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Celebrating The Eternal Pairing Of Wine & Cheese
September 19, 2012
There are moments to remember in the life of any food and wine lover. One of mine came when my wife and I (much younger versions) went to Mammina’s Ristorante in downtown Toronto, sometime in the late ’80s.
There was a small menu of Italian favourites including simple and tasty pasta and veal dishes, but the big lure was that at the time Mammina’s offered wines at a $2 mark-up on liquor store prices. We were far from flush, but my travel writing day job was in the process of educating my wine palate beyond my budget. We splashed out on a $40 bottle of rich, red, high-alcohol Amarone, which we knew would cost close to $100 at many tony Toronto restos.
The waiter clocked our groans of delight as we sipped the ruby-red ambrosia and brought over a huge chunk of Parmigiano Reggiano, carving thick shavings onto our side plates. “Try that with the wine and thank me later,” he said with a wink. Our groans got louder.
As the wine grape harvest season kicks off in a growing number of Canadian provinces, it’s a good time to celebrate the eternal love affair between wine and cheese. It’s easy to get started on your own educational journey — many wines feature suggestions for food and cheese pairings right on the label. There’s lots of information available on the Internet, and qualified wine sellers are always happy to share their knowledge and passion, whether at a winery or in wine and liquor stores across the country.
There are some simple rules of thumb. Milder cheeses like Tre Stelle® Goat Cheese – Classic, Tre Stelle® Provolone and Dofino® Havarti tend to pair better with light, fruity whites and reds like Pinot Grigio, Sauvignon Blanc and Pinot Noir. Stronger cheeses like Tre Stelle® Asiago, Castello® Blue Cheeses and Tre Stelle® Grana Padano require a more robust wine partner, like New World Chardonnays and red wines like Cabernet Sauvignon, Rioja and the above-mentioned Amarone.
There’s another important factor – your personal taste, so feel free to make your own experiments. It’s all part of the fun. Salute!
This entry was posted in Cheese and tagged asiago, Blue Cheese, Cheese, Goat Cheese, Grana Padano, havarti, Parmesan, Provolone, Tre Stelle. Bookmark the permalink. ← Seasonal Delights: Garlic, Artichokes, Leeks, Squash – and Cheese! Giving Thanks In The Most Entertaining Way →