Wine and Food Pairings

Meredith gave me a great idea for a blog…Wine and Food Pairings.  I, of course, she thought Wine and Cheese Pairings, but she quickly corrected me…so I had to do some editing… And since I love wine, and the apple doesn’t fall far from the tree, and since she’s now 21, it means I can enjoy drinking wine with her (legally, but we really didn’t partake much prior), this is something that both Mer and I can enjoy.

And since a picture is worth a Thousand words…I shall let these do just that! 🙂

Wine and Food

Found the below  at http://www.momtastic.com

Sparkling Wines

Creamy cheese that coats your mouth is the perfect cheese to nibble on while sipping bubbles. The sparkling wine cleanses your palate getting your mouth ready for your next bite of that delicious creamy cheese. Try any triple-cream cheese such as Brie, Brillat-Savarin, or La Tur while drinking bubbles. Salty and blue cheeses such as Gorgonzola also pair well with sparkling wines.

White Wines

White wine is a natural match with cheese due to the high acidity found in most white wines. Buttery, crisp, sweet or fruity, any style of white wine pairs nicely with cheese. Try pairing fresh or less aged cheese, such as Asiago or Humboldt Fog with high acid wines such as Sauvignon Blanc or Pinot Grigio. However, aged cheese with nutty or sweet flavors, such as Gruyere or Gouda, pair nicely with rich, lush white wines such as Chardonnay or Gewurztraminer.

Red Wines

Matching red wines with cheese really is all about your personal preferences. Light, fruity reds are easier to pair cheeses with than big, tannic reds. However, a full-bodied Cabernet goes very nicely with an aged blue cheese. A nice Pinot Noir or red Burgundy pairs nicely with Brie, Camembert and Fontina. If you prefer a full-bodied red, like Cabernet, Bordeaux or Merlot, Taleggio, aged Asiago, Cheddar and Manchego cheeses pair nicely.

Dessert Wines

Dessert wines such as Madeira, vin santo and dry sherries pair nicely with the nutty and caramel flavored cheeses such as Gruyere, Stilton and Gorgonzola. These dessert wines also are wonderful compliments to more powerful and buttery blue cheeses.

Cheers!

xoxo,

T.