Ever Wonder Why Wine and Cheese Pair So Well?

Wine and cheese. They just go together. But, there's actually a pretty good reason that this pairing typically works together so well.

It’s due to the combination of an astringent element, wine, that gives your mouth a dry feeling and a fatty element, cheese, to make the mouthfeel slippery.

We generally don’t like to have an overly fatty coating in our mouth. And, we usually don’t like to have our mouth dried-out or puckered up. So, we seek just the right balance. That’s why we find a sip of wine so refreshing after nibbling on a piece of cheese. They are opposites that create a balanced mouthfeel.

Red wines can be rather tannic due to the stems, seeds and stems of the grapes. Tannin is also introduced into red wines from the oak barrels that are so commonly used for aging. All this tannin, especially in young red wines, can leave your mouth with a dry, chalky feeling. This astringent sensation, on its own, isn't a good one. But, the fats contained in cheese act to balance out the tannins in red wines. They just work together!

Cheeses also pair well with white wines. But, not in conjunction with tannin. White wines have little to no tannin. They can have bold acidity. And, that acidity yields a mouth-watering sensation which can be very refreshing. So when a creamy soft white cheese is paired with the acidic notes in white wines, it balances things out.

It’s very natural that wine and cheese strike such a perfect balance. It’s been a famous pairing for centuries. So, give it a try! Cheers!

Best Wines to Pair with Your Thanksgiving Meal

The traditional turkey dinner for Thanksgiving is often served with a white wine. While most white wines do go well with turkey, there are plenty of other excellent options. 

Traditional white wine choices include:

• Gewürztraminer - A Thanksgiving favorite. It is a highly aromatic wine with floral touches and spice notes such as cloves and nutmeg.

• Riesling - A dry Riesling has spicy, fruity flavors with touches of peaches or apricots and a floral fragrance that compliments the meal well.

• Sauvignon Blanc - Light and crisp, with grassy or herbaceous flavors and good acidity to cut through all the richness of the meal.

• Pinot Grigio (Pinot Gris) - Light and zesty with flavors of lemon, melon and peach.

• Chardonnay - A very common choice. But, it's best to go with the lighter and fruiter un-oaked versions that work best with all the flavors on the Thanksgiving table.

Sparkling wines also go well with almost any meal and are a natural pairing with turkey. And, any dry rosé will also work quite nicely with your turkey meal.

Turkey, by itself, is a pretty neutral meat.  So, you should actually focus on pairing your wines with all the side dishes that go along with the turkey. It may be a bit surprising, but a red wine will often work exceptionally well with your meal.  Just as cranberry sauce goes well with the turkey, a fruity red wine is also a great choice.

Some red wine options include:

• Beaujolais - Light, dry and fresh with fruity flavors. And you can serve it chilled.

• Pinot Noir - A light bodied red with flavors of cherry, raspberry and strawberry. In the French wine section at your store, this is called a red Burgundy. And this too can be served slightly chilled.

• Carignan - This red wine is a bit higher in tannins and acid, and has flavors of dark and black fruits, pepper, licorice, and spicy, savory aromas.

• Rhône Blends - Rhône wines focus on Grenache, Syrah and Mourvedre grapes, producing medium-bodied blends.

• Zinfandel - This medium bodied red wine can really work with a Thanksgiving meal. It has characteristics that include jammy flavors with spicy or peppery notes.

Finally, you might want to avoid full-bodied, highly tannic, red wines (e.g., Cabernet Sauvignon, Merlot, Syrah) that can get lost in the presence of all the fruit, sugar, and salt on the Thanksgiving table.

But, as always, ensure that you drink what you like. That's what is most important.

Enjoy your Thanksgiving. Cheers!

Some Wine and Cheese Pairings That Work

Wine and cheese pairs so well. As we learned last time, the proteins and fats in cheese help to tame the tannin in red wines and creamy soft white cheeses tend to balance the bold acidity that can be found in white wines.

But, not all cheeses work with all wines. While I certainly encourage you to enjoy your favorite cheeses with your wine, here are few general guidelines that might help enhance your enjoyment.

With medium to full-bodied red wines (e.g., Malbec, Merlot, Cabernet Sauvignon, Zinfandel) you're going to want cheeses that will stand up to their bigger flavors. Some cheeses that work include aged Cheddar, smoked Gouda, Monterey Jack, Manchego and Edam.

With a lighter red wines (e.g., Pinot Noir, Gamy, Rosé) consider Gruyère, Fontina, Provolone and even Swiss.

And, with white wines and sparkling wines, try Jarlsberg, Mozzarella, Chèvre (goat cheese), Feta, Ricotta, Asiago, Brie and Camembert.

Some cheeses that often show up on platters are those in the Blue Cheese family (Cambozola, Gorgonzola, Roquefort and Stilton). While these cheeses do have bold flavors, they actually work best with dessert wines such as Port.

So, if nothing else, just put bigger, bolder cheeses with bigger bolder red wines, and use the lighter and creamier cheeses with white wines. But, most of all, enjoy the countless pairing opportunities. Cheers!

Why Wine and Cheese Pair So Well

Wine and cheese. They just go together. But, there's actually a pretty good reason that this pairing typically works together so well.

Let's start with red wines.  They can be rather tannic due to the stems, seeds and stems of the grapes. Tannin is also introduced into red wines from the oak barrels that are so commonly used for aging. All this tannin, especially in young red wines, can leave your mouth with a dry, chalky feeling. This astringent sensation, on its own, isn't a good one.

This same astringency is also found in strongly brewed black tea. And, a common practice is to add just of splash of milk to tea to soften this astringency.

It turns out that the proteins and fats in milk work wonders in your mouth to balance out the tannin in strong tea.

Well, the same goes for astringent or tannic red wine.  Not the milk part, but the proteins and fats contained in cheese act to balance out the tannins in red wines. They just work together!

Cheeses also work well with white wines. But, not in conjunction with tannin. White wines have little to no tannin. They can have bold acidity. And, that acidity yields a mouth-watering sensation which can be very refreshing. But when a creamy soft white cheese is paired with the acidic notes in white wines, it balances things out.

Now, not every cheese works with every wine. But, we'll take a closer look at that topic next time.  Until then, enjoy some nice cheese with your glass of wine. They work together so well. Cheers!