Wine and cheese have a long history as a pairing duo. The ancient Greeks were so enamored with wine and cheese pairing that they would grate cheese right into their wine glasses. While that may not be the preferred way to enjoy wine and cheese these days, a great selection of high-quality, artisan cheeses as an appetizer or dessert course paired with the right wines, is a great addition to any holiday get together.
The long held rule of thumb is that red wines should be paired with hard cheese while white wines should be paired with soft cheese. As our culture’s appreciation of cheese has grown over the last decade and many artisan cheese makers have popped up throughout the country, the variety of cheese available can be somewhat overwhelming. Just stop at the cheese section at your local grocery store or cheese shop and you’ll see what we mean.
With all of these cheeses available, do the same rules still apply? Yes and no. You’ll still find that a red wine pairs better with sharp, pungent cheese and that a mild white wine is a great pairing for soft, ripe cheeses. You’ll also find that the saltier the cheese, the sweeter the wine which is why most blue cheeses taste great with port or a late harvest dessert wine. Another great rule of thumb is acidity with acidity. That’s why Sauvignon Blanc and goat cheese are such a great match. But there are also many exceptions to the rules and the best way to find your favorite match is by experimenting.
Here are our pairing guidelines for some common wine varietals. Add your own pairings to the list and be sure to ask your local cheese shop or the expert at your grocery store for their advice. You’re sure to find a wine and cheese pairing that’s perfect for you.
Sparkling Wine: The ultimate indulgence is a glass of sparkling wine with a rich and creamy double or triple cream brie. We love Cowgirl Creamery’s Mt. Tam triple cream with our bubbles.
Sauvignon Blanc: Acidity with acidity makes goat’s milk cheese a great match with this varietal. Try Cypress Grove’s Humboldt Fog. Just be sure to stay away from blue cheese. The acidity of the varietal clashes with blue cheese.
Chardonnay: Oaky Chardonnay can be difficult to pair with cheese because the wine can exaggerate the buttery flavors in the cheese. Pair oaky Chardonnay with aged cheddar or mild blue cheese. Unoaked Chardonnay is great paired with mild cheeses and goat’s milk cheese.
Riesling: As with food and wine pairing, Riesling is one of the most versatile varietals and pairs with a wide variety of cheeses. If you’re drinking a sweet Riesling, try pairing with a mild blue cheese. For a drier style Riesling, steer toward cow’s and goat’s milk cheeses.
Pinot Noir: As another versatile pairing varietal, Pinot Noir goes with a wide variety of cheeses. However, we recommend avoiding blue cheese and goat cheese. These cheeses can ruin the flavor of Pinot Noir.
Cabernet Sauvignon: A big wine should be paired with a big cheese. We prefer aged cheeses with our Cabernet. Try aged gouda or aged cheddar. You may also want to try Prima Donna cheese – a mild cow’s milk cheese made in the style of Dutch Gouda.
Dessert Wine: Sweet and salty always make a great pairing and cheese is no exception. Try a strong blue cheese with your port or late harvest wines.
Serving Tip -- Most cheese tastes better at or near room temperature. Remove cheese from your refrigerator about 1 hour before serving.
If you really want to sharpen your wine and cheese pairing skills, consider a class at The Cheese School in San Francisco (www.cheeseschoolsf.com). They offer a cheese and wine pairing class as part of their Cheese 101 series.
Written by Linzi
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