The English have a completely different tradition, and serve cheese after desert. Traditionally, they serve strong cheeses like Stilton, along with a port. The strong taste of this combination goes well after a sweet dessert. By the way, did you know that cheese is good for the digestion?
Big red wines, especially if they are somewhat mature, cannot stand up to many cheeses. Soft, young cheese is a better choice.
Aged hard cheeses and blue cheeses (aged Gouda and Edam, Parmigiano Reggiano, Stilton, Blue d’Auvergne and Roquefort) are excellent with port or madeira.
Roquefort and Sauternes is an unexpectedly good combination. Substitutions can be made in either category, for example, a blue cheese like Gorgonzola with another sweet botrytis wine like an Alsatian Sélection des Grains Nobles, German Beerenauslese, Hungarian Tokay, Coteaux du Layon or Jurançon. Other delicious alternatives: Australian Shiraz, or port.
Goat cheese which have not been well aged are best benefited by a glass of fruity white wine such as one made from the sauvignon grape (from New Zealand or Chile, or a French Sancerre).
A more full-bodied white wine from Burgundy, Alsace or Friuli, or the new World, is out standing partnered with mature cows’ milk cheeses such as Livarot, Brie, Camembert, and Reblochon.
Strong-smelling cheeses that “run” spell disaster for any wine. However, cognac, whisky or calvados are just fine!
If, as is often the case, the cheese platter arrives with a variety of cheeses, a young fruity wine with low tannins (Beaujolais, Bardolino Australian Shiraz) is the most appropriate.
Red wine with a bit more maturity like Californian or Chilean Merlots, and South African Pinotage, go well with milder hard cheeses like cheddar, Edam and medium-aged (but not aged!) Gouda.
See also:
Be Wine Smart - Unexpected Combinations
Be Wine Smart - Food-Wine Combination Chart |
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