Italian
Wine and Cheese Combos
Taking
you through delightful discoveries of cheese, when paired with the correct wine
Italian wines are among the best in
the world. Italy has plenty of grape varietals that are for the most part
synonymous with traditional Italian wine — Sangiovese, Nebiolo, Cortese and
Trebbiano, for example. But with the advent of the ‘Super Tuscan’ wines
(full-bodied red wines that do not observe the Italian rules that prescribed
the ageing and blending of wines), the Italians demonstrated to the world that
they could make the best wines using grape varietals that were considered alien
to traditionalist Italians.
Italy’s Amarones, Brunello di Montalcinos and Barolos are world famous and yet there is so much more to explore. The country produces outstanding wines from all the way up north in the Alto Adige region to way down south in Sicily. Because of the differences in climate and soil between north and south, Italy produces a huge range of wines that are the perfect accompaniment to cheeses from Italy and elsewhere.
Cheese is of central importance to Italians — centuries ago, it was considered a convenient food item since it travelled well and was hence indispensable to Roman legionnaires. Little wonder that a big part of the Mediterranean diet involves cheese. There are about 400 different kinds of cheese produced in Italy today, some of which are rated at par with French cheese. Oddly, some of the greatest cheeses are unknown outside of the region in which they are produced. Cheese, when matched with the correct wine though, will lead you down the path of delightful new discoveries.
Italy’s Amarones, Brunello di Montalcinos and Barolos are world famous and yet there is so much more to explore. The country produces outstanding wines from all the way up north in the Alto Adige region to way down south in Sicily. Because of the differences in climate and soil between north and south, Italy produces a huge range of wines that are the perfect accompaniment to cheeses from Italy and elsewhere.
Cheese is of central importance to Italians — centuries ago, it was considered a convenient food item since it travelled well and was hence indispensable to Roman legionnaires. Little wonder that a big part of the Mediterranean diet involves cheese. There are about 400 different kinds of cheese produced in Italy today, some of which are rated at par with French cheese. Oddly, some of the greatest cheeses are unknown outside of the region in which they are produced. Cheese, when matched with the correct wine though, will lead you down the path of delightful new discoveries.
Prunotto Barolo
( Rs. 7,890) Both Barolo wine and Castelmagno cheese come from Piedmont in Italy. This pairing brings about harmony by combining a very fragrant cheese and the red berry, rose petal and chewy tannin characteristics of this Barolo.
( Rs. 7,890) Both Barolo wine and Castelmagno cheese come from Piedmont in Italy. This pairing brings about harmony by combining a very fragrant cheese and the red berry, rose petal and chewy tannin characteristics of this Barolo.
Danzante Pinot Grigio
( Rs. 1,750) The Danzante pairs perfectly with Quatrilolo Lombardo
cheese. The acidity in the wine works well when cutting through the fat of this soft cheese, opening it up in the mouth and creating an explosion of flavours.
( Rs. 1,750) The Danzante pairs perfectly with Quatrilolo Lombardo
cheese. The acidity in the wine works well when cutting through the fat of this soft cheese, opening it up in the mouth and creating an explosion of flavours.
Carpene Malvolti Prosecco Brut
( Rs. 1,695) The wine displays green apple and heightened citrus notes and is soft and aromatic. The salty cheese that goes best — Ricotta Salata — is almost cottage-cheese like in texture and is a perfect match with the citrus notes of the sparkling wine.
( Rs. 1,695) The wine displays green apple and heightened citrus notes and is soft and aromatic. The salty cheese that goes best — Ricotta Salata — is almost cottage-cheese like in texture and is a perfect match with the citrus notes of the sparkling wine.
Zonin Asti Spumante
( Rs. 1,785) The sweetness in the wine pairs beautifully with the piquant taste of a Gorgonzola cheese. The acidity in the sparkling wine helps in the opening up of the cheese.
( Rs. 1,785) The sweetness in the wine pairs beautifully with the piquant taste of a Gorgonzola cheese. The acidity in the sparkling wine helps in the opening up of the cheese.
Donnafugata Sedara Nero D’Avola
( Rs. 2,445) The wine displays notes of red fruit, spice and minerality and is the perfect accompaniment to another Sicilian masterpiece, the Ragusano, which is a semi-hard cheese.
( Rs. 2,445) The wine displays notes of red fruit, spice and minerality and is the perfect accompaniment to another Sicilian masterpiece, the Ragusano, which is a semi-hard cheese.
Marchesi di Barolo Gavi di Gavi
( Rs. 3,395) An iconic white wine made from the Cortese grape varietal. The wine boasts of fruity and floral notes, which work wonderfully with the soft and aromatic Taleggio cheese.
( Rs. 3,395) An iconic white wine made from the Cortese grape varietal. The wine boasts of fruity and floral notes, which work wonderfully with the soft and aromatic Taleggio cheese.
Piccini Brunelo di Montalcino
( Rs. 5,888) Try this wine together with a Parmigiano Reggiano. The cheese coats the tongue making the tannin less intense, thus bringing out the fruit and other complexities in the wine.
( Rs. 5,888) Try this wine together with a Parmigiano Reggiano. The cheese coats the tongue making the tannin less intense, thus bringing out the fruit and other complexities in the wine.
Cignale
( Rs. 7,900) I just had to pair a Super Tuscan wine with a lovely Pecorino cheese. I’d even suggest adding some truffles for some pure indulgence that brings together not two but three of the world’s greatest pleasures.
( Rs. 7,900) I just had to pair a Super Tuscan wine with a lovely Pecorino cheese. I’d even suggest adding some truffles for some pure indulgence that brings together not two but three of the world’s greatest pleasures.
The writer is a trained sommelier
& director of All Things Nice
Content courtesy Good Food Magazine India. July
issue :: Nikhil Agarwal ET120729
No comments:
Post a Comment