Cheese is one of my favorite foods. I like to serve a cheese plate for my guests during the holidays. It is always a hit with those who are not happy about the appetizers. Here are a few tips to help you with your cheese selections.
For Red Wines: Soft and creamy style cheeses have too much fat and will make the red wine taste dull and flat. Choose big, bold, and drier cheeses. These will stand up to the tannins in the red wines. Asiago, Pecorino, Manchego, Gruyere, Muenster, or Edam can be paired with red wines. Chianti, Zinfandel, and Cabernet Sauvignon will pair well with the drier style cheeses.
For White Wines: Choose semi-soft cheeses such as brie, goat cheese, Gouda, and blue veined style cheese for your white wine. The tartness in goat cheese pairs well with a dry Sauvignon Blanc. Swiss cheeses pair with Gewurztraminer and dry Rieslings. For the blue veined style cheese try a sweet style Riesling or Sauternes from Bordeaux. For the baked brie that everyone loves, Chardonnay is a favorite pairing.