of zinfandel.

Grenache
The bursting flavours of watermelon, strawberries, and acidic kick at the end from a Grenache will complement young or semi firm cheeses such as baby Swiss or young cheddar.

Red wines
Cabernet Sauvignon
Hard aged cheese like gouda or aged cheddar will pair best with equally bold and ageable cabernet sauvignon.

Syrah or Shiraz
Wines higher in tannin act as a palate cleanser for creamy and rich cheeses such as Feta.

Dessert wines

Sauterness
The flavour of this sweet wine from France is often compared to apricots, peaches, and honey with a little touch of nuttiness. It pairs well with blue cheeses or salty washed rind cheeses like epoisses, which is a pungent ‘stinky cheese’ with a rich, somewhat meaty flavour.

Moscato
Sweeter wines made of moscato grape can help mellow spicy and zesty flavour of pepper jack cheese.

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