I was asked recently at a business function we were catering, what wines can I serve with my cheese course? Are there any rules or guidelines to follow? I am intimidated by the task! I assured her that there are no set rules but there are many “rules of thumb”, general guidelines, and many exceptions to these rules and guidelines.
Since man discovered how to make cheese and wine, there has been on going discussion on which wines pair best with certain cheeses. Wine and cheese pairing is an inexact and highly subjective process. All of us do not have the same number of taste buds in our mouth and we will have different taste perceptions in tasting the same cheese and wine.
So let’s forget about the old rules such as white wine should be paired with soft cheeses and red wines are best with hard cheeses. Here are some good guidelines that you can follow:
Salty Cheeses paired with Sweet Wines:
As in making candy, saltiness and sweetness are a savory combination. A salty cheese will pair well with a sweet wine. If the cheese is less salty, go with a little less sweet wine. I have outlined below for you some typical pairs of salty cheeses and wines for your review.
Less Salty Cheeses Less Sweet Wines Salty Cheese Sweet Wines
Cheddar Gewurztraminer Feta Port
Provolone Zinfandel Chevre Reisling
Havarti Rose Roquefort Pinot Noir
Asiago Bardolino Stilton Port
Manchego Rioja Cheshire Reisling
Regional Cheeses & Wines
If you are serving a regional cheese from a country, use the wines from the same area to compliment the cheeses. This works for several reasons. The wine and the cheese have been developed together over time. The cheese matches the flavor of the wine as well as the wine complimenting the flavor of the cheese. In addition, the wine and cheese generally contain the subtle nuisances of the air, water, and soil of the region. You will not go wrong by following this guideline.
Regional Cheeses Regional Wines
Bel Paese Italian Chardonnay
Brie Champagne
Mozzarella Bufala Chianti
Raclette Beaujolais
Cotija Chardonnay
“Stinky” Cheese with Full-Bodied Wine
As a general guideline , a full-bodied red wine works well with pungent “stinky “cheeses. You will want a red that has a high level of tannin, a thick texture and astringent quality to balance the uncompromising flavor of a Limburger. Or, you do as the Belgians do and drink beer with their Limburger Cheese.
Stinky Cheese Full-Bodied Wine
Limburger Cabernet Sauvignon
Stilton Port
Munster Syrah
Stinking Bishop Zinfandel
Rich and Creamy with White Wine
Creamy Cheeses are fatty. This high fat level will coat the taste buds with fat. If you are drinking a red wine, the presence of the fat on the palate will lessen the flavor of the wine. Crisp white wines pair well with creamy cheeses. The acidity in Sauvignon Blanc, for example, will provide a refreshing counterpoint to any fatty cheese.
Fatty Cheese Crisp White Wines
Camembert Chenin Blanc
Neufchatel Pinot Grigo
Boursin Champagne
Brie Sauvignon Blanc
Sharp, Acidity Cheese
Sharp, acidity cheeses, such as Goat Cheese, pair well with a crisp white wine. Sauvignon will not disappoint you. A crispy acid wine pairs well with the tangy zip that you get from goat cheese.
Some Cheesy advice
The key to maximize your enjoyment of cheese and wine is one word – temperature! The most common mistakes are to serve the cheese and white wine too cold and red wine too warm. The flavor and texture of cheese reach their peak at room temperature. Cheese should be removed from the refrigerator an hour or two before serving. Most white wines reach their full flavor between 50-55 degrees. Red wines taste best around 60 degrees. Sparkling wines a temperature of 42-52 degrees is best
Eat well – drink well!
-Nancy
Culinary Capers At CVC 