Grilled halloumi

Grilled halloumi

Assuming slices of halloumi grilled until charred, served with lemon, mint or a drizzle of honey.

Grilled halloumi is salty, squeaky and rich, with a charred crust. Salt and fat call for a wine with high acidity, and the char wants some texture rather than a featherweight. Tannin sits badly with the cheese, and oak dulls the lemon.

Pairs Perfectly. Albariño, Rías Baixas, Spain. Saline and citrus sharp with a peachy middle, it answers the salt and cuts the fat, and there is enough fruit to stand up to the charred crust. Unoaked and widely found, it is easy on the pocket.

Pairs Well. Malagousia, northern Greece. Peach, citrus and a green herb edge, with the texture to meet grilled cheese and a note that picks up mint.

Pairs Well. Pale Douro rosé, Portugal. Light, dry and gently red fruited, for halloumi with watermelon or tomato.

Worth Seeking Out

Moschofilero from Mantinia, Greece. Off dry, rose scented and sharp, and at its best with halloumi drizzled with honey.

Avoid

Tannic reds and oaked whites. Tannin tastes metallic against the cheese, and oak blunts the lemon and mint.

Failing That

A Picpoul de Pinet, France.

If All Else Fails

Pale rosé from Provence.

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