The Southwest Voice

So much to say. So little time. So little space. I wonder if it’s this way with any hobby? Those are certainly my constraints in writing this column and responding to your questions. There’s so much more I could have said, and in retrospect, should have said in the last issue on the subject of wine glasses. I received a number of comments and I will address them in later columns. Today I need to respond to several questions posed months ago by readers on the subject of cheese and wine pairings.

There’s an enormous amount that could be said, but I’m going to just brush the surface and respond to particular sets of questions regarding hosting a wine and cheese party. What to do and how to do it….

Food and wine go together. You’ve read that here several times over the past year. With the weather changing, thoughts turn to indoor parties and dinners to precede the holiday season. I know I’m looking forward to many. A definite fun event is a wine-and-cheese- pairing party. Pretty easy to do and guaranteed fun for all. Plus it will be a useful learning experience too. Try it with a Hallowe’en or Harvest theme! The warm colors in cheeses and wines just demand warm feelings and friends.

First rule: Don’t try to do too many at one time, regardless of the size of your gathering Choose as few as three cheeses (one each from cows, goats, and sheep milk) or six (two from each group) or not more than eight or nine different cheeses at the most. I prefer about six when that is the purpose of the evening. The amount of each cheese and the number of bottles of wine will depend on the number of guests.

Second: Make it fun as well as informative. The pairings should be placed together, but in separate spots from other pairings. Guests need accessibility as well as space to ruminate about their tastings If possible, different glasses should be used for each wine. If not, a rinse-out would give the most pristine wine taste and avoid mixing flavors from the previous wine.

BIG NOTE: This is not an evaluation exercise of either the wine or the cheeses! You are there just to discover and enjoy new tastes, not to discuss the merits of the Cabernet served.

Now for the nitty-gritty – cheese choices and the wines I suggest for pairing with each. These are ideas gleaned from having participated in a dozen (at least) major cheese and wine pairing seminars as part of wine conferences I have attended over the past 30 years or so.

Aged Cheddar – Riesling, Sauvignon Blanc, Pinot Gris, Merlot, Cabernet Sauvignon, Zinfandel

Blue, Gorgonzola – Sweet wines either red or white especially a French Sauternes or good Port

Roquefort – French red Burgundy or Rhone

Maytag Blue (my personal favorite) – Cabernet Sauvignon, or Syrah

Brick cheeses- Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot

Asiago – Chardonnay, Riesling, Sauvignon Blanc, Pinot Blanc,

Parmesan – Pinot Grigio (Gris), Merlot, Barbera

Monterey Jack – Riesling, Sauvignon Blanc, Pinot Blanc, Chardonnay, Pinot Noir

Provolone – Port, Amarone, Sauternes, Eiswein

Swiss or Gruyere – Riesling, Sauvignon Blanc, Pinot Blanc, Pinot Noir, Merlot

Brie or Camembert - Sparkling Wines, Champagne , Chardonnay, Port, Sherry

Gouda, Edam – Riesling, Sauvignon Blanc, Pinot Gris, light styled Chardonnay

Chevre, especially Laura Chenel’s – Sauvignon Blanc

Notice, sweet white wines seem to be the best matches for most cheeses. Try it! You’ll also find that the fruity styled wines also go well with many cheeses. If you have a very tannic (bitter and astringent taste) red wine, you’ll have trouble with most cheeses. Aged wines love aged cheeses too. As do wines from each country pair well with wines from that country. Try a Point Reyes Blue cheese with a Napa Cabernet Sauvignon. Yum! Delicious!

Above all, don’t have a fit searching for the perfect pairing. Choose wines you like and cheeses you like and think about the flavors you like in each. Chances are you won’t make a terrible mistake if you keep these ideas in mind: Match the wine’s flavor and intensity and mouthfeel with particular cheeses. Fresh, crisp white wines with tangy goat cheeses, dessert wines with creamy textured cheeses. Aromatic (stinky) blues with very sweet whites are a match made in heaven!

The last tips are about serving the cheeses: leave them in their whole pieces with the rinds intact, put out separate serving utensils appropriate to the style of cheese, provide a lot of French-style bread, and crisp crackers that are not too flavorful. Finally, plan a variety of other flavors in fresh and dried fruits, imported olives, nuts, and in lieu of dinner, serve a variety of pates, sausages, and sliced meats.

Bon appetit!

Wine questions? Email Ann at