How To Eat Cheese With Wine? (Question)

First, sip the wine to know what it tastes like; then, have a bite of cheese. Finally, sip the wine again to see what the cheese’s taste does to the wine’s taste.


How do you serve cheese with wine?

Soft cheese pairs well with sparkling wine or white wine that’s light on oak flavor, such as Chardonnay. Sharp cheese or aged cheese—six months or older—are best served with full-bodied wine to compliment the bold flavors.

Can we eat cheese with wine?

When it comes to texture and flavor, the idea of “like goes with like” can be a good rule of thumb. Aged cheddar works well with full-bodied white wines like Chardonnay and tannic red wines. On the other hand, fresh, delicate cheeses pair well with younger, fruitier wines. Opposites attract.

What is a good cheese to eat with wine?

12 Classic Wine and Cheese Pairings

  • Pinot Noir and Gruyere.
  • Champagne and Brie.
  • Moscato d’Asti and Gorgonzola.
  • Tempranillo and Idiazabal.
  • Sauvignon Blanc and Goat Cheese.
  • Cabernet Sauvignon and Aged Cheddar.
  • Provence Rosé and Havarti.
  • Riesling and Raclette.

Can I eat cheese with red wine?

Red wines play well with bold, hearty, and aged cheeses like cheddar or gouda. If you’d like to pair more delicate cheeses like baby swiss or even a light creamy blue, pick a light to medium-bodied red wine like a Beaujolais or pinot noir.

Does red or white wine go better with cheese?

White wine is close to being the perfect match for cheese – and generally pairs better than red wine. The freshness of the white wine, the perfumed notes and the combination of sweetness and acidity suit many cheeses. However, it is important to pair the right wine with the right cheese.

How do you host a wine and cheese tasting?

7 Tips for Hosting a Wine & Cheese Party

  1. Bless, rather than impress.
  2. Select a maximum of 6 types of cheese.
  3. How much cheese to buy?
  4. Ask guests to bring their favorite wine or non-wine beverage to share (no matter what it is).
  5. Set the table with three glasses per person.
  6. Don’t try to be a wine expert if you’re not.

How do you pair cheese?

Add nuts like almonds, walnuts, pecans, hazelnuts and you’ve got the crunch, sweet and creaminess of cheese for a palate-pleaser for all. Fresh seasonal fruit goes well with cheese, but only if the flavors can balance out. Fruits like figs, grapes, peaches, and berries go with milk and creamy cheese.

What do you serve after cheese board?

Add a combination of fresh and dried fruit that pairs well with your meats and cheese. Fresh fruits like berries, grapes, apples, pears, or cantaloupe and dried fruit like figs, dates, or apricots all work well.

What do you serve at a cheese and wine party?


  • 1 soft cheese (mozzarella, burrata, Brie)
  • 1 semi-soft cheese (Gouda, jarlsberg,blue cheese, Gorgonzola)
  • 1 semi-hard cheese (manchego, provolone, comte)
  • 1 hard cheese (Asiago, aged Cheddar, Parmesan)
  • 2 cured meats – salami, prosciutto.
  • baguette slices.
  • assorted crackers and breadsticks.

What is wine soaked cheese?

While the name itself is German and translates to “wine cheese,” Weinkase Lagrein comes from Northern Italy. The creamy and smooth cow’s milk cheese is soaked in a combination of Italian Lagrein wine, herbs, garlic and pepper for five days and then aged for two to four months.

What goes well with wine?

What to Eat With Wine: 11 Fantastic Options

  • Sangiovese Pairs with Pizza and Other Tomato-Based Dishes.
  • Pinot Grigio Pairs with Seafood Dishes.
  • Rosé Pairs with Cheesy Dishes.
  • Prosecco Pairs with Prosciutto and Melon.
  • Malbec Pairs with Barbecue Dishes.
  • Cabernet Sauvignon Pairs with Steak and Other Red Meats.

Our Wine Editor’s Tips for Pairing (and Eating) Cheese with Wine

In this episode of Wine School, FoodWine executive wine editor Ray Isle lends a hand in creating delectable wine-food combinations. It’s a traditional match, and in this episode of Wine School, Ray assists Hallie in creating delectable combinations for a gathering (of one). Currently, she has two types of cheese available: a veryfunkyblue and a Gruyère. Throughout the movie, Ray offers ideas for wine pairings as well as a few other wine and cheese-related tidbits of information. Take a look at them in the gallery below.

Red wine and blue cheese

The blue cheese is the first on the list. Traditionally, port (a sweet wine) is served with cheese, but Ray advises Hallie choose a large, powerful red from Southern Italy, such as a wine from Puglia or Sicily, for this occasion. An Italian Primitivo is selected for her since wine is fruity and complements the saltiness of the cheese she is eating.

White wine and Gruyère

Ray recommends a white Gruyère for pairing with the Gruyère. He recommends avoiding a large, oaky Chardonnay in favor of something “crisp and snappy,” such as a dryRiesling, Pinot Grigio, or Pinot Blanc—although a Chablis might also be appropriate. Hallie chose a Riesling as her wine, and the match is successful.

How to taste the wine and cheese

First, take a drink of the wine to get a sense of how it tastes; secondly, take a piece of the cheese. Finally, take another sip of the wine to examine how the flavor of the cheese affects the flavor of the wine.

Take the cheese out before you serve…

Taking the cheese out of the refrigerator an hour before serving is recommended by Ray. In order for soft cheeses like brie to remain truly soft, they should not be allowed to firm up in the fridge, you should serve it at room temperature rather than cold-cold or hot. Keep the cheese wrapped in the wrapping until you’re ready to consume it, then remove the wrapper.

…and follow this advice for wine

When serving white wine, allow it to sit out for 15-20 minutes before drinking; when serving red wine, place it in the refrigerator for 30 minutes before serving. Ray argues that when red wines are served at room temperature or a little warm, they really smell a little more alcoholic than when served at a cooler temperature. Red wine should be served at a temperature that is a few degrees below room temperature in order to taste more refreshing.

More wine and cheese pairing tips

Everyone is aware that wine and cheese are inextricably linked, as if they were made for each other. Although this timeless meal and beverage combo has remained a delight throughout human history, it has evolved into a culinary puzzle in recent years. These days, we conduct seminars on how to combine wine and cheese, which is a popular topic. Fortunately, following a few easy guidelines can put you on the road to culinary success. Continue reading for our guide to wine and cheese pairings (plus beer, whiskey, gin, and amaro, too).

Why Do People Eat Cheese and Wine?

