SOFT AND SPARKLY
Sticky cheeses such as Brie, Camembert, Cremot or Muenster have a creamy taste so sometimes need a palate cleaner. Pairing them with a sparkling wine or something that has a high level of acidity will not only cleanse the palate but offer a delicious fresh taste.
DESTINED TO BE TOGETHER
Some cheese and wine are just destined to be together. A quick and easy tip for sourcing the correct cheese and wine is to stick to the same place of origin. For example Sauvignon Blanc and Goat Cheese which are both produced France.
Possibly the most import pairing tip of them all, bold belongs with bold and subtle with subtle. Pairing wine and cheeses of the same intensity is crucial to having the perfect wine and cheese selection on the table. For example, Gruyère is perfect when paired with a Pinot Noir but is overwhelmed when accompanied with a Cabernet Sauvignon.
A general rule of thumb is wine with an ABV of 14.5 percent is better paired with an intense cheese, such as a blue. While wines under 12 percent ABV have a less intense flavour and so need to be paired with delicately flavoured cheeses.
THE SWEETER, THE FUNKIER
Sweet wines and stinky cheeses are a match made in heaven. The smell of the cheese helps to balance the sweet taste of the wine while the sweetness of the wine helps to balance the funk of the cheese and makes it taste creamier.
AGED WITH RED CHEESE
Aged cheese sits on the shelf for longer which means that overtime it loses water-content, and becomes richer in flavour and higher in fat. A rich flavour and fat content are perfect for red wine. This is because the fat content in the cheese offsets the high tannins in the red wine.
Top Tip: For red wine choose a cheese that had aged for a least a year such as Parmigiano-Reggiano and Grana Padano.
WHEN IN DOUBT NUT IT OUT
If you ever have any doubt about your ideal pairing select a nutty cheese, this can also be practiced when several wines are being served. Nutty flavoured cheeses have both a high enough fat content to counterbalance red wine but are also delicate enough to compliment a more mild cheese.