Wines and Cheeses
by Wendy VanHatten
Wine and cheese are made for each other. Right? Then, why do some wines taste better with certain cheeses?
Think about common things between the wine and the cheese. High acidity or a creamy texture are a couple of things that come to mind when pairing a crisp, non-grassy sauvignon blanc with the tang of goat cheese.
Try an earthy pinot noir with a like earthy brie cheese.
Switch gears and think about opposites. This works when pairing that same earthy brie with a high acid wine like an Italian Prosecco. Totally different taste. If looking for a dessert idea, pair a Port or a Sauterne with a strong cheese like Gorgonzola or Stilton.
Another idea is to pair wine and cheese from similar regions. Pecorino with Chianti Classico or Manchego with a Spanish Rioja…both outstanding matches.
Remember…cheese tastes best at room temperature. Take your cheese out of the refrigerator about an hour before your guests start sampling.
