There's a certain magic that happens when the right wine meets the perfect cheese. Today, we embark on a tantalizing journey of the palate, as we explore both refined and wild cheese pairings featuring exquisite Beringer wines. We'll journey through the refined notes of Beringer's Private Reserve Chardonnay and Private Reserve Cabernet Sauvignon, and the untamed flavors of our Knights Valley Alluvium Blanc, Mountain Rosé, and Cabernet Sauvignon.
Wild Pairings
Knights Valley Alluvium Blanc and Goat Cheese
For the wild at heart, the Knights Valley Alluvium Blanc offers a mélange of white peach, citrus, and honeysuckle. This vibrant blend is an unexpected yet delightful pairing with fresh goat cheese. The cheese's tangy, bright flavor complements the wine's acidity, while its creamy texture softens the overall palate.
Knights Valley Mountain Rosé and Feta Cheese
Our refreshing Knights Valley Mountain Rosé, with its notes of strawberry and melon, creates a surprising pairing with salty, crumbly Feta cheese. The wine's crisp acidity and fruity character balance the briny, tangy nature of the cheese, creating a truly unique and invigorating combination.
Knights Valley Cabernet and Blue Cheese
For those who relish in bold flavors, pairing Knights Valley Cabernet, with its notes of dark cherry and blackberry, with a punchy Blue Cheese is a wild adventure. The rich, robust flavors of the wine tangle wonderfully with the cheese's assertive, pungent profile, making for a daring combination.
Refined Pairings
Private Reserve Chardonnay and Triple Cream Brie
The richness and opulence of Beringer's Private Reserve Chardonnay need a match that is equally luxurious. Here, we recommend a lush Triple Cream Brie. The creamy texture and buttery flavor of the cheese are a divine pairing to the toasty oak, and crisp, apple-like flavors of the Chardonnay.
Private Reserve Cabernet and Aged Gouda
The intensity of Beringer's Private Reserve Cabernet, with its strong tannins and deep, dark fruit notes, needs a cheese with character. An Aged Gouda, with its caramel sweetness and crystalline texture, provides a fantastic counterpoint to the wine's depth.
Storing Cheese
Until about an hour before you're ready to serve, cheese should be kept cold and stored in the refrigerator in a dark, cool and airy space.
Cutting Cheese
You will want to use a good hard cheese knife- like a chef's knife, a skeleton knife, or a utility knife. Slice hard wedge cheeses in batons, rectangles, or triangles. For aged cheeses like parmesan and gouda, break them off into rustic chunks. For soft round cheeses, work from the center of the wheel, and cut bite-sized slices like you would cut a birthday cake. For a gooey soft cheese, score the top, peel it back, and serve.
Serving Cheese
Once all of your cheese has been cut, sliced, or chunked, you are ready to serve. You may serve your cheese pairings individually with each wine or create a cheese tasting board.
