Wanted - the ultimate wine and cheese match

It could be argued that this topic should be in the Forum Kitchen, but I think it should be here as I want to know what wine lovers regard as their favourite wine and cheese match

I find there's something about robust reds and a creamy Havarti style that melds together beautifully in the mouth with the creaminess of the cheese cutting right through the tannins and in some ways, taming any acidity. I guess this is an in-mouth experience of how malo-lactic works.

I love a piquant blue cheese with a rich, off dry pinot gris.

I love a basil pesto flavoured cows feta-like cheese available here that can be remarkable with a young, zingy, herbaceous sauvignon blanc.

There are classic pairings like vintage port and Stilton that never fail to wow.

So what wine and what cheese combination works for you? Do you have a favourite or extremely memorable wine and cheese match.

I don't really sit around eating Cheese By Itself much. But, I usually make pizza on the weekend and I usually have wine on the weekend, so..

One of my core pairings is taleggio with round and floral wines like some Beaujolais, red Burgundy, or some Northern Rhones.

Interesting about the pinot gris, because I find that blue cheese on pizza works really well with Southern Rhone styled wines (ok, ESJ).

I am particularly fond of the pairing of a pungent Neal's Yard cheddar (Montgomery or Kean) with a mature red wine (older Bdx, old-style Rioja, etc.)

Mark Lipton

That Humboldt Fog-pear-honey-Sauternes thing that Stuart has mentioned is pretty damn amazing.

A salty creamy blue like Roquefort works very well with luscious sweet whites like Vouvray or Sauternes. It can be fantastic as a composed cheese course with the classic walnuts and pears combo (image below shows my current fav). I really like mature Manchego (or aged Gouda) with white Burgundy too.


Roquefort, poached pear, walnut gel, spiced toasted walnuts, sweet-wine-poaching reduction

I love a basil pesto flavoured cows feta-like cheese available here that can be remarkable with a young, zingy, herbaceous sauvignon blanc.

Also works very well with young goats' cheese.

For goats cheese with more age then both dry and sweet Chenins from the Loire go hand in hand.

Crisp, steely dry Champagne and triple creme like St Andre or Explorateur.
Parmigano Reggiano with young Brunello.

Funnily enough, the best example that springs to mind is Sancerre and Crottin de Chavignol.

Celestial.

Best regards,
Alex R.

[David M. Bueker]

Riesling Auslese is my go to wine with cheese, except for young goat cheese where I reach for Savennieres (since I hate Sauvignon Blanc) or perhaps Semillon.

From my part of the world in Haute Savoie, the best, oft-forgotten match I think is a Jacquère-based white (e.g. good Apremont, Chignin etc) with any of our local cooked cheese dishes, notably Tartiflette or Fondue Savoyarde. Not too different from over the border in Switzerland would be a Fendant (from the Valais) with Raclette.

Beaufort is excellent with some of Savoie's fuller whites - good Roussette de Savoie, or occasionally with a really fruity Gamay.

Related to Beaufort (which is often known as the 'Prince des Gruyères) , but from Jura is of course Comté and nothing for me beats the combination of a really good farm Comté Fruité (that's a medium-mature one) with a top Vin Jaune or Château-Chalon together with some walnuts.

How about a really creamy Dolcelatte with a Recioto di Soave? Haven't had that for a long time, I admit ... but much as I love good Stilton cheese, I personally am not so keen on the match with Port, though many swear by it, I would prefer a good Banyuls, which is a bit lighter in alcohol.

There ARE so many, I think I might have to go and try some more right now ... but before I do, I've just remembered Munster with Alsace Gewurztraminer - yummy - and Epoisses with a mature red Burgundy (and I nearly always prefer white with cheese).

And, why is it that regional cheeses (or indeed other foods) so often work with the wines produced nearby?

.......
There ARE so many, I think I might have to go and try some more right now ... but before I do, I've just remembered Munster with Alsace Gewurztraminer - yummy - and Epoisses with a mature red Burgundy (and I nearly always prefer white with cheese).

Some great ideas!

I've never had the courage to try mature Burgundy with Epoisses and would be scared the wine would get overpowered. But I have had a stunning match with a young, snarling, Cotes de Nuits. Both the wine and cheese improved with the combo.

