So…you like wine? Or how about cheese?

Both you say? What’s not to like.

Although most people when unsure of food and wine pairings, they can choose to easily try to pair cheese with wine and present a delectable elegant platter. However, not all wine goes with every cheese – nor all cheese with every wine. It may present a difficult dilemma, and the worst thing that can happen is your guest may find the wine completely unpalatable [or to yourself, should you attend an event hosted where cheese and wine is all you had and little research done on the pairing] – yet, you must not be afraid – there are some easy tips to make your cheese and wine pairing work, below you will find a text by Ms. Anna Malczyk:

If you’ve always thought that serving cheese and wine as a meal is a posh and pretentious thing to do, think again! In a country that makes some of the best wines in the world (and some pretty good cheeses too), you’d be missing out if you didn’t have a go at creating your own wine and cheese platter.

Pick your cheese
The first step is to decide what you want to serve. Starting with cheese, make sure you have a varied selection of textures, tastes and styles. Be sure to include soft mould-ripened cheeses like brie and camembert, blue cheeses, soft white cheeses like fresh mozzarella and cream cheese, firm yellow cheeses like gouda and mature yellow cheeses like aged cheddar. If you can find them, include a smoked cheese, goat’s cheese and a hard cheese, like parmesan. Variety is key.

Serving cheese
To serve your cheeses, consider how strong they are, and how best they are eaten. Very strong cheese like Gruyère can be cut into shavings. Cream cheeses should be easy to scoop or spread. Soft mould-ripened cheeses can be eaten on their own, while strong blue cheeses benefit from accompaniments like preserves.

Pick your wine
Now, choose a selection of wines that suits your cheese platter. Remember to match the wines’ textures and flavours to the cheeses. Here are some tips:

• Mild white cheeses go with milder, lighter white wines
• Stronger, matured cheeses suit red wines
• A creamy camembert is perfectly paired with a creamy wooded Chardonnay or a fresh, light Chenin Blanc
• Mild yellow cheeses like gouda and edam benefit from being paired with Riesling
• Light reds, like Merlot, suit mild yellow and goat’s milk cheeses
• Cabernet Sauvignon complements matured cheeses and hard cheeses like Gruyère
• Shiraz complements sharp cheese like parmesan
• Blue cheeses need strong, sweet wines to balance them – try dessert wines, Sauternes, Sherry or Port
• It’s a good idea to experiment to find the combination that’s right for you.

Extra touches
Don’t forget to include other snacks to go along with the wine and cheese. Salted crackers or good crusty bread are a must. Olives also suit the cheese very well. If you’re serving a lot of creamy mouldy cheeses like brie, or pungent blues, consider getting some sweet fruit preserves – orange and fig marmalade work particularly well. Very bland cheeses, like fresh mozzarella or unflavoured cream cheese, can be lifted with fresh basil or rocket leaves. Rich, creamy cheeses can benefit from some fresh sliced cherry tomatoes, to add texture and acidity. [Source: GetSmarter.com]

If you are still unsure of what to buy or how to pair, don’t hesitate to contact your local cheese master or wine sommelier, they can provide insights into what works best together. Such is the case in Ahwatukee, Arizona, where Troy and Krista Daily, fellow graduates of the International Wine Guild are opening up their shop in the Spring of 2011 – Wedge and Bottle – A cheese shop dedicated to extend artisan cheese knowledge to the masses, paired with a well-rounded wine knowledge to go with it. The Dailys are both Certified Senior Wine Merchants, and they know quality cheese, so who better to recommend a pairing than them. So, check the link to their website, and if you’re on the run, traveling from coast to coast, or need a break from it all and happen to head to Arizona, make sure you pay them a visit and nibble on some fromage along with a good wine or a select beer. You can buy to consume on premise, or to take home. It sure would be worth it – just don’t forget to report back and let us know how it all went! I sure wish them the best of luck!

Cheers!

Photography credit:Roger Ewing