Cheese and wine pairing

Replies to This Discussion

Permalink Reply by Larry Chandler on April 9, 2009 at 9:59am

One of the most successful wine and cheese pairing events I had was when a customer asked if Syrah and Cheddar pair well. I set up a tasting and took 4 different style Syrahs, and 4 different style Cheddars, which created 16 pairings. Rather than talk about whether the pairings were good or not, we discussed the effect each cheese had on each wine (and vice versa).

▶ Reply to This

Permalink Reply by Eric Hensel on April 9, 2009 at 1:35pm

Hello! I am new to the network, but I thought I would respond to the request for cheese and wine pairings. Since I don’t know exactly which chesses you are planning to serve, I’ll give you some general recommendations based on the flavor profiles of some common cheeses that I have paired before (I am a Certified Sommelier and consultant, and have done cheese and wine parings for a few clients in the recent past).

Brie or Camembert – Champagne or Sparkling wine is always a winner, A buttery Chardonnay with obvious oak notes (Au Bon Climat, Santa Barbara) or a Guner Veltliner from Austria for something more exotic (Laurenz V Charming Grüner Veltliner 2006)

Asiago – Is an Italian cheese made from raw or pasteurized cow’s milk. It can be found fresh or more mature and aged. For a fresh Asiago, try a light bodied Italian varietal wine such as a Pinot Grigio or Tocai Friulano. If the cheese is aged, try a medium to full bodied red such as Chianti or Dolcetto d’ Alba.

Queso Manchego – or Queso De La Serena- Both are Spanish raw sheeps milk cheese. A young Rioja or Tempranillo based red wine has enough punch to stand up to these high flavor cheeses and enough acid and tannin to cleanse the palate.

Stilton – A pasteurized cow’s milk cheese from England. The classic pairing is port. Something more interesting would be an amontillado sherry.

Roquefort – A raw sheep’s milk cheese from France. The best match for the spice and salt in the Roquefort is a rich dessert wine such as Suternes, Banyuls (Botritis – Yum), or even a late harvest Sauvignon Blanc from the new world.

Saint-Maure De Touraine – Classic raw or pasteurized goat’s milk cheese from France. Try wines form the Touraine region such as a dry Vouvray or Sancerre if you like white. Try a Chinon or Bourgeuil if you want red. Champagne (as with almost all cheeses) is a good choice too.

Munster-Gerome – A pasteurized cow’s milk chees from France. Pair the palate coating power of this cheese with an aromatic white with viscosity, such as a Gewurztraminer, Pinot Gris (Tokay d Alsace), or a Riesling from Alsace.

Note that all of the classic pairings match wines from the same regions that the cheese is made. A great rule of thumb for food too!

Hope this helps a bit. If you have any specific cheeses you are trying to pair, let me know and I’ll try to provide additional feedback.
CHEERS!

▶ Reply to This

Permalink Reply by Margie Tosch on April 9, 2009 at 1:57pm

Wow Eric! Thanks for the great info. You must be the Wine AND Cheese Guy...

▶ Reply to This

Permalink Reply by Carol Prokap on April 10, 2009 at 9:50pm

Brie & Camembert: Simple Sparkling Wines are good such as Champange, Sekt & Cava. Also try crisp & mildly sweet; Moscato d'Asti is a perfect accent to this creamy cheese.

Mascarpone: Fresh fruits & acids of a Pinot Grigio/Pinot Gris are in perect harmony with this cheese & also refresh the palate.

Muenster: a wide variety of wines will blend try a Sauvignon Blanc.

Havarti: A fresh young fruity red wine with herbal tones will accent this cheese

Fontina: Un-oaked Chardonnay is the way!

Swiss & Baby Swiss: Sauvignon Blanc or perhaps a White Bordeaux. For a True swiss Fondue try Gruener Veltliner

Gruyere: Reislings fruity with the proper acidity are perfect. Also try a good Pinot Noir.

Gouda & Edam: Buttery full-bodied Chardonnay.

Smoked Gouda: A full rich fruity semi sweet red like Monastrell from the Jumilla Region of Spain.

Aged Brick: Late Harvest sweet, spicy full bodied like a Beerenauslese offer a pleasant sublte contarast.

Med to Aged Cheddar: Many red wines will pair try a Port or Sherry for a Nice contrast!

Provolone: the Spicy fruit flavors of Amarone are perfect also try Valpolicellas, Chianti and Super Tuscans!

Mozzarella: Most red wines especailly the Italians.

Romano: The soft fruitiness of Chianti is perfect to balance this cheese.

Parmesean: Late Harvest especially Rieslings bring out the saltiness and sweetness of this cheese.

Asiago: Semi Sweet, Berry driven wines such as Merlot and Merlot Cab Blends work well.

Farmers: Keep it clean and simple with Sauvignon Blanc

Gorgonzola: Rich fruit driven reds.

Blue Cheese: Rich, Robust Reds...Port is perfect, I personally like the contrast of the Sweet Cognac Wines

Goat Cheese: Shiraz especially the Smokey South Africans!

▶ Reply to This

Permalink Reply by Alana Gentry on April 11, 2009 at 11:05am

These suggestions are so wonderful! Since I pair wine and food regularly, learning about cheese seems like a whole 'nother big deal. But I'm learning a lot and love that I can come here to get great advice.

FYI, Arrowood Winery in Kenwood is designing a cheese course educational program...not up for a few more months, but I'll keep you posted. It's more then a pairing with their wines, it's an ongoing program where I can go and learn about cheese by actually tasting and pairing.

▶ Reply to This

Permalink Reply by Mark Cochard on April 13, 2009 at 9:49am

Thanks for the ideas so far, You can see my notes from a wine and cheese class I did a few years back here. http://www.wineandhospitalitynetwork.com/group/cheeseandartisandairy

▶ Reply to This

Permalink Reply by Alana Gentry on April 22, 2009 at 9:21am

At an impromptu poolside party yesterday, my sis and I tried an Ironstone Vineyards, 2007, California, Xpression Rosé, ($10.00, 86 pts Wine Enthusiast) with smoked gouda, brie, fontina, and farmstead. My fav was the brie pairing. Terrible with the farmstead, ok with the fontina and the smoked gouda was too overwhelming for my palette with or without wine. Hint: serve this wine well chilled. It holds up fine when it is at 54 degrees but is refreshing at lower temp.

▶ Reply to This

Permalink Reply by Judith V. on April 27, 2009 at 12:01pm

Just had this at Girl and the Fig bar----------------
~ Bellwether Farms Crescenza, a soft cow cheese from Sonoma
~Sainte Moure Caprifeuille from Paitoo,France, a semi soft goat cheese
~Vermont Shepard , a firm sheep cheese from Vermont
Paired with apple slices, nuts,fig cake, and an incredible apricot/fig chutney and sliced baguette
with.
ta da...a syrah.--------'06 Phillippe & Vincent Jaboulet !! a vin de pay de ladrome
Cheeses sometimes change daily
What a perfect afternoon!

▶ Reply to This

Permalink Reply by Sebastien Gavillet on May 27, 2009 at 11:45am

Hello!
We developped a few years ago a cheese and wine pairing database available at http://www.winearomas.com/info/cheese.html

We are currently working on updating and revamping the database with 1200 cheeses which should be updated by the middle of June. It's a lot of cheese!

Hope this helps.

▶ Reply to This