About Me


Gavin Hubble - (BSc & Post Grad. Business Marketing) - I started working in the wine industry over 23 years ago in New Zealand. Working in; wine retail, sales, wine production, label & packaging design, marketing, wine buying, consulting and wine education. I am responsible for the Brand Health of 60+ wine brands distributed here in New Zealand. Wine Brands from New Zealand, Australia, France, Italy, Spain, Portugal, Chile and Argentina. I work closely with the Trade Industry - (Retail Stores & Restaurants) introducing, educating and positioning exciting and unique brands to wine enthusiasts all over the world.

Saturday, September 7, 2013

Matching Wine with Cheese

Over the past 20 plus years I have been taking a very close interest in the pairing of wine with all types of cuisine. Cheese is a ‘food’ group that most of us take for granted and for some, even less thought into how it should be served and with which wine.
Most wine and cheese matches are made without much thought or experience - simply by habit, or routine, a large proportion of people match wine and cheese incorrectly.
The following combinations are focused on traditional cheese styles made with Cow, Sheep and Goat milk. After a great deal of research in France, Italy and here in New Zealand - I have been running a specific class where we use the many varied types and styles of cheeses - to teach chefs and the general public about wine and food matches. Using the varied ages, textures and saturated fats contained in these varied cheeses. I show how wine not only compliments cuisine, (in this case cheese) but brings out all the subtle characters and unique flavours lost when simply enjoyed on their own.
At most refrigerator temperatures, the fat in a piece of cheese is as hard as un-softened butter, and its protein structure is stiff and tangled as well. The flavour and aroma compounds are less easily liberated when this cold. For improved aromas, flavour and texture, it is advised that cheeses be allowed to warm up towards approx 18-20°C (depending upon style) before eating. If the cheese is further warmed, to 26-32°C, the fats will begin to ‘sweat out’ as they go beyond soft to fully liquid.
One of the keys to choosing a wine to suit a particular cheese is to take a moment to consider the qualities in relation to the cheese and then try to find a style of wine with qualities to match or complement. Successful wine and cheese matching should be based on similarities rather than contrasts. Match the weight of the wine to the character and intensity of the cheese.
I know everyone will surprise themselves and the result will be a more diverse, varied and more enjoyable wine & cheese experience.
The following matches are only suggestions, guidelines and starting points - enjoy the journey.
 
 

 
 
 
 
 
 
 
 
 
 
 
 

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