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Posted by: AXEMANSIXSTRING on 2005-12-15, 14:03:03
Helpful guidelines to follow: •Note there will always be exceptions, so experiment. • The harder the cheese the higher the degree of tannin a wine can have. • Creamy cheeses require a wine with higher acidity. • The whiter and fresher the cheese, the crisper and fruitier the wine. • Heavy rich cheeses will partner with light reds and Chardonnay. • Strong veined cheeses usually demand a sweeter wine. • Soft cheeses with bloomy white or red dotted rinds need full bodied whites or younger reds with lower tannins • Orange-red rind soft cheeses pair well with full-bodied reds with lower tannins or heavy whites. • Semi-soft cheeses with a pink-grey rind require strong powerful whites and mature whites. __________________________________________________ Dry Red Wines, Light to Med-Bodied, Fruity Beaujolais or Gamay Noir, Valpolicella, Dry Rose, Zweigelt, Chinon, Bourgueil, Cabernet Franc, Barbaresco, Pinot Noir. Go this these types of cheese: Fresh with no rind, soft cheeses with bloomy rind, and some colored thick rinds Brick, Brie, Cheshire, Edam, Emmental, Gouda, Gruyere, Mozzarella, Monterey Jack, Wensleydale, Jarlsberg, Oka, Migneron, Coolea, Munster. ______________________________________________ Dry Red Wines, Medium-Full Bodied, Complex and Rustic New World Pinot Noir or Complex Burgundian Red, Cru Beaujolais, Chianti, Barbaresco, Barbera, Pinotage, Valpolicella. Older Rustic styles with softer Tannins Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Super Tuscans, Amarone, Chianti Classico, Malbec, Chateauneuf-du-Pape, Ribera del Duero, Go with this type of cheese: Soft Cheeses with washed and sticky orange-red, brownish rinds Pied-de-Vent, Mi-carême, Vacherin, Brie d'Mieux, Chaput, Munster, Langres, Mature Époisses, Maroilles, Raw milk Brie, Coulommiers, Morbier, Milleens, Reblochon, Limburger, Sir Laurier d'Arthabaska, Pouligny-Saint-Pierre, St-Damase Au Gre des Champs, Gubbeen. _________________________________________________ Dry Red Wines, Light to Med-Bodied, Fruity Beaujolais or Gamay Noir, Valpolicella, Dry Rose, Zweigelt, Chinon, Bourgueil, Cabernet Franc, Barbaresco, Pinot Noir. Go with this type of cheese: Fresh with no rind, soft cheeses with bloomy rind, and some colored thick rinds Brick, Brie, Cheshire, Edam, Emmental, Gouda, Gruyere, Mozzarella, Monterey Jack, Wensleydale, Jarlsberg, Oka, Migneron, Coolea, Munster. ________________________________________________ Dry Red Wines Full-Bodied Bordeaux Reds, Cabernet Sauvignon, Cabernet Franc, Meritage, Merlot, Shiraz or Syrah, Barolo, Rioja, Brunello di Montalcino, Super Tuscans, Amarone, Chianti Classico, Malbec, Chateauneuf-du-Pape, Ribera del Duero, Grenache. Go with this type of cheese: Hard Cheeses, waxed or oiled Parmigiano Reggiano, Ricotta Salata, Romano, Asiago, Pont l'Eveque, Gruyere family, Manchego, Cantal, Comte, Old Gouda, Old Cheddar, Baulderstone, Beaufort, Leicester, Aged Chesire, Chevre Noir, Wensleydale, Tilsit, Iberico, Mahon, Roncal, Mizithra |
