5 Simple Rules for Pairing Wine with Cheese Brian Gurnham, Chief Cork Officer

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1 Home 5 Simple Rules for Pairing Wine with Cheese Brian Gurnham, Chief Cork Officer Cheese, crackers and wine sound familiar? What better starter before a meal than a little of your favorite cheese and a glass of wine. But how often do you put thought into which wine goes best with which cheese? There are over 500 different varieties of cheese recognized by the International Dairy Federation, and easily 50,000 different wines produced, ignoring different vintages. This produces a staggering 25 million potential pairings yikes! Ever since my first trip to France, when I quickly learned fromage doux, I've been amazed by the varieties of cheese available across the globe. In fact, the similarities to wine are noticeable. There are acidic cheeses, hard cheeses, salty cheeses, creamy cheeses, strong aromatic cheeses, mild cheeses you name a consistency, texture, or aroma and there is probably a cheese. So what should you consider when pairing a wine and cheese? Well my advice is keep it simple, and don't overthink it. Here are five basic guidelines and some suggestions that will help you chart your path. 1) Cheese style. The first step in wine and cheese pairing is to think about the style of the cheese. Most cheeses can be grouped into one of four broad categories creamy soft and nonaged; hard stiff cheeses, usually aged, sharp and salty; blue, pungent, often salty cheeses; and fresh cheeses, spreadable, mild and not aged. 2) Pair like with like. Match the style of the cheese with the style of the wine. Consider the acid level, texture, and aromatic strength of a cheese when finding a complementary wine. Pair a light wine with light cheese fresh goat cheese with Sancerre (Sauvignon Blanc) or Vouvray (Chenin Blanc). Pair a big cheese with a big wine such as aged sharp cheddar with. 3) Pair like with unlike. I know, this contradicts #2 but that's OK, it's my article. Seriously, much like pairing peanut butter and jelly, pairing a fat (peanut butter) with an acid (jelly), can make for an equally delightful pairing. Contrasting aromas, sugar or acid levels and even weight can produce some interesting, even if less common pairings, that prove opposites can attract. One fun combination Roquefort or Stilton with Port. The salty flavor of the cheese balances the sweetness of the port. 4) Pay attention to salt. Salt in cheese enhances the flavors in wine in the same

2 manner it enhances the flavors in food. If you are pairing a salty cheese, consider a fruit rich wine ( or Zinfandel) rather than one with subtle aromas. In addition to flavor enhancement, salt in cheese also reduces the perceptions of tannins and acidity, allowing wines with large amounts of either to be softened. 5) Pay attention to texture The texture of cheese influences your wine choice. A light cheese (goat, feta, Swiss) goes best with a light wine (Sauvignon Blanc, Pinot Blanc, Pinot Gris), and a more fullbodied cheese (Muenster, aged, aged Gouda) will usually pair well with a fullbodied wine (, Zinfandel, Cabernet Sauvignon). Generally, but not always, hard cheeses are better with red wine, soft cheeses with white. To help you get started, the table below from Marcella Wright, the CheeseMonger, provides a list of potential pairings for many cheeses. But remember, like any food and wine pairing, personal taste is what matters, and the only way to determine this is to experiment. Remember to be sure and serve the wine at the proper temperature, and bring the cheese to room temperature before serving, giving both their due. You can start with a wine and find a cheese, or start with the cheese and locate a wine that compliments (or contrasts) well. Cheers! Cheese White Wine Red Wine Sparkling Wine Dessert Wine Asiago Soave Merlot Champagne Madeira Baby Swiss Pinot Blanc Asti Spumante Blue Brie CotesduRhone Port Blue Merlot Tawny Blue Cheese Sancerre Zinfandel, Bordeaux Madeira, Tawny Port Blue Triple Cream Chardonnay Tawny Port Brie Pinot Gris Gamay Beaujolais Champagne Sweet Camembert Sauvignon Blanc Cabernet Sauvignon

3 (Mild) Gruner Veltliner Gamay Beaujolais, (Medium) Chardonnay Merlot Champagne Port (Sharp) Pouilly Fuisse, Cabernet Sauvignon Tawny Port (Aged Goat Merlot (Fresh Goat Vouvray, Chenin Blanc, Sancerre Pinot Noir (Ripening Goat Riesling, Riesling Colby Riesling Pinot Noir Champagne Comte Merlot, Pinot Noir, Cabernet Sauvignon Cotija Riesling Cream Cheese Riesling, White Zinfandel Cabernet Sauvignon Crème Fraiche Muscat, Port Feta Sancerre, Sauvignon Blanc Gamay Beaujolais Champagne Gorgonzola Gewurztraminer Merlot Moscato d'asti Tawny Port Gouda (Aged) Cabernet Sauvignon, Pinot Noir Gouda (Smoked) Merlot, Pinot Noir

4 Gouda (Young) Riesling Gamay Beaujolais Gruyere Sancerre Merlot Champagne Tokaji, Port Havarti Chenin Blanc Tempranillo, Bordeaux Limburger Blaufrankisch Manchego Rioja, Tempranillo, Morbier Pinot Gris Dry Rose Mozzarella Pinot Gris Dry Rose, Chianti Muenster Gewurztraminer, Pinot Gris Zinfandel Myzithra Merlot, Meritage Parmesan Riesling, Sancerre Merlot, Pinot Noir, Lambrusco Madeira, Sauternes Pecorino Romano Gewurztraminer Merlot, Zinfandel Provolone Chardonnay Sangiovese, Barolo, Raclette Riesling Gamay Beaujolais Romano Merlot, Bordeaux Roquefort Sancerre Bordeaux Tawny Swiss (Mild) Riesling Gamay Beaujolais Swiss (Robust) Pinot Gris ChateauneufduPape, Zinfandel Madeira

5 Triple Cream Vouvray Bordeaux Champagne, Blanc de Blanc Share Click here to tell a friend about this page 2013 CorkQuiz.com All Rights Reserved. Reproduction without permission prohibited.

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