Wine & Cheese Pairing - Pinot Noir
More than any other wine grape in the world, Pinot Noir is at once lauded for it’s magnificence and cursed for it’s difficulty. It the top grape in Burgundy, France, where it makes some of the most expressive and perfumed red wines in the entire world, and is grown all over the winemaking globe. Those that love pinot noir do so almost to a point of obsession.
I love serving pinot noir from old-world producers in my wine and cheese events. These wines really exhibit ‘terroir’ - the sense of place a wine shows, reflecting the conditions in which the grapes were grown. Old-world pinots typically show aromas of red fruit like cherry or strawberry, as well as earthy tones and often mushroomy or meaty aromas as well. New-world wines tend to show more fruit, sometimes even bordering on smelling like jam. Both styles can have softer tannins and a silky texture. When well made, pinot noir has the potential to be one of the most delicious bottles of wine you’ve ever had.
The Cheese that Loves It
New-world pinot noir, from Chile for example, shines when paired with cheeses that have a simple, soft complexion. Try Jasper Hill’s Moses Sleeper, a delightfully rich cow milk cheese from Vermont. Made in the bloomy-rinded style of Brie, the pliable interior has wonderfully approachable flavors of crème fraîche and toasted nuts. The wine’s soft edges and slight grip will meld with the cheese’s creamy feel seamlessly! (Add some fresh cherries for a mind-blowing wine and cheese pairing.)
Old-world pinot noir, especially those from Burgundy where the grape was first grown, usually has a bit more acidity and earthy flavors than it’s new-world counterparts. These wines love to see cheeses that have a little more character (I mean they are more aromatic, really) and tend to be more aromatic, especially if the aromas are savory. (Think chicken broth, roasted cauliflower, and caramelized onions.) For a robust experience, pair these wines with an aged Camembert from France. Funky meets earthy! Another great option is the washed-rind Taleggio from Lombardy, Italia. (Just don’t tell the French. Or the Italians. Best kept to yourself.) Speaking of caramelized onions, spread a spoonful onto your Camembert for a killer pairing.
Match Made in Heaven
In food and wine pairing, there is a saying - what grows together goes together. This logic is spot-on when you pair red Burgundy with Époisses de Bourgogne, a cow milk cheese washed in marc (locally-made pomace brandy) as it ages. This washing gives the cheese it’s distinctive, intensely orange rind and pungent odor. The interior of the cheese is soft and luxurious, providing the perfect palette for the wine’s supple feel. To emphasize the wine’s red fruit characteristics, serve this with dried cherries or a dollop of cherry jam. This is a classic wine and cheese pairing!