Wine and Cheese Pairing Guide - National Cheese Day

Posted by Wine Gourmet on

National Cheese Day has finally arrived! We can certainly say we already used this holiday as an excuse to enjoy a beautiful spread of cheeses and a bottle of wine! So that got us thinking, how many people know that basics of cheese and wine pairing? In celebration of National Cheese Day, below we've compiled some tips on pairing, and a list of some perfect pairings you can make yourself!

The pairing of cheese and wine is irrefutably delicious, but do you know why some cheeses and alcohols taste specifically delicious with one another? Since cheese is produced from milk curds, which are basically fat, they cause the mouth to have an almost slimy feel to it. In contrast, wines that contain tannins often cause the mouth to feel dry. Therefore, when we pair the proper beverage with the proper cheese we create a melody of texture and taste that is unparalleled.

When it comes to creating a cheese plate and pairing the perfect wines, there are a few simple tips to consider.

  1. When sampling cheese, after about three to four cheeses the senses begin to become overwhelmed. So keep the number of cheese you choose to sample at one time to a modest number.
  2. Be sure to pair wines and cheeses with equal intensities to avoid overpowering either. Instead they should enhance one another. 
  3. When choosing a cheese and wine, try selecting the two from the same region of the world. This harmony of items ultimately stems from traditional pairings passed down to the producers within each regions, resulting in flawless cheese and wine pairings.
  4. Remember these three tips for when you create your own cheese and wine pairings:
    1. Bold reds pair best  with aged cheeses due to the higher fat content.
    2. Sweeter wines pair best with funky cheeses because they soften the funkiness.
    3. Sparkling wines acidity pairs best with a creamy cheese.  

Perfect Pairings

Bunker Hill's Lacey Baby Swiss Cracker Cuts are a pale-ivory, semi soft cheese offering a mild, nutty, and buttery flavor. 
Asti: Villa Jolanda Moscato D'Asti or Chiarles Moscato (available in 6 for $60 program)
Weiss: Hofbrau Hefeweizen

Castello's Gouda is a yellow, orange, mild and creamy cheese with a rich, buttery, slightly sweet flavor and smooth texture. 
Riesling (specifically a german and/or spatlese): Manfred Breit Piesporter Goldtropfchen Spatlese or Guntrum Riesling (available in 6 for $60 program)
Belgian Saison: Goose Island Sofie

KerryGold's Dubliner Cheese is a pale yellow and made from robust cow's milk cheese. It offers a sweet and nutty taste with a flavorful bite of aged parmesean and a bit of a harder texture.
Shiraz: Farm to Table's Shiraz 
Cabernet Sauvignon:Stonewood's Cabernet Sauvignon (available in 6 for $60 program)
India Pale Ale: Ballast Point Sculpin 
Irish Stouts: O'Hara's Irish Stout. 

Red Clay Gourmet's Goat Cheese and Sun-Dried Tomato Pimento Cheese is a mixed-milk recipe utilizing several cheeses and is mixed and packed by hand for a luscious texture every time. 
Sancerre: Jean Paul Picard Sancerre 
Sauvignon Blanc: Maison Legrand Charentais Sauvignon Blanc (available in 6 for $60 program)
Wheat Beer: Kronenbourg 1664 Blanc 

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