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.
Chardonnay is a very neutral, and versatile wine that can be made in different styles, from heavy and oaky to lean and minerally. These styles are a result of the terroir in which they are grown and the fermenting process. Chardonnay is planted and grown all over the world. Chardonnay’s have an expansive flavor profile from buttery, oaky to fresh fruit flavors of apple, pear, tropical fruits, and melon.
Cheese that pairs well with Chardonnay Wine:
Asiago - Italian cow’s milk cheese, crumbly in texture similar to Parmesan
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
Camembert - soft, creamy cow’s milk cheese
Cotija – Mexican grating cheese made from cow’s milk with a sharp flavor and firm texture
Danish Blue – A strong semi-soft creamy cheese with blue-veined made from cow’s milk
Delice de France - rich and creamy cow’s milk cheese
Gruyère – A hard yellow cheese, creamy and nutty made from cows milk
No Woman - Jamaican Jerk spiced cheese lending earthy, nutty and spicy flavors to this cow’s milk cheese
Port Salut - semi-soft cow’s milk cheese with a distinctive orange crust and a mild flavor
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