WINES & CHEESES
In search of the perfect pairing
To celebrate the “Cheese” event we’ve put together a mini guide for pairing Piedmontese cheeses and wines. Here are our suggestions!
RICOTTA, NOSTRALE GIOVANE, PAGLIERINA, TOUMIN DEL MEL
Serve fresh cheeses in single savory portions along with bread and grissini as an aperitif.
Their delicate aromas and soft fragrances are ideal for accompanying fresh and young white wines: Favorita and Arneis.
RASCHERA, BRA TENERO, NOSTRALE, MURAZZANO, ROBIOLA DI ROCCAVERANO
Medium-aged cheeses have more intense aromas and flavors than fresh cheeses and are ideal for accompanying young and fragrant red wines.
We recommend pairing medium-aged cheeses with Dolcetto grape wines, leaving you the pleasure of discovering which DOC or DOCG certified wine is best suited for this type of cheese.
A little help? Fatty cheeses prefer round wines, whereas low-fat cheeses should be accompanied by low-alcohol wines.
Short-seasoned cheeses should be paired with fresh wines, while more full-bodied cheeses go well with structured wines.
CASTELMAGNO, BRA DURO, GRANA PADANO
Cheese wheels that rest in the dairy farm for a long time before reaching our tables have more time to mature and transform scents and flavors into more complex aromas and tastes.
They are usually characterized by a “tingling” on the tongue that produces an increase in salivation: this is the so-called (umami) taste, considered the sixth taste by the Japanese who have literally called it “savory“.
It is due to these characteristics that seasoned cheeses go well with wines that have been refined at length and aged in wood, such as Barolo and Barbaresco; wines that have complex and refined aromas and tastes.
These are cheeses with persistent and intense tastes and are normally difficult to pair.
Try tasting them together with a glass of delicious raisin wine: the sweet and savory contrast will thrill your taste buds!