PERFECT PARTNERS

They are two of life’s simplest pleasures and make for a perfect match, when properly paired. Wine expert BANJO HARRIS PLANE guides us through the basics of pairing cheese and wine.

SOFT CHEESE

Ripe, soft and ultra-creamy cheeses like double-cream brie are often the first we reach for on the cheese board. Pinot noir is a remarkably flexible grape when it comes to food pairing, thanks to its fresh acidity and drinkability – and a juicy-yet-restrained drop with a soft cheese is especially good. “As a winning match for the rich, velvety texture of white-mould fromage, opting for a really silken pinot can work wonders. It’s typically a smooth varietal, with a lovely mix of red fruits and earthiness,” says Good Pair Days’ co-founder Banjo Harris Plane. Banjo’s suggestion: 2019 Fetherston ‘Fungi’ Pinot Noir, Yarra Valley

FRESH CHEESE

Milky, young, soft – what ricotta and goat’s cheese lack in depth of flavour, they make up for in freshness and a lovely creamy texture. “The best wine matches here will be youthful, acidic whites that can cut through the creaminess and balance any tangy notes in the cheese.” Banjo’s suggestion: 2019 Unico Zelo Jade & Jasper Fiano, Riverland

HARD CHEESE

Firmer cheeses can be wonderfully salty, in a way that make you crave another slice. However, finding the perfect wine pairing isn’t always easy. “That firm, crumbly texture, the savouriness and the surprisingly high acidity combine to make a tricky match,” says Harris Plane. “Sparkling wine actually works a treat. The acidity is enough to handle the wine, and the texture created by the bubbles mirrors the crumbly nature of the cheese.” Try a delicately spritzed number with the likes of a clothbound cheddar, pecorino or parmesan. Banjo’s suggestion: 2019 Meadowbank Harvest Sparkling, Tasmania

BLUE CHEESE

Blue cheeses such as Fromager d’Affinois Bleu are the strongest flavoured, thanks to the blue mould (penicillium roqueforti) that breaks down fat and protein in the cheese and raises its pH. “Aromatic, piquant and salty, they are wonderfully contrasted by a sweet wine that balances the saltiness and has viscosity to round out the mouthfeel,” says Harris Plane. Banjo’s suggestion: 2016 Nicosia ‘Balanubi’ Zibibbo, Sicily

From left: Fromager d’Affinois Bleu and Le Fromager d’Affinois. Queso manchego and Jasper Hill clothbound cheddar, all from David Jones. All wines from Good Pair Days.