A Sommelier's Guide to Pairing Carluccio's Selection of Italian Wines with Cheese

In Italy, the perfect pairing of wine and cheese is not a culinary complication, but a simple act of balance. The goal is to ensure the wine and cheese complement each other, with neither one overpowering the other. It’s a philosophy of harmony—just like a perfect pasta dish requires only a few quality ingredients.

Here is a guide to creating harmonious pairings using Carluccio's own selection of Italian wines and fine Italian cheeses.

The Golden Rule: Match Intensity and Regionality

When pairing, try to match the weight and intensity of the wine to the intensity of the cheese. A powerful, aged red needs a strong cheese, just as a light, delicate white needs a fresh, mild cheese. A great shortcut is to pair products that come from the same region—they are natural partners!

1. Fresh & Delicate: Pair with Sparkling or Crisp White

For fresh, soft, or mild goat’s cheeses, you need a wine that is clean, bright, and highly acidic. These wines cut through the creaminess without overwhelming the subtle flavour of the cheese.

• The Cheese: Fresh Goat Cheese (Caprino), Mozzarella, Ricotta.

• The Wine: Prosecco DOC or Fontana della Loggia. 

• The Pairing Logic: The light, lively bubbles of the Prosecco or the crisp, citrus acidity of the Fontana della Loggia  refresh the palate after the smooth richness of the fresh cheese, making each bite feel light and bright.

2. Semi-Hard & Nutty: Pair with Aromatic Whites

For medium-aged cheeses that have developed a more buttery, nutty flavour but are not yet intensely sharp, choose a white wine with a little more body or an aromatic profile.

• The Cheese: Mild Pecorino, Fontina, Provolone.

• The Wine: Torre Mora Scalunera Bianco.

• The Pairing Logic: This wine, hailing from Scicily, offers a bold and nimble style, with fresh, white fruit and herbaceous aromas. Rich flavours, lively acidity and a fresh mineral essence lingering on the finish - perfect with a medium flavoured, nutty cheese.

3. Hard & Aged: Pair with Robust Red Wine

When a cheese has been aged for a significant time (24 months or more), it develops a crystalline texture, high salt content, and deep, savory umami flavour. These require a structured red wine with firm tannins and plenty of fruit.

• The Cheese: Parmigiano Reggiano, Aged Pecorino Sardo, Grana Padano.

• The Wine: Castellare di Castellina Chianti

• The Pairing Logic: The bold, cherry-and-earth notes of a classic Chiant are powerful enough to stand up to the salt and intensity of the hard cheese. The wine’s tannins bind with the fat of the cheese, balancing the whole experience.

4. Blue Cheese: Pair with Dessert or Sweet Wine

This is the classic exception to the rule. Intense, salty, and pungent blue cheeses require a wine that is sweeter than the cheese itself. The sugar and acidity of the wine tame the blue’s intensity, and the contrasting flavours create a wonderful complexity.

• The Cheese: Gorgonzola Dolce, other Italian Blues.

• The Wine: Moscato d’Asti DOCG or Vin Santo.

• The Pairing Logic: The delicate sweetness, low alcohol, and light fizz of the Moscato d’Asti provide a beautifully contrasting counterbalance to the strong, salty tang of the blue cheese. It cleanses the palate, making the next bite of cheese even more enjoyable.

Your Italian Cheese Board Awaits

The beauty of Italian wine and cheese pairing lies in its simplicity. Start with these guidelines, choose two or three pairings from the Carluccio's collection, and trust your own palate. Gather your friends, pour a glass, and enjoy the true taste of Italian harmony.