Short guide to wine and cheese pairings

Lesson number one: individual taste perception is unique. We each have a different level of tolerance for sweet, salty, spicy, sour, bitter, etc. depending on who we are and our eating habits from childhood. Even our mood and the people we are sharing our meal with have an influence on our enjoyment of a wine or a meal.

Experts say that at least 50% of the taste of food depends on the person sampling it. Thus, the same food will be enjoyed differently by each of us. We’ve been aware of this instinctively since we’ve long been saying, “to each his own” and, “there is no accounting for taste.”

Thus, pairing wine and cheese, like pairing wine and food, is not as precise as science. I simply want this guide to be just that: a guide that identifies paths to take and describes the reactions that result from pairing certain cheeses with certain wines. Everyone will experience the different reactions in a very personal way and it is up to you to decide whether you like something or not. Only you know what you enjoy, so trust your taste!

I am recommending styles of wine rather than specific wines in order to enable everyone, irrespective of where they live, to find a matching wine. The only disadvantage is that for a recommended style of wine, variations can be numerous. Two Rioja wines or two Australian Sauvignon Blancs can have very distinct characters, making each one’s pairing with a cheese very different. But then again, I only hope that this guide will encourage you to explore!

Furthermore, all types of wine are not discussed. Those that are recommended are easily accessible and can be found almost anywhere (Chardonnay, Sauvignon Blanc, Pinot Gris, Pinot Noir, Grenache, Cabernet Sauvignon, etc.). They are also described according to origin (for example, California, New Zealand, Bordeaux or Alsace) and type (woody or not, high acidity or smooth, etc.).

References were made to some vine types we will likely be seeing more of in the years to come, such as the Grüner Veltliner of Austria and the Moschofilero of Greece. Do not hesitate to go to the store armed with your description to help you find a recommended type of wine: if you do not know of a Spanish wine that is low in tannins and has a Grenache base, seek advice. If no one can help you, change stores!

Many different styles of cheeses are available, each having its own unique flavour and texture. This characteristic contributes to its charm but complicates the matter of pairing with wine.

For an ideal cheese and wine pairing, it would be preferable to serve only one cheese with your chosen wine. This can easily be done at the end of a meal. However, many of us love to sample cheese plates. In this case, it is important to know that few wines can be harmoniously paired with a variety of cheeses. In general, white wines fit the bill much better than reds. The most universal “cheese wine” is without a doubt the Alsace Pinot Gris, which is much better than a Porto. We must get rid of the ingrained idea that white wine should not be served after red. If the crescendo of textures and flavours is observed, a red wine followed by a white wine is a very feasible sequence.

If you insist on serving more than one cheese at a time, do not hesitate to do the same with the wine. Your guests will be able to experiment and compare, and discover their favourite pairing!

A few tips

- Be sure to serve the cheese and the wine at the right temperature:
o White wines should be served chilled rather than cold (around 12 to 14 degrees C), especially if served at the end of a meal. Bubbly wines and very sweet wines can be served a little colder.
o Red wines should not be too warm (about 15 to 17 degrees C) unless otherwise specified.
o Most cheeses should be taken out of the refrigerator and unwrapped one hour before being served.

- Beware of side dishes: whatever is on the cheese plate will influence the pairings.
o The ideal accompaniment is, without a doubt, bread: white bread, such as a baguette or a country-style round bread, contributes to the success of most wine and cheese pairings. In fact, it acts as somewhat of a buffering agent with the tannins in the wine as well as the cream in the cheese, the two factors that often cause strong reactions. Lightly toasted, the bread will make it all even easier to digest.
But do not hesitate to experiment with different types of bread: some nut breads contrast pleasantly with the cheeses rich in cream, and certain breads with dried fruits can sometimes calm the saltiness of a “blue” cheese. You must remember that these added flavours alter once more the pairing of the cheese and the wine.
o Fruits, whether dried or fresh, add sweetness to the mix, which can make many wines taste thinner or harder. If you prefer to serve fruits, choose apples or pears, or serve very fruity, even sweet, wines that will hold their own beside the fruits.
o Think of accompaniments as the link that brings together the pairing, for example: a spicy peach or apricot chutney for a pairing between a cheese and a Gewürztraminer, or a berry marmalade if you serve cheese with Porto.

Recommendations explained

General information is given for each cheese category (goat’s milk cheese, bloomy-rind soft cheese, etc.). Each cheese is then presented with different wine suggestions.
- Ideally: for successful pairings that create few reactions that might diminish the taste of either the cheese or the wine and, in the best of circumstances, a harmonious melding where the whole is better than the sum of its parts.
- Otherwise: pairings during which the taste of the cheese or the wine can change, but not too suddenly; where white wines are favoured, there will be suggestions for red wines that are preferred by many consumers that create the fewest reactions.
- To be avoided: pairings that cause violent reactions, where the taste of the cheese or the wine changes drastically.

However, given the unique taste preferences of each individual, you may enjoy the pairing of a cheese with a wine that I strongly advise against. Again, these comments are only meant to serve as a guide to help you understand the reactions that occur between a cheese and a wine. Once that is done, what is enjoyable to you is entirely up to you!

Always remember that the most important rule is to indulge and spend some quality time with friends and family!