Pairing Wines and Cheeses
(by Raymond R. Wells, EdD, CSW)
Many people believe that pairing wines and cheeses is a simple task, following the clichéd notion that all cheeses pair well with all wines, but especially with red wines. This is often seen with restaurant and wine bar “cheese plates’. I don’t know about you; but I don’t have the money or alcohol tolerance to buy bottles of 4 different wines to go with a cheese plate. However, a group of people could easily share different wines and cheeses and do a little experimenting to discover what works and does not work with different pairings. But be prepared for surprises!
My personal wine preferences run to dry reds, which are actually NOT the best match with most cheeses. In fact, dry white wines are more likely to pair better with more cheeses than dry reds will. Lighter, white wines with just a little sweetness will successfully match even more often. Many soft cheeses, goat cheeses, and blue cheeses can battle with dry reds; leaving your palate the loser and making you think that you wasted your money on bad wine. Aged cheddars, Manchegos, and Parmesans defeat many whites; once again leading you to believe that you are just bad at selecting wines. Further complicating matters, young cheeses and aged cheeses of the same type can call for different wines. The best (and most fun) solution is to get a group together and try different wines with different cheeses and discover for yourself the pairings that you like best!
The following suggestions are just that—suggestions. But hopefully, will provide some guidelines to help you with your wine and cheese pairings. Serve breads or crackers, without strong flavors of their own, with the cheeses. (Red Bordeaux includes Cabernets and Merlots)
Cheeses Wines
Asiago Gewürztraminer
Blue cheeses Port, Sauternes, sweet Muscats
Brie, Camembert Chardonnay
Cheddar (aged) Red Bordeaux, Zinfandel
Cheddar (young) Pinot Noir, Beaujolais, Zinfandel
Fontina, Gouda Chardonnay or Sauvignon Blanc
Havarti, Port Salut Sauvignon Blanc
Manchego Cabernet Sauvignon
Monterey Jack Champagne, dry Riesling, or Pinot Noir
Morbier Beaujolais or other light, fruity red
Parmigiano Reggiano Barolo, Chianti, red Bordeaux, Port
Swiss Cheese, Jarlesberg Chardonnay, sweet Rieslings and Muscats
In wine, truth and health!