The combo of cheese and wine has been appreciated by humans since the invention of these fermented foods around 10,000 years ago (though beer, which predates wine, was likely the original beverage pairing). In the beginning, cheese and wine were developed as methods of processing and preserving perishable raw materials—un this example, fresh milk, which would have been indigestible to Neolithic adult humans, and fresh grapes—that were in short supply. It seems to reason that food and drink that have been invented side by side by humans will taste wonderful when consumed together as well as when consumed separately.

It wasn’t until the middle of the twentieth century that we were presented with such a wide range of possibilities.

How Do You Pair Wine and Cheese?

This takes us to the present day, when we may obtain what appears to be an infinite number of different sorts of wine and cheese from all over the world. Not to worry if the notion of coming up with a great combination sounds overwhelming; we’ve compiled a list of wine and cheese matching suggestions and recommendations to help you find your way through the chaos. Listed here are five basic criteria you may follow when deciding how to combine cheese with wine, beer, and spirits, as well as a few of our favorite pairings to get you started.

Pairing Tip1: What Grows Together Goes Together

Looking at a map is one of the most effective methods to get your mind around the concept of combining cheese and wine. These ancient meals have developed together over millennia, so we can be confident that these combinations are a good match. It’s always a safe choice to choose historic wine and cheese pairings based on location when it comes to European wine and cheese. A chunk of Manchego cheese goes well with Spanish wines like Rioja or Cava, while soft-ripened goat cheese from France’s Loire Valley goes well with a dry, lemony Sancerre from the same area is also a good pairing.

Pairing Tip2: Match Intensities

Soft, mild-flavored fresh cheeses are frequently associated with one end of a spectrum of intensity, whereas powerful, pungent aged wheels are associated with another end of the spectrum. We may think about wines in the same way—and look for pairings that are well-suited to each other on that scale—as we do with food. A typical pairing is to serve large, strong red wines with robust, long-aged wheels of cheese like cheddar or Gouda. Similarly, combining a young, soft-ripened cheese with a crisp white wine or wheat ale is another classic pairing.

Pairing Tip3: Seek Out Contrasting Profiles

Many of our traditional wine and cheese pairings are built on resemblance, but combining tastes and textures that are diametrically opposed may be just as enticing. For example, the joyous marriage of soft, creamy bloomy rind cheeses with dry, effervescent sparkling wines is a perfect illustration of this. The acidity and bubbles assist to cleanse the palate, allowing you to enjoy another rich, buttery mouthful without feeling bloated. This applies to both flavor and texture, not simply mouthfeel alone.

On the lighter side, fruit-forward wines such as dry Riesling, despite the fact that they contain relatively little residual sugar, can have a similar impact.

Pairing Tip4: Look for Food-Friendly Styles

Many of our traditional wine and cheese pairings are built on resemblance, but combining tastes and textures that are diametrically opposed may be just as enticing. For instance, the joyous marriage of soft, creamy bloomy rind cheeses with dry, effervescent sparkling wines is a perfect illustration of this. You may take another rich, buttery taste once the acidity and bubbles have helped to cleanse your palette. Additionally, flavor should be considered in addition to simply mouthfeel.

Those who enjoy sweet wines such as port or Sauternes will find blue cheese to be a good match for their palate. Even though they contain relatively little residual sugar, fruit-forward wines such as dry Riesling, on the other hand, might have a comparable impact.

Pairing Tip5: Keep Experimenting

What’s the most crucial thing to remember? Don’t let this get you down. If you’ve selected a delectable-looking bottle and a highly sought-after wedge in the past but weren’t really impressed with the results, that’s perfectly OK. Combining foods is all about experimenting, and a wine that clashes with or drowns out one cheese in your fridge could sing with another sort of cheese. Furthermore, when it comes to mixing cheese and beverages, wine is actually at the intermediate level. If you’re just starting out on your matching trip, you might want to start with beer, which is a little more forgiving than wine (and easier on your wallet).

Wine and Cheese Pairing Recommendations

Now that you’re equipped with some fundamental rules, let’s look at some interesting wine and cheese pairings to try out.

Pairing Red Wine With Cheese

All but the most robust cheeses will be overwhelmed by the powerful profile of a full-bodied red wine. To counteract this, pair full-bodied wines such as Malbec, Syrah, and Cabernet Sauvignon with firm and long-aged cheeses such as Comte, cheddar, Gouda, and Gruyere that can withstand the powerful profile of a boldred wine. Light- to medium-bodied reds such as Merlot, Pinot Noir, and Cabernet Franc are significantly more adaptable to a variety of pairings. When you’re looking for a safe alternative to serve alongside a cheese board that includes a range of varieties, go no further than these bottles.

Pairing White Wine With Cheese

In the case of choosing between serving red or white wine with cheese, one rule of thumb is that white wine is often considered to be the more reliable choice. In the end, with tastes that range from fruity to herbaceous to mineral, as well as textures that range from crisp to bright to rich, white wine is an extraordinarily adaptable alternative. When serving a cloudlike soft-ripened goat cheese or a chunk of old goat Gouda like Brabander, pair a light, clean bottle of Chenin Blanc or Sauvignon Blanc with the cheese.

Pinot Grigio, a medium-bodied white wine, or a very dry, fruit-forward Riesling can be used to compliment the stronger tastes of a variety of cheese wheels, such as a rich, funky washed rind, saline feta, or Pecorino-style aged sheep’s milk cheese.

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Pairing Rose Wine With Cheese

Light and crisp rosé wine, with flavors ranging from floral to lemony, is a good match for fresh and soft-ripened cheeses, especially in the heat of summer, but it may also be enjoyed with older cheeses. To get the greatest results, look for bottles that are dry and sour rather than those that are sweet. Pairing a pale pink rosé with fresh or brined cheeses such as mozzarella, halloumi, and feta will bring out the light and flowery characteristics of the wine.

Mix aged Alpine types, goat Goudas, sheep cheeses, and soft and creamy blue cheeses with darker hues that have ripe, fruity tastes to create a harmonious pairing.

Pairing Sparkling Wine With Cheese

Sparkling wine can stand up to a broad range of especially rich foods because of the palate-cleansing characteristic of its bubbles. There’s something about their fizz that goes nicely with rich, gooey soft cheeses like Camembert, as well as soft washed rind cheeses, creamy blue cheeses, nutty Alpine varieties, and dense crystalline Italian cheeses. Brie and Champagne or Prosecco is a classic match for the winter holidays, but we prefer to serve it whenever there’s a reason to toast someone or anything.

For sweeter sparkling wines such as Moscato, a soft, creamy blue cheese is a good match.

How to Pair Cheese With Beer and Spirits

The combo of cheese and alcohol isn’t restricted to only wine though. Almost any alcoholic beverage, including cocktails, as well as nonalcoholic beverages such as tea and kombucha, may be savored with a nice wedge or three of fresh bread. Listed below is information on how to serve cheese with beer, as well with spirits such as gin, whisky and amaro. Congratulations on your matching!

