Wine And Cheese
The Best Pairing Since
Adam & Eve

Ah yes. Those wine and cheese parties. Rooms filled with people with a wine glass in one hand and a cheese and cracker in the other. On the table nearby are all these rectangles, wedges, and pie shaped white and orange hunks of cheese. The next table has all those bottles of bubbly, sweet whites, and robust reds. Great way to spend an evening, I would say.

To simplify things, I split out this topic from the rest of the other foods. However, the same ideas prevail. The same as regular food pairings, it’s what you like that counts.

• For soft cheeses, you will need an acidic white wine like sauvignon blanc to cut through the coating it leaves on your tongue.
• Don’t drink heavy reds like cabernet with the soft cheeses. The wine will taste flat since it’s blocked by that coating.
• For sweet cheeses, stick with sweet wine. Dry wines may taste too acidic.
• Strong pungent cheeses require a strong wine. Heavy reds, sweet wines, and fortified dessert wines will work.
• Hard cheeses work well with tannic wines.
• Sparkling wine works well since the bubbles cut through the fat of the cheese. Now you know why the champagne is always there.

So, without further delay:

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