Wanda Haynes-Certified Sommelier
This wine and cheese pairing article is based on listings from several recent food and government websites.
Top three cheeses consumed by Americans are:
● Mozzarella
● Cheddar
● Processed cheese
With this in mind let’s do some wine pairing and create leisure moments in our lives.
We all know that Americans love pizza, including yours truly. Mozzarella tops most pizza and we love the stringy texture. I like a sparkling sweet Lambrusco with a veggie pizza. Pinot noir for pizzas with earthy toppings like mushrooms, offering light red fruit and savory notes. Barbera is dry and medium-bodied with bright fruit, great for offsetting the saltiness of cheese and olives.
For the meat lover’s pizza in the house, Chianti is a fine choice. Its high acidity, dried herbs, and spice work perfectly with tomato sauce and pork-based toppings. Nero d’ Avola is a top choice for any pizza. Its dark fruit, moderate tannins, and smoky finish hold up to robust, hearty toppings. Syrah is a solid choice for meat-heavy, bold pizzas due to its high tannins and deep dark fruit flavors. Smoked mozzarella and fried cheese sticks also pair well with Syrah.
I was raised on cheddar cheese, and it’s terrific with wheat crackers as a leisurely snack, or a light summer meal.
Aged/Sharp Cheddar paired with bold reds that can stand up to the strong, salty, and nutty flavors. Cabernet Sauvignon, specifically California brands. Medium/Mild Cheddar: Pairs well with Pinot Noir or Beaujolais which is very dry, fruity and medium-bodied.
Pair processed cheeses like; American, Havarti with wines that have high acidity or subtle fruit notes to cut through their rich, creamy, salty nature. Ideal pairings include crisp white wines, unoaked chardonnay, Riesling dry or off dry: Pairs exceptionally well with salty or mild processed cheeses due to its high acidity and fruitiness.
My favorite wine and cheese pairing is Gorgonzola from Italy, a blue veined cheese with a strong flavor profile. Gorgonzola is a cheese made from cow’s milk, known for its creamy texture and distinctive blue-green marbling from Penicillium mold. I like Sauternes with the cheese, which is a sweet white wine from France, offering tastes of apricot and honey which complement the cheese’s saltiness. There are plenty of cheeses out there and even more wine to pair them with. Have fun and experiment with new cheeses and new wines.
A bit of terminology, off-dry wine refers to a style with a slight sweetness. It sits between dry and slightly sweet.
