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Wine & Cheese Primer
Now that spring is here, and the days are getting longer, it’s a good time to plan a few low key gatherings before the summer party season is upon us.
A wine and cheese tasting is always a great, interactive party concept for a small group of people. The preparation is minimal, the cost can be low, and the opportunity to sample, compare and chat keeps the group mingling and the conversational ball rolling.
Also, with an easy two hour time frame in the early evening, the party can migrate on to a local restaurant for dinner, or you can say goodbye to your guests, and still catch a movie or finish that report before bedtime.
When setting up a tasty wine and cheese pairing, the only thing you have to know is: If it tastes good, go for it! Given that all things concerning taste, are just that, a matter of taste. But here are a few common and widely accepted guidelines.
- 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.
Here are a few Wine Varietals & Cheese Pairings:
| Dry, Crisp White Wines, light to med-bodied:
Sauvignon Blanc, Chardonnay (un-oaked) Viognier, Riesling, Pinot Blanc, Pinot Grigio, Pinot Gris, Champagne or Sparkling |
Cream based, fresh little or no rind.
Fontina, Fresh Goat, Crottin, Feta, Havarti, St. Marcellin, Tete de Moine, Pouligny-Saint-Pierre, Creamy Bries, Ricotta, Monterey Jack |
| Full-Bodied whites:
Chardonnay (with oak), Fume Blanc, Dry Riesling, Gewurztraminer, Viognier, Champagne, Full Flavored Champagne or Sparkling wine |
Semi-soft Cheeses with thick rind & Soft cheeses with bloomy white or reddish rind
Brie, Camembert, Port-Salut, Chaource, Bougon, Livarot, Pont l'Eveque, Reblochon, Explorateur, Tomme de Savoie, St-Nectaire, St. Andre, Taleggio |
| Dry Red Wines, Light to Med-Bodied:
Fruity or light Pinot Noirs, Dry Rose, Cabernet Franc |
Bloomy rinds, and some colored thick rinds
Cheshire, Edam, Emmental, Gouda, Gruyere, Mozzarella, Aged Monterey Jack, Jarlsberg, Morbier, Muenster |
| Dry Red Wines, Medium-Full Bodied:
Pinot Noir or Merlot, Syrah, Zinfandel |
Soft Cheeses with washed and sticky orange-red, brownish rinds & Semi Soft cheeses
Vacherin, Brie d'Mieux, Munster, Époisses, Maroilles, Raw milk Brie, Coulommiers, Gouda |
| Dry Red Wines Full-Bodied:
Bordeaux Reds, Cabernet Sauvignon, Cabernet Franc, Meritage, Merlot, Shiraz or Syrah |
Hard Cheeses, waxed or oiled
Parmigiano Reggiano, Ricotta Salata, Romano, Asiago, Pont l'Eveque, Gruyere family, Manchego, Cantal, Comte, Old Gouda, Old Cheddar, Baulderstone, Beaufort, Leicester, Aged Chesire, Chevre Noir, Wensleydale, Tilsit, Iberico, Mahon, Roncal, Mizithra |
| Sweet Wines:
Ports, Sweet Vouvray, Sauternes, Sweet Rieslings |
Blue Veined Cheeses and Some Cream Cheeses
Roquefort, Saga, Cambonzola, Blue Ermite, Le Ciel de Charlevoix, Bleu de la Moutonniere, Bleubry Cayer, Cabrales, Mascarpone, Devon Cream, Torta, Gorgonzola |
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