The classic pairing of wine and cheese can be as simple or as sophisticated as you make it out to be. Just as I stated in my article, “Food and Wine Pairings, what wine goes with what food” the matching of food and wine is to harmonize and enhance the flavors of both the food and wine, it is the exact same premise with wine and cheese. As with any pairing the first rule of thumb is to eat and drink what you like, no matter what the said “rules” are; and again, there are no “rules”, just guidelines, and suggestions to enhance your pairing experience.
Wine and Cheese pairing is a match made in heaven, you’ve got flavors and textures that run as wild as can be, and on the flip side, you’ve got those same flavors and textures that run mellow and tame. I’ve created a series of wine & cheese pairing breakout articles (from the original) where I’ve focused on one wine matched with various cheeses. Some of the wines and cheeses will be familiar to you, and others break you out of what is common and proverbial. The suggestions are just that, suggestions, the pairings will work for some and not others. The parings will get you thinking; they will open doors and take you on a journey you otherwise may not have embarked on.
Sauvignon Blanc is a crisp, dry white wine, with grassy, herbaceous, flinty and citrus characteristics. Sauvignon Blanc is notably cultivated in France, California and New Zealand.
Fume Blanc an oaky-styled Sauvignon Blanc introduced by Robert Mondavi in the ’60s. Sancerre is Sauvignon Blanc made in Sancerre located in the eastern part of Loire Valley, France. Pouilly-Fumé another French Sauvignon Blanc also located in the eastern part of Loire Valley, east of Sancerre.
Cheese that pairs well with Sauvignon Blanc:
Brie De Meaux – A creamy ripened cheese with a tangy bite made from cows milk
Cambozola – Is the combination of Camembert and Gorgonzola; a rich and creamy Camembert cheese
Chabier Tomme – Goat and cow’s milk cheese with a nutty and creamy texture
Chaumes – A soft cheese with a rich full-bodied flavor and a smooth creamy texture made from cow’s milk
Chévre/Goat Cheese – A tangy cheese made from the milk of goats
Danish Blue – A strong semi-soft creamy cheese with blue-veined made from cow’s milk
Feta – Brined curd cheese. Made from sheep’s milk or a combination of sheep’s and goat’s milk
Harvarti – Mild, creamy and mellow made from cow’s milk
Teton Creamery Sapphire Blue - mold-ripened, cow’s milk cheese with blue veining
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