Murray's in-house Pairing Guru, Chris Munsey, has pulled out all the stops to bring you this comprehensive guide to cheese & beverage pairing. Check out his tips, and click on the beverage of your choice to see our recommended cheeses. You're on your way to the ethereal pairing experience of a lifetime!
White Wine | Red Wine | Beer | General Pairing Principles
| Round, rich and smooth with just a hint of oak, a good
Chardonnay (we like high acidity often found in a Chablis) finds its match with similarly rich alpine cheeses like Comte or Tete de Moine. |
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| Often vilified, seldom chosen, Riesling provides in fact some of the most satisfying pairings when it comes to cheese. Two roads to explore here; with dry Riesling try an earthy cow's milk cheese like Tomme de Savoie and with an off-dry Riesling such as a German Spaetlese, a mild, creamy blue cheese like Fourme d'Ambert or Cashel Blue. |
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Crisp, citrusy, grassy aromas and high acidity are the hallmarks of the sauvignon grape; making for a devastatingly delicious combination when it comes to most cheeses. For the brightest fireworks however, seek out dense, peppery goats milk cheeses like Chabichou or Crottin de Chavignol |
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While Pinot Grigio gets a lot of flak for being a wine for the indecisive (do I want something light and crisp like a Sauvignon Blanc or round and rich like a Chardonnay? Maybe something in the middle!), it can be a serious cheese wine if made well (think pinot gris from Alsace). This "grey" grape goes well with mild, milky cheeses such as Asiago Pressato or mildly pungent, yet creamy cheeses like Taleggio. |
| Cabernet Franc is the perfect red wine for hot Summer days with a hint of the structure of a Cabernet Sauvignon, but a lighter feel on the palate and more pronounced red fruit flavors and a subtle earthiness. It's a star player when matching with cheeses, working with lighter uniquely flavored cheeses like Weinkase Lagrein or perennial favorites like Manchego El Trigal 3 month. | |
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The wine connoisseurs grape of choice. Often medium in body and high in acidity with a purity of fresh fruit flavor even after years of maturing, Pinot Noir finds its match with rustic, farmhouse cheeses such as St. Nectaire or Evora. |
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The most popular red grape in the world is not just for steak. Big-boned Cabernet Sauvignon forges a scrumptious allegiance of flavor with clothbound cheddars such Montgomery's or Cabot and crunchy-sweet aged goudas like Boerenkaas 2 year. |
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Often rich and peppery or bursting with dark berry fruit, Syrah is anything but reserved. Pick cheeses with similar extroverted characteristics like rosemary scented Cabra Romero or a decadent triple crème such as Brillat Savarin. |
| A good stout is all about deep, dark flavors of coffee, chocolate and roasted grain. Try dense, sweet, nutty cheeses like Gruyere or Ewephoria with stout for an solid combination. |
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A prince in shining armor in the army of Lager, a well made pilsner is study in balance: fruity nose, sweet-corn malt aroma and pleasantly herbaceous hop character add up to a sublime partner for bloomy rinded Jasper Hill Farm Constant Bliss or Brie de Nangis. |
| The most popular craft beer style in America is the IPA, a perky, spicy, robust beer full of bright grassy hop aromas. IPA (especially American IPA) is most congruous with creamy, luscious goat cheeses like Bucheron or Vermont Butter and Cheese Company Coupole. |
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| With its yeasty, estery aromas and full, thick flavor, wheat beer (especially an authentic German Hefeweizen) is a great match with fudgy, pungent washed rind cheeses such as Gabietou or Meadow Creek Grayson. |
Cheese Pairing Principle:
Texture
Texture is another key area to watch
your balance. Richer cheeses succeed when paired with more effervescent
beers and wines. Conversely, beverages with density and substantial
mouth-feel might not be the best pair for a triple-crème.
Cheese Pairing Principle:
Complements
It seems like common sense that similar-tasting foods go well together;
indeed, complementary tastes really have the potential to elevate your
sensory experience.
Cheese Pairing Principle:
Contrast
On the other hand, one can find harmony in contrast.
Take for example, the classic sweet/salty combination.
A strong blue cheese may clash with a tannic, big bodied red
or a rich, bitter beer, but it will pair well with a sweet wine or
strong stout.
Cheese Pairing Principle:
Terroir
While no guarantee for a
winning pair, matching beer and wine with cheese produced in the
same locale can yield fascinating combinations. This has long
been the sommelier's strategy for putting together wine and
cheese, and the idea extends to beer as well.
Cheese Pairing Principle:
Balance
Pay attention to
balance -- try to avoid a situation where one taste
overpowers the other.
These are only Guidelines, Not Rules
In this world of pairing, there are no hard or fast rules; each pairing will have its individual ups and downs. The only way to truly determine if a pairing will work is to experiment and to taste. The goal is that together, the pairing adds up to a whole much greater than the sum of its parts.
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