Which Beers Go Well With Cheese?

Because beer is assumed to have existed before wine, it is most likely the beverage that served as the foundation for wine pairings. However, the parallels do not stop there. After all, beer is created from grain, which is a type of grass, and milking animals eat grass, so it stands to reason that matching beer and cheese would be a piece of cake. The same wine matching recommendations that apply to beer may be applied to beer as they would be to wine. Matching intensities, seeking for contrasts, and looking for regional connections are all things to consider.

To put it another way, if the label of a beer includes the words “session” or “all day,” it’s likely that it would pair well with a range of cheeses because it’s designed to be simple to drink and low in alcohol level.

How to Pair Cheese With Gin

Gin, which is clear, crisp, and herbaceous, serves as a bracing counterpart for a number of cheeses that are on the milder end of the strength spectrum—as well as a couple with more pronounced profiles—and is especially well-suited for aperitifs. It is possible to combine cheese with drinks, however we like to sip quality gin on the rocks while eating cheese. Cheeses aged with juniper berries, such as the Italian Ginepero di Capra, an aged goat wheel, and The Blue Jay, a juniper-infused blue from Wisconsin’s Deer Creek, are a no-brainer with juniper-forward gins.

Salty old sheep’s milk cheeses like Pecorino pair nicely with juniper-forward gins. Rich, pungent cheeses such as Epoisses or Winnimere can be paired with stronger-flavored gins with a stronger taste profile. Bloomy rinds pair well with a gin that is zesty or floral in flavor.

How to Pair Cheese With Whiskey

Whiskey is a sophisticated cheese complement that is both rich and complex. However, the benefits are substantial when using whiskey. Featuring tastes ranging from smokey and woodsy to toasty and nutty to fruity and flowery, this spirit may be enjoyed alone or mixed with a variety of highly flavored wheels. Drink it on its own or with a cocktail, such as an Old Fashioned or a Manhattan, to complete the experience. As an example, a round, caramel-y bourbon may be a good match for an earthy English-style clothbound cheddar, while spicy, full-bodied rye pairs well with both soft, buttery bloomy rinds and thick, crystalline old cheeses such as Gouda or Parmesan.

Smoky Scotch

How to Pair Cheese With Amaro

It is customary to offer amaro as a digestif at the conclusion of a meal in Italy, where it refers to a broad variety of herb-infused liqueurs made from herbs. Because a cheese course is typically served at the end of a multicourse dinner, and because amaro’s varied taste profiles encompass a wide range of flavors such as sweet, fruity, herbaceous, earthy, and medicinal, these two ingredients are a logical pairing at the end of a meal. The bright, orange-hued Aperol liqueur, which is the star of the fashionable Aperol Spritz drink, goes perfectly with soft-ripened cheeses, particularly sheep’s milk varieties.

Strega, a sweet, herbaceous amari, pairs well with young, soft-ripened goat’s milk cheeses, whereas Cynar, with its caramel-plus-espresso punch, pairs well with crystalline, caramelized old Gouda cheeses.

What are your favorite alcoholic beverages to have with cheese?

Wine and Cheese Pairing Made Simple

Experimenting and letting your taste senses guide you are the greatest methods for discovering what works when it comes to wine pairings. Having said that, it is beneficial to have some guidance. Here are some general recommendations to follow when making the perfect cheese and wine pairings to get you started on your journey.

Why Does Wine and Cheese Pairing Work?

Winemaking and cheesemaking have been side by side for hundreds of years, so it’s no wonder that this food and beverage pairing is so delicious. In order to attain maturity and optimum flavor, both require meticulous attention from skilled producers, and both are frequently produced in regions with comparable terroir. In any case, one might say that wine and cheese are in some ways complementary to one another.

Cheese is high in fat. Wine has a strong taste. Nonetheless, these diametrically opposed elements are drawn together to form a wonderful marriage of flavor and texture. And it appears that scientists have identified why these two are more effective when they are combined.

A Perfect Balance

Cheese, according to a study done at ChemoSensin France, enhanced the perception of fruit smells, decreased the duration of astringency in red wines, and enhanced the taste of white wines. As it turns out, cheese, which is often heavy in fat, coats the lips and prevents the taste receptors in the mouth from responding to liquids. The acidity and sweetness of a well-paired wine break through this creamy barrier, revealing a deeper taste on the palate and creating a sensation that is both refreshing and satisfying.

Top Tips for Pairing Wine and Cheese

You now understand why wine and cheese are such a great pairing, and you should brush up on some of the finer nuances of how to serve them together. Here are some must-know guidelines for matching wine and cheese that you should know.

  • Keep an eye out for tannins. Tannins are naturally occurring chemicals in plants that impart a bitter taste to the mouth and cause the tongue to feel dry. After consuming over-brewed tea or high-tannin red wines, your tongue will feel drier and harsher as a result of the tannins. It has been hypothesized by scientists that the presence of tannins in the skin and seeds of grapes is an evolutionary strategy to keep wild animals from eating them. When it comes to cheese, the tannins in red wines create the most trouble, so match with caution
  • Heavy with heavy, light with light, heavy with heavy. “Like goes with like” might be a useful rule of thumb when it comes to texture and flavor combinations. With full-bodied white wines such as Chardonnay and tannic red wines, aged cheddar is a delicious pairing. The opposite is also true: young, fruitier wines and fresh, delicate cheeses go together like peanut butter and jelly. Chocolate and chile, lime and black pepper are some of my favorite combinations. These are just a handful of examples of how people with polar opposite likes seem to be meant to be together. A zesty Sauvignon Blanc pairs beautifully with buttery fresh cheeses, as does the delectable coupling of a sweet Moscato wine and a salty Stilton or Italian Parmesan
  • Things that grow together, stay together, as the saying goes! In winemaking, the term of terroir refers to the environment (which includes soil and climate) in which the grapes are grown. In the case of cheese, the similar concept may be applied. As a result, pairing wines and cheeses from the same region may be entertaining (and informative). Wines like Brunello di Montalcino and Pecorino di Pienza from Tuscany and Sancerre and chèvre from France are two well-known terroir-based combinations.

How to Pick the Right Cheeses to Suit Your Wine

Tannins should be avoided. A bitter taste or a drying feeling on the tongue is produced by tannins, which are natural chemicals found in plants. For this reason, over-brewed tea and red wines with high tannin content might leave your tongue feeling dry and scratchy after a few sips. In order to keep wild animals from consuming them, scientists suggest that grapes include tannins in their skin and seeds as an evolutionary ruse. Because red wines include tannins, they are the most likely to generate a conflict with cheese; thus, match cheeses that are heavy with heavy or light with light.

