ational Wine and Cheese Day is this Saturday so whether you’re gathering at home, or venturing out for a picnic in the park, Wisconsin, the State of Cheese™ is sharing tips from experts to help you avoid the most common pairing blunders.
Avoid these three classic mistakes and you’ll be on your way to wine and cheese pairing bliss:
- Pairing Red Wine with Soft Cheese
Red wine typically has more tannins and low acidity which can cause soft cheeses to taste chalky. Instead, reach for an equally full-bodied, flavorful cheese such as an aged cheddar if you must drink a red wine. The tannins act as a palate cleanser, making each bite and sip just as delicious as the last.
- Mismatching Intensity and Flavors
The pairing rule of “like with like” rings true when pairing wine and cheese. In general, white wines pair best with lighter, milder cheeses. This allows the fresh, often fruity notes of the white wine to enhance the sweet creaminess of the cheese.
Werlin suggests pairing most cheeses with white wines. An unoaked Chardonnay pairs well with an alpine-style, butterkase or swiss cheese while Riesling goes with asiago or parmesan, and Sauvignon Blanc with cheddar or gouda.
- Playing It Safe
Pairing wine and cheese is all about finding new flavor combinations and having fun. “Try a Wisconsin original cheese, such as Sartori’s Merlot BellaVitano with Fantesca King Richards Reserve Pinot Noir 2018 and Crissante Barolo 2014,” says DLynn Proctor, Director at Fantesca Estate and Winery. “The style, the palate, the texture is simply amazing.”
Cheese should take you on an adventure of taste and texture. Get out of your comfort zone by trying something unique like Roelli’s Red Rock, a bright orange cheddar blue combination. Bubbles are very forgiving, so a sparkling wine is always a good choice for cheese wildcards.
Want another unique idea? Grab some bubbly and pair it with a blue cheese for an unexpected dessert pairing after dinner. The crisp carbonation of the sparkling wine will cut the creaminess of the bold, blue cheese.