Food and Wine Pairing : A Sensory Experience

274 Chapter 12 Wine and Cheese: A Natural Affinity?

Table 12.1 Examples of Fresh and Soft Cheeses

Type

Milk Used

and Color

Components, Texture,

and Flavors Wine Suggestions

Boursin

(France)

Cow’s

Cream to pale

yellow, no rind

Triple-cream, smooth, creamy. Usually

flavored with herbs, garlic, and

pepper.

Dry white wines, such as Sancerre; fruity low-

tannin reds such as Beaujolais, Lemberger.

Che`vre Goat’s

White

Usually tangy (good acidity), soft to

crumbly. May be flavored with ash,

herbs, or peppercorns. When aged, it

can be quite pungent and intense.

Sauvignon Blanc, Fume ́ Blanc, Pouilly-Fume ́,

Sancerre, Vouvray, Chablis, Beaujolais Cru, Pinot

Noir.

Cottage Cow’s

White

Mild, low salt, low tanginess, soft and

moist.

A dry or off-dry white. Cottage cheese is rarely

eaten on its own and the wine choice is likely to

be determined by what accompanies it.

Cream Cow’s

White

Mild, slightly tangy and slightly sweet,

soft and creamy.

Cream cheese is rarely eaten on its own and

can be part of savory or sweet food items. The

wine choice will be determined by what

accompanies it.

Feta Sheep’s, goat’s

or cow’s

White

Tangy and salty, soft and crumbly. Can

have intensely sharp flavor.

Feta can be eaten by itself or as part of a food

item. Try a dry Greek wine such as those made

from the Muscat grape in regions such as

Samos or Lemnos of the Aegean Islands. Or try

some classic reds (Merlot or Bordeaux Rouge)

or Manzanilla Sherry.

Fromage

blanc

Cow’s

White

Mild and tangy, soft and slightly

crumbly.

Used similarly to cream cheese.

Mascarpone Cow’s

Pale yellow

Slight tanginess, soft and smooth,

buttery.

Off-dry Champagne or sparkling wine, Moscato

d’Asti, most dessert wines.

Montrachet Goat’s

White

Slightly tangy, soft and creamy.

Moderately intense with some

pungency.

White or Red Burgundy, cool-climate Chardonnay

or Pinot Noir.

Mozzarella Cow’s or

buffalo’s

White

Mild, ranges from tender to elastic.

Sometimes smoked.

New World Chardonnay, Gavi, young Barbera.

Neufchaˆtel Cow’s

White

Slightly tangy, soft and creamy, mild. Semi-dry Riesling, Fendant.

Queso

Oaxaca

Cow’s

White

Mild, slightly tangy, and slightly salty.

Smooth and semisoft with a stringy

texture. Sometimes blended with

herbs, spices or chiles.

If plain, the wine choice should be more subtle,

such as dry white wine. If flavored with herbs or

spices, it can be contrasted with an off-dry

Riesling or create a similar match with a dry

Alsace Riesling.

Ricotta Cow’s

White

Mild, soft, ranges from moist to

grainy.

Ricotta is not generally eaten by itself and can

be part of both savory and dessert food items—

wine choices will reflect this.