Wine & Cheese Pairings

There will be something better than enjoying in the company of some friends a cheese board accompanied by a glass of excellent wine.

Sometimes it can become complicated to choose the perfect pairing between these two pieces of pleasure. We help to understand a little what combination really works.

Port Ruby and Queijo da Serra Português

Port wine may be the king of dessert wines. But is a cheese with a high salt content also indicated to accompany it?

Portuguese mountain cheese is traditional from Serra da Estrela, made from milk that goat is cured for 18 months. Despite the cure, the "saw" is a buttery cheese, ideal to eat with toast.

As for the pairing of mountain cheese with Ruby Port wine, we should expect an explosive combination. The salty and velvety nature of cheese forms a perfect pairing with the sweetness of wine. A perfect bittersweet balance is formed.

Pinot Noir and Grana Padano

And trying a French classic with an Italian classic for the first time can be a fun experience. Pinot Noir with its controlled acidity makes a great pairing with a well-cured Grana Padano.

The grainy texture with Grana Padano is radically the opposite of the velvety Pinot Noir. That's exactly the magic of this combination. Unexpected but delicious.

Tempranillo and Manchego

Spain is a good country with me and excellent wines, it would be impossible to talk about pairings without adding a purely Spanish example.

Originating in central Spain, Manchego cheese is almost a cultural obligation in the house of the Spaniards. This cured cheese with a soft texture but slightly dried combines with the notes of vanilla and black fruit of Tempranillo. One classic to another classic.

Pinot Grigio and Parmigiano Reggiano

How to ignore this combination?

Parmigiano Reggiano is undoubtedly one of the most famous cheeses in Italy. Which coincidentally makes a perfect pairing with the most appreciated Italian white wine in the world, Pinot Grigio.

However, the more acidic facet of this Pinot Grigio helps to support the salinity of the parmigiano. Try it, and you will repeat it for sure

Sangiovese - Feta

It would be impossible to talk about wine and cheese without travelling to Tuscany. One of the oldest wine regions in the world, Chianti is the best known and most respected designation of origin in Italy.

Feta cheese with its origin in Greece, combined well with any Mediterranean wine. The Sangiovese grape is perfect for this light cheese.

Sauvignon Blanc - Camembert

Perhaps the most appreciated type of French white grape in the whole world, and perhaps the most consumed type of French cheese. Sauvignon Blanc and Camembert cheese combine the best of two very close realities. The pronounced acidity of Sauvignon helps to understand the silkier nature of camembert.

Loureiro - Mozzarella

How about a starter of Buffalo Mozzarella with red pesto accompanied by a very fresh and refreshing Loureiro wine?

It's a good plan. Loureiro is the second Portuguese variety of white grapes with the most international recognition. Its acidity and herbaceous notes help to highlight the best of Mozzarellas.

Nebbiolo - Gorgonzola

Who doesn't like a four-cheese pizza, where gorgonzola is mandatory?

Nothing better than accompanying with a Nebbiolo, a grape characteristic of the famous Barolo and Barbaresco.

Port Tawny - Blue Stilton

Sweet and sour cheeses are famous for their versatility. To accompany a Blue Stilton nothing better than a Port Tawny. The sweetness of Port Tawny perfectly accompanies the bittersweet of Blue.

Albariño - Brie

Albariño is the queen of white Iberian grapes, its fruity nature makes it an excellent pairing with the softness of Brie.

Make the experience of putting in some slices of brie, caramelised onion in port wine. Accompany with an Albariño reservation.