The ancient art of pairing cheese and wine is extremely important to enhance the flavour of both, transforming a simple tasting into a memorable experience. Roberto Giuffrida, an ONAF expert (National Organization of Cheese Tasters) and a FISAR Sommelier (Italian Federation of Sommeliers, Hoteliers and Restaurateurs) suggests different essential combinations of cheese and wine to achieve the excellence of flavour.
Light and fresh cheeses (soft and delicate) with fresh milk aromas need to match their lightness with white wines like young Roero Arneis and Vermentino from Liguria, which are fresh, crisp, gentle, and not too intense.
Soft, mildly aged sheep/goat cheeses require fragrant and aromatic white wines. In this case the best choices for a fantastic tasting are Langhe DOC Chardonnay and Vermentino di Sardegna DOC, two respectable appellations.
Cow’s milk cheeses with short aging provide a smooth and celebratory contrast with the effervescence of Martinotti (Charmat) method sparkling wines like the famous Conegliano Valdobbiadene Prosecco DOCG for toasting.
Medium aged cheeses with firm texture present great intensity which needs wines with more body and structure. The right pairings are soft, mature and aromatic red wines like Pinot Nero, Teroldego Rotaliano DOC, Barbera and Valtellina Superiore DOCG and, alternatively, Classic method sparkling wines (Champenoise method) or full-bodied soft white wines like some Chardonnays or Malvasia Istriana.
Washed rind cheeses (Taleggio DOP) pair beautifully, thanks to their often savoury notes, with rich, mature red wines. The result is an intense tasting made possible by the strong structure of both.
Highly aged, intense and piquant cheeses have a powerful flavour which needs to be balanced with warm, very velvety and mature red wines like aged Barbaresco DOCG and Amarone della Valpolicella DOCG or with dessert botrytized and fortified white wines like Albana di Romagna DOCG, Passito di Pantelleria DOC and Marsala Vergine DOC. Another great combination is provided by Classic method sparkling wines with a long lees aging period.
Blue cheeses and very mature bloomy rind cheeses (such as Gorgonzola DOP) are characterized by a salty, piquant and intense flavour. The combination with sweet wines cuts through the richness and balances the saltiness creating a sensational contrast. Passito wines (Straw wines) and late harvest wines like Alsatian or Alto Adige Gewürztraminer, Picolit DOCG, Vino Santo Trentino DOC, Erbaluce di Caluso DOCG Passito and Sauternes represent great choices.
The art of pairing cheese and wine is an essential path to elevate tasting into a true gastronomic experience. It is not just about individual tastes, but a strategic balance that enhances the nuances of both components.