Pairing with Old World Wines
Many rich, intriguing, and heady flavors emerge when you pair wine and cheese by region. The elements of
France
The Bordeaux region is one of France's most prolific wine-producing regions. The whites are blends of Sauvignon Blanc and Semillon, and the reds are blends of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot. Pair the whites with light cow's- and sheep's-milk cheeses of the Aquitaine, and the reds with some of the washed-rind cheeses of the Aquitane and lower Pyrenees, like Saint Nectaire and Bethmal.
A delightful range of white and red wines come from France's Burgundy region, which is east of the Jura and slightly south of the Loire. Whites are generally from Chardonnay grapes, and reds are Pinot Noirs or Beaujolais, a light and fruity red from the Gamay grape, which is low in tannin. The Beaujolais is almost light enough to treat as a white wine, so your pairing choices are many and varied. Pair these wines with cheeses from the Bourgogne and Jura such as Beaufort, Comte, and Eppoise.
Look for earthy, bold whites and reds from the Rhone region. Whites are often made from Viognier grapes, and reds from Syrah and Grenache grapes. Pair with some of the boldest cheeses from the Jura like aged Comte and antique Gruyere.
Loire Valley wines are usually white, coming from Chenin Blanc and Sauvignon Blanc grapes. They pair beautifully with young natural-rind chèvres.
You can often tell a New World wine from an Old World wine by the name. New World wines are usually named after individual grapes, like Chardonnay, Riesling, Pinot Noir, and Cabernet Sauvignon. In most Old World wine countries, like France, Italy, and Spain, wines are named after regions or districts, and often contain blends of several different grapes.
Alsacian wines are fruity, high in alcohol, and full bodied. They are made from Riesling, Gewurztraminer, and Pinot Gris grapes, and often can stand up to some of the most pungent and salty cheeses from the region, like Alsacian Muenster.
Italy
In Italy there are 20 wine regions. As you start to pair Italian wines and cheeses, start with three regions: the Piedmont, Tuscany, and the Veneto.
In Piedmont, as mentioned previously, don't miss Barolo and Barbaresco, two robust and bone-dry reds with a hint of bitterness on the end. Match these up against Dolce Latte Gorgonzola for a zippy Italian dessert.
In Tuscany, look for Brunello di Montalcino, another big, fruity, tannic wine with lots of alcohol. Italian table cheese like Piave pairs well with this wine, as does a medium-aged pecorino.
Spain
Spain's Rioja wines are renowned for both whites and reds made from Tempranillo, Garnacha, and Cabernet Sauvignon grapes. Only when you get to the Cabernet Sauvignon — based Riojas do you need to worry about tannin. Rioja wines pair well with Garrotxa, Ibores, and Zamorano.
Spanish Albarinos are a little harder to find, but you might have more luck finding wines from the La Mancha region, which are based on grapes that survive windy and sometimes dry climates. They have thick skins and minimal amounts of juice, but often produce creamy mouthfeels, and complex apricot, peach, and citrus flavors. High acidity makes them clean and vibrant, and better in their youth. Pair with Majorero and Manchego, and don't forget the
