The perfect wine for your BBQ
If you apply a little design you can create a sensory extravaganza through your choices, 3 to 4 cheeses at most and if possible stick to a single region for your cheeses and your wines. Generally, each cheese is matched with a single wine so think carefully.
Many wines are not good partners to cheeses so follow the guidelines:
- Sweeter or fruitier wines are a safer choice and tannic wines which tend to deliver a metallic taste if mismatched.
- Harder cheeses are more wine friendly.
- Pinot Noir is the most cheese friendly of the reds.
- Off dry Riesling is the most cheese friendly of the whites.
So, as a suggestion for your next, or yet to be planned, cheese and wine party - Serve:
- A medium to ripe Brie or a mild English cheddar with a Gruet et Fils Reserve Brut Champagne or a beautiful Jordan "Real McCoy" dry Riesling.
- An Edam with our very own Boundry Hut Pinot Noir.
- A blue-veined Stilton, a delicious Gouda or the ever popular Bel Paese with a luxurious German Fort Simon Noble Late Harvest or again the Jordan "Real Macoy" dry Riesling.
- A herbed Goats Milk cheese or Bousin with a delicious Paul Doucet Sancerre.
- Finally shavings of Parmigiano or Mozzarella with our Tenuta Giustini Primitivo "Patu" do this your guests will be blown away.
Don’t be shy to guide your guests know as to which wines are meant for which cheeses, it will be worth it!
- Match fatty or oily foods such as oily fish, Palma Ham, heavier cream cheeses, pâté and some lamb dishes with crisp (high acidity) dry wines.
- Match heavier red meat dishes, particularly those meats that would normally be regarded as tough with the more tannic red wines such as a younger Cabernet Sauvignon, Shiraz, Bordeaux or a Barbaresco or Barolo from Piedmont.
- Sweet foods go well with sweet wines but it is important that the wine is as sweet or sweeter than the food or the wine will taste tart and acidic.
- Ensure that the wine equals the “weight” and richness of the food.
- Salty foods are given a lift by adding sweetness to the wine selection. Well-known examples are Sauternes (Sauvignon Blanc Semillon blend from the Bordeaux Region) and Roquefort Cheese (or a sauce made from stronger, bigger Roqueforts); Stilton and Ports are a must around Christmas time.