Pairing cheese and wine can be intimidating, but really, it’s all about experimenting. There are no set rules, only guidelines. The five pairings below are a good place to start.
Salty With Sweet
The salty flavor of blue cheeses, and even some washed rind cheeses, balances out the sweetness of dessert wines, and vice versa. Try [link url= http://cheese.about.com/od/cheeseofthebritishisles/p/stilton.htm]Stilton [/link] with Port or Epoisses with Sauternes.Regional
Try pairing cheese and wine produced in the same region. Manchego or Zamarano with Albariño wine, and Beecher’s Flagship Reserve cheddar with a Washington state Syrah are examples of regional pairings that work well.Creamy With Tannic
Triple Crème cheese is buttery, smooth and gentle -- the perfect foil for the rough tannins found in a young red wine from Bordeaux. Although slightly less creamy, Brie might be another good match.Acidity With Acidity
Repeat after me: Goat cheese and Sauvignon Blanc. You will not be disappointed. Why? The acidity in goat cheese gives it a tangy zip that matches perfectly with the crisp acidity of most Sauvignon Blancs. Try French Selles-sur-Cher with Sancerre.
Rich and Creamy With Bubbles
If the only reason for this pairing is complete decadence, so be it. Champagne or any sparkling wine paired with a rich, creamy cheese is one of life’s great pleasures. Try it with the Cowgirl Creamery's Mt. Tam or a wedge of rich, dense Gruyere.
