Wine and Cheese Should Go Well Together
Recently, a local musician sent me a picture of the cheese display in his local grocery store. He was both impressed and a bit confused by all of the choices in the display case. His post prompted me to visit Google to develop some pairing ideas to share in this column. Frankly, I have never tried one or two of these cheeses, and in several cases have not done the pairings personally. With the wine, I am okay. With a couple of the cheeses, not so much. [Wensleydale? Beaufort?]. So, this column will give me – and hopefully you -- some ideas the next time we are wine and cheese grocery shopping. Thus, this caveat: reader beware – any experimentation is now in your hands.
Wine: Cabernet Franc and dry red blends; Cheese to Consider: Blue, Brie, Camembert, Cheddar, Fontina, goat cheese, Gorgonzola, Port Salut, Swiss
Wine: Cabernet Sauvignon; Cheeses to Consider: Camembert, Cheddar, Colby, Danish Blue, Gorgonzola, Gouda, Parmesan, Blue cheese, Roquefort
Wine: Chardonnay and Seyval Blanc; Cheese to Consider: Brie, Camembert, goat cheese, Gouda, Gruyere, Parmesan, Provolone
Wine: Champagne; Cheese to Consider: Beaufort, Brie, Camembert, Cheddar, Chevre, Colby, Edam, Gouda, Gruyere, Parmesan
Wine: Ice Wines: Crème Fraiche, Marscopone, or shake it up with a salty/sweet combo. And consider a crumble or two of blue cheese.
Wine: Gewurztraminer and off-dry white blends; Cheese to Consider: Boursin, Camembert, Chevre, Muenster, Swiss, Wensleydale
Wine: Merlot and off-dry red blends; Cheese to Consider: Brie, Camembert, Cheddar, Gorgonzola, Gouda, Gruyere, Jarlsberg, Parmesan
Wine: Pinot Gris and Traminette; Cheese to Consider: aged Cheddar, Asiago, Edam, goat cheese, Gouda, Mozzarella, Muenster, and Ricotta for a unique combo.
Wine: Pinot Noir and Chambourcin; Cheese to Consider: Brie, Camembert, Feta, Gruyere, Monterey Jack, Muenster, Port Salut, Swiss
Wine: Riesling and Vidal Blanc as well as semi-sweet white blends; Cheese to Consider: Brie, Blue, Colby, Edam, Gouda, Monterey Jack