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Knowing whether or not the wine has been aged in oak can help, though, as oak-aging increases tannin levels. Choose reds that are fruity in flavor. Fruity reds offer a sensation of sweetness, which can either offset a salty cheese, or complement a creamy cheese that has perceivable notes of sweetness. You can even go so far as to choose reds.
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Château Puech-Haut Saint-Drezery (Languedoc): Paired with Tomme de Savoie, this wine, characterised by its red fruit aromas and velvety texture, creates a delightful contrast. The cheese's mildness allows the wine's subtle nuances to shine, creating an elegant pairing. 5. Beaujolais.
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Blue cheeses pair well with sweet fruit jams that balance out the cheese's tangy saltiness. Blackberry Farm's Blackberry Jam, made from blackberries picked in Kodak, Tennessee, is a great choice.
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Light red wines. For light reds, pairings are relatively easy and wines like Beaujolais will be a friend to most cheeses. It is worth noting that strong cheese can overpower light wines and rob them of their nuance, as a result, lighter cheeses tend to pair better with light wines. Both Gamay - best known for producing Beaujolais - and.
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The salt in the cheese heightens the perception of sweetness in the wine, so a wine that's already headed in that direction makes for a breezy pairing. Cheese loves fruit and nuts. There's a reason we adorn cheese plates with fresh fruits, dried fruits, and nuts. The juicy, tangy fruits go well with young cheeses like Brie.
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The pairing of red wine and cheese is a time-tested tradition that comes down to a combination of science and personal preference. Factors for Pairing Description; Balance of Flavors: The tannins in red wine, which can taste bitter or astringent, are balanced out by the fat content in cheese. This makes the wine seem smoother and less harsh.
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Cheese Pairings with Merlot. Merlot has become a popular table wine over the past few years. This deep-hued and full-bodied red wine is noted for its versatility in terms of flavor. The most appreciated Merlot flavors are cherry, plum, and chocolate. Both sheep's milk cheese and cow's milk cheese go equally well with Merlot.
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Red wines should be served warmer than refrigerator temperatures but not necessarily room temperature. Go for 62oF to 68oF, with Lambrusco better served between 57°F and 59°F due to its effervescence. Cheese should be served at room temperature, just below 70°F. If you don't store your cheese in a Cheese Grotto on a cool countertop, then.
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The cheese's lightness allows the wine's red fruit notes to shine without overwhelming the palate. Blue Cheese (e.g., Gorgonzola Dolce) - While Merlot may not have the bold tannins of some other red wines, a milder blue cheese like Gorgonzola Dolce can provide a delightful contrast.
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Another cheese pairing favorite from Jeanette is a light to medium-bodied pinot noir. Pinots are generally slightly higher in tannins and fruitier compared to Beaujolais, making it a versatile wine that goes well with a variety of your favorite cheeses. Must-try pinot noir and cheese pairings include: Cheddar. Parmesan.
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When drinking a red that is dry and heavy, avoid lighter cheeses or creamy cheeses - they'll be overpowered by the wine. Go instead with stronger, aged cheeses like aged gouda, cheddar, and parmesan. These are all great options for a cabernet sauvignon pairing¸ for example. On the flip side, lighter, creamier, or white mold cheeses do well.
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Another good rule of thumb is to match the style of the cheese and the wine. The more unusual a wine is, the more unusual a cheese you can pair it with. If you have a light cheese you'll want to serve it with a light, natural wine. However, if you have an old, aged red wine - such as a classic old Bordeaux - it should be served with an.
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Some general rules to follow for pairing wine with cheese: Wines and cheeses from the same region usually go well together. Look for textural contrasts between cheese and wine: Fresh, lighter cheeses go well with crisp, lighter wines; heavier, dense cheeses like bigger and bolder wines. Always taste the wine before the cheese for optimum effect.
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The intensity and tannins of red wine often leave a lot of room for cheese flavors to clash with wine. When it comes to red wine, lighter-bodied and fruity options with lower alcohol will do better with younger cheeses. Older wines go well with aged cheeses, heavy reds go better with stronger cheeses like aged cheddar or Grana Padano.
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This 2017 Napa Valley Red Blend from Prince and Pedrois a big and bold mix of Syrah, Cabernet Sauvignon, Zinfandel, Malbec, Petit Verdot, and Merlot. It's deep ruby-purple in the glass, with a nose full of black cherry, plums, blackberry pie filling, vanilla, cocoa, cedar, and a touch of black pepper.
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8 Red Wine and Cheese Pairings. Now, let's take a closer look at some of the best red wine and cheese pairings to consider: 1. Nebbiolo and Feta. Nebbiolo's notes of dark red fruits, rose, and tar need something with a bit of "funk" (but nothing too potent). Feta cheese, with its creamy texture and high fat content, is the perfect complement.
