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Home › Articles › Holiday: Winter › A Great Pair

A Great Pair

Combine Cheese and Wine for a Fun, Tasty Party

By Paula Lambert

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  • Aged mellow cheeses such as Parmigiano and Gouda with older, robust wines such as Cabernet Sauvignon and Zinfandel.
  • Strong, pungent cheeses such as Pont l'Eveque or Taleggio with young, full-bodied wine such as Merlot or sweet dessert wines such as late-harvest Reislings and Sauternes.
  • Soft-ripened cheeses like Brie and Camembert with full-flavored Chardonnays or Champagne.
  • Tangy strong goat cheeses such as Crottin di Chavignol with Burgundies.
  • Blue cheeses such as Roquefort and Stilton with sweet dessert wines like Port or Sauternes.
  • Soft, rich cheeses without overpowering flavors are best with fine, older wines.

    • Cheese and Wine Tastings
    For a cheese tasting, it is best to serve three to five different cheeses. You should buy a total of 2 to 4 ounces of cheese per person. Serve the cheese on a platter, tray or wooden board, placing the whole cheeses on grape leaves or a bed of herbs. Leave enough space around the cheeses for them to breathe. Provide one knife for each cheese, and place the crackers or bread in a separate basket. The cheeses should be served at room temperature.

    At a cheese or wine tasting, you should eat the cheeses in the order of their strength, moving from the mildest cheeses to those that are more robust and finally to the strongest and most pungent cheeses. Eat the cheeses slowly and let them melt in your mouth. Then take a sip of wine and enjoy flavor combinations.


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