Cheese & Wine-tips pairing
- Keep pairings simple: pick one distinct wine and one distinct cheese that pair well. For example, full-flavored cheeses, such as creamy washed rind cheeses require medium to full-bodied wines, such as Merlot, Zinfandel, or Syrahs. Likewise, pair light cheeses with light wines, such as Rieslings, Pinot Gris, or Pinot Noirs.
- Pair wine and cheese according to the area of origin or even the local region. Just as the growing conditions impart particular characteristics (called 'terroir') on a region's wines, these same characteristics may be imparted in the cheeses, through the vegetation on which the animals graze. This applies more when pairing European wines and cheeses, than American products.
- Do not limit yourself to only still table wines, but branch out and try sparkling wines, late harvest and sweet wines, as well as fortified wines such as sherries and ports. In particular, blue cheeses pair extremely well with late harvest Viogniers and Rieslings and Muscat wines. Also, creamy cheeses pair well with sparkling wines and Champagne, as the bubbles help to cleanse the palate and refresh it for another bite.
- Try pairing varieties of cheeses based on their sources of milk. For example, fresh goat cheeses are mild, lemony, and somewhat acidic in their flavor profiles, and creamy in texture. They pair well with crisp white wines, such as a Sauvignon Blanc, Chenin Blanc, Pinot Gris, and especially Rieslings. Aged sheep's milk cheeses pair well with Gewurtztraminers and fruity Zinfandels, and aged cow's milk cheddars go well with sherries.
- Remember that wines aren't the only beverages that go well with cheese. There are an ever-growing number of artisanal and craft beers, as well as craft ciders available these days that create interesting and fresh flavor combinations, which can also inspire you to experiment and broaden your culinary knowledge.
Make the Connection
When picking your path for making a cheese pairing, there are several themes you can follow. Keep in mind, however, that how well a pairing works depends largely on the tastebuds of the individual so remember to just have fun with it and you'll be successful.
Whichever path you take in connecting your beverages with your cheeses, know that great cheese can stand alone so when in doubt, always offer selections that you find delicious on their own.
"Like Minded" Counterparts
Pick flavor profiles and textures that are similar across the board: subtle wines with subtle cheeses, rustic beers with rustic cheeses, fruity flavors with fruity cheeses, etc. In general, you do not want to overpower either the wine or the cheese with its partner and we do not recommend pairing two very strong and complex flavors as you'll lose the intricacies of both.
Complementary Foods
Pair your cheeses with flavors that will complement the characteristics of the cheese. For example, a wine high in acidity goes well with a really fatty cheese because the acid helps to cut the fat. Likewise, if you're enjoying a really salty cheese, look for a wine that is high enough in sugars to complement the salt.
Regional Pairings
Create a pairing that highlights a particular region, like French cheeses with French wines, wines of Willamette Valley with Oregon cheeses, and so on.
Wine and Cheese Pairing Essentials
-The Basics of Cheese Pairing
Just like pairing any food with wine there are no absolute rules. We all have different palates and what tastes good together for me may not float your boat, but there are some basic guidelines that can make your next wine and cheese gathering a little better.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).Even though it comes down to personal taste, certain guidelines have been proven favorable by a majority of enthusiasts. Here are some of those basic truths:
- White wines match best with soft cheeses and stronger flavors.
- Red wines match best with hard cheeses and milder flavors.
- Fruity and sweet white wines (not dry) and dessert wines work best with a wider range of cheeses.
- The more pungent the cheese you choose, the sweeter the wine should be.
If you’re a cheese adventurist, meaning you go for the stinkiest of cheeses, pick a big wine to back it up. Try a French Bordeaux or a buxom California Cab. Ports and dessert wines are your best choice if you like mold-donned or blue-veined cheeses.
For a safer bet when serving several wines, choose Parmigiano or Romano cheeses. They go with most wines. Choosing cheeses for a tasting platter is a great opportunity to explore varied textures, ages, or milk types. But like most pleasures in life, you should set limits. Three different varieties are more than enough and more than five gets confusing. After all, taste is what you’re after.
Common Wine and Cheese Pairings
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