  • The opposite is also true: young, fruitier wines and fresh, delicate cheeses are a good match; opposites are attracted.
  • We’ve shown you just a few examples of how two people with diametrically opposed tastes appear ideal for one other.
  • In winemaking, the term “terroir” refers to the environment (which includes soil and climate) in which the grapes are grown.
  • To that end, pairing wine and cheese from the same region may be entertaining (and informative).

Washed-Rind Cheeses

Washed-rind cheeses (also known as smear-ripened cheeses) have a distinct farm-style scent that distinguishes them from other cheeses. Despite the fact that these cheeses are unquestionably smelly, many cheese enthusiasts believe them to be the most appetizing of the bunch. Gruyere, Munster, Taleggio, Morbier, Tomme de Savoie, and the appropriately titled Stinking Bishop are just a few of the cheeses that fall within this group. Waxed-rind cheeses might have a little sweetness to them, while others can be nutty with a tinge of earthy stink to them, among other characteristics.

The sweetness of the wine adheres to the creamy richness of the cheese, resulting in an unforgettable taste impression.

When served with washed-rind cheese, heavier red varietals may taste metallic and flat. Fruity reds such as Gamay, Cabernet Franc, and Nebbiolo, which have a more pleasant acidity and may be enjoyed with these cheeses, on the other hand, can be paired with them.

Fresh, Unripened Cheeses

The tangy cheeses of the unripened kind are frequently marketed in flavored varieties that include chile, herbs, fruits, and spices, among other ingredients. Feta, ricotta, mascarpone, and mozzarella are just a few of the cheeses that fall under this group. Fresh, young cheeses can be creamy or hard, soft or gritty, depending on their maturation. In particular, they pair nicely with crisp, light-bodied white wines that are full of lemony aromatics—Riesling, Chenin Blanc, and Sauvignon Blanc are all wonderful examples of this.

As a result, avoid very tannic wines such as Cabernet Sauvignon and instead go for fruity, sparkling wines such as Champagne or prosecco instead.

Bloomy Rind or Mold-Ripened Cheeses

The bloomy rind or mold-ripened cheeses are held together by a downy, edible, soft rind that is rolled around the cheese. Among the most adaptable cheeses available, Fromager d’Affinois, Brie, Camembert, and Humboldt fog are among those that match well with both white and red wines. Brie’s buttery richness matches nicely with a fruit-forward Pinot Noir, which helps to reduce the intensity of the creamy tastes while emphasizing the earthy notes. A dry sparkling wine such as prosecco is a fantastic match for bloomy rind cheeses, in a similar way to how Pinot Noir and Brie complement one another.

When drinking a dry prosecco, you can bring out the spicy and nutty aromas that are normally absent from a mouthful of Humboldt fog.

Blue Cheeses

Blue cheese is a strong-flavored cheese that can be either sweet, like Gorgonzola, or harsh, like Cabrales, depending on the variety. Red wines, in general, do not go well with blue cheese types of any kind. Why? This is because the cheese’s saltiness and richness overpower the wine’s bouquet and complexity, making the wine seem less nuanced. Additionally, the acidity and tang of the blueberry wine enhance the tannins in the wine, resulting in a flat taste. If, on the other hand, you haven’t had the pleasure of pairing a blue cheese like Valdeon with sweet wine, you are in for a treat.

Tokaji wine from the area of Tokaj-Hegyalja in Hungary is one of the greatest wines to pair with this level of complexity in flavor.

Light-bodied reds such as Pinot Noir combine well with mild blue cheeses such as Gorgonzola and Cornish blue kinds, whilst sweet whites such as Riesling and Chenin Blanc mix well with the majority of blue varieties.

Hard Cheeses

The strong nutty fragrances and crisp bite of hard cheeses such as vintage cheddar, Parmigiano-Reggiano, and Asiago are characteristic of this type of cheese. A robust and full-bodied red wine brings out the best in aged cheeses by bringing out their natural flavors. Passito dessert wines, which have a mellower flavor than these powerful cheeses, are a good choice for cheese connoisseurs who prefer contrasting scents and sensations.

Look for cheeses that have been aged for more than six months to ensure that complex and long-lasting flavors have been developed in the cheese. The nuttiness and saltiness of the cheese will be enhanced by highly sweet wines or reds with a high level of tannin in them.

Semi-Hard Cheeses

The cheeses that come into this category have been aged for less than half a year, and their flavor and scent are distinguished by their subtlety. When paired with robust wines, cheeses such as Gouda, Manchego, Havarti, Provolone, and Edam reveal their entire diversity by exhibiting a varied spectrum of textures and flavors. A red Burgundy and a white Bordeaux are both well-balanced in terms of acidity, fruit, and tannins, which helps to accentuate the flavor of the cheese.

A Few Final Cheese Pairing Considerations

You’re almost an expert at this point, but there are a few additional factors to consider when it comes to combining wine and cheese that you may not have considered before. Before serving the cheese with the wine, taste the cheese on its own to properly appreciate its unique features. Make sure you engage all of your senses and examine every part of the cheese—including its smell and texture as well as its color and flavor. Are you tasting something sweet, sour, salty, bitter, or umami? How does it feel on the tongue?

However, after you’ve mastered the fundamentals, you can have a great deal of fun experimenting with what works (and what doesn’t) for you.

  • Remove any cheeses from the refrigerator at least 30 minutes before serving to let the flavors to fully develop. In order to keep your guests’ palates clean during a wine tasting party, provide a range of crackers and bread to accompany the wine tasting. Additionally, make certain that the wines are served at the proper temperature. Taste the wine on its own, then cut yourself a slice of cheese and sip the wine along with the cheese, as a pairing. It is your taste senses that will tell you if the combo is effective or not
  • In case you have cheeses that are prepared with different types of milk or aged in different ways, sample them from the freshest to the most matured to see which ones you prefer. Using this method, you will guarantee that you do not overwhelm your palate right away. It is not all wines that pair well with cheese, and a bad pairing might result in a wine that is flat, sour, or otherwise off-putting. Some wines may pair well with goat cheese, while others may not pair well with cow’s milk or sheep’s milk cheese. Don’t be frightened to try new things and accept that there will be some failures as well as some spectacular successes.
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Beyond These Wine and Cheese Pairing Tips, Go With What You Like

Wine and cheese have been associated with one another for generations. However, because there is no such thing as a single sort of wine or a single type of cheese (thank goodness), finding the ideal combination can be a little difficult. Cheeses come in a wide variety of flavors and textures, much like wines, which may vary greatly in color, acidity, and complexity. The “mouthfeel” of each cheese variety is determined by the amount of moisture, fat, acidity, and age of the cheese. In the end, the purpose of wine and cheese matching is to choose a bottle that will complement the cheese without overpowering it, and vice versa.

