Cheese and wine pairings for beginners and advanced gourmets

In cheese and wine pairing, two basic aspects should be considered: firstly, we should choose so that the acids in the food and drink are balanced, i.e., pair a more acidic wine with a fuller cheese, and a softer wine with a creamier variety. Secondly, their body should also be taken into account: match a full-bodied wine with a strong-flavored cheese, and a lighter wine with a similarly delicate cheese. Basic principles aside, the devil is in the details, so it's worth digging deeper for perfect flavor combinations.

Fresh cheeses acquire their final flavor without aging, meaning they can be eaten fresh. Since they often have a soft, tangy taste, it is advisable to think of similarly light, crisp, and acid-rich wines for the right pairing. With fresh cheeses – like mozzarella, feta, sheep's curd, ricotta, and cottage cheese – it is recommended to choose light grape varieties such as the fruity Cserszegi Fuszeres, Irsai Oliver, Muscat, or Sauvignon Blanc. You can't go wrong with vibrant acidic rosé wines either, so Kekfrankos or Pinot Noir rosés can also complement the unique aroma of fresh cheeses.

While soft cheeses are often eaten fresh, they frequently achieve their mature flavors with short aging. Creamy cheeses like camembert, brie, or romadur are best paired with fuller, lively acidic wines, making a Riesling from the Rhine region, a barrel-aged Chardonnay, or even a lighter, fruity Kadarka a great choice.

Although fresh and soft cheeses offer a unique taste experience, semi-hard cheeses like Trappist, Gouda, Maasdam, Edam, Ovari, and Pannonia have the largest consumer fan base. As these types of cheeses generally have a relatively neutral taste, it's worth selecting medium-bodied, dry, full white wines for them. For example, it's worth trying a barrel-aged, matured Italian Riesling, Furmint, or Juhfark. With semi-hard cheeses, you can venture more boldly into the world of red wines, as a fruity Kekfrankos or Zweigelt will provide a real experience.

Hard cheeses made from pressed cow's milk are also referred to as the "kings of cheeses". Their manufacturing process is very similar to the semi-hard format, but their aging takes longer, sometimes several months. This longer process, however, also results in a richer, more mature flavor, along with the fact that hard cheeses can be easily grated and sliced. Thus, it's not surprising to try Chardonnay or wines made from Keknyelu grapes with Parmesan, Grana Padano, or Cheddar cheeses, but a similar effect can be achieved by pairing them with a full-bodied Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah.

If hard cheeses are the kings of the cheese world, blue cheeses rise to at least an imperial level in the hierarchy. These types of cheeses are generally made from cow's milk, then after fermentation and chopping, they are inoculated with various bacterial cultures, thus acquiring their final shape and flavor. The full, robust flavors of Marble Cheese, Stilton, and Gorgonzola can be perfectly complemented by such natural, sweet wines as a late harvest Furmint or Muscat, but of course, a Szamorodni or a premium quality Aszu is also a suitable choice from a culinary perspective. Classic red wines like Cabernet Sauvignon, Merlot, or Syrah are also a good choice, as the full flavors thus come into perfect harmony with each other both on the plate and on our taste buds.

As with a simple wine tasting, in the case of gastronomic pairings, it's also important to keep in mind that we should be open to new things! By trying different combinations, we can gain new impressions and information, and not least, we can explore our own preferences.