The Most Popular Wine And Cheese Pairings For All New England States
Would you like some wine with that cheese?
Shane and Company has conducted a very important survey that is long overdue, what are the most popular wine and cheese pairings. We will break it down to our six New England states.
When it comes to indulging in the finer things in life, wine and cheese pairings are top of mind for many people. Every state boasts its unique culinary traditions, so it should come as no surprise that local preferences for wine and cheese combinations reflect these distinct flavors.
Here, we’ll explore some of the top choices in different states and uncover how these cheese and wine combinations harmonize with each other to create an extraordinary flavor experience.
Wine: Vinho Verde, a wine comes that from a small region in Northern Portugal known for its super-value whites, reds, and rosés. These wines are loved for mouth-zapping acidity, subtle carbonation, and lower alcohol – making them a great choice for summer.
Cheese: Skyr, The primary difference between skyr and other yogurts or soured milks is that it is traditionally made with skimmed milk that has rennet added at the same time the culture is. Rennet is also what makes skyr a technical cheese rather than a yogurt or similar.
Wine: Pinot Grigio, Ah Pinot Grigio, a zesty white wine that is as refreshing as a cold glass of lemonade on a hot summer’s day. The second most popular white wine in America, Pinot Grigio ) is a dry white wine that has a punchy acidity with flavors of lemons, limes, green apples and honeysuckle.
Cheese: Parmesan, Parmesan cheese is made from cow’s milk and follows a strict, traditional production process. Authentic Parmesan cheese has a hard, inedible rind with the cheese’s name and stamp imprinted on it. This rind is often removed before using the cheese. The cheese is known for its savory taste and robust, salty, and nutty flavor.
Wine: Lillet from France- Perfect for white wine enthusiasts. Light, crisp citrus aroma with a mild sweetness that leads you into a honeyed entry and a slightly dry body. Subtly spiced finish rounds it out. Enjoy straight from the fridge.
Cheese: Grana Padano: Full-bodied, this hard cheese delivers a savory and nutty touch with a dense and somewhat flaky texture. Creamy, mild and with a lingering aftertaste, it can be enjoyed on its own or as an accoutrement to your dish.
Wine: White Zinfandel, Despite its name, White Zinfandel is actually not a white wine at all. Instead, you can think of it as the sweet little sister. It’s made in the same fashion as a rosé but uses a process known as Stuck Fermentation to retain its sweetness.
Cheese: Fontina, Incredibly rich and creamy, the flavors of this cheese are sweet and pungent, unveiling tones of butter and roasted nuts as it lingers on your palate. Traditionally made from unpasteurized milk, the texture is semi-hard, smooth and adorned with small holes in the body.
Wine: Chianti, An inexpensive red wine in a straw-covered bottle, sort of sharp, sort of thin, and not very interesting? Or is it one of the historic wines of Italy, which is now seeing a renaissance in quality along with a string of stellar vintages.
Cheese: Gorgonzola, a cheese that shares many of the traits seen in similar cheeses from other culinary cultures, with the level of intensity and sharpness often being the strongest difference.
Wine: Chianti, see above, because Bay Stater’s share their love of this Italian classic vino, especially with our fondness for pasta and pizza. Chianti is the perfect choice for all things Italian, yes even fava beans.
Cheese: Pecorino Romano; s a hard, salty Italian cheese often used for grating , made with goat’s cheese. The name “pecorino” simply means “ovine” or “of sheep” in Italian the name of the cheese, although protected, is a simple description rather than a brand: “[formaggio] pecorino romano” is simply “sheep’s [cheese] of Rome”.