How do you choose wines to pair with cheese? There are so many different wines and so many different cheeses. It’s not a new problem: the former French President, Charles de Gaulle, once complained of the difficulty of governing a nation that makes 246 different kinds of cheese – and he didn’t even consider the wine pairing element!
Here in the UK, we may not make quite as many cheeses – although I think we have some that are equal to or better than many from France – but the choice on our shelves, including imports from all over the world, is vast. So, how do you start matching them with wine?
The first point to remember is that everyone’s taste is different, so, when I was asked to bring along a selection of wines for tasting alongside a cheese board at an event recently, I chose 4 very different styles hoping the guests would find some pairings that worked for them.
First was Domaine Sainte Rose’s ‘Le Marin Blanc’, a soft and fairly full-bodied white from southern France (Majestic, £9.99). I expected this blend of Marsanne, Roussanne and Viognier would go well with most soft cheeses, yet several people commented that the flavours of the Brie emphasised the acidity in the wine. A Wensleydale with cranberries worked better – the sharpness of the fruit offsetting the crisper elements of the wine.
As a less obvious pairing, I took along a rosé: Muga’s clean and fruity Rioja Rosado (most supermarkets, around £10). Views, as I expected, were mixed, with some pleasantly surprised at the quality of the wine and the way it worked with the cheeses while others, again, noting the acidity. Clearly, something I’ll have to bear in mind when pairing cheese with wine in the future.
There were no such complaints about my choice of red; Errazuriz’s Max Cabernet Sauvignon from Chile (£12.99, Waitrose Cellar) had just that right blend of black fruit and subtle oaky spice to match the Cheddar perfectly.
And finally, a sweet wine. I love Domaine des Forges’ Chenin Blanc from France’s Loire Valley (£10.99 for a 50cl bottle, Waitrose Cellar). You can happily drink it on its own, with a sweet dessert or, as here, with a blue Stilton. The combination of the sweetness in the wine and the saltiness in the cheese worked really well and it proved a most popular end to an enjoyable evening.