Wine and Cheese Pairings In Honor of Wine and Cheese Day

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Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.” – M.F. K. Fisher

If you love a nice glass of wine after work or while sitting on your balcony and chatting with a friend, you might also want to serve some cheese. It may seem cliché to serve wine and cheese, but they truly do go together – if you know the proper pairings.

And July 25th is Wine and Cheese Day – making it the perfect day to try a few of these great duos!

  • Pinot Noir and Gruyère: Often a Pinot Noir has hints of cherry and blueberry and is considered a versatile wine that appeals to many people. Because of its versatility, it also pairs well with quite a few cheeses, but one of the more popular choices is Gruyère. Gruyère is a medium-firm cheese and has a slightly nutty flavor that really brings out the fruit flavors in a Pinot Noir.
  • Champagne and Brie: Lots of champagnes tend to be on the “dryer” side, and while they have a touch of sugar to round out the flavor, most will not taste sweet to you. So what cheese should you pair with champagne? Look for something that is creamy and has almost a buttery flavor, such as brie. Brie can be served cold, or consider warming it in the oven, like with the Raspberry Baked Brie recipe.
  • Port and Stilton: Port is a sweet wine, often served after dinner, that has fruit undertones to it (such as blackberry and raspberry), along with hints of cinnamon, caramel, and chocolate. To cut through the sweetness of this wine, one of the classic cheeses often paired with it is Stilton. Stilton is rich and creamy, yet with a strong aftertaste. Its boldness works well with the sweetness of the port.
  • Sauvignon Blanc and Goat Cheese: Sauvignon Blanc is slightly acidic and fruity at the same time. In order to help you cut the acidity of the wine, a goat cheese works extremely well. Goat cheese is soft, rich, and creamy and comes in a wide variety of flavors that make these two a dynamic duo.
  • Cabernet Sauvignon and Sharp Cheddar: A Cabernet Sauvignon needs a bold cheese that can match its bold flavor. And aged, sharp cheddar works really well at keeping up with this wine. It has lots of fat and seems to keep the tannins of the wine in check.
  • Pinot Grigio and Buffalo Mozzarella: A Pinot Grigio is a light, white wine that often has a citrus taste to it. Try pairing it with a buffalo mozzarella to bring out the best in both the wine and the cheese. A small drizzle of olive oil over the cheese can add to the flavors, too!
  • Beaujolais and Feta: If you think you’re not a fan of red wine, then give a Beaujolais a try. White wine drinkers often use a Beaujolais to break into the world of red wine. And it loves the saltiness of good feta cheese!
  • Rosé and Camembert: Do you just love Rosé? Have you ever tried it with some Camembert? They’re a great match! The soft and creamy double-rind Camembert loves the acidic style of a Rosé.
  • Chianti and Parmigiano Reggiano: It only makes sense that these two Italian favorites go together! If it’s been a while since you’ve tried a Chianti – pick up a bottle! You won’t be disappointed.

Wine and cheese may be a match made in heaven – and these are just a few great pairings. What cheeses do you like to serve – and with which wines?

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