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Wine and tuscan cheeses: a guide to the perfect pairings with De’ Magi’s alchemy of cheeses

Wine and tuscan cheeses: a guide to the perfect pairings with De’ Magi’s alchemy of cheeses

Wine and Tuscan cheeses are two of the best things in the world!
As delicious as they are, however, they must be combined in the right way to best savor all their nuances and organoleptic characteristics. When mixed correctly, both products will literally bring out the best in each other.

So here is a brief journey through Tuscan wine and cheese pairings that know how to enhance the taste of each other.

Wine and cheese pairings: general guidelines

Let’s start with the premise that it is always the right time to bring wine and cheese to the table! You can enjoy them as a tasty appetizer or entrée, but also as a dessert. It is therefore a versatile dish suitable for any occasion. The general rule is that neither the wine nor the cheese should overpower the flavor of the other element.

The two tastes should go hand in hand, so a young cheese should be paired with young wines, and a mature cheese with a full-bodied, structured wine. By the same logic, a fatty cheese needs a wine with a round taste, and a cheese tending toward saltiness should be paired with a wine with good tannicity. For those with wine knowledge, it will not be difficult to find the right wine and
cheese pairings by following these general guidelines.

What wine to pair with Tuscan Pecorino

Let’s start precisely with a typical cheese of our land, Tuscan pecorino. This delicious cheese made from sheep’s milk, with the addition of salt and rennet, can be more or less aged. The most classic pairing for a seasoned or semi-matured pecorino is definitely with Chianti Classico or a Chianti dei Colli Senesi.
These wines, with their velvety, dry and savory flavor, know how to give the right balance to the intense taste of Tuscan pecorino, enhancing its characteristics.

Vin Santo and cheeses: the right pairings

Vin Santo is undoubtedly the most drunk and loved dessert wine in Tuscany. Made from raisin grapes, which dehydrate causing the sugars to concentrate and the sweetness of the wine is literally amplified. Harmonious, fine and elegant, it is soft and persistent in the mouth while still maintaining its typical acidity.

Precisely because of these characteristics, it goes well with blue cheeses such as those of the De’ Magi refiner. Its “alchemy” is achieved with blue cheeses made from goat’s milk and cow’s milk.

Wine and cheese pairings at Gargonza Castle

At Gargonza, you can book tastings and discover the most delicious wine and Tuscan cheese pairings. We will discover together what wine to pair with cured meats and cheeses of different ages.

In addition, the menu at Torre di Gargonza always features cheeses typical of Alchimia di Formaggi De’ Magi: fresh and aged pecorino, cow’s and goat’s milk cheeses, blue cheeses and many other varieties. The restaurant’s wine cellar also offers more than 70 labels of the main Tuscan DOC and DOCG wines, as well as wineries from the territory of the Arezzo Wine Route, which runs around the Val di Chiana hills.

We will tell you what wine to pair with Pecorino, Parmigiano and many other cheeses from the area, discovering the right pairings with white, red and sweet wines.

Write to us if you would like to book a tasting.