Cheese with wine

I find the matchings of cheese with wine are so descriptive from the Kitty Johnson’s book, “Wine, a woman’s guide”.  here is a copy of it.

Basically, Sancerre and goat’s cheese; Tawny port and Stilton; blue cheese and sweet wine.

For cheese from other fromage  family, 

1)  Hard and Tangy cheeses

Mature Cheddar and Parmesan like spicy reds such as Syrah (Shiraz), an  oaky Cabernet Sauvignon or Vintage port.  Parmesan is also a buddy to fellow Italian Barolo and Sangiovese (Chianti).

2) Waxy cheeses

Gouda, Emmental, Gruyere, and Manchego suit most reds, including Bordeaux, more rustic southern French styles and also Spanish Tempranillo.

3) Extra-smelly cheeses

Epoisses: Burgundy reds, Pinot Noir; Munster; Gewurztraminer; all these and Pont L’Eveque: Tawny port.

4) Crumbly and Mild cheeses

Wensleydale and Caerphilly go well with light, dry, unoaked whites from Italy or France, and, of course, with English and Welsh whites too.

5) Rich and Creamy cheeses

Brie and Camembert like rich, fruity whites from Burgundy or Rhone, or lighter reds from Pinot Noir or soft, plummy Merlot.  Otherwise fizz can do it for fun.

6) Creamy and Bland cheese

Mozzarella and cream cheese – consider crisp, unoaked whites, rose or light Italian reds.

 

 

 

 

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Author: Cathy Tsui

Entrepreneur in wine and gifts. Importer and Exporter. Promotional products consultant; Italian shop owner; wine specialist; WSET certificate; self-media; wine talk show, "Let's taste some wine!" Those are old stories now. I am now an inspiring travel agent.

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