Wine & Cheese

Here are some good places to start, but take a look yourself at Google results for wine cheese pairing. Most people disagree on these, of course. The trick is to have fun without going crazy insisting that certain matches are good or bad.

pavane

Brie isn't too bad with some dry whites - particularly oak aged ones.

What about mid-weight reds? Am tasting Malbecs,

I'm not big on cheese with wines, since I find that wine does more for cheese than cheese does for wine. That said however, vintage port is a pretty good match with many cheeses.

Tom S

Well, for a light red (and I'm not sure I'd put Dolcetto in that category- some are quite tannic- malbecs, too) I'd personally probably go for something not too sharp and definitely not runny. Think young Gouda, Edam, Morbier, Emmenthaler, Manchego. A bigger red might be better for a sharper/older cheese like Hoch Ybrig, 5 year old Gouda, Parmigiano Reggiano, or a good aged cheddar.

Dry white is a pretty big category. The match of Loire Sauvignon Blanc and chevre is pretty classic. I think dry Riesling and Munster is also a good match. I enjoyed Citeaux with white Burgundy this weekend.

Though I'm on record as liking Epoisses and red Burgundy, in general I find whites do better (or often, just less badly) with any cheese on the stinky or runny end of the spectrum.

Vermentino or Naragus and any white hard Italian cheese.

sami wrote:

"DaleW" skrev i meddelandet news: snipped-for-privacy@g47g2000cwa.googlegroups.com...

Many of these will do very well with a not too oaky Chardonnay - this is being explicit, but I am particularly fond of a Ladoix Clou d´Orges with Emmenthaler and such-like.

Is this where we mention Amarone with Parmigiano?

Possibly, but try a Gewurztraminer with Munster, OR Epoisse, OR, for that matter, a Reblochon.

As somebody pointed out, the main thing is to have fun, right?

Cheers

Nils Gustaf

I cannot imagine red wines and cheese together unless olives particpate...

Nils Gustaf L> "DaleW" skrev i meddelandet

Proving once again that taste is in the mouth of the taster, I am personally a big fan of fat, juicy reds like old vine Zinfandels and Petit Syrahs with sheep cheeses like Manchego and so on. On the other hand, the blues with vintage Port is OK, but no whing-dinger, to me...

With respect to *red* wine and cheese pairings, there is empirical evidence that the much touted match between wine and cheese is bull$hit--as are many other rules of thumb in the wine industry.

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Salut/Hi Leo Bueno,

le/on Wed, 11 Jan 2006 23:03:45 GMT, tu disais/you said:-

I took part in a wine cheese matching experiment for "Wine" magazine that cast doubt on the cheese/red wine partnership about 20 years ago, Leo. The article was to be called "Perfect partners"

It ended up being called "Perfect Partners?"

Mind you, they didn't include any of the cheeses that I reckon to be a half way decent match with red wines.