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Karie Engels
 
June 21, 2016 | Pairings | Karie Engels

Wine and Cheese Pairings

Mastering the art of pairing wine and cheese isn't as daunting as it seems. If you're not sure where to begin, look to the basic rule of wine and food pairing, it applies with cheeses as well. Consider complementary or contrasting flavors. Acidic wine cuts sweetness, while a lush wine works well with a triple-cream cheese. Most experts agree white wine pairs better with cheese, although we have found that some reds do complement well. Take the taste test.  Taste a piece of cheese alone, then another with a bit of wine. How do they mingle? 

We have simplified the process and broke the cheeses down into four basic categories:

Fresh: These cheeses are not typically aged. They are tangy or mild, soft and often spreadable.

      Ricotta, Mozzarella, Goat, Feta

      Pairs best with Pinot Grigio, Sauvignon Blanc, Chenin Blanc

Hard: Stiff Cheese. Sometimes aged, they are often sharp, salty or a combination of both.

      Cheddar, Parmesan, Pecorino, Gruyere, Fontina

      Pairs best with Merlot, Chianti, Zinfandel, Sauvignon Blanc

Blue: Blue tinged, pungent and often salty.

      Gorgonzola, Stilton, Blue

      Pairs best with Port, Sauternes, late-harvest Chenin Blanc and Riesling

Bloomy: Creamy and decadent with a soft rind

      Brie, Camembert, Taleggio

      Pairs best with Chardonnay, Champagne, Sparkling and Pinot Blanc

As with everything food and wine, the above are only examples, suggestions and guidelines. As you experiment, you will find combinations and flavors that work best with your palate. The possibilities are endless. We look forward to hearing what works best for you!

Comments

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corpio
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I would like to follow the wine and cheese pairing articles. That info very helpful for the winery drinkers and they can use every article in many ways, and thanks for all your important topics.

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