I clearly recall my first favorite red wine – a Napa Valley Cabernet Sauvignon. I still reach out for them; they are my default wines. My first favorite food was cheese and to this day, no other food comes close to satisfying nearly so well. Unconvinced by the pairings I found in print, I took my own detailed notes on how cheeses and wines complemented each other. I thought Cabernet Sauvignon was not recommended often enough; there appeared to be too few cheese partners, and when I found suggestions the pairings relied heavily on the terroir factor, as though the ideal cheese and wine partners would be limited to cheeses and wines produced close to one another.
It is important to note that an acre well-suited for a wine making is usually used for that: producing grapes. Sometimes there is a dairy nearby so parts of that terroir factor may be supported, yet there is so much that goes into wine making, and arguably, there is at least as much that goes into dairying. To say that because they are produced side by side is just a little too easy. The cheeses and wines crafted close to one another can actually clash. As an example of one of those clashes I think of some of the Loire Valley chèvres of western France. There are three white wine varietals grown nearby that marry well with this family of cheeses: Sauvignon Blanc, Chenin Blanc, and to an extent, the Melon de Bourgogne. You also find one of Cabernet Sauvignon’s parents produced in the area – Cabernet Franc. The Chinon made from this grape is cited as a good partner for those cheeses, yet most people seem to find this pairing to be very disappointing.
When I began experimenting with cheese and wine pairings I wanted to find as many matches as possible for my beloved Cabernet Sauvignon. I branched out to far-flung regions to find suitable cheese partners. From what I found it appears that the Cabernet Sauvignons prefer cow cheeses, which is a good thing since more than 90% of the world’s cheeses are produced from cow milk. The sheep milk cheeses can pair well with Cabernet Sauvignon, as they do with most varietals, and then there are the occasional goat cheese successes.
Some of the standout cheese partners for this most noble red wine include: Andeerer Schmuggler, Appenzeller, Fladä, Gruyère, Prattigauer, Sbrinz and Vacherin Fribourgeois, all from Switzerland; Barely Buzzed from Utah, Tarentaise from Vermont; Thomasville Tomme from Georgia; four-year-old Gouda and Roomano from Holland; Bra and Blu del Moncenisio from Italy; Cantalet and Le Moulis from France; and La Peral from Spain. None of these cheeses come from Napa but each of them makes great partners for these lovely California Cabernet Sauvignons.
Max McCalmanPosted by Artisanal Cheese