Freixenet Italian Sparkling Rose and Spanish Iberico Cheese
So, with a very basic Understanding Wine and Cheese we can start to pair.
Sometimes there is confusion because we see a cheese (ie. Brie) paired with more than one style of wine. The wine and cheese can either compliment or contrast with one another for a lovely experience.
Within each category of wine mix and match the style of wine and cheeses. You may prefer Gamay Noir with Fontina instead of Gruyere, and that’s completely fine! Or like the contrast of Viognier with Gorgonzola rather than Emmental.
If you don’t like Chardonnay, don’t make yourself drink it! Let someone else enjoy – find a wine you like and try pairing that with the cheese. Or if you don’t like Blue Mould Cheeses (stinky pairs best with Dessert Wines) try an aged Cheddar, Manchego or Pecorino with that glass of Port.
The World of Wine – Remember the 9 categories:
Sparkling
Light Bodied Whites
Full Bodied Whites
Sweet Whites
Rose
Light Bodied Reds
Medium Bodied Reds
Full Bodied Reds
Dessert Wines
The World of Cheese – And the 6 categories:
Fresh
Goat
White Mould
Blue Mould
Semi-Hard
Hard
And some general concepts:
What grows together, goes together.
Pair Intensity (Compliment or Contrast)
Pair Texture (Compliment or Contrast)
Here are some ideas to start!
1 – Sparkling
- Sparkling Brut and Brie or Camembert
- Sparkling Rose and Iberico
- Prosecco and Asiago
2 – Light Bodied Whites
- Sauvignon Blanc and Goat Cheese
- Sauvignon Blanc and Mild Cheddar
- Chenin Blanc and Chevre
- Chablis and Cremont
- Pinot Grigio and Fresh Mozzarella or Burrata
3 – Full Bodied Whites
- Chardonnay and Brie or Camembert
- Viognier and Gorgonzola
- Viognier and Emmental
4 – Sweet Wines
- Riesling and Raclette
- Gewurztraminer and Munster
- Gewurztraminer and Edam
5- Rose
- French Provence Rose and a mellow Havarti
- New World Rose and Feta
6 – Light Bodied Reds
- Pinot Noir and Fontina
- Beaujolais and Jarlsberg
- Gamay Noir and Gruyere
7 – Medium Bodied Reds
- Montepulciano and Parmigiano-Reggiano
- Merlot and Gorgonzola
- Zinfandel and Swiss
- Rioja and Manchego
8 – Full Bodied Reds
- Shiraz and Aged Gouda
- Cabernet Sauvignon and Aged Cheddar
- Barolo and Grana Padano
- Malbec and Edam
9 – Dessert Wines
- Port and Stilton
- Ice Wine and Blue
- Sauternes and Roquefort
Always start with what you like, then step out from there and explore the World of Wine and Cheese. Age of the wine and cheese does make a difference so it’s one more thing to keep in mind……………….
If you are planning a cheese pairing with several wines, try to include a sweet wine for everyone to try. Take the cheese out 30 – 45 minutes before the tasting.
Some purists say cheese only at the tasting; maybe basic crackers and bread to cleanse the palette. Add fruit and nuts if you like. Some combinations work like Granny Smith Apples, Gorgonzola and Merlot. Who knows what you will prefer?
We will devote entire blogs on Cheese Boards and Charcuteries; Special and Everyday Wines; and Artisanal Cheeses and Cheesemakers.