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Perfect Pairings: Kosher Cheese and Kosher Wine

 

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Pairing kosher wine with a kosher cheese is an art, not a science. Like all food and wine combinations, you should be guided by good taste and don’t be afraid to experiment. The possibilities are endless and you can be as creative as you want.   Make your guests an offer they can’t refuse, as a prelude to a festive Italian dairy meal, enjoy a selection of kosher Italian cheeses like Montasio, Parmigiano and Provolone , marinated olives and roasted peppers and a glass of a Borgo Reale Toscano Rosso or a Bellenda Prosecco.

To help inspire you, the editors of joyofkosher offer a few easy rules to remember when pairing kosher wine and kosher cheese.

Keep It Simple

Pick one distinct wine and one distinct cheese that pair well. For example, full-flavored cheeses, such as creamy washed rind cheeses require medium to full-bodied wines, such as the Dalton Safsusa Merlot, the Hagafen Zinfandel, or Yarden Syrah. Likewise, pair light cheeses with light wines, such as the Bartenura Pinot Grigio, or the Galil Mountain Pinot Noir.

Go Local

Pair wine and cheese according to the area of origin or even the local region. Just as the growing conditions impart particular characteristics (called “terroir”) to a region’s wines, these same characteristics may be imparted to the cheeses through the vegetation on which the animals graze.

Sweet and Bubbly

Do not limit yourself only to still table wines, but branch out and try sparkling wines, late harvest and sweet wines, as well as fortified wines such as sherries and ports. In particular, blue cheeses pair extremely well with dessert wines such as the Teperberg Sliver Late Harvest White Riesling or a Mony Muscat. Aged cow’s milk cheddars would be a perfect accompaniment to the Tio Pepe Sherry. Also, creamy cheeses pair well with sparkling wines and Champagne.  The ElviWins Adar Brut Cava would be an ideal choice, as the bubbles help to cleanse the palate and refresh it for another bite.

Don’t Have a Cow, Man

Explore the varieties of cheeses based on their sources of milk. For example, fresh goat cheeses are mild, lemony, and somewhat acidic in their flavor profiles and creamy in texture. They pair well with crisp white wines, such as a Gamla Sauvignon Blanc, Ella Valley Sauvignon Blanc, Goose Bay Pinot Gris, and the Hagafen Lake County Riesling.   Aged sheep’s milk cheeses pair well with something dry and spicy like the Willm Gewurtztraminer or the Herzog Special Reserve Zinfandel.

One Bourbon, One Scotch and One Beer

Remember that wines aren’t the only beverages that go well with cheese! There is an ever-growing number of artisanal and craft beers, craft ciders and premium alcohol widely available that create interesting and fresh flavor combinations, which will also inspire you to experiment and broaden your culinary horizons.

 

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