Wine and Cheese Pairings

   Wine and cheese have gone hand in hand for centuries. With today’s ever increasing options for both wines and cheeses, however, the pairing decisions can be staggering. So, to take a lot of the guess work out of pairing, here is a handy guide to give you a starting point for pairing your favorite wines with soon-to-be favored cheese. Keep in mind that these are just recommendations, not law. Experiment with your own pairings and see if there’s a combination, listed or not, that just knocks your socks off.
   A few tips to keep in mind: Pairing wines and cheeses from the same region is a good “safe” place to start wine and cheese combinations.
   For example, a good Italian Chianti and a potent Parmesan will provide a fascinating mix. Also, remember that the harder types of cheese (i.e. Cheddar or Parmesan) can handle more tannic wines. While creamy cheeses, such as Brie, typically pair better with wines that have more acidity, like a Chardonnay. Give salty cheeses a sweet wine partner (i.e. Blue Cheese and Port).

Wine: Beaujolais
Cheese to consider: Brie, Camembert, goat cheese

: Cabernet Franc
Cheese to Consider: Blue, Brie, Camembert, Cheddar, Fontina, goat cheese, Gorgonzola, Port Salut, Swiss

: Cabernet Sauvignon
Cheese to Consider: Camembert, Cheddar, Colby, Danish Blue, Gorgonzola, Gouda, Parmesan, Blue cheese, Roquefort

: Chardonnay
Cheese to Consider: Brie, Camembert, goat cheese, Gouda, Gruyere, Parmesan, Provolone

: Champagne
Cheese to Consider: Beaufort, Brie, Camembert, Cheddar, Chevre, Colby, Edam, Gouda, Gruyere, Parmesan

: Chenin Blanc
Cheese to Consider: Camembert, goat cheese, Graddost

: Chianti
Cheese to Consider: Look for regional cheeses to complement an Italian Chianti, perhaps Fontina, Mozarella, Parmesan or Provolone

: Dessert Wine
Cheese to Consider: Crème Fraiche, Marscopone, or shake it up with a salty/sweet combo. and consider a crumble or two of blue cheese.

: Gewurztraminer
Cheese to Consider: Boursin, Camembert, Chevre, Muenster, Swiss, Wensleydale

: Gruner Veltliner
Cheese to Consider: Blue cheese, goat cheese, Munster (the original French version)

: Merlot
Cheese to Consider: Brie, Camembert, Cheddar, Gorgonzola, Gouda, Gruyere, Jarlsberg, Parmesan

: Pinot Blanc
Cheese to Consider: Brie, Camembert, Feta

: Pinot Gris
Cheese to Consider: aged Cheddar, Asiago, Edam, goat cheese, Gouda, Mozarella, Muenster, and even Ricotta for a unique combo.

: Pinot Noir
Cheese to Consider: Brie, Camembert, Feta, Gruyere, Monterey Jack, Muenster, Port Salut, Swiss

: Port
Cheese to Consider: Blue, Gorgonzola

: Riesling
Cheese to Consider: Brie, Blue, Colby, Edam, Gouda, Monterey Jack

: Rioja
Cheese to Consider: Asiago, Cheddar, Havarti

: Sangiovese
Cheese to Consider: Blue, Fontina, Mozzarella, Parmesan, Provolone, Ricotta

: Sauvignon Blanc
Cheese to Consider: Asiago, Brie, Cheddar, Feta, goat cheese, Gruyere, Neufchatel, Parmesan

: Shiraz/Syrah
Cheese to Consider: Cheddar, Edam, Gouda, Parmesan

: Zinfandel
Cheese to Consider: Asiago, Blue, Feta, goat cheese, Gouda, Gruyere, Muenster

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Posted by pkmyrq on Jul 15 2010. Filed under Archive. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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