Red Wine & Cheese Recipes

Our Red Wine & Cheese Recipes App helps you find the perfect match for life's great culinary pleasures.

Here's What You Get: Red Wine & Cheese Recipes

PREMIUM FEATURES WINE & CHEESE TIPS & E BOOKS

Wine and cheese can form a perfect union when properly combined. Don't know what to pair with Zamarono or Gruyere? Just browse our extensive list of cheeses to find the winning pairing for your next gathering. Learn how to make successful wine and cheese pairings for your next gathering.

PRO-TIP: CONSIDER AGE AND INTENSITY All of cheese-dom lies along a continuum from fresh through hard-aged. Young fresh cheeses have a high water content and a milky and delicate texture. As a cheese ages, a process called affinage, the moisture in its body slowly evaporates, leaving behind fat and protein. Since fat and protein carry flavors, older cheeses tend to be more rich and savory. In addition to drying and concentrating the cheese, age also introduces new flavors.

Bloomy-rind cheeses like Brie remain gooey and spreadable, but have picked up earthy notes from a few months in the cave. Older cheeses like Gruyere and Emmental acquire nutty flavors. Blue cheeses develop pungency from the mold in their veins. Washed-rind cheeses like Époisses earn a funky, bacon-y redolence that you either love or hate. Like cheeses, wines also run the gamut from delicate to bold, and their depth and complexity can correlate with their age, too.

Young wines are fresh and spirited, with lively aromas and bright flavors of fruits, flowers, citrus, herbs, or spice. Wines that have spent time in cask or bottle have had a chance to knit together and acquire more nuance. In addition to their primary fruit flavors, they take on secondary notes of oak, toast, earth, oxidation, minerals, Mamie, and more. Like cheeses, these wines tend to be more complex and savory than their younger counterparts. We can readily see how young cheeses might partner best with wines that are juicy, fruity, fresh and spirited—sparkling wines, crisp whites, dry roses, and reds with good acidity and sprightly fruit. Older cheeses would need wines with more body and complexity. The very oldest cheeses, those that are the most savory and rich and nutty, pair best with wines that have ample body and structure, and maybe oxidation notes, too. Putting this all together, we arrive at the first rule of wine and cheese pairing: Pair by flavor intensity, and consider intensity's correlation with age.

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