Cheese & Wine
Cheese and wine - a classic culinary delight! Contrary to popular belief, it is more often the white wines than the red wines that really complete the enjoyment. In any case, you are guaranteed to find numerous suitable companions to all cheese variations among the many excellent German wines.
Facts
-
20.68kg
is the per capita consumption of cheese in Germany
-
4
most popular varieties: Gouda, Emmental, Camembert and cream cheese
-
2%
market share accounted for by purely plant-based cheese
A few basic considerations should be made when choosing wine to accompany cheese: For example, cheese and wine from the same region often go well together due to the same climatic and geographical conditions. When it comes to the interplay of flavours, cheese and wine should be roughly equally strong or mild. The more mature the cheese is, the richer and fuller-flavoured the wine is recommended. Cheese with a delicate flavour, on the other hand, goes well with a
subtle, delicate wine.
Sour, salty or very flavourful cheeses require a sweet wine as a counterbalance, i.e. noble wines such as Trockenbeerenauslese or ice wines. Wines emphasising acidity, on the other hand, are well suited to creamy cheeses, while they often make firmer cheeses appear bitter. The harder the cheese, the more tannins the wine can tolerate.
Which wine goes best with which type of cheese?
Slightly spicy white wines with a subtle acidity, such as a semi-dry Riesling, harmonise well with mildly spicy soft cheese with white mould, such as Brie or Camembert. Red wines with less tannin, such as a Pinot Noir, Black Riesling or Trollinger, are also suitable, as is a Burgundy sparkling wine.
A Gewürztraminer is an ideal partner for a red mould wine. A fresh Pinot Gris or fruity to full-bodied red wines such as a Pinot Noir can also be served with it. The very spicy cheese can also be softened with sweeter bouquet wines such as a muscatel.
Blue mould cheese contains a strong acidity because fat is broken down into glycerine, among other things. As the sweetness cancels each other out in terms of flavour, a balance must be achieved between cheese and wine. The acidity-sweetness interplay of high-quality sweet to noble Rieslings such as Spätlesen, Auslesen or ice wines offers an interesting flavour experience.
A young, fruity, berry Pinot Noir pairs well with mild sliced cheeses such as young Gouda, Edam cheese or buttered cheese, as does a dry Silvaner with a delicate herbaceous flavour or a creamy Pinot Gris.
More crispy cheeses such as medium-aged Gouda, young mountain cheese, Appenzeller or Gruyère go very well with a fruity, dry red wine such as Trollinger, Merlot or Dornfelder. As a white wine, a fine tart Riesling or a traditional Gutedel (Chasselas) is recommended.
Dry but fruity white wines such as a very young Pinot Blanc or lighter red wines with a low alcohol content, such as a Trollinger, are suitable for a young, mild hard cheese, Allgäuer Emmentaler or Bergkäse. A full-bodied Pinot Gris or Chardonnay is ideal with a more mature hard cheese, which is stronger and spicier, or a strong, intense red wine.
Mild-flavoured goat and sheep cheeses are ideal with young, light white wines such as fruity Silvaner or Pinot Blanc, but a sparkling, fresh rosé can also be used here. Not too heavy noble wines also harmonise here.
Milk-accentuated fresh wines harmonise best with low-acid, fruit-accentuated white wines with a subtle residue, such as a sweet to sweet Müller-Thurgau or a light Silvaner.
Which wine goes well with tart, salty or very flavourful cheese?
Sweet wines, Trockenbeerenauslese or ice wines provide a nice counterbalance to strong and flavoursome cheeses.
Varietals
More recipe ideas
with dry sparkling wine Sparkling wine and lime dessert
with dry sparkling wine
- 300ml Winzersekt
- 4 Limetten
- 100g Zucker
- 30g Speisestärke
- 100g Butterkekse
- 50g ungesalzene Butter
- 2 Eiweiße
- 50g grieschicher Joghurt
- 150g Schlagsahne
Pour the sparkling wine and sugar into a pan. Chill the remaining sparkling wine. Wash 1 lime with hot water and finely grate the zest. Halve the lime and 2 others, squeeze out the juice and mix with the cornflour. Pour everything into the pan and bring to the boil briefly. Remove the pan from the heat and chill the cream in the fridge.
Fill the shortbread biscuits into a freezer bag, crush with a rolling pin and place in a bowl. Melt the butter in a pan, pour over the crumbled shortbread biscuits, add a pinch of salt and mix well. Leave to cool briefly, divide half into large wine glasses and press down firmly.
Cut the lime into slices. Beat the egg whites with salt until stiff. Stir the yoghurt into the chilled champagne and lime cream. Whip the cream until stiff and fold into the cooled cream, one after the other, together with the beaten egg whites. Spread half over wine glasses, add another layer of shortbread biscuits and finish with a layer of cream. Garnish with lime slices and pour in the remaining sparkling wine. Toast and enjoy!
