Cheeseboardt: a weekend guide to cheese & wine

Cheeseboardt.jpgIt’s Friday and while a lot of you have weekend plans, most of you–if you’re like me at least–probably don’t. But we still have something in common. I’d venture to guess that the one activity those who have plans and those who don’t have in common is this: scrounging around your kitchen for cheese, preferably with a glass of wine in hand.

But scrounge not, fam. Cheese is not for scrounging. Cheese is for creative planning and nibbling. Delicately topping with fig and fruit, marmalade and herbs. Matching with wine and sharing with friends.

But pairing your wine and cheese does not have to be a difficult task. There are a few ways you can go about it:

  1. Ask your wine consultant for help. They’ll shop our gourmet foods with you and match them to the ideal wines.
  2. Get whatever wine you like and whatever cheese you like. Start there, but add a wine you haven’t tried (and want to) and a cheese or two you haven’t had in a while. Plus fruit.
  3. A combination of the two. That’s what this blog is for. Here are a few easy suggestions to get you started on your weekend cheeseboardt. ThinkstockPhotos-491618240.jpg

Brie (and other soft, white-rinded cheeses)

Brie is a soft, mild cheese, and because of that, it is an easy cheese to pair. Often, brie is eaten with marmalade or fruit. A wine with a palate that complements the mild creaminess of the cheese and the bright flavors of the fruit is sure to please. Try Graham Beck Gorgeous Rose ($15) or Silver Beach Sauvignon Blanc ($11).

Cheddar

Cheddar can stand up to anything that packs as much flavor as it does, which is probably why it’s the best on burgers. For this, try a full-bodied, South American Cabernet Sauvignon, like Aguijon de Abeja ($14) or Finca Copete ($11).

Blue

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Stinky cheeses need a wine that can cut through the overpowering flavors of the cheese. Try this: pair blue cheese with Riesling (like Valckenberg Liebfrauenstift, $15) or Port (Taylor Fladgate First Estate Reserve Porto, $18, would match nicely).

Always remember that the best guide for wine and food pairings is your own palate. If you like Stilton with Sauvignon Blanc, have at it. Brie with Merlot? Go for it! (Actually, that doesn’t sound bad, especially if your cheese-laden cracker is piled high with black berries…) Any way you pair your cheese and wine, we hope you enjoy your weekend.

Cheers!

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