From there, have fun experimenting with different combinations to come up with a wonderful combo that suits your palate.

Top pairings

This entry was posted byFiona Beckett(Google+) on January 11, 2021, at 8:12 am Wine and cheese are well-known bedfellows, but if you’re a novice, it might be difficult to figure out which wine to pair with which cheese in advance. This tutorial will assist you in getting started with wine and cheese pairings like a pro in no time.

Which wine with which cheese?

Whether to start with the wine or the cheese is a question you may be asking yourself. The majority of people who are new to wine and cheese matching will begin with a specific cheese or will be looking for wines to pair with a cheeseboard. As a result, we’ve organized the list by cheese kind. (See below for a list of wines that go well with your favorite cheese.)

Wine with Hard Cheese

Whether to start with the wine or the cheese may be a question in your mind.

The majority of people who are new to wine and cheese matching will begin with a specific cheese or will be looking for wines to pair with a cheeseboard in mind. Consequently, we’ve organized everything by cheese kind. If you have a favorite cheese, browse the list of wines below.

Wine with Soft Cheese

Soft cheeses range from spreadable cheeses such as Philadelphia to semi-soft white rinded cheeses such as Brie and Camembert, among others. I enjoy them with a fruity red wine such as a pinot noir or a Beaujolais, but rosé is also a good pairing with this type of cheese.

Wine with Blue Cheese

Blue cheeses such as Stilton, Roquefort, and Gorgonzola are among the most popular. Classic wine pairings are often sweet, such as Sauternes with Roquefort or Port with Stilton, for example. Try a glass of trysloe ginorsweet sherry for something a little different. And, believe it or not, evenstout and blue cheese go together like peanut butter and jelly.

Wine with Goat Cheese

Sauvignon blancis the traditional wine partner for goat cheese, but you could also try a crisp dryProvençal rosé (which would be particularly appropriate for a summer picnic) or a fresh fruity red such asBeaujolais for a different twist.

Wine with Washed-Rind Cheese

Epoisses, Reblochon, Vacherin Mont d’Or, and Taleggio are examples of washed-rind cheeses, which are sometimes referred to as “stinky cheese.” They have a strong flavor, especially as they age, so don’t anticipate anything spectacular in terms of a wine combination. Strangely enough, a crisp dry white wine – such as a strong Belgian-style lager – can function better than a red wine in this situation.

Wine with Melted Cheese

Although not really a cheese style in and of themselves, melting cheese classics such as fondue and raclette need to be mentioned. They aren’t the most straightforward foods to pair with wine, but a crisp or fragrant white wine from the region where these dishes are popular is a solid choice. In this piece, you’ll discover some particular recommendations, such as the finest wine pairings for cheese fondue, raclette, and tartiflette dishes.

Which cheese to pair with your favourite wine

The majority of people prefer to combine red wine with cheese, which is OK – but keep in mind that some cheeses, as I’ve said above, pair better with white wine or dessert wine, so don’t be afraid to branch out and try something new.

10 popular wines and the cheeses to pair with them

Hard cheeses such as cheddar, gouda, and other hard cheeses made with Cabernet Sauvignon, merlot, and Bordeaux blends 2. Pinot noir – brie and camembert3. Rhône and other southern French reds – a good all-rounder with a cheeseboard from France. 4. Rioja – especially wonderful with sheep cheeses such as Manchego. 5.Chianti with parmigiano reggiano and pecorino romano cheeses 6. Port – blue cheeses such as stilton7. Sauvignon blanc – goat cheese and feta, as well as cheeses flavored with garlic and herbs 8.

Pinot Grigio with mild Italian cheeses such as mozzarella and ricotta (good with an antipasti platter) 10.

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Documentation Download Documentation Download Documentation For both formal and informal gatherings, wine and cheese are a fantastic combo to consider. Cheese and wine preparation involves making decisions about what sorts of cheese and wine to offer, obtaining a decent selection of each, and ensuring that they are served in the proper manner. Fortunately, if you’ve learned how to properly offer an enticing assortment of wines and cheeses, throwing a wine and cheese party will be a breeze!

