With fall arriving, it’s time to think about delicious seasonal cheeses, and the wines that match.
Thanks to Bill St John, we have a cheat sheet for you!
What’s With That Cheese? Well, White Wine!
By and large, and despite common assumptions, white wines do a better job than red wines as regular partners for cheese. The higher native acidity of white wines is a happier match for both the high salt and fat of most cheeses. Read on:
- Comté (France) with white Côtes du Rhône
- Emmenthaler (Switzerland) with Dry Sauvignon Blanc (Sancerre or New Zealand)
- Fresh Goat with Dry Sauvignon Blanc (Sonoma, Loire, New Zealand)
- Gorgonzola (Italy) with Vin Santo or Bual Madeira
- Havarti (Denmark) with Medium-dry German Riesling
- Mahon (Spain) with Semi-Sweet or Dry Madeira
- Manchego (Spain) with Penedès Chardonnay or Almansa Tinto (La Mancha
- Morbier (France) with White Jura or Mâcon Blanc or Burgundy Roug
- Mozzarella di Buffala (Italy) with Greco di Tufo or Lacryma Christi Bianc
- Pont l’Eveque (France) with Alsace Pinot Gris or Rhône Viognie
- Roquefort (France) with Sauternes or Barsac
- Gruyère or Beaufort (France) with Chablis or Dry Mâcon Blanc
