Wine and cheese do have a great deal in common.
Both are fermented, complex, and ancient foods.
The combination is ubiquitous, so they must go together … right?!
Each can influence our perceptions of the other significantly.
As a general rule, if you taste in sequence, you should start mild and go toward the strong.
If you’re serving wine and cheese as an appetizer, don’t overdo it;
cheese can be very filling!
You’d probably be better off with lighter wines,
and limiting yourself to one or two cheeses.
If the wine and cheese are the main event you’ll want more variety,
but still you don’t need to be overwhelmed, and of course you’ll want a bit more quantity.
Be sure to have separate knives for each cheese,
and to put runny or very smelly cheeses on separate plates.
It’s a good idea to have plain bread, grapes and crackers.
Some classic ideas for wine and cheese pairings:
• Fresh goat cheese with Sauvignon Blanc.
You should find a satisfying affinity of freshness, tartness, and herbaceousness, particularly if you choose a cooler-climate wine, say from New Zealand. This could make a great appetizer.
• Sharp cheddar and Grenache.
There is a lot of bland industrial cheddar out there, and similarly there is a lot of uninteresting bulk wine produced from Grenache grapes, but at their best both can be delicious. Look for artisan cheese, and wine from one of the several regions known for quality Grenache.
• Dry (cured) Manchego cheese with Tempranillo wine.
The saltiness of the cheese should bring out the fruit in the wine, and the richness of both should be complimentary. If you haven’t tried either of these, you’re in for a treat.
• Roquefort cheese with Sauternes.
The rich, pungent, salty cheese and the intense, unctuous, sweet wine make a truly classic (and decadent) pair. A couple of California alternatives to French Sauternes: Dolce from Far Niente Winery and the Sauvignon Blanc Botrytis from Robert Mondavi Winery are excellent wines produced almost next door to one another in the Napa Valley.
• Brie with Chardonnay.
This pairing can hit or miss - both the cheese and the wine can vary significantly - but ideally, there should be a very gratifying affinity of creamy, buttery, nutty characteristics. Look for a barrel-aged wine from a well-regarded producer.
There is a lot out there to choose from,
and nothing to stop you from trying whatever appeals to you!
