What's more controversial than religion and politics? Wine and cheese pairings. So I'm invoking the GPR motto:
"If anything is a matter of taste, it's food."
I will say that this page pairs well with the wine and cheese party page. Like Stilton and pears, the two pages were made for each other. No, really. They were made for each other.
Below are a few classic pairings of wine and cheese, and the
fruits that complement them. The information is charted by cheese
categories; not all of them, just those most likely to grace a cheese
and wine tasting party.
Without debate, the lines between the cheese categories are very faint. In fact, cheese is mischievous, always trying to blur the lines, each always wanting its own category. Wine has its quirks, too. With that in mind-- the chart. Have fun.
|Soft, Fresh Cheeses
Uncooked, unripened cheeses, mild and creamy with a slight tang; spreadable.
|Cream Cheese, Mascarpone, Neufchatel||Champagne||Apples, Grapes, Pears, Mangos, Melons|
|Soft, Ripened Cheeses
Mild with smooth and creamy-to-oozy textures and thin skins.
|Brie, Camembert||Beaujolais, Cabernet Sauvignon, Champagne, Merlot, Pinot Noir, Port, Sherry||Plums, Berries, Apples|
| Semi-Soft Cheeses
Mild, buttery taste and smooth texture; easily sliced.
|Fontina||Gewürztraminer, Pinot Grigio||Apples, Pears|
|Havarti||Chardonnay, Dry Rosé, Sauvignon Blanc||Grapes, Pears, Raisins|
|Monterey Jack, Muenster||Beaujolais, Chardonnay, Pinot Blanc, Pinot Noir, Riesling, Sauvignon Blanc||Plums, Strawberries, Peaches|
|Mozzarella (Fresh)||Beaujolais, Pinot Blanc, Pinot Grigio, Pinot Noir||Berries, Melons, Peaches, Pineapple|
| Semi-Hard Cheeses
Rich, nutty, often mild flavors with textures from smooth to holey to flaky.
|Cheddar, Edam, Gouda||Burgundy, Cabernet Sauvignon, Merlot, Pinot Noir, Riesling||Apples, Grapes, Peaches, Pears|
|Emmentaler, Swiss||Champagne, Gewurtzraminer, Riesling||Apples, Grapes, Peaches, Pears|
|Gruyère, Provolone||Amarone, Beaujolais, Chardonnay, Dolcetto, Sauternes, Sauvignon Blanc, Port||Grapes, Melons, Peaches, Pineapple|
Aged cheeses with intense, sharp flavors.
|Aged Asiago||Bardolino, Cabernet, Chardonnay, Rioja, Riesling, Sauvignon Blanc||Apples, Pears|
|Parmesan||Burgundy, Chianti, Merlot, Riesling||Apples, Figs, Grapes|
|Romano||Amarone, Barbesco, Barolo, Chianti, Zinfandel||Melons, Mangos|
| Hispanic-Style Cheeses (Quesos)
Hispanic cheeses run the gamut of flavors and textures, and then some. Below are three popular Mexican cheeses suitable for wine and cheese pairing.
|Asadero (semi-soft, a cross between Mozzarella and Monterey Jack)||Champagne, Chardonnay||Apples, Peaches, Pears|| Cotija
(hard, pungent, similar to Parmesan)
|Chardonnay, Riesling||Bananas, Berries, Mangos||Queso Blanco (fresh, crumbly, similar to Monterey Jack)||Dry Rosé||Grapes, Pears, Raisins|
Intensely sharp, pungent, earthy flavors, aromatic with smooth-to-crumbly textures.
|Blue, Gorgonzola, Roquefort||Amarone, Moscato, Port, Sauternes||Apples, Grapes, Pears|
Sharp, tangy flavors and textures ranging from soft and crumbly to hard, depending on aging.
|Chèvre, Feta||Champagne, Chenin Blanc, Pouilly Fume, Sancerre, Sauvignon Blanc||Apples, Pears, Peaches|
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