Be the Cupid! Pair a Sweet Wine with that Hunky Cheese

When setting up a tasty wine and cheese pairing, the only thing you have to know is: If it tastes good, do it!

I’m sure you’ve heard all the fancy chefs giving their two cents about what cheese works with which wine; however, when it comes down to it, it’s all about personal taste.

When paired up, wine and cheese do their part to bring out the best in each other, and even the experts can’t agree on any absolutes in the wine and cheese pairing match game.

Now obviously, if you’re reading this, you’re a snob like the rest of us, and with snobs, there’s no worry about faux pas wine and cheese pairings — say like nibbling Velveeta while sipping boxed Franzia.

Instead, it’s understood that we’re talking about delectable wine and cheese pairings — a delectable wine and a delectable cheese, together!

Some Accepted “Truths” About Wine and Cheese Pairing:

Even though it comes down to personal taste, certain guidelines have been proven favorable by a majority of enthusiasts. Here are some of those basic truths:

• White wines match best with soft cheeses and stronger flavors.
• Red wines match best with hard cheeses and milder flavors.
• Fruity and sweet white wines (not dry) and dessert wines work best with a wider range of cheeses.
• The more pungent the cheese you choose, the sweeter the wine should be.

When offering several cheese choices in a wine and cheese pairing spread, white wines fair better than reds. That’s because several cheeses, particularly soft and creamy ones, leave a layer of fat on the palate that interferes with the flavor in reds, rendering them monotonous and bland.

Quite the opposite, most of those sweeter whites nicely complement a full range of cheeses. Additionally, the “sparkle” in a sparkling wine or champagne can help break through the fat in heavier cheeses.Therefore, the spicy zing of a Gewürztraminer or the peachy zip of a Riesling is ideal if you’re going for wide-reaching appeal.

If you’re a cheese adventurist, meaning you go for the stinkiest of cheeses, pick a big wine to back it up. Try a French Bordeaux or a buxom California Cab. Ports and dessert wines are your best choice if you like mold-donned or blue-veined cheeses.

For a safer bet when serving several wines, choose Parmigiano or Romano cheeses. They go with most wines.

Say Cheese!