Cheese and Wine
Wine and bread are the two best companions for cheese, and on almost all of the cheese pages we have recommended what we feel are the most appropriate wines to accompany your cheese. Here are a few general suggestions to help you get started though:
SOFT CHEESES
- Whites are usually better than reds.
- Sauvignon Blanc with goat’s cheese.
- Soft fruity reds such as Pinot Noir and Merlot go well with soft bloomy rind cheeses like Brie and Camembert.
HARD CHEESES
- Reds often go better than whites.
- Mature Cheddar and Gouda-style cheeses go well with Bordeaux and other good Cabernets
- Milder cheeses such as Cheshire and Caerphilly go well with a Sauvignon Blanc.
BLUE CHEESES
- Sweet wines or port works best, though a fruity red like Zinfandel can also be enjoyable.
STRONG CHEESES
- Mature and pungent cheeses like Epoisses go well with aromatic white wines such as Alsace Gewurztraminer and Tokay Pinot Gris.
- Many fine Trappist-style beers such as Chimay Bleu go well, or a Marc de Champagne.