Pairing Wine and Cheese
Matching gourmet cheese and a great bottle of wine enhances their complementary flavors and the overall appreciation for both the cheese and the wine. And, according to Chris Pollan, owner of the Cheese Store of Silver Lake in Los Angeles, anyone can do it.
Strategies Try sticking to one region. Select wines and cheeses that come from a specific area of France or your local community.
Choose complimentary tastes. Ask about the acidity of both the wine and the cheese, and don't put two strong tastes together. Instead, pair complementary tastes, like sweet and salty.
Pollan's Pairings Champagne: pair with triple crème cheese
Light-bodied white (Riesling): pair with Fontina D'Aosta (Italy) or Appenzeller (Switzerland)
Medium-bodied white (Sauvignon Blanc): pair with fresh goat cheese or Selles-sur-Cher (France)
Full-bodied white (Chardonnay): pair with Mahon (Spain) or Vermont Shepherd
Light-bodied red (Pinot Noir): pair with Reblochon (France) or Zamarono (Spain)
Medium-bodied red (Merlot): pair with Montaso (Italy) or Roncal (Spain)
Full-bodied red (Cabernet Sauvignon): pair with Durrus (Ireland) or Epoisses (France)
Additional Resources
Serving Cheese
Discovering New Cheeses
Cheese Care
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