Wine for your favorite cheese
Jeff & Sally Toister Wednesday, July 17, 2013 at 10:12AM 
Cheese is without a doubt my favorite pairing with wine. Our friend at AGirlintheSouth is running a monthly, “You Asked…” column. So, of course I took the bait and asked about her favorite cheese – on its own, and to cook with. Here are recommended pairings to her responses, which happen to be some of my personal favorites as well!
“…my favorite cheese is Blue Cheese”
Blue cheese is wonderfully sharp and salty, and goes well with a fruitier cabernet, or even a merlot. If you really want to be different, pair it with a port. Slice into some Roquefort, and pour a glass of our favorite, Heitz Ink Grade Port. It would make a great beginning, or end to your meal!
The port is currently available in limited supply at select Spec’s stores
“I cook with parmesan more than any other cheese…”
As you start to build your Italian feast, open a Sangiovese or Sangiovese blend (like a Super Tuscan). Sangiovese typically has high acidity and moderate alcohol, which makes it a great match with tomato-based dishes. We enjoy Cosentino Sangiovese, especially with pizza!
“I must admit to also loving to cook with feta”
I must admit, I love cooking with feta, too. One of my favorite go-to apps is feta whipped with basil, lemon, and pepper. Spread this on a baguette, and pour a glass of Simi Sonoma County Chardonnay. It is well balanced, without too much oak or citrus, and would let the feta remain the star of the meal.
What's your favorite cheese and wine pairing?
Reader Comments (2)
Thanks for pairing my favorite cheeses! I'm a big fan of Sangiovese so I will be partaking in that one for certain. Chardonnays can be a bit too oaky for me, but will try your rec and see if that's the balance I've been looking for. As for the Port...I've tried it, with chocolate even. I'm still not completely sold on port in general. But maybe, just maybe, I need to give it a go with cheese before I push it aside permanently.
Thanks again for the recs!
The beauty of Chardonnay is it doesn't all have to be super-oaky. We generally prefer Chardonnay's that strike a balance between oak and citrus.