Provola Affumicata (Italy)

Provola is a semi-hard cheese made from raw cow milk and produced with a cooked or semi-cooked stretched curd.

Provola Affumicata (smoked provola) is a Southern Italian cheese with a creamy texture, delicate smokiness, and mild salinity.

It pairs best with wines that can complement the smoke without overpowering its delicate, creamy taste.

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Pairing Tips

• Smokiness

  The smoky intensity calls for moderate tannins or lively acidity rather than heavy tannins.

• Texture

  Creamy and melted, it requires a wine that can handle fat without being overshadowed

Excellent Wine Pairings

• Medium-Bodied Reds

  Barbera (d'Asti or d'Alba) is a top choice because its high acidity and juicy red fruit notes cut through the fat, while low tannins complement the soft texture. Merlot or Chianti also work well, offering soft fruit to match the smoke.

• Structured/Spicy Reds

  For a richer pairing, especially if the cheese is older, try Primitivo (Zinfandel) or Lagrein.

• Crisp/Aromatic Whites

  A high-acid white helps cleanse the palate of the smoke and richness. Good options include Fiano di Avellino, Greco di Tufo, Sauvignon Blanc, or Pinot Grigio.

• Sparkling

  Prosecco di Valdobbiadene or Champagne/Méthode Champenoise are excellent to cut through the fat, particularly if the cheese is served hot or melted.

• Orange Wines

  Due to its smoky, slightly earthy profile, orange wine (macerated white wine) is an excellent pairing.

• Serving Style

  If it's on pizza or pasta, aim for a vibrant red like Chianti.
  If it's on a cheeseboard, try a white like Fiano or a dry sparkling.

Sparkling Wines

• Prosecco

  The bubbles and acidity of Prosecco can cleanse the palate between the bites of a Provola Affumicata, making it a delightful pairing option.

• Franciacorta

  This Italian Champagne copy with toasty notes and lively bubbles can enhance the flavors of smoked cheese and elevate the tasting experience.

• Lambrusco

  Lambrusco is a slightly sparkling red wine from Emilia-Romagna. It offers a touch of sweetness, bright acidity, and fruity flavors that can balance the richness of a Provola Affumicata while cleansing the palate.

Dessert Wines

• Vin Santo

  Vin Santo pairs exceptionally well with Provola Affumicata because it creates a classic contrast pairing, balancing intense savory, smoky, and salty flavors with sweet, oxidative notes. The pairing works through a combination of sweet-and-smoky contrast and the structural breakdown of fat by alcohol.

• Aged Port

  Vintage Port, or a Tawny Port, can be a delightful pairing with Provola Affumicata.

  The wine's rich flavors of dried fruits, nuts, and caramel, along with its sweetness and smooth texture, will enhance the nuttiness and savory notes of any cheese.

• Madeira

  The rich and caramelized flavors of Madeira can complement the nutty and savory notes of smoked cheeses, making it a great pairing option.

Personal Preferences

Personal preferences play a significant role in wine and cheese pairings, so don't hesitate to experiment to find the combination that suits your taste buds best.

Consider adding some accompaniments like fruit, nuts, or bread to enhance the pairing experience:

• Crusty Bread and Crackers
• Nuts, Peanuts and Fries
• Grapes and Berries
• Olives and Garlic
• Figs and Rasins
• Apple and Honey
• Sliced Pear
• Dark Chocolate
• Rosemary and Thyme

If it Grows Together

If it grows together it goes together.

Pairing locally is a great way to learn more about wine and cheese:

France

Chèvre from Loire is great with Sauvignon Blanc from Loire.

Munster from Alsace is great with Gewürztraminer from Alsace.

French Sauternes with French Roquefort.

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Italy

Strong Gorgonzola pairs perfectly with Barolo.

Pecorino pairs well with Chanti.

Pino Grigio goes well with Mozzarella.

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Spain

Manchego is gorgeous both with Cava and Rioja.

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Alpine

Alpine wines were made with dishes like Raclette in mind.