Cheese and wine are great together, but they become even better when combined well. You may be thinking; I enjoy cheese and wine. What else am I supposed to think about? However, when used properly, the combination elevates the experience while also improving the taste of both foods.
Not only is it versatile, but it’s also a simple and budget-friendly method to wow your friends and family. Are you intimidated by the thought of combining cheese with wine? Don’t worry; we’re here to assist. In no time, you’ll be a master at pairing cheese with wine.
Pairing Cheese with White Wine
In general, white wines go best with milder cheeses. This allows the fresh, often fruity notes of the white wine to complement the sweet creaminess of the cheese. The greatest white wines to consume with cheese are those that have a little more sweetness and acidity to cut through the buttery smoothness of the cheese.
Sauvignon Blanc and Wisconsin Brick
Two time-tested crowd-pleasers, now in matchmaking bliss. This Wisconsin original comes in several strengths. The milder Brick is adaptable and ideal for beginning cheese connoisseurs. The earthy flavor of the sauvignon blanc goes well with the slightly savory finish of the earthy sauvignon blanc. While appealing to the taste buds, a more powerful aged brick might overpower a light wine like the sauvignon blanc.
Chardonnay and Aged Parmesan
The drier, more complex notes of a great parmesan contrast beautifully with the buttery feel of Chardonnay. The parmesan’s fruity, somewhat nutty flavor cuts through the richness of the Chardonnay and has you saying “alright, one more bite” in no time.
Champagne and Baby Swiss
The flavor of a purebred swiss baby is smoother and creamier than that of its more well-known parental counterpart. Its mild, sweet flavor is a hit with everyone: ideal for Christmas gatherings where Champagne is required. The combination of the rich, buttery cheese and the dry notes in Champagne ensures that the cheesy sweetness comes through, while the little holes in the cheese mirroring wine bubbles make you feel as though everything is OK for this one moment.
Pairing Cheese with Red Wine
On the other hand, white wine is best enjoyed with milder cheeses. Red wine may be used to complement stronger, aged cheeses since it has more tannins and can therefore combine well with full-bodied, delicious cheese. The tannins cleanse the palette, making each bite and sip as delicious as the previous. Fresh cheese and red wine don’t typically go well together since the tannins, and low acidity can make fresh cheeses chalky.
Cabernet Sauvignon and Blue
Blue cheese has a strong flavor that takes some getting used to. (We recommend you begin training your taste buds RIGHT AWAY.) Cabernet Sauvignon is full-bodied, tannic, and dry, which goes great with a firmer, crunchier blue cheese. The sophisticated crowd-pleaser comes from the combination of both. They’re powerful on their own, but they bring balance to the table when they’re together.
Beaujolais and Feta
This wine has high acidity and low tannins, making it a good choice for individuals who prefer light red wines. The fruity, bright wine goes great with the salty, chewy cheese. Putting feta on a cheese board may seem strange at first, but you’ll be pleasantly surprised by how much you enjoy it.
Pinot Noir and Colby
Colby’s delicate, sweet flavor is offset by the wine’s complex flavors, while the creamy texture of the cheese complements the pinot noir wine’s smooth body. However, it’s difficult to make a mistake with a cheese pairing. Gorgonzola and swiss would both taste superb together. Why must you stick to just one type of cheese?