Finding yourself in front of the counter of an Italian cheese maker means having dozens of temptations. Their tastes are so different that when it comes time to choose a bottle, the experience can become problematic. Our recommendations for successful cheese-wine pairings.
Let’s start with Parmesan, one of the best-known cheeses in France, which would be to Italians what bread is to the French, Coke to Americans or tea to the English. Always on hand, grated or whole, it reveals many things in the mouth: a marked saltiness, almost spicy, acidity and power. To accompany it, you need to find a wine with a certain match. Of course, don’t hesitate to open a lively Italian dry white, you are spoiled for choice. On the French side, dry white wines from the Jura will be an ideal companion.
Château d’Arlay – Blanc Tradition 2011 – White
Jura, Côtes-du-Jura
For the more adventurous, open a bottle of vin jaune, this oxidative wine which gives pride of place to nutty aromas.
Château d’Arlay – Vin Jaune 2006 – White
Jura, Jura Coast
Just like Parmesan, Pecorino is a cheese that improves over time. Sometimes filled with truffle or pepper, we stick, unsurprisingly, with white wines of the same style as Parmigiano. With a pecorino with pepper, you can try a light red wine, low in tannins, with notes of pepper. A wine based on the Pineau d’Aunis grape variety for example or, more simply, a light red wine from the Loire.
Domaine Landron Chartier – Revelation 2014 – Red
Loire, Coteaux d’Ancenis
Burrata, known as bufala, is a very soft string cheese. Unlike its cousin mozzarella, burrata is a cheese that is sufficient in itself. A drizzle of olive oil, a touch of pepper and that’s it! Arm yourself with spoons and the burrata just has to hold together. For wine, opt for dry and lively whites, with a Mediterranean profile. The creamy, runny, rich profile of this burrata needs it.
Clos Des Vins d’Amour – Idylle 2016 – White
Roussillon, Côtes du Roussillon
