Pairing Cheese and Wine : The Basics
Cheese and Wine go together perfectly and have done so for hundreds of years. The number of combinations are endless, but there are a few guidelines which we believe will help create the perfect pairings. By following a few simple principles, you can ensure that you get the best possible mix.
Either try to match or contrast the flavour profiles of the cheese and the wine (match or contrast, but don’t clash)
Acidity : Pairing the acidity levels of the cheese and the wine gives a great combination - the pairing of Goat’s Cheese and Sauvignon Blanc, both have which have crisp acidity, is probably the best example of this principle.
Fruitiness : Pairing the fruitiness of the cheese and wine works very well, for example a light fruity Beaujolais is ideal with a fruity alpine cheese like Gruyere or Comte. Pungent fruity cheeses such as Epoisses, Langres or Stinking Bishop match well with aromatic, fruity wines such as Gewürztraminer or Riesling.
Complexity : Strong, complex cheeses such as mature Cheddar work well with full bodied red wines such as Cabernet Sauvignon (even better with traditional cider).
Nutty : Nutty, deep, sweet cheeses such as Aged Gouda match well with deep full bodied wines like Shiraz/Syrah or Grenache.
Contrast : Possible the ultimate contrast is that between salty tangy cheese and sweet wine - Stilton with Port is the best known example, but Roquefort or Bleu d’Auvergne with a refreshingly sweet dessert wine such as Muscat or Late Harvest Riesling is simply divine.