It is a great day to keep it simple but elegant. Kick back, enjoy your peace of mind, with a glass of wine in hand and small plate of cheese and crackers. Or invite a couple of friends over for a Wine, Cheese, and Chat Gathering. Keeping it simple, with basic helpful tips on flavor profile of wine and cheese that enhances each other.
There is an endless selection of flavors and textures of cheese varying in origin. Categorized as being either fresh, soft, semisoft, firm, or hard. It can be the prime star standing alone or an exquisite compliment to food or drink that it’s paired with.
Wine is the best partner for cheese. Wines with an acidic or robust taste can be balanced with the help from the protein and fats in the cheese. The balance of the two does not stop there.
Red wine is made by crushing the dark colored-skinned grapes, then fermenting both the juices and skin of the grapes together. There is tannin in red wine which gives off a dry, astringent taste. This happens when wine that is being aged in oak barrels that are charred, absorb the tannin from the wood. Another way is there being traces of high amounts of clay in the soil of the grapes for wine making. The older the wine the darker it will be.
As for white wine only the juices from green and white grapes are fermented without the skin. White wine can be anywhere from pale yellow to a dark gold color. It can often be sweet to dry to tangy with a light body.
Don’t be afraid to mix things up, try different varieties. What one person may have an acquired taste for another may not.
| Wine | Color / Acidity / Body of Wine | Cheese |
| Cabernet Sauvignon (dry, rich and fruity, hint of black currant, chocolate, green bell pepper, and/or cedar notes) | Red /
Moderate to High / Medium to Full |
 Taleggio (semi-soft, mild nutty salty flavor, cow’s milk cheese; pungent aroma)
Also: Cheddar |
| Chardonnay (dry, rich, tropical, citrus, melon flavor with buttery, nutty notes) | White /
Moderate to High / Light to Medium |
Gruyere (hard, pale yellow, creamy, sweet, salty, nuttier swiss-type cow’s milk cheese)
Also: Brie, Camembert, Chevre |
 Merlot (bold, smooth, plum, black currant, blackberry and/or herbal notes) |
Red /
Moderate / Medium to Full |
 Gouda (yellow, mild, semi hard or hard, creamy buttery, Dutch cow’s milk cheese)
Also: Bleu, Brie, Camembert, Cheddar, Gruyere
|
| Petite Arvine (dry, sweet, fruity, with lime notes) | White/
Moderate to High/ Light to Medium |
Emmentaler (semi-hard to hard, pale yellow, mildly nutty swiss-type cheese made from cow’s milk) |
| Pinot Grigio (rich, spice, tropical flavor with melon and/or mango notes) | White /
Low to Moderate / Medium to Full |
 Brie (soft, rich, and creamy, cow’s milk cheese)
Also: Camembert |
Pinot Noir (rich, strong complex red berries flavor with smoky, earthy notes) |
Red /
Moderate to High / Light to Medium |
Bleu (semi-soft, blue and green pungent cultured cheese)
Also: Brie, Camembert, Cheddar, Gouda, Gruyere, Taleggio |
| Riesling (dry, slightly sweet, fruity, citrus, peach flavor and/or smoky, honey notes) | White /
High / Medium |
Camembert (mild creamy, soft cow’s milk cheese) |
 Sangiovese (bold fruity or spice flavor with floral and/or earthy notes) |
Red /
High / Medium to Full |
American Cheddar (firm, off-white or orange, mild to sharp cow’s milk cheese)
|
| Syrah (rich, sweet with hint of berries, mint, black pepper and / or spice notes) | Red /
Moderate to High / Medium to Full |
American Cheddar |
 Sauvignon Blanc (dry, sweet or grassy with fruity tropical and/or floral notes) |
White/
High/ Medium |
Chevre (soft, creamy, goat’s milk cheese) Also: Bleu, Brie, Cheddar, Gruyere |
Zinfandel (sweet, robust red berry flavor with anise and black pepper notes) |
Red/
Low to Moderate/ Medium to Full |
Havarti (semi-soft, mild, creamy Danish cow’s milk cheese)
Also: Brie, Cheddar |
Helpful Pairing Tips
∙ Sweet wines pair well with stinkier cheeses. The high acidity level in white
wine creates a balance, highlighting the cheese’s rich creaminess.
∙ Pair Sparkling wines with creamier cheese.
∙ Wine is best paired with cheese that comes from the same region.
Serving Tips
∙ When serving natural cheese, a portion size of 1.5 ounces, per person works well.
∙ Cut cheese 30 minutes prior to serving. If cut cheese to early prior to serving, this will lead to the cheese potential drying out.
∙ For any leftovers cheese make sure to wrap it, tightly with cheesecloth or parchment paper before refrigerating at 35°F (1.67°C) or below.
∙ Firm and hard cheeses will last up to 3 weeks after opened and sliced.
∙ Fresh cheese will last up to 1 week after opened and serve.
∙ Recommended, not freezing your cheese as it will drastically alter the texture and dwindle the taste.
Accompaniment
A few great additions to your variety of cheeses can be plain light toasted bread, unsalted crackers, and non-citrus fruits.
You can even take that leftover cheese and make into something incredibly extra tasty such as fromage fort.
Eat, Drink, & Celebrate!!!
Fun Fact:
| Another Word for “Cheese” … | Origin of Term… |
| Kaas | Dutch |
| Kӓse | German |
| Ost | Scandinavian |
| Queso | Spanish |
* Search for cheese monger near you to acquire more in person tasting knowledge . Check out your local farmer’s market for artisan cheeses. Many local markets will give you a sample of the cheese you would like to taste before purchasing.
*Sommelier is a great person to ask about wine since they have in depth knowledge. And never be afraid to ask questions about the wine selections to gain knowledge before purchase.