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Wine Tasting and Cheese – How to Pair Wine and Cheese

Attending or hosting a wine tasting isn't complete without having a nice cheese platter to pair with your wines. There are many chefs and wine gurus who have differing opinions on what cheeses to pair with certain wines. It can be quite confusing for someone new to the wine world. This article here will help debunk all wine and cheese myths, while providing a perfect guide for even the most virgin of wine tasters.

Although it comes down to personal taste, there are a few common rules that have been put in place by many experienced wine tasters. White wines tend to match best with softer cheeses with stronger flavors. Red wines usually pair the best with hard, mild flavored cheese. Sweet wines, dessert wines, and fruity wines pair the best with a wide variety of different cheeses. The stinkier the cheese is, the sweeter the wine should be.

White wines tend to work better than reds when pairing wine with cheese. Many cheeses, especially softer and creamier cheese, leave a thin layer of fat on your palate that can interfere when tasting a red. This layer of flat will often interfere with the tasters' interpretation of the wine, leaving the taste of the red very bland.

Most sweet dessert wines will pair well with a wide variety of cheeses. In terms of sparkling wines and champagne, the spark from the champagne will often cut through the layer of fat that is left on the palate by the cheese.

When choosing a stinky cheese, you will need to find a wine with a big, bold flavor to complement it. A common pairing is stinky cheese with a French Bordeaux or a California Cabernet. Try a dessert or Port wine if you're pairing with a blue-veined cheese.

 

Here is a list of a few common cheese and white wine pairings:

Chardonnay – Gruyere, Provolone, Mild Cheddar

Riesling – Gouda

Sauternes – Roquefort, Blue cheeses

Sauvignon Blanc – Goat cheeses

Gewurztraminer – Swiss cheese

Champagne – Brie

About the Author

Marcus Rose is a Chicago blogger that works with a wine club that specializes in wine tastings in Buenos Aires, Argentina.

The bounty of the sea at li li
CHEF de Cuisine Andy Chan makes waves with a bountiful shellfish offerings at Li Li such as oysters, mussels, and jumbo and razor clams. Deliciously low in fat and rich in protein, shellfish are prized for their mildly sweet flavors and salty aftertaste.

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