  1. 1 Send out invites a few weeks ahead of time to ensure that you have a headcount. Once you’ve determined how many people will be attending your party, you’ll be able to determine how much cheese, wine, and other food you’ll need to purchase. If at all feasible, phone folks to see if they want to come to your party so that you may find out as soon as possible whether or not they will be attending
  • You may also send out digital invites by text message, email, or social networking sites like Facebook. If at all possible, avoid sending invites by snail mail, as this may come across as excessively formal.
  • Guests should bring their favorite wine or non-wine beverage, if they want to. Assure them that you will also be offering wine and that they are not under any need to bring something specific. This is just a method of guaranteeing that everyone who attends the party will be able to consume something they enjoy drinking
  • Keep in mind that no one should feel obligated to bring a beverage. In order to attend the party, you do not want your visitors to feel as if they are required to bring something to the party.
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  • s3 Please make sure that each guest has a minimum of three drinking glasses. One glass of red wine, one glass of white wine, and one glass of water should be served. Drinking red or white wine from glasses that have been particularly designed for this purpose can make you appear more upscale.
  • Red wine glasses feature shorter stems and larger mouths than white wine glasses. This type of glass allows for aeration of rich red wines as they are drank
  • White wine glasses have longer stems and higher, more narrow mouths to accommodate white wines. Consider freezing white wine glasses before pouring to ensure that the wine remains cold when poured.
  • Tip: For the best results, make sure you have a table-side wine cooler to keep white wine at the optimal serving temperature while you are serving it. In addition, some chillers offer different temperature chambers for storing white and red wines. You should choose roughly 6 different cheeses with varying densities to make your sandwich. This will assist in providing your cheese spread with a diverse assortment of flavors and textures, both in terms of taste and mouthfeel. Make an effort to include at least one soft cheese, two hard cheeses, two semi-hard cheeses, and a creamy blue cheese in your selection.
  • Soft cheeses such as feta, Brie, and Camembert are examples of this kind. Hard cheeses such as Parmesan and Pecorino are examples of this kind. Semi-hard cheeses such as Provolone, Gouda, and Cheddar are examples of semi-hard cheeses. Blue cheeses such as Roquefort and Gorgonzola are examples of this kind.
  • 5 Make certain that your cheeses have a range of flavors ranging from mild to robust. Providing a diverse selection means that everyone of your visitors will be able to find something to suit their tastes. For a party where cheese will be the main course, start with 5 to 7 cheeses and add one variety for every extra 10 people.
  • Select mild cheeses, such as fresh buffalo mozzarella, which has a mild flavor and a creamy texture, as an example. Other cheeses with strong tastes, such as a herb Havarti, should be considered. As a result, guests will be able to taste the differences between mild and strong cheeses from different areas. Offer at least one cheese that is well-known for every cheese that is less well-known, if possible. For example, if you’re serving Havarti or Emmentaler, prepare cheddar or Swiss cheeses first. This will provide guests who are unfamiliar with rarer cheese kinds with something that they will recognize as delicious.
  • 6 Purchase 12 ounces (15 grams) of cheese per person, each cheese, as a minimum. Each guest at the party should be able to eat around half of this amount of cheese. If you do not intend to serve any other dishes and you anticipate that the party will go longer than 2-3 hours, purchase a little amount of extra cheese in case your guests request more food.
  • Consider the following scenario: If your party will have a total of 6 guests and you intend to offer 6 different types of cheese, you should purchase 3 ounces (90 grams) of each variety of cheese. Consequently, the total quantity of cheese you’d purchase would be 18 ounces (540 grams).
  • 7 Pair cheese with a selection of 2-3 different red wines that are well-suited to the occasion. Wines that are fruity and slightly sweet should be chosen instead of those that are more savory for the greatest effects. Pinot noir, cabernet sauvignon, and malbec are some of the red wines that match nicely with a range of cheeses, among others. The following are some examples of red wines that pair nicely with particular cheeses:
  • 7 Several red wines that combine nicely with cheese should be served. Instead of savorier wines, choose some that are fruity and slightly sweet for the best results. Pinot noir, cabernet sauvignon, and malbec are examples of red wines that combine nicely with a range of cheeses. Red wines that pair nicely with certain cheeses include, for example, the following:
  • 8 Purchase a few white wines as well, so that your guests may enjoy a choice of wines. As much as possible, purchase an equal amount of both red and white wine in case any of your visitors prefer one over the other. Prosecco and chardonnay are two white wines that are particularly well-suited to pairing with cheese. The following are some particular instances of cheese and white wine pairings:
  • Champagne with parmesan
  • Chardonnay with Gruyere
  • Riesling with Ricotta
  • Mozzarella with Pinot Grigio
  • Prosecco with Parmesan
  • Bring some finger foods for your visitors to snack on as well. Combine your cheese selections with crackers, bread rounds, grapes, or fruit slices to create a delicious spread. These will contribute to the enhancement of the tastes of the cheeses. Unsalted almonds, whole-grain breads and crackers, and other light snacks can assist to cleanse the palette between wine and cheese selections.
  • Combine classic Italian cheeses such as Asiago or Reggiano with Italian condiments such as olives or bread cubes bathed in herb olive oil to create a delicious meal. Honey, grapes, and berries are excellent accompaniments to highly flavored or salty cheeses such as blue cheese, feta, and Gorgonzola, which help to balance out the saltiness with sweetness. When paired with crunchy or toasted condiments, such as crackers or bread toast, soft cheeses such as Brie are really delicious. Pecans, walnuts, and almonds that have been caramelized or salted go particularly well with goat’s milk and sheep’s milk cheeses. Cheeses made from cow’s or goat’s milk pair nicely with chorizo or serrano ham as well.
  1. 1Before serving red wine, let it to get to room temperature. Red wines should be served at a temperature of around 65 degrees Fahrenheit (18 degrees Celsius) for the finest flavor. To warm up the red wine before serving it, remove it from the refrigerator for 15–20 minutes before serving it
  2. 2 White wines should be served cold, both before and after they have been opened. Serve full-bodied white wines such as Chardonnay and lighter red wines such as Pinot Noir at a temperature that is somewhat lower than the average room temperature. Refrigerate the wine for a few hours or overnight, then allow it to come to room temperature for around 45 minutes before serving.
  • 1Before serving, let the red wine to come to room temperature. In order to have the finest flavor, red wines should be served at around 65 degrees Fahrenheit (18 degrees Celsius). To warm up the red wine before serving it, remove it from the refrigerator for 15–20 minutes before to serving. White wines should be served cool, both before and after they have been decanted. Lighter red wines such as Pinot Noir and full-bodied white wines such as Chardonnay should be served somewhat cooler than usual room temperature. To serve, chill the wine in the refrigerator for a few hours or overnight, then let it stand at room temperature for approximately 45 minutes before serving.
  • 3 Before serving the wine, aerate it to bring out the taste and aroma. This is especially crucial to remember when dealing with younger red wine types. In order to canaerate your wine, you must expose it to the air in a decanter or in a big wine glass.
  • Pour the wine into a decanter, which is a glass vessel with a large body and a tiny mouth that allows the wine to be exposed to the most quantity of oxygen possible throughout the aging process. When decanting red wines, tilt the wine bottle as little as possible to provide the best results. The majority of the sediment will remain in the bottle rather than in the decanter as a result of this. Another option is to pour your wine into a blender and pulse it on high for 15-30 seconds to aerate it. Dark red wines with a high concentration of tannins, such as Shiraz and Syrah, should be allowed to breathe for 1 to 2 hours before serving. This will lessen the tannic character of the wine.
  • 4Serve soft cheeses in bite-sized chunks, rather than slices. To ensure that soft cheeses like Brie remain intact until they are consumed, they should be served whole to prevent them from crumbling. Prepare a cold serving tray and have a cheese knife so that visitors may spread the cheese on crackers or fruit while they are waiting for their turn. Soft cheeses will not run if the dish is kept refrigerated. 5 Guests will find it simpler to consume hard cheeses if they are sliced thinly. Hard cheeses should be sliced into slices that are approximately 1 4inch (0.64 cm) thick with a sharp, non-serrated knife. Remove thin wafers from wedge-shaped cheeses by slicing them in half. Small bite-size bits of crumbly cheese, such as Bleu cheese, can be created from large chunks of the cheese.
  • In case your visitors wish to chop their hard cheeses even more, place them on wooden cutting boards before serving them. Place these boards on a flat surface, then use a separate cheese knife for each option on each board.
  • In case your visitors choose to further cut their hard cheeses, place them on wooden cutting boards to prevent them from breaking. Place these boards on a flat surface, then use a separate cheese knife for each option on the board.
  • Stack the cheeses on the platter in a clockwise direction, working your way around the edge of the dish. Place the mildest cheese at the top of the platter and the rest of the cheeses around the plate in descending order from mildest to strongest
  • For optimal results, bring all cheeses to room temperature about a half hour before serving to improve their taste.
  1. As a general rule, the tastes of cheeses that are created and then matured before being served, such as Cheddar and Bleu, get more intense as the cheeses are aged. As a result, non-aged cheeses tend to have a milder flavor than aged cheeses, and vice versa. Advertisement
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  • Question What is the best way to match wine with cheese? Christopher Lucchese is a Certified Sommelier who is linked with Home Somm, a Los Angeles-based company that provides private wine tastings, wine education, and matched wine dinners. Additionally, Christopher worked as a Sommelier for three years at Michael Mina’s Bourbon Steak, which was recognized with a Michelin star. He is now enrolled as a Level 4 Diploma Student with the WSET (WineSpirit Education Trust). He is also a Certified Sommelier via the Court of Master Sommeliers, and he has received training from the Wine Scholar Guild and the Culinary Institute of America, among other institutions. He studied winemaking, viticulture, and enology at the University of California, Davis, for two semesters. Answer from a Certified SommelierExpert Wines with strong flavors should be paired with strong flavors in cheeses, and vice versa. For example, strong cheeses such as blue cheese pair better with a fortified wine such as Roquefort than they do with a lighter wine such as a Pinot Grigio. It is best to pair lighter, creamier cheeses and wine with milder-flavored wines
  • Question What do you think about sparkling wine? Triple crème cheeses, as well as their cousin, Brie, pair nicely with sparkling champagne. Although not every cheese pairs well with every wine, and vice versa, there are exceptions. If you want to make certain that your party has the greatest cheese and wine combination, consult with an expert at the winery where you buy your wine, do some research on the Internet, and/or taste test for yourself before throwing the party.

