This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Perfect Pairings · Rich and Red

Food

This afternoon we share our fourth and final lesson on cheese and wine matching, courtesy of sommelier Peter Nixon of Dan Murphy’s, and cheesemonger Laura Lown from fromagerie Milk the Cow.

Our experts sign off with a rich pairing of cabernet sauvignon and hard cheeses, including aged cheddar and traditional Dutch Gouda.

25th July, 2017

A serve of Montgomery Cheddar from Milk The Cow alongside a glass of Riddoch Coonawarra SA Cabernet Sauvignon from Dan Murphy’s. Props: Kaymet Tray from Safari Living, Swirl Red Wine glass by Riedel, Wasara plate from Make Design Object, and Cutipol fork from Francalia. Styling – Nat Turnbull, photo – Eve Wilson.

This week our experts match Parker Estate Coonawarra Estate Terra Rossa Cabernet Sauvignon from Dan Murphy’s with Montgomery Cheddar from Milk The Cow. Props: Kaymet Tray from Safari Living, Swirl Red Wine glass by Riedel, Swirl Decanter by Riedel and white linen napkin by Mr Draper. Styling – Nat Turnbull, photo – Eve Wilson.

Montgomery Cheddar and Reypenaer VSOP, both from Milk The Cow alongside Parker Estate Coonawarra Estate Terra Rossa Cabernet Sauvignon and Riddoch Coonawarra SA Cabernet Sauvignon from Dan Murphy’s. Props: Wasara paper cup from Make Designed Objects, Mud Flared dinner plate in Milk from Make Designed Objects, Swirl Red Wine glass by Riedel, Kaymet Tray from Safari Living, and white linen napkin by Mr Draper. Styling – Nat Turnbull, photo – Eve Wilson.

Peter Nixon and Laura Lown
Tuesday 25th July 2017

Cabernet sauvignon pairs perfectly with hard cheese. Here our experts have matched Montgomery Cheddar, an aged PDO (Protected Designation of Origin) cheddar from the UK, and aged Gouda Reypenaer VSOP from the Netherlands, with Parker Estate Coonawarra Estate Terra Rossa Cabernet Sauvignon and Riddoch Coonawarra SA Cabernet Sauvignon.

CHEESE

The terms ‘firm’ and ‘hard’ are used to describe a broad category of cheeses. Their taste profiles range from very mild, to sharp and pungent. They generally have a texture profile that ranges from elastic, at room temperature, to the hard cheeses that can be grated. They have generally been aged for a considerable amount of time, and have been pressed, cooked or had curds finely cut in order to expel more moisture.

Montgomery Cheddar ($12.00 for 100g)

This cheese is made seven days a week to ensure the freshness of the milk, which is produced by the Montgomery’s own herd of 200 Friesian cows, in North Cadbury, Somerset, England. The cows are fed on a protein-rich diet consisting of potato skins, which influences the flavour. A lot of people say this cheese is reminiscent of an English roast: meaty, rich and earthly – typical classification for British Cheddar, which are all stipulated to reflect the terroir of where the cheeses are made.

Reypenaer VSOP ($10.00 for 100g)

This two-year-old Gouda is from Woerdon, Netherlands and is one of my favourites. It has deep caramel flavours and comes from the oldest maturing house in Holland. The best part of this cheese, apart from the flavour and bright orange hue, are the white pockets of sweet crystal-crunchiness that you occasionally bite into. These are actually tyrosine (clusters of amino acids) although people often mistake them for salt. What more do you want with a full bodied cab?

WINE

Cabernet is famous for its strong flavours and fine but firm tannins, along with positive natural acidity. These tannins come into their own when matched with aged hard cheeses, the tannin acting for a frame, and acids a counterfoil to the mouth-coating fats – the intense fruit of cabernet is a perfect match for the cheeses’ saltiness and bite. A strong, yet not overripe, cabernet sauvignon from Australia’s original cool-climate region, Coonawarra, makes an excellent choice.

Parker Estate Coonawarra Estate Terra Rossa Cabernet Sauvignon ($34.99)

Parker Estate Terra Rossa Cabernet Sauvignon is a Coonawarra Cabernet that always looks classy.  It’s got big rich cassis, blackberry and raspberry fruit ripple with an appealing suggestion of leafiness. The very best oak is always used for Parker’s wines, and the fine integrated influence of French oak delivers a balanced cedar and cigar box finish.

Riddoch Coonawarra SA Cabernet Sauvignon ($16.99)

John Riddoch (1827 – 1901) is the man responsible for putting Coonawarra on the map after establishing the Coonawarra Fruit Colony in 1891. Today, Coonawarra and its famous ‘terra rossa’ strip of limestone-rich soil is home to some of Australia’s greatest cabernet sauvignon vineyards. This Riddoch Cabernet is an exciting expression of the region with its deep purple colour, spicy plum, chocolate and toasty vanilla aromas, which are followed by a luscious palate of blueberry and accompanying eucalypt-accented spice.

If you’re looking for more drink inspiration, join My Dan Murphy’s. It’s free and you’ll also get exclusive offers, plus access to special events and masterclasses. 

View Comments

Similar Stories

Food

Perfect Pairings · Blue and Sweet

A wine and a cheese expert take us through the perfect pairing of blue cheese and sweet muscat wine.
Read More

Food

Perfect Pairings · Pink and White

An expert duo share the ultimate rosé and cheese combos.
Read More

Food

Perfect Pairings · Soft and Sparkling

A top local sommelier and cheesemonger take us through the perfect pairing of soft cheese and sparkling wine.
Read More