month the wine guy pairs wine with cheese.....There has been
a word or two written upon this subject, here is Steve's angle;
Cheese and wine truly has a long and historic relationship.
Any Frenchman (or Woman) will tell you that cheese is as regional
as wine, so much so that French A.O.C laws cover the specified
types and characteristics of not only the wine but cheese
making as well. When we look at the classic cheese and wine
pairings the classics are classics with good reason.
The historic Grand Cru Vineyard Montrachet is a perfect match
for the locally produced Montrachet Goat Cheese, why?.. Because
they have been produced side by side with local hands over
the centuries. The ultimate cliché of cheese and wine is Port.
I personally favor vintage Ports rather than Tawny. I feel
that the fruitiness of the vintage works well with matching
flavors and textures. Another traditional pairing, but not
as well used is blue cheese with sweet wines.
This is so because the full sharp flavors can be complimented
with a wine that possesses a rich texture, wide flavor and
sweetness to balance the saltiness. Sauternes or any botrytis
(it's a long story but botrytis is what makes Sauternes sweet)
effected wine such as Far Niente's Dolce will work well. My
personal favorite and perhaps most under used grape varieties
to enjoy with cheese is Chenin Blanc. From dry style wines
from the famed producer Nicolas Joly of Savennieres to concentrated
sweet styles from Coteaux du Layon, or its more renowned subregions,
Quarts de Chaume and Bonnezeaux. A great producer from that
region is Domaine des Baumard, but you can always ask for
assistance in a restaurant or retail store and ask for that
type of wine from a producer that they sell. I feel that these
are great contenders, especially with goat cheeses, due to
their strength and ability to compliment, but still allow
the cheese to shine?