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Wine and cheese pairings are hardly rocket science; even the “bad” pairings will taste (for the most part) fantastic when done correctly. As a result of having spent who-knows-what amount of money on the sommelier-led matching course last year, you didn’t expect to be kept in the dark when you needed the advice—and the brie—the most. In this article, we spoke with three wine and dairy specialists to learn about the most common mistakes people make when pairing wine and cheese, as well as how to avoid them.

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According to Laura Werlin, a James Beard Award-winning cheese author, red wine often has more tannins and less acidity than white wine, which can cause soft cheeses to taste chalky when consumed. If you must drink red wine, choose for a cheese that is equally full-bodied and savory, such as an aged cheddar, rather than a red wine. The tannins work as a palette cleanser, ensuring that each bite and drink is equally as delightful as the previous before it.

Mismatching Intensity and Flavors

When it comes to mixing wine with cheese, the adage “like with like” holds true as a general rule. “In general, lighter, milder cheeses match best with white wines,” adds Werlin. “Red wines, on the other hand, couple best with stronger, stronger cheeses.” This allows the white wine’s fresh, typically fruity aromas to complement the cheese’s creamy creaminess while also providing a refreshing contrast. Werlin recommends matching most cheeses with white wines, and he is correct. Unoaked Chardonnay works well with an alpine-style butterkase or Swiss cheese, while Riesling pairs well with Asiago or Parmesan cheese and Sauvignon Blanc pairs well with cheddar or gouda cheese.

Forgetting the Palette Cleanser

The proprietor of the cheese business Fromagination, Ken Monteleone, adds that while sampling a range of cheeses with wine, it’s always a good idea to have a palette cleanser. Potters wheat or white crackers, water crackers, or bread (such as a basic baguette, nothing gritty) are all good choices since they function as sponges, soaking up any leftover flavors from the food.

Also, stay away from anything that is excessively flavorful or salty, as the goal is to cleanse the palate between each new glass of wine.

Rushing Through Without Savoring the Process

“We prefer to open up the taste buds before we begin a sampling with a selection of our exquisite cheeses,” Monteleone explains. Then unpinch your nose, and you’ll be ready for a wine and cheese tasting, I promise you. Keep in mind to appreciate and taste everything. “Take your time, look and smell, and then taste.” While you’re tasting, try to visualize and isolate the sensations you’re tasting. Before continuing on, note the tastes in the wine and the cheese you’ve chosen. Pay close attention to the texture and the body of the garment.”

Playing It Safe

Finding novel taste combinations and having a good time while pairing wine and cheese are the most important aspects of this activity. When pairing cheese with wine, try Sartori’s Merlot BellaVitano with Fantesca King Richards Reserve Pinot Noir 2018 and Crissante Barolo 2014, suggests DLynn Proctor, director of Fantesca Estate and Winery. “The style, the palette, and the texture are all really stunning.” Cheese should take you on a sensory journey through flavor and texture. Experiment with something different, such as Roelli’s Red Rock, a vivid orange Cheddar Blue combo that will take you out of your shell.

Looking for another one-of-a-kind concept?

The richness of the powerful blue cheese will be cut by the sharp carbonation of the sparkling wine’s carbonation.

Taking the Task Too Seriously

It is important to remember that you are here to learn and explore, and that not every pairing is going to be a hit with the general public, stated Molly Browne, education manager for Dairy Farmers of Wisconsin and Certified Cheese Professional by the American Cheese Society. “The worst thing that can happen is that you eat something that is a little less than fantastic, and that serves as encouragement to go out and get more cheese and try again,” says the author. Also, push yourself to step outside your comfort zone.

“Once you’ve tasted your planned match, challenge your palate even further by experimenting with an inadvertent coupling and seeing what occurs,” says the author.

The Serious Eats Cheese and Wine Pairing Cheat Sheet

It’s New Year’s Eve, and your guests are set to swarm into your house like flies. You lay out bowls of salty snacks as well as a large cheese board for guests to enjoy. In addition to the creamy white chèvre, a Stilton, some Brie, nutty aged Gruyère, acidic Vermont cheddar, and a splurge-worthy wedge of 4-year Gouda are included. Just before the doorbell rings, you place a flourish on the tray and garnish it with fruits and nuts. It’s time to break out the champagne corks. Of course, there will be Champagne, and who knows what else will be on the menu.

However, the good news is that your visitors will be delighted regardless of what you serve.

Pairing wine and cheese is more difficult than you may imagine.

Cheeses differ in terms of moisture level, fat content, texture, and flavor, among other characteristics.

Acidity, sweetness, body, and structure are all characteristics that distinguish wines. Fortunately, following a few simple rules will ensure that your matchmaking efforts are successful, and by midnight, your cheese and wine will be arm in arm singing Auld Lang Syne.

Protip: Consider Age and Intensity

Meg Houston Maker is a woman who creates things. All of cheesedom may be divided into three categories: fresh, medium-aged, and hard-aged. Cheeses that are young and still fresh have a high water content and a milky, delicate feel. During the aging phase of cheese, a process known as affinage occurs, the moisture in its body gradually evaporates, leaving behind fat and protein. Because fat and protein convey taste, older cheeses tend to be richer and more savory in flavor. In addition to drying and consolidating the cheese, aging also imparts unique tastes to the product.

