food-and-wine-pairing-a-sensory-experience-robert-harrington

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Chapter 12 Wine and Cheese: A Natural Affinity?
Table 12.1 Examples of Fresh and Soft Cheeses
Type
Boursin
(France)
Milk Used
and Color
Chèvre Goat’s
White
Cottage Cow’s
White
Cream Cow’s
White
Cow’s
Cream to pale
yellow, no rind
Feta Sheep’s, goat’s
or cow’s
White
Fromage
blanc
Cow’s
White
Mascarpone Cow’s
Pale yellow
Montrachet Goat’s
White
Mozzarella Cow’s or
buffalo’s
White
Neufchâtel Cow’s
White
Queso
Oaxaca
Cow’s
White
Ricotta Cow’s
White
Components, Texture,
and Flavors Wine Suggestions
Triple-cream, smooth, creamy. Usually
flavored with herbs, garlic, and
pepper.
Usually tangy (good acidity), soft to
crumbly. May be flavored with ash,
herbs, or peppercorns. When aged, it
can be quite pungent and intense.
Mild, low salt, low tanginess, soft and
moist.
Mild, slightly tangy and slightly sweet,
soft and creamy.
Tangy and salty, soft and crumbly. Can
have intensely sharp flavor.
Mild and tangy, soft and slightly
crumbly.
Slight tanginess, soft and smooth,
buttery.
Slightly tangy, soft and creamy.
Moderately intense with some
pungency.
Mild, ranges from tender to elastic.
Sometimes smoked.
Dry white wines, such as Sancerre; fruity lowtannin
reds such as Beaujolais, Lemberger.
Sauvignon Blanc, Fumé Blanc, Pouilly-Fumé,
Sancerre, Vouvray, Chablis, Beaujolais Cru, Pinot
Noir.
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 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 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.
Used similarly to cream cheese.
Off-dry Champagne or sparkling wine, Moscato
d’Asti, most dessert wines.
White or Red Burgundy, cool-climate Chardonnay
or Pinot Noir.
New World Chardonnay, Gavi, young Barbera.
Slightly tangy, soft and creamy, mild. Semi-dry Riesling, Fendant.
Mild, slightly tangy, and slightly salty.
Smooth and semisoft with a stringy
texture. Sometimes blended with
herbs, spices or chiles.
Mild, soft, ranges from moist to
grainy.
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 is not generally eaten by itself and can
be part of both savory and dessert food items—
wine choices will reflect this.