A cheesemaker has shared her ultimate guide to cheese and wine pairings – and the simple rules to follow to get the perfect match every time.
Marly Badia, from Sydney, explained that cheese and red or white wine should be complementary based on flavour intensity, acidity, creaminess, weight and texture.
She said hard cheeses goes well with ‘big bold’ wines such as Cabernet Sauvignon while the soft varieties pair perfectly with a Pinot Noir.
‘There’s really no “wrong” or “right” way to cheese and wine matching as it’s all subjective to your personal preferences, but here’s what I tend to avoid when matching wine with cheeses,’ Ms Badia told Daily Mail Australia.
To find the best pairings, the founder of Omnom Cheese Making said the more intense the cheese is, the more intense the wine should be.
‘Like all things in life, it’s about balance. Pairing an intense cheese to a subtle wine will only accentuate and overpower the wine’s delicacy. Big, ripe cheeses need a strong match to ensure the flavours stack up to one another,’ she said.
She said you should never pair ‘super creamy cheese’ such as Brie and Camembert with ‘low acid wine’ like Chardonnay or Merlot.
‘Acid in wine is like a good cheese knife, it cuts through the smooth texture with ease,’ Ms Badia explained.
‘Some wines, like Chardonnay or Merlot, can be lower in acid, so pairing them with a creamy Brie or Camembert won’t have the same flavour effect as pairing it with a Riesling.’
She said hard cheeses such as cheddar and Gouda have ‘big bold flavours’ that ‘deserve big bold wines’.
‘Clare Valley Cabernet Sauvignon would be a winner here,’ Ms Badia said.
Soft cheeses like Brie, Camembert, ricotta and Gorgonzola match with a Pinot Noir.
‘Bright wines with lots of acidity to cut through the gooey creamy texture, so a Pinot Noir would be delicious here,’ she said.
She said varieties like Pinot Grigio or Vermentino suit feta perfectly while parmesan cheese can pair with a lot of different wine matches.
‘Parmesan is surprisingly versatile. Depending on the season you could have parmesan with sparkling or in the cooler months, I’d have it with a glass of Tempranillo,’ she said.
When it comes to washed-rind cheese, Ms Badia said it’s all about ‘matching aromatics’.
‘Washed-rind cheeses have bold aroma personalities so Sauvignon Blanc, Riesling and Pinot Gris varieties work well here,’ Ms Badia said.
She said a ‘surprising pairing’ for ‘complex’ blue cheese is a sweet wine.
‘Like an off dry Riesling or even a tawny port. If sweet wines aren’t your style, a fruity rosé will also go down nicely,’ she said.
For melted cheese, she said a crisp and lightly fruity, Riesling pairs perfectly.
‘Gooey melted cheese can be challenging for a wine match, but considering the creamy, fatty texture, a bright, acidic Riesling would be delicious here,’ she said.
Ms Badia and My Kitchen Rules 2015 winner Will Stewart will be hosting a one-night-only burrata making and wine tasting workshop on Wednesday, August 26 at 6pm via Taylors Made’s Facebook page.
Omnom Cheese Making has teamed up with Taylor Made to launch a virtual session where artisanal cheese and wine lovers can make their own burrata by purchasing a limited edition Mediterranean Cheese Making Kit.
The kit includes specific tools and ingredients to make a mix of Mediterranean inspired cheeses along with a select varietal from the Taylor Made Wines portfolio – Chardonnay, Rosé or Pinot Noir.
Orders for the limited edition Taylor Made x Omnom Mediterranean Cheese Making Kit ($40 + booking fee) will be available until August 18 or while stocks last.
For more information visit the website.