The classic pairing of wine and cheese can be as simple or as sophisticated as you make it out to be. Just as I stated in my article, “Food and Wine Pairings, what wine goes with what food” the matching of food and wine is to harmonize and enhance the flavors of both the food and wine, it is the exact same premise with wine and cheese. As with any pairing the first rule of thumb is to eat and drink what you like, no matter what the said “rules” are; and again, there are no “rules”, just guidelines, and suggestions to enhance your pairing experience.
Wine and Cheese pairing is a match made in heaven, you’ve got flavors and textures that run as wild as can be, and on the flip side, you’ve got those same flavors and textures that run mellow and tame. I’ve created a series of wine & cheese pairing breakout articles (from the original) where I’ve focused on one wine matched with various cheeses. Some of the wines and cheeses will be familiar to you, and others break you out of what is common and proverbial. The suggestions are just that, suggestions, the pairings will work for some and not others. The parings will get you thinking; they will open doors and take you on a journey you otherwise may not have embarked on.
Pinot Noir is a black wine grape that produces a red wine, grown in regions around the world. Pinot Noir is a thinned skin varietal making is susceptible to elements that can damage, such as excessive sun, wind, rain, and fungal disease. For these reasons Pinot Noir is difficult to grow, making its yields low, and prices high. This stunning, elusive grape is known for its elegance, Pinot Noir is a fruit forward wine with a flavor profile of berries and cherries, hints of chocolate and spice notes of cinnamon, and clove; classic Burgundy will show off its earth nuances of herb, mushroom, and leather.
Cheese that pairs well with Pinot Noir:
Brie De Meaux – A creamy ripened cheese with a tangy bite made from cows milk
Camembert - soft, creamy cow’s milk cheese
Danish Blue – A strong semi-soft creamy cheese with blue-veined made from cow’s milk
Gruyère – A hard yellow cheese, creamy and nutty made from cows milk
Chévre/Goat Cheese – A tangy cheese made from the milk of goats
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