Wine and cheese pairing: Piave with Villa Antinori Toscana blend

piave cheese

Third segment in my wine and cheese pairings with NYC cheese consultant Raymond Hook. This week, we turned to Italy. Italians make wine to be served as a side item to dinner, so their cheese naturally matches their wines.

Piave is a firm-textured cow’s milk cheese from the Piave River Valley region of Belluno in northern Italy. Full-bodied and flavorful, it’s loaded with grassiness and floral charecteristics. Its slight oiliness (think Parmesan Reggiano) adds to the flavor and also helps make the bridge to the dusty, cherry-laden Sangiovese blend. Make sure you let the cheese reach room temperature to fully enjoy it.

Pair Piave with the Antinori 2005 Rosso Toscana or, if you prefer something American, a full-bodied red zinfandel like Ravenswood Zen of Zin.

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