PrintClassic Wine and Cheese Combos?
I'm going to a wine and cheese party this weekend and I am absolutely befuddled as to what to bring. I'm not an expert in either department. What are some good and dependable wine and cheese combinations that can ensure that I don't show up with a box of Franzia and a can of EZ-Cheez?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
15 Comments:
Port and Stilton.
I really want some right now. :)
Karen Resta at 12:38PM on 05/07/08
Sauternes and roquefort.
kjgibson at 1:10PM on 05/07/08
My favorite wine and cheese pairings tend to run counter the ubiquitous cocktail party pairing of sauvignon blanc and a bunch of cubed cheeses.
I much prefer the contrast of creamy, blues or even dry aged, salty cheeses with a sweet "dessert" wine like a Sauterne or any late harvest wine. Really good Sauternes can get prohibitively expensive (for instance I saw the Ch. d'Yequem on a restaurant wine list for $550 for a half bottle 375ml), but the not-so-good stuff doesn't even come close to the balance of fruit, sweetness, and acidity of a good one. The American answer to Sauterne is Far Niente's Dolce. It is very good. Most wine critics would agree that it is very good. It's still not exactly cheap, but this isn't intended to be swilled in 6 oz servings. I would say about 2 oz. per glass.
My recommendation: Far Niente's "Dolce" from Napa (about $100 for 375 ml) paired with Roquefort or Gorgonzola, some almonds or even hazlenut if you can find some, and some dried apricots.
Alternative, less expensive wines to pair with the same cheeses and fruits: Inniskillin Ice Wine (Canada), Taylor Fladgate or Fonseca (Portugal) 10 or 20 year Tawny Port, whatever your budget allows.
If you want to go with a more conventional and less expensive approach. I would recommend a blue cheese (I like blues) or real big wedge of Parmesano Reggiano with some fresh sweet pears, or even some fresh pineapple, and some almonds or walnuts, with the INAMA Soave Classico. Seriously, this is not your typical Soave. The acidity from the fruit will highlight the creamy, richness of the wine. On the otherhand, the richness of the cheese will bring out the zingy acidity. I love this wine. It should retail for under $20.
I hope this helps. I could talk about wine all day!
wookie at 1:19PM on 05/07/08
Wookie: I should have specified that I'm on a student's budget. That last paragraph sounds perfect, though!
modysoul at 1:21PM on 05/07/08
@modysoul--Sorry, I got a little carried away. LOL. My husband has a list of very budget friendly wines...I'll try to find it.
wookie at 1:32PM on 05/07/08
If you like bolder reds (as we do), I'd pair a Cabernet-Sauvignon or a Shiraz with Huntsman (Layers of Stilton & Double Glouster)....they stand up to one another and shiraz is budget friendly. The cheese is interesting as it is basically a chedder & blue cheese combined.
If you prefer white wines, we recently served freixinet (a budget sparkling wine) with a honey infused chevre from a local dairy. Served some candied almonds on the side. Get the extra dry to accent the sweetness of the chevre.
2qrs at 2:16PM on 05/07/08
I think it's fun to pair regional with regional, i.e. a nice, off-dry prosecco with gorgonzola and fig, or a California Merlot with Humboldt Fog blue cheese (really, realy excellent) and pears. Also good is a light, crisp, tart Sauvignon Blanc from Russian River Valley with Cypress Grove chevre. Hope it helps...p.s.--all can be found for under $20/bottle, and check w/a local cheesemonger for good prices on the cheeses mentioned above...both Cypress Grove and Humboldt Fog are well-enough known now to be had just about anywhere.
rosezilla at 2:26PM on 05/07/08
I've always enjoyed an aged cheddar (5 years +) with a heavy shiraz (I like Rosemount Estates diamond label).
I'm not sure if it's a classic combo? But it's deelish.
hungrychristel at 3:21PM on 05/07/08
Staying within the same country or region is a good way to do pairings. Spanish wines are a pretty good value - consider Rioja with Manchego or Cabrales.
SSMom at 3:27PM on 05/07/08
I'm awfully fond of champagne or other French or California sparkler with potato chips...but that's not cheese, come to think of it. How about Maytag Blue cheese and a moscato d'oro wine?
lemons at 3:50PM on 05/07/08
@lemons--champagne and potato chips, lol, that's awesome!
wookie at 6:01PM on 05/07/08
A good Brunello and a Campo de Montalban. Perfection!
minoric at 6:49PM on 05/07/08
2qrs: that honey chevre sounds delish!
modysoul at 7:11PM on 05/07/08
@2qrs & modysoul: Wow! I would love to try a sparkling with honey infused chevre! Sounds fantastic. Officially looking for it now.
hungrychristel at 2:18PM on 05/08/08
I found a honey and almond chevre at Whole Foods and totally had to bring it. It was a total hit!
modysoul at 11:56AM on 05/12/08