Submitted by: Jonathan Tan

For centuries, wine and cheese have gone hand in hand complimenting each other’s tastes. But the challenge today is that there are so many wines and cheeses available that finding the right pair can be a tedious task that is if you don’t know quite where to start. So here I give you easy tips to remember so that you can better enjoy suitable pairings of wine and cheese. Just to remind you, these are not rules, but only suggestions, so you can still go with whatever floats your boat.

Regional Pairing

A good start with pairing wine and cheese would be to find something that came from the same region. This is considered to be a safe bet, but often something that also pleases the palate with rich and complimenting blend of flavours.

Choosing WhiteM

Most people think that cheeses should be paired with reds, but it s actually white wine that tends to give cheese and wine pairing a more romantic love story of flavours. It is the lack of tannins and the acidity of white wines that perfectly complement cheeses, especially with those creamy ones.

Cheese is Food too!

It also helps to look at cheese as food. Of course, why wouldn’t it be, you might surmise. But what I really mean here is that when pairing cheese with wine, you have to do it like you would with dishes. Light tasting cheeses go better with lighter wines. The same also goes for richer cheeses; they do well with full-bodied wines such as Pinot Gris or a white Burgundy.

For the Love of Red

You have to know that not all red wines can be matched with cheese. If you are one with a palate that is loyal to red wines and prefer to pair it with cheeses instead of white wines, then it is better to go with lighter reds. Tannins can be tough on cheeses, and it may even overpower its taste. So if you have to go for red wines, choose those with low tannins, such as Beaujolais or those that had enough time to age. Light and fruity wines are also recommended.

Opposites Attract

In some alternate universe, contrasting personalities in both wine and cheese can also make a perfect match. You can also pair softer cheese with bolder wines, and harder cheese with lighter wines. Another contrasting air would be sweet wines with cheeses with high acidity. These type of pairings complement the other. However, this does take some trial and error to pull off since you have to be familiar with the flavours first.

Against All Odds

You might be wondering what with everyone saying that white wines actually is a perfect pair for cheeses instead of red, and then you find Port wine and Stilton being paired? No, the wine gods are not playing a trick on you; it s just that the sweetness of port wines go perfectly well with the tangy saltiness of this English blue veined cheese or any blue cheese for that matter.

Here are some wine pairings that also go perfectly well.

Shar white cheddar and Cabernet Sauvignon

Brie, Gruyere, Provolene or Parmesan with Chardonnay

Gouda and Merlot

Mozarella, Feta, goat cheese, Asiago or Neufchatel with Sauvignon Blanc

Mascarpone or Creme Fraiche with dessert wine

Cheddar, Jarlsberg, Parmesan, Gouda or Gruyere with Merlot

Cheddar, Edam Gouda, Mozarells, Ricotta with Pinot Gris

Baby Swiss, Dry Jack, Feta, Montasio, Brie, Montasio or Ossau-Iraty with Pinot Blanc

Fontina, Mozarella, Provolone or Parmesan with Chiante

Beaufor, Colby, Chevre, Camembert, Brie, Parmesan, Gruyere, Gouda or Edam with Champagne

Graddost, Camembert or goat cheese with Chenin Blanc

Brie, Cheddar, Fontina. Gorgonzola or Port Salut with Cabernet Franc

Blue cheese, Gouda, Goat cheese, Muenster, Gruyere with Zinfandel

Cashel Blue, Iberico, Manchego, or Taleggio with Malbec

Gorgonzola, Monte Enebro, Blue del Moncensio, or Valdeon with Muscat

Cheddar, Gouda, Edam, or Parmesan with Shiraz or Syrah

Fontina, Mozarella, Parmesan, Ricotta and Provolone for Sangiovese

Brie, Colby, Monterey Jack, Gouda or Blue with Reisling

Grana Padano, Piave, or Fontina with Nebbiolo

You may have heard of a lot of people throwing wine and cheese party, but making a good one has actually become a lost art. But you can still impress your guests without having to break a sweat. You just need to take more thought into the cheeses and wine that you want. Yes, it basically boils down to personal taste, but the ones listed above can sure help you on your way to enjoying a good pairing. It s not bad to throw in some crackers or apples into the plate. But more often than not, these two alone can already make a good party on the palate.

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The Standish

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