Wine and Cheese Pairings

 
Finding the perfect blend between two of life’s greatest gastronomic pleasures is more a labour of love than an exact science. We encourage you to try out the endless combinations and experiment with what works best for you. Here are a few suggestions.
 
Beenleigh Blue:
 
Red wines: California Cabernet Sauvignon, Beaujolais (cru), California Zinfandel
 
White wines: Riesling, Sauternes
 
Fortified wines: Port
 
Brie: White Burgundy
For Brie choose a rich White Burgundy and a steely Chablis for Chaource
 
Caerphilly:
Whites go very well with this delicate, subtle style of British cheese.
 
White wines: Avery’s white Burgundy or Dry Whites such as Vouvray, Gewürztraminer Maçon-Villages, Chablis and other cool-climate Chardonnays would also work fine.
 
Sparkling wines: Moscato d’Asti
 
Red wines: Red Rhône Syrah, Red Bordeaux, Chinon or other Cabernet Franc.
 
Cambozola: Tokaji Aszú
 
Mild creamy cheeses like Cambozola work quite well with a Tokaji Aszú or other sweet wines.
 
Camembert or Chaumes: Red BurgundyMouth-coating soft cheeses are very problematical with Red wines. However both Camembert and Chaumes work fine with a Red Burgundy or a ripe Pomerol or St. Emilion wines.
 
Cheddar, Red Leicester, Parmesan and Manchego:
Medium to Full-Bodied Dry Reds
 
Farmhouse Cheddar:
 
Red wines: Merlot, Red Bordeaux, Red Rhône Syrah, California Pinot Noir, Rioja.
 
White wines: White Burgundy, Sauvignon Blanc.
 
Fortified wines: Port, Madeira.
 
Sparkling wines: Champagne (Brut)
 
Coolea:
 
Red wines: Soft and fruity red wines, California Zinfandel, Red Rhône Syrah, Beaujolais (cru), California Pinot Noir
 
Dolcelatte: Rioja
Dolcelatte being that bit stronger would work with aged Spanish Red from Rioja, Navarra, Ribera del Duero and Amarone from Veneto.
 
Double Gloucester:Red wines: Light-bodied Reds – Pinot Noir, California Zinfandel
 
White wines: White Burgundies, Sancerre
 
Gorgonzola: Bual Madeira
 
Gorgonzola is not easy to match but a Bual Madeira or an aged Tawny Port would be OK.
 
Goat’s Cheese: Sancerre
Goats’ Cheese has a real affinity with Sauvignon Blanc. Sancerre or Pouilly Fumé are perfect or a New Zealand Sauvignon nearly as good.
 
Gubeen:
White wines: Chenin Blanc, Riesling, Vouvray, Gewürztraminer
 
Gruyere:
 
Red wines: Cinsault , low in tannins, strongly aromatic and medium body works perfectly with this hard Swiss Cheese.
 
White Wines: German Riesling, Pinot Grigio , Sauvignon Blanc
 
Harbourne Blue:
 
White wines: Chenin Blanc, Gewürztraminer
 
Sparkling wines: Moscato d’Asti
 
Lancashire:
 
Red wines: Soft red wines – California Pinot Noir, Rhône Syrah, California Cabernet Sauvignon
 
White wines: Gewürztraminer
 
Mimolette: The perfect partner to Red Bordeaux.
 
Roquefort: Sauternes or Barsac.
 
Shropshire Blue:
 
Red wines: California Cabernet Sauvignon, Côte du Rhônes
 
White wines: California Chardonnay
 
Fortified wines: Port, Sherry, Madeira
 
Slack Ma Girdle:
 
White wines: Sauvignon Blanc.
 
Stilton:
 
Red wines: Robust, full-bodied reds – California Cabernet Sauvignon, Red Bordeaux, Tuscan Reds
 
White wines: Sauternes
 
Fortified wines: Port, Madeira, Sherry
 
Sparkling wines: Moscato d’Asti
 
Smoked Cheese: Alsace Gewurztraminer
 
Smoked Cheese is very difficult to match, try an Alsace Gewurztaminer.
 
Spenwood:
 
Red wines: Red Burgundies, Chianti, Red Rhône Syrah, Rioja
 
White wines: Chenin Blanc, Vouvray, Gewürtztraminer
 
Stinking Bishop:
 
Try a fragrant Gewürztraminer which should be able to handle the strong flavour of the cheese.
 
Ticklemore:
 
Red wines: California Cabernet Sauvignon
 
White wines: Soave, German Riesling, Tokay Pinot Gris (Alsace)
 

 


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