Cheers,
Cliff

Very fatty creamy cheeses (St Andre, Explorateur) with Condrieu.

Pecorinos with Sangiovese.

I've never had the courage to try mature Burgundy with Epoisses and would be scared the wine would get overpowered.

It has never worked for me, at least not with a properly mature Epoisses - for that exact reason (plus I don't find the wine tannins pleasant after eating the cheese). But there must be a reason why it has the rep it does, so maybe it's a matter of finding the right wine to match (?).

I've never had the courage to try mature Burgundy with Epoisses and would be scared the wine would get overpowered.

It has never worked for me, at least not with a properly mature Epoisses - for that exact reason (plus I don't find the wine tannins pleasant after eating the cheese). But there must be a reason why it has the rep it does, so maybe it's a matter of finding the right wine to match (?).

I was shocked by how well the combination worked of a very powerful Epoisses with an equally powerful young Cotes de Nuits. I generally can't stand fatty cheeses and tannic reds, but this one really worked for me. Have you ever tried an Ami du Chambertin with Burgundy? I don't think I have, but it's milder than Epoisses and might therefore be less deadly.

all time favourites

camembert à point with mature saar or ruwer auslese (mature = minimum 10-15 years hanging time)

certosa (cheese made by galbani / not sure about its distribution) with very old italian stuff from the 60s or 70s: chianti, taurasi, minor nebbiolos ... doens't matter.

vacherin du mont d'or with mature (20 years+) red burgundy from the côte de beaune (corton if possible)

weynsdale or mature cheddar with water biscuits and celeri and a good classical claret of 20 years.

crottin de chavignol with sancerre

gorgonzola dolcelatte (yeah, the version for whimps) with mature (20 years +) old-style amarone (bertani, quintarelli, bolla, etc.)

insalata caprese (tomatoe, mozzarella di buffala, basel with just pepper, salt and a touch of olive oil) with a young fruit-driven "light on oak" red burgundy (alain gras, mugnered-gibourg, roumier, joseph drouhin, that sort of stuff - nothing grand, a smaller wine by them)

reblochon fermier (raw milk cheese) with aged great burgundy

high alpage appenzeller with sauternes (something i learned from swiss friends - it works!)

and topping it all ...

philadelphia cheese with mature champagne - unbelievably good.

Some really good ideas here ... keep them coming, keep them coming.
Maybe I should post on the food board too, as many of the vocal food contributors haven't spotted this thread yet.

Funnily enough, the best example that springs to mind is Sancerre and Crottin de Chavignol.

Celestial.

Best regards,
Alex R.

Oh yeah...a man after my own heart

I agree with the Chavignol cheese and Sancerre and also the Camembert (especially Camembert Angemacht) with Saar or Ruwer wine, although not necessarily the Auslese. A Vermont bleu cheese went nicely with a Sauvignon Blanc from Down Under but also can match with a robust Pinot Noir such as David Bruce. I've come across several nice pairings recently with a cheese platter at Enoteca Vin but don't remember the specifics.

I'd think late-harvest Romorantin and a nice, ripe camembert would be terrific.

Parmesano Reggiano with Malbec.

[Robin Garr]

Parmesano Reggiano with Malbec.

Or Parmigiano-Reggiano with Amarone! Breakfast of Champions, I tellya ...

I am with Ben. Manchego with white Burgundy.
Has anyone mentioned Piave Vecchia?

So what wine and what cheese combination works for you? Do you have a favourite or extremely memorable wine and cheese match.

Hi Sue,

I love your matches, especially the sauvignon blanc and feta cheese (although I prefer the goat version). One of my favorite matches is a good Rioja tempranillo with Manchego. My brother Bob turned me on to this match and it never fails to taste delicious.

gorgonzola dolcelatte (yeah, the version for whimps) with mature (20 years +) old-style amarone (bertani, quintarelli, bolla, etc.)

'The only Italian cheese worth eating.' Or so say the French, no?

high alpage appenzeller with sauternes (something i learned from swiss friends - it works!)

Appenzeller is such a brilliant cheese - Ruster Ausbruch für mich, bitte. But don't overlook Ale.