http://www.kroger.com/fresh_foods/deli_bakery/Pages/white_wine_and_cheese.aspx
Kroger
Karen
Wine Steward
Pairing White Wine with Cheese
As a wine steward, one of my passions is pairing wines with food. I love how
wine brings out flavors in food and vice versa.
Most pairings are fairly simple. However, pairing wines with cheeses can get
a little tricky. I’ve had to learn what works through trial and error. That’s
why I’m glad to share what I know. I hope you’ll enjoy this little guide to the
cheese and wine pairing game!
Here, I’ll cover the basics of pairing cheeses white wines. You can also
check out my guide for pairing cheeses
with red wines.
Ready? Here we go!
Clean, Light-Bodied Dry Whites. Most of
these whites have a fresh, clean style with hints of lemons, zest and some
acidity. The Californian styles tend to have a slightly floral finish that will
enhance the flavors of the cheese. These grapes are Sauvignon Blancs, Bordeaux
white blends, Dry Rieslings, Chenin Blancs and Bourgogne Blancs (Chardonnay from
the eastern side of France). The cheeses that go well here are any fresh goat
cheese and mozzarella. Some of the fresh cheeses you can use are chevre,
ricotta, feta, Boucheron and mascarpone.
Unoaked, Fruit Forward Medium Dry Whites.
These whites have a little more fruit and can hold up to a pungent
cheese. Try Alsatian Pinot Blanc, Chardonnay, Oregon Riesling (slightly sweet),
Viognier, Pouilly-Fuissé, Savennieres (Chenin Blanc from the south of France),
Vouvray and New Zealand Sauvignon Blancs. The cheeses that go well are cream
cheese, Lancashire, pecorino and Camembert.
Rich, Full-Bodied, Oaky Dry Whites. California Chardonnay,
Fumé Blanc, Pinot Grigio, Pouilly-Fumé, Rioja, Sancerre, and Beaume Blanc
(Chardonnay from eastern France). I know a lot of grapes have been used in the
top two topics but take into account that a lot of semi-soft cheeses are a
little easier to match from light to heavy whites. The cheeses are Appenzeller,
Emmenthal, fontina, Gouda (either smoked or non-smoked), Gruyere, Jarlsberg and
smoked cheeses.
The Yummy Sweet Whites. A lot of the sweet wines have always
paired well with the overly pungent cheeses and have never overpowered each
other while in the tasting process. The wines are Moscato, German Rieslings, Ice
Wines, Vintage and Non–vintage Ports, Maderia, Sherry and New Zealand Fortified
Muscat. The types of cheese are cheddar, Cheshire, Danish Blue, Gloucester,
Gorgonzola, Maytag Blue, Monterey Jack, Roquefort and Stilton.
I hope this information helps when you are planning a cheese and wine
party!
Karen
Wine Steward
Pairing White Wine with Cheese
As a wine steward, one of my passions is pairing wines with food. I love how
wine brings out flavors in food and vice versa.
Most pairings are fairly simple. However, pairing wines with cheeses can get
a little tricky. I’ve had to learn what works through trial and error. That’s
why I’m glad to share what I know. I hope you’ll enjoy this little guide to the
cheese and wine pairing game!
Here, I’ll cover the basics of pairing cheeses white wines. You can also
check out my guide for pairing cheeses
with red wines.
Ready? Here we go!
Clean, Light-Bodied Dry Whites. Most of
these whites have a fresh, clean style with hints of lemons, zest and some
acidity. The Californian styles tend to have a slightly floral finish that will
enhance the flavors of the cheese. These grapes are Sauvignon Blancs, Bordeaux
white blends, Dry Rieslings, Chenin Blancs and Bourgogne Blancs (Chardonnay from
the eastern side of France). The cheeses that go well here are any fresh goat
cheese and mozzarella. Some of the fresh cheeses you can use are chevre,
ricotta, feta, Boucheron and mascarpone.
Unoaked, Fruit Forward Medium Dry Whites.
These whites have a little more fruit and can hold up to a pungent
cheese. Try Alsatian Pinot Blanc, Chardonnay, Oregon Riesling (slightly sweet),
Viognier, Pouilly-Fuissé, Savennieres (Chenin Blanc from the south of France),
Vouvray and New Zealand Sauvignon Blancs. The cheeses that go well are cream
cheese, Lancashire, pecorino and Camembert.
Rich, Full-Bodied, Oaky Dry Whites. California Chardonnay,
Fumé Blanc, Pinot Grigio, Pouilly-Fumé, Rioja, Sancerre, and Beaume Blanc
(Chardonnay from eastern France). I know a lot of grapes have been used in the
top two topics but take into account that a lot of semi-soft cheeses are a
little easier to match from light to heavy whites. The cheeses are Appenzeller,
Emmenthal, fontina, Gouda (either smoked or non-smoked), Gruyere, Jarlsberg and
smoked cheeses.
The Yummy Sweet Whites. A lot of the sweet wines have always
paired well with the overly pungent cheeses and have never overpowered each
other while in the tasting process. The wines are Moscato, German Rieslings, Ice
Wines, Vintage and Non–vintage Ports, Maderia, Sherry and New Zealand Fortified
Muscat. The types of cheese are cheddar, Cheshire, Danish Blue, Gloucester,
Gorgonzola, Maytag Blue, Monterey Jack, Roquefort and Stilton.
I hope this information helps when you are planning a cheese and wine
party!
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