  • Older cheeses such as Gruyère and Emmental have nutty tastes as they age.
  • Washed-rind cheeses, such as Époisses, develop a foul, bacon-y odor that you either adore or despise depending on your mood.
  • Young wines are vivacious and spirited, with vibrant aromas and tastes of fruits, flowers, citrus, herbs, and spices, as well as a hint of spiciness.
  • Their basic fruit aromas are enhanced by secondary notes of oak, toast, earthy notes of oxidation, mineral notes of minerals, umami, and a variety of other characteristics.
  • Immediately, we can see how young cheeses would pair well with wines that are juicy and fruity as well as fresh and energetic, such as sparkling wines, crisp whites, dry rosés, and red wines with bright acidity and vibrant fruit.
  • It’s preferable to combine aged cheeses with wines that are full-bodied with plenty of structure and flavor, as well as oxidative notes if they’re aged for more than a few years.
  • Pair based on taste intensity, and take into consideration the relationship between intensity and age.

More Essential Pairing Pointers

Meg Houston Maker is a woman who creates things. However, age isn’t the only element to consider while making a decision. The texture, saltiness, and pungency of a cheese, as well as the structure and sweetness of a wine, all have an impact on a wine match. Here are a few other considerations to bear in mind: Keep an eye on those tannins. Tasty, matured cheeses go well with tannin-rich red wines because the tannins in the wine physically attach to the protein and fat in the cheese, cleansing your tongue after each mouthful.

  1. If you must serve red wine with young cheeses, use a low-tannin variety such as Beaujolais or sparkling red Lambrusco, which are both low in tannin.
  2. Sweet wines complement the saltiest cheeses, such as hard Grana, blue cheese, aged Gouda, or feta, to a stunning degree.
  3. Fruit and nuts are particularly fond of cheese.
  4. Fruits that are luscious and tart pair nicely with young cheeses such as Brie.
  5. Buttery, bitter almonds pair well with a savory cheese like Cheddar.
  6. When in doubt, try to visualize what cuisine would go best with a particular cheese and use that to influence your selection of a bottle of wine.
  7. Rich, creamy cheeses merge perfectly with buttery, oaky white wines, resulting in a genuinely harmonic taste feeling that is impossible to describe.
  8. The bubbles in sparkling wines serve as a pleasant complement to a creamy cheese, cleansing your tongue clean and making you want to take another piece of your cheese plate.
  9. What grows together tends to stay together as well.
  10. When it comes to Époisses, a creamy cow’s milk cheese whose rind is washed with a brandy created from Burgundian grape skins, red Burgundy is a natural pairing.

It is not always possible to pair wines and cheeses perfectly by area (for example, I would not offer fresh Loire goat cheese with a tannic Loire Cabernet Franc), but pairings by terroir are a good place to start.

Get to the Cheat Sheet, Already!

Here’s a simple method to mixing wine and cheese that everyone can follow. Identify each cheese by kind in the list below, and then choose a wine from the suggested list to achieve matching nirvana.

Fresh and Soft Cheeses

Here’s a simple method to mixing wine and cheese that everyone can understand. Find each cheese by kind in the list below, then choose a wine from the recommended list to achieve matching nirvana with your selection.

Semi-hard, Medium-aged Cheeses

Jessica Leibowitz is a writer who lives in New York City. These cheeses have a harder texture and stronger tastes than other types of cheese. The wines they require include medium-bodied whites with fruity undertones; vintage sparkling wines; and aperitif wines that strike a balance between the acidity, fruit, and tannin. The cheeses include: Havarti, Edam, Emmental, Gruyère, Jarlsberg, young Cheddar, Monterey Jack, Manchego, and Tomme d’Alsace (from Alsace, France). Serve alongside Chardonnay, white Burgundy, white Bordeaux, Pinot Blanc, Viognier, white Rhône blends, Riesling (off-dry), Gewürztraminer, Champagne, red Burgundy, Pinot Noir, Beaujolais, Dolcetto, Barbera, Zinfandel, Merlot, vintage Port, young Tawny Port, Amontillado sherry, and a variety of cheeses.

Stinky Cheeses

Stephanie Stiavetti is a model and actress. Light-bodied wines with subdued aromatics that compliment rather than compete with stinky cheeses are the best accompaniments. Cheeses: Époisses, Taleggio, and Morbier are all excellent choices. Pair with: Gewürztraminer, Riesling, Sauternes, red Burgundy, Pinot Noir, and other white wines.

Blue Cheeses

Meg Houston Maker is a woman who creates things. In order to balance the strong tastes of blue cheese and the often salty, savory body of the cheese, wines with both oomph and sweetness are required. Cheeses: Stilton, Gorgonzola, Roquefort, Cambozola, and Bleu d’Auvergne are some of the most popular cheeses in the world. Pair with:red Port, tawny Port, Sauternes, Oloroso sherry, Banyuls, Recioto, Tokaji, and other sweet wines.

Hard-aged Cheeses

Stephanie Stiavetti is a model and actress. Harder cheeses are best paired with full-bodied whites and tannic red wines. Their nuttiness pairs well with oxidative wines such as sherry, while their saltiness pairs well with sweet wines such as port. Cured cheeses include: aged Cheddar (including Cheshire), Comté (including Comté), aged Gruyère (including Gruyère), aged Gouda (including Gouda), Pecorino, Manchego (including Manchego) and Asiago (including Asiago). Served with:Old white Burgundy or Bordeaux, white Rhône blends, sweet Riesling, Viognier, vintage Champagne, or a charcuterie board of your choice The following wines are available: Vin Jaune, red Burgundy and red Bordeaux, Cabernet Sauvignon, Barolo, Barbaresco, Nebbiolo and Petite Sirah from California, California red blends, red Rhône blends and Zinfandel from Spain.

One Wine to Rule Them All?

If you must serve a single wine with a varied plate of cheeses, try a Riesling, particularly an off-dry kind. It’s great to open a variety of bottles to sample with your cheese array. Although the wine is low in alcohol, its acidity, sweetness, tropical fruits, and mineral backbone allow it to pair well with a variety of foods. Another excellent option is the Alsatian Gewürztraminer. Despite the fact that it is dry and has a delicate body, its flowery fragrances will float ethereally over the savory notes of all of the cheeses.

Their strong acidity and toasted, nutty tastes go well with a variety of cheeses, from fresh to aged. Opening another bottle of Champagne is a terrific occasion to indulge in a cheese platter, as if you needed another reason to do so.

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