Glen McWilliam's Winemaking Legacy Glen McWilliam, one of the four sons of J.J. McWilliam, was a driving force behind McWilliam’s for over fifty years. His...READ MORE
Wine and Cheese Pairing Ideas
We have cheddar, triple cream, and stinky blues lined up for your next glass of wine. Check out these modern variations on classic wine and cheese pairings.
- Hard cheeses match perfectly with an our McWilliam’s 842 Tumbarumba Chardonnay, McW 660 Reserve Hilltops Cabernet Sauvignon or McW 480 Hilltops Shiraz.
- Thinking of a soft cheese? Match it with a our McW 480 Tumbarumba Pinot Grigio or McW 660 Reserve Tumbarumba Pinot Noir.
- Blue vein cheeses demand a rich flavour to match, so try our Morning Light Botrytis Semillon, McWilliam’s Show Reserve 25 year old Tawny or Topaque.
- Goats cheese with pair nicely with McW 480 Tumbarumba Sauvignon Blanc or McWilliam’s On the Grapevine Rose.
- Feeling slightly adventurous? A washed rind will match our McWilliam’s On the Grapevine Rose or McW 480 Tumbarumba Pinot Grigio.
Preparing a Wine and Cheese Party
What better way to taste a variety of pairings then to throw a wine and cheese party? Purchase a few different cheeses from a cheese shop & ask the cheesemonger for more recommendations. There is a huge variety across the McWilliam’s range to offer a memorable cheese matching experience.
Be sure to serve the wine and cheese at their proper temperatures, so their flavours can emerge. Serve white wine at 12-16°C, red wine at 15-18°C and remove the cheese from the refrigerator 30 to 60 minutes prior to serving.
jksajkaskkjkdas asdjkdajad aklsdjkjad lkasjdskajd lksjdla
Top Tips on Decanting
1. DECANTING WILL BENEFIT YOUNG WHITE OR RED WINES.
It’s a common misconception that decanting is used only for removing sediment from older wines. Decanting will also benefit young white or red wines as the increased amount of oxygen will allow the wine to break down and release the aroma’s faster. Although decanting benefits varieties such as Chardonnay, Shiraz and Cabernet Sauvignon, it is not suited to Rosè, Sparkling and light flavoured whites such as Pinot Grigio or Pinot Gris.
Don’t be scared to put that young (two to seven year) Shiraz or Cabernet Sauvignon into glassware for a few hours before drinking to allow the wine to be at its best. Exposing the wine to oxygen burns off the sulphur, exposing more fruit and therefore more flavour.
2. NOT ALL VARIETIES ARE MADE FOR THE DECANTER.
If your wine is already soft, savoury or leathery it is probably best not to decanter and go straight to glass and the mouth ASAP! Adding any more oxygen will only diminish the flavours, length and power of the wine’s fruit character and would do so very quickly. The wine is already old enough, it doesn’t need any more oxygen to encourage any further aging.
3. CELLAR WINES FOR FIVE YEARS.
A good guide for most white and red varieties made for cellaring is to cellar them for five years. This time allows the wines to evolve and develop some character. If you have a wine that is younger than the best opening date, you can safely reach for that decanter as this will only benefit the wine. The cellaring potential of a wine may also be printed on the back label or available on the winery website.
4. CONSISTENCY IN TEMPERATURE IS THE KEY TO CELLARING WINE.
A wine that is cellared in an environment that experiences temperatures changes from hot to cold to warm to cool will make it negatively impact the resulting quality of the wine. The optimum temperature to cellar is 12 to 14°C.
5. THE DECANTER IS AN ABSOLUTELY ESSENTIAL TOOL FOR WINE LOVERS.
A decanted wine will show more character and depth; you only need to compare a decanted wine to a non-decanted wine to see the huge difference it makes. So get yours out of the cupboard or off the shelf and start using it!!