Cheese and wine pairing – for those of you who have always wanted to know…
Personally I think a good Shiraz of Cab-Sav or wooded Chardonnay go with most cheeses. I am not a sweet wine or port person, so I tend to leave those out of the equation and replace them with sweet fig preserve or something like that instead. But check out the guide. It has been put together by Checkers, who stock wines from the all around the Cape.
Blue Cheese:
Sweet Sherry
Dessert Wine
Blue Stilton:
Mulled Wine
Boerenkaas:
Chardonnay
Cabernet Sauvignon
Brie:
Chardonnay - unwooded
Chenin Blanc
Cabernet Franc
Pinot Noir
Blanc Fumé
Dry Riesling
White Port
Brandy
Port - White
Cream Liqueur
Camembert:
Cap Classique
Chardonnay - wooded
White Wine - dry
Cheddar with chillies:
Vintage Cider
Real Ale
Cheshire:
Red Wine - with sweet oak character
Cream Cheese:
Cabernet Sauvignon
Rhine Riesling
Edam:
Chardonnay
Sauvignon Blanc
Port
Emmental:
Sauvignon Blanc
Farmhouse Cheddar:
Vintage Cider
Shiraz
Feta:
Shiraz
Red Wine - flavourful
Sauvignon Blanc
Goat’s Milk Cheese:
Merlot
Chardonnay
Semillon
Chenin Blanc
White Wine - neutral, low-acid
Mulled Wine - sweet
Gouda:
Pinotage
Gruyère:
Red Wine - fruity
Port
Cabernet Sauvignon
Merlot
Shiraz
Chardonnay
Hard Goat’s Milk Cheese:
Cream Liqueur
Harvati:
White Wine - flavoursome, delicate
Chardonnay - unwooded
Herb Cheese:
Sauvignon Blanc
Mature Cheddar:
Dry Stout
Pinot Grigio
Chardonnay - unwooded
Cabernet Sauvignon
Merlot
Shiraz
Chardonnay
Maasdam:
Shiraz
Ricotta:
Red Wine - full-bodied
Chardonnay
Parmesan:
Chardonnay
Shiraz
Pinotage
Roquefort:
Sauvignon Blanc
Riesling
Stilton:
Dessert Wine
Mulled Wine
Wheat Beer
Taleggio:
Red Wine - lightly wooded
White Stilton with apricots:
Medium Sherry
Classic English Ale
Pinot Grigio
White Stilton with cranberries:
Classic English Ale
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