Given the extraordinary range of cheeses and winesthe relationship between the two lends itself to multiple and well-matched combinationsSome gourmets maintain that the basic principle is that the more flavorful the cheese, the younger the wine, and vice versa, the softer and more delicate the cheese flavor, the nobler the wine.
However, the relationship between the two is more complex and, according to personal tastewe must first and foremost search always the complementarity between the two pillars of our gastronomy, taking into account that the best pairing for a Zamora Cheese is undoubtedly a wine from the same area, as if they were two brothers from the same mother.
Let’s go further: to accompany a platter of various types of cheeses of different flavors and consistency, we believe that the most appropriate choice is a young red wine or a rosé wine from Rioja, Penedès, Rueda or Ribera del Duero.
La Antigua de Fuentesauco Cheese Factory
the flavor of the tradition…
– Tender or fresh cheeses, such as
Tierno La Antigua
or burgos, cassoleta, mató, abredo, etc…, go well with the light, dry and nervous white wines of Rueda, Penedès, Cigales, etc.
– White cheese,
La Antigua Semicurado
or moldy or kneaded cheeses, such as afuega’l pitu, villalón, etc., harmonize with noble, fruity and fine red wines, such as young Rioja or those from Valdepeñas, Ribera del Duero or Bierzo.
– Creamy and tasty cheese,
La Antigua Creamy Cheese
The most important cheeses, those from Cantabria, Cóbreces, Torta del Casar or La Serena, require full-bodied, vigorous and aromatic red wines, such as those from Navarra, Rioja, Cariñena and Empordà.
– More consistent cheeses such as
La Antigua Viejo
The wines of the region, especially young, fresh and dry white wines, such as rueda and Penedès, or cavas or finos from Jerez, are preferred.
– Strong cheeses such as
La Antigua Añejo
or soft blue cheeses, such as cabrales, picones, gamonedo, etc., require full-bodied, strong wines and spirits, such as aged riojas, prioratos, jumillas, cariñenas, ribera del duero; sweet wines, such as muscatel or pedro ximénez grapes, as well as ciders and orujos.
– Soft, closed and unctuous cheeses, such as tetilla, arzúa-ulloa, mahón, etc., are accompanied with young, light and fruity whites or rosés, especially from Navarra, Penedès and Galicia.
– Cooked paste sheep cheeses,
D.O. Zamorano Vellon de Fuentesauco
or such as Manchego, Zamorano, Roncal, Idiazabal, etc., go very well with full-bodied reds and dry whites of the region, such as Ribera del Duero, Rioja, Bierzo, etc. …..
Grapes with wine and cheese taste like kisses!
