WINE ETIQUETTE - PART V: WINE & CHEESE - THE COUPLE!

They really are “The Couple"! But how to extract the best of them? With this post tips it’s gonna be easy!

The wine-cheese pairing possibilities are endless, but to simplify the strategy, we can divide cheese into four major categories:

 

Bloomy: Creamy, decadent cheeses, with a soft rind. They are suitable for white wines(Chadornnay, Champagne, Sparkling wines, Pinot Blanc) or, for those who do not give up the reds, they go well with the slightly fruity like Pinot Noir, merlot. It is noteworthy that the creamier the cheese, the more acidity, the wine should have.

 

Hard: Stiff cheeses, which are often sharp andor salty (Gouda, Cheddar, Parmesão, Gruyere, Pecorino, etc). They can also be aged. If served as appetizers or out of meal can be combined with dry sparkling or champagne and Sauvignon Blanc. But they match very well both as an appetizer or as the last dish, with Cabernet Sauvignon, Merlot, Zinfandel, Chianti or Valpolicella.

 

Blue: Pungent, often salty cheeses, with a blue tinge (Gorgonzola, Blue, Cambozola, Stilton, etc.). They go well with red wines, semi-sparkling as Bonarda, Barbera, Lambrusco and even better with aromatic white wines such as Sauvignon Blanc, Riesling, Gewürztraminer. And, in the case of Gorgonzola, a Port is a better option.

 

Fresh: Soft, often spreadable cheeses that can be tangy or mild (Mozzarella, Goat, Feta, Burrata, etc.). They are not usually aged. They combine with white wines, lightly aromatic like Sauvignon Blanc, Chenin Blanc, Beaujolais, Tocai Friulano and Chardonnay.

 

Remember: it's not a mortal sin to serve a single wine throughout a wine and cheese meeting, even though you have several types of cheeses available. Just take care to choose a wine that's not too mature or too soft.

 

The two illustrations below, bring a more visual idea about pairing wine and cheese!

Now, just relax and call your friends, for your next "Wine & Cheese Party”.