Goes Together Like Wine and Cheese

The idea for this article was linked to my highly unrelated dream of appearing on a late afternoon game show. Whilst studying some trivia questions I came across a question about famous sayings regarding the number two. I mean we’ve all heard the sayings like ‘it takes two to tango’, ‘good things come in pairs’ and erm two’s company and three’s a crowd’.

Since I’m an obsessed foodie of course the first thought that came to me applied to the world’s two oldest fermented, and most delicious foods – wine and cheese! Below is a brief guide of how to ensure you get it right because to add another corny cliché – ‘two’ wrongs don’t make a right.’

It’s important to match textures and regions of wines. Be creative but remember that there are some rules of thumb. Red wines typically work best with hard cheeses or soft, mild cheeses. Wines high in acid, such as sparkling vino, work well with creamy, rich cheeses.

Champagne goes with
Beaufort, Brie, Camembert, Cheddar, Chevre, Colby, Edam, Gouda, Gruyere and Parmesan

Chenin Blanc goes with
Camembert, Goat’s cheese and Graddost

Sauvignon Blanc goes with
Goat's cheese, Feta, and Asiago

Gruner Veltliner goes with
Blue cheese, Goat’s cheese and Munster (the original French version)

Chardonnay goes with
Cheddar, Gouda, Gruyere and Provolone

Riesling goes with
Blue-vein, Colby, Edam and Swiss

Pinot Blanc goes with
Brie, Camembert and Feta

Gewurztraminer goes with
Boursin, Camembert, Chevre, Muenster, Swiss and Wensleydale

Cabernet Sauvignon goes with
Camembert and Blue-vein

Shiraz goes with
Cheddar, Edam, Gouda and Gruyere

Chianti goes with
Fontina, Mozarella, Parmesan and Provolone (regional cheeses to complement an Italian Chianti)

Merlot goes with
Brie, Camembert, Jarlsberg, Gorgonzola, Gouda and Parmesan

Port goes with
Stilton, Roquefort and Gorgonzola

Dessert Wine
Crème Fraiche, Mascarpone, or shake it up with a salty/sweet combo and consider a crumble or two of Blue cheese.