PAIRING
WINE WITH CHEESES YOU KNOW
 Just
like any other food & wine comparison,
there is no exact rule as to what wine goes
best with what cheese. There are a large
number of combinations, which are subjective
to and vary with each person’s individual
palate. However, there exist certain guidelines,
or “generalizations” that will
help you in selecting the right balance:
1. Texture - The softer
the cheese the more it coats the mouth,
blocking many wine sensations.
Pairing - White wines tend to have more
refreshing acidity and therefore a more
appropriate cleansing effect on soft or
creamy cheeses.
2. Sweetness - Some mild
cheeses taste slightly sweet and can make
dry wines seem very acidic, tart and devoid
of fruit. This happens whenever a food is
perceived to be sweeter than a wine served
with it.
Pairing – From a very general standpoint,
semi-dry and sweet wines are more versatile
with cheeses than are dry wines.
3. Flavor - The flavor
of the cheese and wine should be at the
same level. They can be different, but shouldn’t
step all over one another.
Pairing - To prevents one from over-powering
the other your should match strong cheeses
with strong wines and delicate tasting cheeses
with subtle tasting wines. Red wines (packed
with fruit, acidity and flavor), sweet or
aromatic whites and fortified wines like
ports and sherries have the best chance
with extreme flavors.
4. Origin - Selecting a
wine from the same region where the cheese
can also help in your selection.
More Generalizations:
Mild hard cheeses match a wider range of
wines than do soft, ripe or mature cheeses.
Overall, white wines go better with cheese
than red wines. Furthermore, sweeter whites
tend to be more versatile than drier whites.
The more tannic the red the harder the cheese
needs to be.
SOFT
Brie
Acclaimed as one of the world's great cheeses,
Brie is rich and fruity with a soft creamy
interior and firm outside crust that is
meant to be eaten. In order to enjoy the
taste fully, Brie must be served at room
temperature.
Pairs well with sparkling wines, Chardonnay
and fruity reds such as Pinot Noir.
Feta
Feta is one of the most famous cheeses in
Greece. It is solid, but crumbly with fissures,
and has a milky fresh acidity. Some people
are put off by the strong salt content but
the salt is intended only as a preservative
and is not supposed to overpower the taste
of the cheese.
Serve with a medium bodied (inexpensive)
Cabernet Sauvignon or red table wine.
SEMI-SOFT
Blue Cheese
A domestic type of white cheese with blue
veins and sometimes crumbly interior. This
cheese usually has tangy, piquant, spicy
and peppery flavor.
Serve with dessert wines (port or sherry)
and hearty reds like Merlot, Cabernet Sauvignon,
and Zinfandel.
Monterey Jack
A cheese that originates in the U.S., Monterey
Jack is one of the mildest cheeses made
in this country. It’s consistency
depends on its maturity, ranging anywhere
from 1 to 6 months.
Serve with a fruity wine such as Gewurstraminer,
Riesling, Chenin Blanc, or Zinfandel.
Mozzarella
An Italian-type cheese made in many countries,
including the U.S. It is widely used in
cooking. Some brands of Mozzarella are unripened,
while others may be ripened up to two months.
The longer the ripening, the softer the
texture.
Serve with Sauvignon Blanc or a light Pinot
Noir or Zinfandel.
FIRM CHEESE
Swiss
American Swiss cheeses were patterned after
Switzerland's EMMENTALER and GRUYÈRE
cheeses. These Swiss-style cheeses are good
for sandwiches and salads and have excellent
melting properties.
Serve with crisp wines like Sauvignon Blanc
or Pinot Grigio.
Cheddar
A cheese originally from Great Britain,
Cheddar is one of the most popular table
cheeses in the world, and is used for a
wide range of purposes. In the U.S., three
general types of Cheddar are produced –
Mild, Medium and Sharp.
Mild- Sparkling wine and Chardonnay.
Medium & Sharp- Tastes best with rich
red wines like Merlot, Cabernet Sauvignon
and Syrah.
Provolone
Provolone is an all-purpose cheese used
for cooking, dessert purposes and even grating.
It is traditional, creamery, stretched,
curd cheese. Provolone cheese can be of
various types. Mild Provolone, the most
common, is supple and smooth with a thin
waxed rind and is generally used as a table
cheese.
Serve with rich whites such as an oaked
Chardonnay or a meaty Merlot or Syrah.
Colby
Named after Colby Wisconsin, the town of
its origin, Colby is now primarily made
in New Zealand. This traditional, creamery,
moist cheese lacks the sharpness of cheddar
and needs a mild companion. It is also sweet,
rather than savory.
Pairs well with white Riesling or fruity
red wines such as Pinot Noir.
EXTRA FIRM
Parmesan
Originally made in Parma, Italy, Parmesan
has a distinctive flavor, both sharp and
delicate at the same time. It is often said
to “melt in your mouth” when
eaten. It is milder than Romano, with less
sharpness. Because Parmesan adds flavor
without overpowering food, it is often used
as a topping for pastas and cooked dishes,
as well as in salads and salad dressings.
Serve with red wines such as Merlot, Cabernet
Sauvignon, or Chianti.
MISC
Sliced American Cheese
Serve with any box wine!
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