Pass the cheese please
it comes to cheese, there's a whole other set of rules. There are two
ways to pair wine with cheese: choose a wine equal in strength to complement
the cheese, or contrast tastes with a sweet wine and saltier cheese.
Chef and sommelier Maureen Petrosky breaks down the three types of cheeses
and wines that both contrast and complement them:
These block cheeses are generally harder and
include Romano and parmesan cheese. Big reds will counterbalance these
cheeses, while a Sauvignon Blanc's acidity will match them.
Any of the blue cheeses. These are strong cheeses,
so opt for a red to complement them or a Riesling, which is sweeter,
for a noticeable difference.
Brie, goat cheese, or Camembert. Like sharp cheeses,
a lighter white will be similar in taste, while a red will provide a
Maureen points out that cheese itself is strong and creates a coating
on the tongue, so reds and whites work with most cheeses. It's all a
matter of what makes your taste buds take notice.