I spent about an hour at Gateway Market last night learning about the most common types of wine—understanding them, distinguishing them, and deciphering what I like and don't like about them. I moved over to the cheese counter and found a few cheeses to pair with each one—a skill everyone should have in their back pocket.
Normally, I go for a fruity (but not too sweet) white. I tested a few and landed on this amazing Sauvignon blanc from California. It's made from green-skinned grapes, has a bright acidity, and has aromas of pear and citrus.
The woman at the cheese counter recommended pairing a bleu or goat cheese, and we settled on Blau de Cabra—a delicious mix of the two.
Here's a little guide, pairing one cheese to one wine:
champagne // camembert
chardonnay // brie
sparkling wine // robiola
pinot blanc // taleggio
merlot // gouda
cabernet sauvignon // cheddar
chianti // parmesan
zinfandel // double gloucester
valpolicella // pecorino
sauvignon blanc // grueyere
bardolino // fontina
port // gorgonzola
riesling // blue
pinot grigio // ricotta
sauvignon blanc // mozzarella
chenin blanc // goat
beaujolais // feta
If you're starting with cheese, not wine, figure out which category it belongs to:
bloomy // creamy, decadent, soft rind
hard // stiff, sometimes aged, salty, sharp
blue // pungent, salty
fresh // soft, usually spreadable, tangy or mild
What are your favorite wine and cheese pairings?