In Puglia, livestock farming and winemaking often go hand in hand. While the vineyards breathe in sea air and wind, the dairies produce cheeses that speak of the land. Pairing wine and cheese isn’t just for sommeliers-it’s a way of experiencing the territory through taste and harmony.
Choosing the right wine for a local cheese is also an act of taste, a challenge: seeking balance, contrast, and mutual respect. Here are a few tips to help you get it right.
Understanding Cheese: Ageing, Milk, and Flavor
Before choosing the wine, you need to understand the cheese. Is it fresh or aged? Made from cow’s milk, goat’s milk, or a mix? Does it have a bloomy rind, or is it hard and savory?
As a general rule of thumb: a fresh, soft cheese with grassy notes and delicate acidity pairs best with a light, crisp wine. An aged cheese, on the other hand, needs structure, warmth, and tannins to match its complexity.
White Wines and Fresh Cheeses
For fresh cheeses like ricotta, primosale, or young caciotta, Apulian white wines are the perfect choice. Their mineral and aromatic profile complements the sweetness of the milk without overpowering it.
In our Masseria Borgo dei Trulli selection, the blend Ficheto (Fiano, Malvasia Bianca, Sauvignon Blanc) is ideal: floral, savory, and well-balanced. It pairs beautifully with fresh goat cheese, delicate pecorino, or crostini with creamy cheese.
Red Wines and Semi-Aged Cheeses
For medium-aged cheeses, such as young caciocavallo or a 6-month-old pecorino, you need a more structured wine that’s still lively. A soft red, with smooth tannins and good acidity, complements without overwhelming.
Our Negroamaro Salento IGP with its red fruit and spice notes is an excellent match. Even in its rosé version, it pairs well with semi-aged cheeses, especially when served with honey or fig jam.
Aged Cheeses and Bold Wines
Mature cheeses, like a reserve pecorino or well-aged canestrato, call for intense, full-bodied wines. In these cases, a Primitivo di Manduria from our Masseria offers the perfect power and roundness: dark fruit, sweet spices, a long and enveloping finish.
The wine’s natural sweetness contrasts beautifully with the saltiness and structure of the cheese, making each bite more harmonious.
Practical Tasting Tips
Take the cheese out of the fridge at least half an hour before serving: at room temperature, it releases its best aromas and texture, while the wine can breathe in the glass.
Cleanse your palate between tastings with water or plain, unsalted bread.
Serve red wines slightly cool (around 16 °C) and white wines not too cold (10–12 °C).
Avoid very pungent or spicy cheeses if the wine is delicate-they can easily overpower it.
When Apulian wines and cheeses meet in harmony, the result is a complete experience: they tell a story of land, tradition, and conviviality. Choosing a bottle from Masseria Borgo dei Trulli—whether it’s a fresh Ficheto, a Negroamaro, or a bold Primitivo-means bringing to the table two different expressions of the same Puglia.