Cheese is another very important component of the world-famous Italian cuisine. Its taste and usage in many recipes makes it an absolute protagonist on every Italian dinner table. However, one of its most interesting properties is its fantastic match with wine. We are here to suggest you the best pairings to exalt the taste of this delicious product!

“Aperitivo” is absolutely the best moment to experience the taste of cheese and wine, maybe with some “salumi”, but this pairing can be enjoyed at any time of the day. The cheeses on the table can basically constitute a course in themselves or be served at the end, after the main course. In this second case, there are limits on the possibilities of pairing wines and cheeses, especially if the main course required pairing with a very structured and complex wine. Therefore it will be necessary to choose a cheese that requires a wine whose complexity and structure are greater than or at least equal to that of the dish.

Generally speaking, soft cheeses in general are suitable for pairing with white wines. Depending on the cheese, you can go from fresh, medium-bodied wines for more delicate cheeses to more important, softer and wood-aged wines. Depending on the intensity of the aroma of the cheese you can also think of aromatic wines such as Rhenish Riesling or Traminer.

Young semi-hard cheeses like Tuscan Pecorino, Provolone, Fontina, Asiago, and Emmental pair excellently with white wines of medium structure. As the cheese matures to a medium stage, transitioning to a red wine of medium structure and intensity complements the flavors. For long-matured cheeses such as Bra, Bitto, Monte Veronese, Grana, or Parmigiano, opt for soft red wines with substantial structure, aiming to match the wine's structure with the intensity and persistence of the cheese. Lastly, the robust and aromatic blue cheeses like Gorgonzola, Stilton, and Roquefort harmonize wonderfully with passito or sweet liqueur wines. Alternatively, you can choose aromatic and smooth white wines, preferably aged in wood, to create a delightful pairing that complements the intensity and aromatic profile of these cheeses.

Our beloved region, Tuscany, is particularly famous for its food-and-wine richness, and cheeses are no exception. As we mentioned, we could pair a delicious Tuscan Pecorino or a wonderful blue-veined Guttus cheese with our local grapes, which give us our precious wine. The perfect match for local cheese could be, in our opinion, our super quality Brunello di Montalcino DOCG 2018. 

Crafted exclusively from 100% Sangiovese Grosso grapes, this wine undergoes a mid-length skin contact during vinification, meticulously regulated through temperature-controlled fermentation. Following this, it ages for three years in sizable oak barrels, culminating with a bottle finishing phase of no less than six months in precisely temperature-controlled cells. 

The resulting wine displays a profound ruby red hue, accented by subtle pomegranate highlights. On the palate, it unfolds as a dry, warmly embracing offering, boasting a velvety texture that lingers delightfully. Its fragrance is assertive, refined, expansive, and persistent, revealing traces of vanilla, cherry, raspberry, and licorice.

Brunello di Montalcino forms an outstanding pairing with medium-to-highly matured cheeses possessing strong and assertive flavors. Cheeses like matured toma, Tuscan pecorino, spicy Gorgonzola, and Parmigiano Reggiano (preferably aged for a minimum of 36 months) complement the wine remarkably well. Furthermore, when the wine itself has undergone adequate aging, it harmonizes excellently with very mature cheeses, creating a perfect balance that enhances the rich and flavorful notes of both the wine and the cheese. So what are you waiting for? Indulge in a perfect match between italian cheeses and wines: your taste buds will thank you!