Two Rules for the Perfect Wine and Cheese Pairing
There are two rules for pairing wine and cheese, one helpful, one liberating. The helpful rule is “what grows together, goes together,” meaning when in doubt, pair wines and cheeses that are made in the same region of the world. Classic examples include sauvignon blanc and Loire Valley goat cheese, Burgundy and époisses, Chianti and Tuscan pecorino, grüner veltliner and gruyère, and Rioja and manchego.
Once you have established favorites that work for you, branch out. If a Loire goat works with sauvignon blanc, try it with a local goat cheese. If époisses works with Burgundian pinot noir, try it with an Oregon option. Try an aged sheep-milk cheese other than pecorino toscano with a sangiovese wine other than Chianti. Odds are, your new creations will work very well.
The liberating rule is “there are no rules.” Experiment, see what you like, and record it so you can enjoy it again. If you are savoring a big, California cabernet with a dainty, East Coast chèvre, a pairing that most wine geeks would scoff at, guess what? The wine geek is not the one experiencing your palate, so his opinion is moot. Enjoy it guilt-free.
For more suggestions on wine and cheese pairings, contact the experts at Di Bruno Bros or call 888-322-4337.