Aged cheeses and wine: signature pairings blending intense and elegant flavors

When it comes to food, there are aromas and textures that tell the story of time. Aged cheeses are a perfect example: born from long maturation, they release complex aromas, toasted notes, and a pleasant savoriness that calls for the right glass of wine. When wine and cheese meet in balance, the result is a harmony capable of turning even a single bite into a small sensory journey.

Let’s explore how to create well-balanced pairings between aged cheeses and wine, along with a few suggestions to try with the labels from Tenute del Cerro

Wine and cheese: how to create the perfect pairing

When it comes to pairing food and wine, the goal should be to create “a marriage of flavors, aromas, and sensations between the two elements,” as winemaker Emanuele Nardi said in an interview. In the world of food and wine, in fact, the golden rule is balance—this applies to cheese as well. Every cheese has its own intensity, texture, and degree of savoriness, and the ideal wine is the one that accompanies it without overpowering it, enhancing its aromas instead.

In general:

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  fresh cheeses go best with lighter, more acidic wines;

  
  


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  semi-aged cheeses pair well with more structured white wines or young reds;

  
  


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  aged cheeses, rich and complex, call for full-bodied, aromatic, and persistent wines.

  
  

It’s a dialogue of sensations: richness meets acidity, savoriness finds balance in tannins, and aromatic intensity is mirrored by the wine’s complexity.

Pairing rules

The most successful pairings follow three main approaches: contrast, affinity, and terroir.

• Contrast: this approach focuses on combining opposite flavors to create balance on the palate. For very rich aged cheeses, for example, a white wine with its acidity can refresh and lighten the taste. A savory white or a dry sparkling wine with aged Parmesan creates a dynamic balance, where the bubbles cleanse the palate and prepare it for the next bite. A dessert wine or sweet wine can also, by contrast, enhance very aged cheeses with a spicy edge: the interplay between sweetness and savoriness amplifies aromatic nuances.


• Affinity and similarity: here the goal is continuity and harmony of flavors. A mature, enveloping red wine with notes of red fruit and spices complements the structure of an aged Pecorino or alpine Bitto, creating a perfect gustatory harmony.


• Terroir: pairing regional cheeses with wines from the same area allows you to rediscover local roots and identity. In this way, taste becomes a story of places, people, and shared traditions.

Aged cheeses: intensity, flavor, and character

The world of cheese is complex and multifaceted: there are different types, classified according to their composition or aspects of their production. One key aspect is aging, or maturation, and we can distinguish between:

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  Fresh cheeses: consumed within 15 days of production, such as mozzarella or squacquerone.

  
  


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  Semi-aged cheeses: consumed within 6 months of production, for example taleggio or younger forms of pecorino.

  
  


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  Aged cheeses: consumed more than 6 months after production.

  
  

It is these aged cheeses that offer the greatest complexity: over time, water content decreases and flavors become more concentrated. This gives rise to aromatic profiles rich in dried fruit, rind, toasted notes, and hints of spiciness. Parmigiano Reggiano, aged Pecorino, Castelmagno, and Bitto are emblematic examples: authentic expressions of their regions, best enjoyed with wines capable of matching their intensity. An aged cheese often requires an equally “mature” wine—structured, smooth, and persistent—able to harmonize its complexity and restore balance to the palate.

Tenute del Cerro wines for aged cheeses

The Tenute del Cerro labels offer various pairing options, depending on the intensity and character of the cheese.

Which wine pairs with Parmigiano Reggiano?

Aged Parmigiano is a cheese that changes character depending on the wine it is paired with. For a contrasting approach, it can be delightfully paired with a glass of Grechetto Umbria IGT from Tenuta di Colpetrone: its lively freshness and subtle minerality balance the cheese’s savoriness and cleanse the palate after each bite. For those who prefer harmony, the Vino Nobile di Montepulciano DOCG Riserva is the perfect choice: smooth tannins and notes of ripe fruit intertwine with the complexity of Parmigiano, creating an elegant and lingering pairing.

How to pair wine with aged Pecorino

Pecorino is one of the quintessential aged cheeses, and it comes in many varieties. In general, fuller-bodied and more complex red wines are recommended.

For example, aged Pecorino Toscano pairs wonderfully with Rosso di Montepulciano DOC: a meeting of Tuscan harmonies, where the wine’s roundness balances the cheese’s strong character. Chianti Colli Senesi DOCG is also an excellent match, thanks to its smoothness and fragrance.

Speaking of terroir, why not try pairing Pecorino di Pienza IGP with Brunello di Montalcino DOCG? Both are symbols of the region: the cheese with its aromatic complexity, and the wine with a velvety, deep structure that complements it perfectly.

In Umbria, the tannic power of Sagrantino meets the savoriness of one of the region’s most famous cheeses, Pecorino di Norcia, creating a pairing of strength and intensity.

For contrast, the most aged and spicy pecorinos can also be paired with dessert wines, such as Moscadello di Montalcino DOC Late Harvest or Montefalco Sagrantino Passito DOCG, where the sweetness and aging of the wine offset the cheese’s saltiness.

Blue cheeses and aged cheeses

Instead, blue cheeses and long-aged cheeses, such as Castelmagno DOP, pair very well with a glass of Sangiovese based wine, like a Rosso di Montalcino DOC, for a bolder combination. For a sweeter pairing, a passito wine, such as Vinsanto di Montepulciano DOC, with its notes of apricot, peach, and dried fig, creates a refined sweet-and-savory contrast.

What wine to drink with cheese fondue?

Mixed cheese fondue is a creamy and comforting dish that can be paired with both white and red wines, with a few considerations: the wine should not have pronounced acidity, oaky notes, or overly strong tannins. It can find the right balance with fresh and aromatic white wines, such as a Vermentino di Toscana IGT from Tenuta di Monterufoli, which can lighten the richness and refresh the palate. Alternatively, for those who prefer a soft and enveloping red, a “Poggio Miniera” Val di Cornia Rosso DOCG pairs perfectly with the fondue: its balanced structure and notes of ripe red fruit complement the creaminess of the dish without overpowering its delicacy.

Discover the pairings at the Estate

Tasting these pairings at Tenute del Cerro means turning theory into experience. Our guided tastings and sensory journeys through the cellars are varied, allowing visitors to discover the connection between wine, territory, and culinary tradition.

Those wishing to explore the most “regal” wine of the Tuscan territory can choose the Nobile tasting at Fattoria del Cerro, to learn more about three exceptional Vino Nobile di Montepulciano labels, accompanied by local cured meats and pecorino cheeses. Lovers of pure Sangiovese, on the other hand, can participate in the Sangiovese tasting at La Poderina, or opt for a cellar visit to get an up-close look at the estate’s wines, including the prized Brunello di Montalcino.

At Tenuta di Monterufoli, visitors have the chance to visit the vineyard where Vermentino Pian di Seta is produced, always accompanied by a guided wine tasting paired with a selection of locally made cured meats and cheeses.

Moving to Umbria, those eager to deepen their knowledge of the Sagrantino grape can book a full Sagrantino experience at Tenuta di Còlpetrone.

 

Ultimately, pairing aged cheeses with wine is a dialogue between strong characters—a meeting of time and territory. Discovering these combinations through guided tastings at Tenute del Cerro allows you to experience the art of balance firsthand: let the sommeliers guide you, taste different vintages, and see how a wine can transform a cheese… and vice versa.