Wine and cheese go together so well that it’s practically a cliché. The naturally opposing flavours create an excellent dining experience. But, not every cheese is suited to every wine, so in time for Shavuot, here are some tips from Debby Sion, Head of Wine Education at the Golan Heights Winery:
Soft and soft-ripened cheese: e.g. Brie, Camembert, Feta Soft cheeses go best with aromatic dry white wines that have a fruity character. Suggested white wines: Gamla Chardonnay, Yarden Viognier, Galil Avivim. Suggested red wines: Gamla Pinot Noir and Yarden Pinot Noir.
Blue-veined cheese: Blue cheeses tend to have a sharp and salty character, a crumbly texture and a strong smell. Paradoxically the most suitable types of wine are sweet wines or dessert wines. Suggested sweet wines: Yarden Muscat or Yarden Heightswine.
Goat cheese: e.g. Chèvre The high proportion of fatty acids in goat’s milk give these cheeses a tart flavour that pairs well with a refreshing dry white wine, Recommended wines: Yarden Sauvignon Blanc, Galil Sauvignon Blanc, Yarden Mount Hermon White, Gamla Brut.
Sharp cheese: e.g. aged Gouda, sharp Cheddar, mature Stilton These are strong flavoured cheeses are balanced best by deep and complex wines. Recommended wines: Yarden Cabernet Sauvignon, Yarden Merlot, Galil Alon.
Hard and Semi-Hard Cheese: e.g. Gruyère and Emmental Hard cheeses can be described as sweet yet with a slightly salty quality. These cheeses pair well with light reds or buttery, fragrant white wines. Recommended wines: Gamla Chardonnay, Galil Pinot Noir, Yarden Mount Hermon Red, Yarden Rose.
Very Hard Cheese: e.g. Parmesan, Pecorino
Hard cheeses have a very strong, compacted, salty flavour that pairs best with red wines Merlot and Cabernet Sauvignon.
Recommended wines: Yarden Cabernet Sauvignon, Yarden Merlot, Yarden Blanc de Blanc, Galil Yiron.