r/lists • Posted by Clara Bellwether🍜 Food
Top Red Wine & Aged Cheese Pairings for Your Next Charcuterie Board
One would think, observing the general public at these so-called 'charcuterie' events, that the delicate art of pairing red wine with proper aged cheese has been lost entirely... or perhaps never truly understood beyond the most rudimentary, dare I say, bourgeois notions of 'red equals meat and cheese.' It's a tragedy really... the proteolysis in an ancient Gouda demands more respect than that insipid Pinot Grigio some might deign to offer. These pairings, then, are for those few who still appreciate the complexities... the true interplay.
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Cabernet Sauvignon and Montgomery's Cheddar
goldenagecheese.comThe robust tannins of a proper Cabernet, say from Bordeaux, really do find their match in the crystalline, nutty complexity of a clothbound Cheddar like Montgomery's... not that industrial stuff, please. It's about balance... the fat cutting the astringency, you see. - 2
Pinot Noir and Comté (24-month)
instagram.comA delicate yet earthy Pinot Noir from Burgundy, for instance, requires a cheese of similar nuance. A 24-month Comté, with its butterscotch and hazelnut notes, it elevates the entire experience... anything less and you've simply wasted good wine. - 3
Syrah and Aged Gouda (Roomano Pradera)
murrayscheese.comFor a powerful Syrah, especially from the Northern Rhône, you need a cheese that can stand up... an aged Gouda, specifically something like a Roomano Pradera, offers those intense butterscotch and caramel notes that just sing with the dark fruit and peppery finish. - 4
Rioja Reserva and Manchego Curado (12-month)
daogourmetfoods.comThe oak and red fruit of a Rioja Reserva, particularly a Gran Reserva, demands a cheese with gravitas. A 12-month Manchego, true Manchego mind you, offers that sheepy richness and slight piquancy that complements rather than competes. It’s traditional for a reason. - 5
Port (Tawny) and Blue Stilton
foodwineclick.comThis pairing... it’s a classic for a reason. The unctuous sweetness of a good Tawny Port, with its dried fruit and nut character, simply harmonizes with the sharp, salty, creamy funk of a Blue Stilton. A true moment of gastronomic perfection, if executed correctly. - 6
Zinfandel and Pecorino Romano
umamatch.comA robust Zinfandel, particularly one with a touch of pepper and blackberry, finds an interesting counterpoint in the sharp, salty, umami bomb that is Pecorino Romano. It's a bold choice, I admit, but the interplay of strong flavors can be quite rewarding. - 7
Chianti Classico and Parmigiano-Reggiano
tv.winelibrary.comThe bright acidity and cherry notes of a Chianti Classico, especially a Riserva, really do benefit from the crumbly, nutty, slightly salty profile of a well-aged Parmigiano-Reggiano. It’s a foundational pairing, really, essential knowledge. - 8
Bordeaux (Left Bank) and Gruyère AOP Réserve
westernreservewines.comA structured Bordeaux from the Left Bank, with its Cabernet Sauvignon dominance, needs a cheese that can handle its tannins. A Gruyère AOP Réserve, aged for at least 12 months, offers enough nutty sweetness and firm texture to balance beautifully. - 9
Nebbiolo (Barolo/Barbaresco) and Fontina Val d'Aosta
winefolly.comNow, Nebbiolo from Barolo or Barbaresco is a serious wine, requiring a cheese of equal stature... a true Fontina Val d'Aosta, with its earthy, mushroomy, slightly lactic notes, can be quite sublime. Not that bland imitation stuff, mind you. - 10
Malbec and Idiazábal
umamatch.comThe dark fruit and smoky notes often found in a good Argentinian Malbec pair surprisingly well with the smoked sheep's milk character of an Idiazábal... it’s a robust, rustic pairing that satisfies deeply. - 11
Merlot (Right Bank Bordeaux) and Mimolette Vieille
winespectator.comFor a softer, plummier Merlot from the Right Bank of Bordeaux, you want a cheese with a little less aggressive flavor. A Mimolette Vieille, with its salty, nutty, almost caramel notes and firm texture, offers a lovely contrast. - 12
Grenache/Garnacha and Ossau-Iraty Vieille
artisanalcheese.comA Grenache-dominant wine, particularly from the Southern Rhône or Spain, with its red fruit and spice, finds a wonderful partner in an aged Ossau-Iraty... the sheep's milk sweetness and nutty finish are just... ideal. - 13
Dolcetto and Taleggio (Aged)
oryana.coopA good Dolcetto, with its youthful fruit and slight bitterness, can be surprisingly amenable to a slightly more pungent, aged Taleggio... the creaminess and earthy notes of the cheese cut through the wine's acidity nicely. - 14
Cabernet Franc and Époisses
timatkin.comThis is a bold one, for the connoisseur... a herbaceous Cabernet Franc, especially from the Loire Valley, with its often prominent green pepper notes, can be surprisingly harmonious with the pungent, intensely creamy Époisses. It’s an experience, certainly. - 15
Tempranillo and Zamorano
riberaruedawine.comA robust Spanish Tempranillo, particularly from Ribera del Duero, pairs beautifully with the intense, grassy, and nutty flavors of Zamorano, another fantastic aged sheep's milk cheese from Spain. It’s a very regional, very authentic pairing.
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