- Riesling (trocken)
- Pinot Blanc (trocken)
with white wine Cauliflower soup
with white wine
- 3 Stück Schalotten
- 500 Gramm Blumenkohl
- 20 Gramm Butter
- 1 TL Fenchelsaat
- 50 ml Weißwein
- 800 ml Gemüsebrühe
- 100 ml Schlagsahne
- 1 Prise Zucker
- nach Geschmack Salz & Pfeffer
Peel the shallots and cut into slices.
Clean and chop the cauliflower.
Melt the butter in a pan, sauté the shallots with the fennel seeds over a medium heat for 3 minutes until colourless. Add the cauliflower, sauté for 2 minutes, season with salt and sugar.
<p
<p>Deglaze with white wine, bring to the boil and top up with vegetable stock and whipping cream. Simmer over a low heat for 20 minutes.
Blend with a hand blender, adding stock if necessary to reach the desired consistency.
Serve drizzled with a few drops of olive oil.
- Silvaner (trocken)
with goat's cheese Courgette and chanterelle salad
with goat's cheese
- 2 ganze Zucchini
- 3 EL Rapsöl
- 1 kleine Schalotte
- 300 Gramm Pfifferlinge
- 1 Msp. gemahlener Piment
- 2 Bund Rucola
- je 1/2 Bund Kerbel u. glatte Petersilie
- je 3 EL Walnuss- u. Rapsöl
- 4 Stück Ziegenkäse-Taler
- 1 Prise Zucker
- nach Belieben Salz & Pfeffer
Salad:
Wash the courgettes and slice thinly. Place in a bowl and mix with the oil.
Heat a grill pan and fry the courgettes in batches until golden brown. Season with salt and pepper, place in a bowl.
<p
<p>Peel and finely dice the shallot. Clean the chanterelles, wash if necessary and pat dry. Depending on size, cut in half if necessary.
<p
<p>Sauté the shallot in a pan until translucent. Add the chanterelles and fry vigorously for 3 minutes while stirring. Season with salt, pepper and allspice. Add to the courgettes. Wash the rocket and spin dry.
Dressing:
Wash the herbs, shake dry. Pluck the leaves, blend finely with both types of oil and vinegar in a blender or with a hand blender. Flavour with salt, pepper and sugar. Pour over the courgette and chanterelle mix and mix loosely with the rocket. Arrange on plates, sprinkle with goat's cheese.
- Pinot Blanc (trocken)
with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato Chop of Hunsrück veal
with chanterelle and onion leek, served with potato and grilled cheese ragout in grilled tomato
- 4 x 300 Gramm Kotelettes
- 250 Gramm Pfifferlinge
- 4 große Kartoffeln
- 2 große Grilltomaten
- 180 Gramm Flammkäse
- 50 Gramm Knollensellerie
- 200 ml Spätburgunder
- 200 ml Sahne
- 50 Gramm Butterschmalz
- 2 EL Butter
- 1 EL Rapsöl
- 6 Stück Lauchzwiebeln
- 1 kleine Knoblauchzehe
- je 1 Zweig Thymian & Rosmarin
- je 1 TL Majoran & Oregano
- nach Belieben Salz & Pfeffer
Peel the potatoes, celery and garlic clove, crush the garlic and cut the potatoes and celery into small cubes. Heat the rapeseed oil in a pan, add the potato and celery cubes, sauté briefly and top up with ⅔ of the cream. Season with salt, pepper and the crushed garlic and leave to simmer for approx. 6 minutes. Add the oregano, marjoram,
add a little thyme and the diced flambé cheese and remove from the oven immediately.
Season the veal chops with pepper, fry in the pan in hot clarified butter for approx. 3 to 4 minutes on both sides and then cook in the oven at 160 degrees for 8 to 9 minutes. Then leave the meat to rest briefly.
Cut the grilled tomatoes in half, remove the skin, place on a baking tray and fill with the potato and flambé ragout. Place the baking tray in the oven with the chops for approx. 6 - 7 minutes. Add 1 tbsp of butter and the sprig of rosemary to the roasting mixture, deglaze with the Pinot Noir, reduce a little and refine with the remaining cream. Season to taste with salt and pepper.
Clean the chanterelles and spring onions. Wash the spring onions well, cut into 5 cm pieces, blanch briefly in salted water and rinse in ice water. Heat 1 tbsp butter in a pan, add the chanterelles and sauté for 2 - 3 minutes. Add the spring onions and the rest of the thyme and season with salt and pepper.
<p- Riesling (trocken)
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