It’s still April for another week…which means it’s still Autism Awareness Month! So, I need to keep with my ‘Cabernet Sauvignon’ theme — since (and I know you already know this) half of all profits from ONEHOPE Cabernet Sauvignon are donated to ACT Today! in order to fund ABA therapy for children with autism.
[Hey, good job on recalling that awesome cause fact! I seriously think you deserve a glass of wine — just make it a cab! 🍷😉]
Anyway, as most of us are aware… Cabernet Sauvignon (aka: ‘cab’) is America’s most popular red wine. I know, I know…you may not personally enjoy a nice, bold ‘cab’, but here’s another fun fact regarding this yummy varietal. Cabernet is a great compliment to any savory dinner (think steaks), but it also plays nicely with a well-appointed cheese plate, too. When it comes to Cabernet, think Gouda (aged Gouda is better than a non-aged option). The full, rich body of the tannins in Cabernet compliment the nutty flavors of Gouda perfectly. If Gouda isn’t a cheese for your palate – another option would be a good, sharp cheddar (the sharper the better).
The following excerpt was taken directly from the ONEHOPE Wine blog. I actually learned a few new things. (Thanks ONEHOPE) Hopefully you’ll be able to commit a few things to memory too. Enjoy!
If you’re feeling adventurous and want to toy around with new cheese and cab combinations, you’re likely to be the most successful by first educating yourselves on the types of cheeses out there. As a general rule, cheeses can be broken into four sub-classes. They include:
Bloomy– Think rich, creamy, and indulgent! These cheeses are somewhere between soft and hard, but do have a soft rind. Brie is a perfect example. These cheeses pair well with sparkling or dry whites.
Blue– Easily identified by sight, these cheeses often have a blue tinge to them and showcase a salty, powerful flavor. Gorgonzola is a fine example. Pair these cheeses with a nice port or Riesling.
Fresh– Cheeses in this category are often quite soft, and can be used as a spread. They’re rarely aged but can range in flavor from mild to wild. Think feta or mozzarella and a nice, smooth white wine.
Hard– These are stiff cheeses, often with a nice salty flavor. When in doubt, look for something with “aged” or “sharp” in the title. Hard cheeses are the category where you’ll find your preferred matches for Cabernet and other acidic reds. Other popular examples of hard cheeses (aside from cheddar and gouda) include parmesan, fontina, gruyere, and pecorino.
To experience the pairings properly, experts suggest making sure that everything is served at the proper temperature; 60 degrees for red wine and cheeses that have been out of the refrigerator for between 30-60 minutes.
Start by placing the cheese in your mouth and experiencing those flavors before adding wine. Allow the combination of flavors to mingle in the mouth before swallowing for the full effect.
Of course, when push comes to shove, we’re not big fans of playing by the rules around here. If you’re not a Gouda fan, don’t put it on your cheeseboard. At the end of the day the best cheese to enjoy with your Cabernet is simply the one you like the best.
Sending you big (((Hugs))) ☺️