The 3 Wine & Cheese Pairing Challenges

1. Texture - The softer the cheese the more it coats the mouth, blocking many wine sensations.

Solution - White wines tend to have more refreshing acidity and therefore a more appropriate cleansing effect on soft or creamy cheeses.

2. Sweetness - Some mild cheeses taste slightly sweet and make dry wines seem acidic, tart and devoid of fruit. This happens whenever a food is perceived to be sweeter than a wine served with it.

Solution - In general, semi-dry and sweet wines are more versatile with cheeses than are dry wines.

3. Flavors - Very ripe, spicy or pungent cheeses have overpowering flavors that eclipse most wines.

Solution - Strong cheeses require strong wines. Red wines (packed with fruit, acidity and flavor), sweet or aromatic whites and fortified wines like ports and Sherries have the best chance with extreme flavors.

General Guidelines For Wine And Cheese Pairing
o The possibilities of pairing cheese and wine are endless. There are so many wines and so many cheeses. Below I have listed some of my preferences:

o Young, mild, and milky cheeses such as fresh goat cheese with light, fruity delicate wines such as Sauvignon Blanc and Beaujolais

o Assertive, strong-flavored cheeses such as Provolone with young, robust red wines such as and Chianti and Syrah

o Aged mellow cheeses such as Parmigiano and Gouda with older, robust wines such as Cabernet Sauvignon and Zinfandel

o Strong, pungent cheeses such as Pont l'Evêque or Taleggio with young, full-bodied wine such as Merlot or sweet dessert wines such as late-harvest Reislings and Sauternes

o Soft-ripened cheeses like Brie and Camembert with full-flavored Chardonnays or Champagne

o Tangy strong goat cheeses such as Crottin di Chavignol with Burgundies

o Blue cheeses such as Roquefort and Stilton with sweet dessert wines like Port or Sauternes

o Soft, rich cheeses without overpowering flavors are best with fine, older wines.

Classic Parings
o Pouilly Fumé and Sancerre pair perfectly with the goat cheeses from Touraine
o Rich, old chardonnays with Camembert
o Champagne with Brie
o Amontillado sherry with Manchego
o Chianti with Pecorino Toscano
o Spanish Rioja with Cabrales
o Sauternes with Roquefort
o Champagne with rich triple creme cheeses such as Brillat-Savarin or Explorateur

Summary
Mild hard cheeses match a wider range of wines than do soft, ripe or mature cheeses. Overall, white wines go better with cheese than red wines. Furthermore, sweeter whites tend to be more versatile than drier whites. The more tannic the red the harder the cheese needs to be.

Written By:Pierre Lasserre

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