Pairing wine and cheese…my best guesses….


I’m no expert…but I have an opinion……

****cross posted at Menuism

Ernest Hemingway one said, “Wine is the most civilized thing in the world.” We all know how I feel about beer, and the same can be said for wine. I really can’t say which I like better…each pairs with cheese in its own amazing way!

Both wine and cheese have been part of the human diet for a very long time, so there are lots of opinions on what goes with what. And again, they are both living things that change with age, so what you tasted in December will more than likely taste completely different a few months—or years—later.

The most basic guideline for pairing wine and cheese: Eat what you like with wine you like to drink. It’s as simple as that. No hard-and-fast rules. Wine and cheese is about enjoying yourself. Why would you eat what you don’t like…right?

But for those of you who want a starting point to jump from, here are some simple guidelines to base some of your first pairings.

Getting Started: Time & Temperature

First, let me say that wine must be served not too cold and not too warm. Proper cellar temperature is around 55 degrees Fahrenheit, and while I certainly don’t advocate serving all wines at 55 degrees, proper cellar temperature is a good starting point for both reds and whites. Reds are best when served slightly above cellar temperature but not close to room temperature. That is way too warm.

So pop your reds in the fridge the day you want to drink them and remove them about a half hour prior to popping the cork. For white wines, cellar temperature is appropriate. Any colder than that and it mutes the complex flavors of the wine. Again, 30 minutes before popping the cork, take it out of the fridge. Same goes for cheese.

Now let’s talk putting cheese and wine together.

Pairing Tips: Something Old with Something Bleu…and More!

White wine pairs well with pretty much anything, so if you like a particular cheese and particular wine, try them together. Crispy whites, like a pinot gris, pair well with creamy cheeses.

Fruity, light reds like a young zinfandel pair great with blooming rind cheese like Kunik, a goat and cow’s milk blended cheese. I also like to pair more spicy/jammy reds with funky cheeses—sometimes the funkier the better.

Roquefort goes great with dessert wines or port. I had a big hunk of Maytag blue with an aged white wine and it was delish!

When considering your options, great pairings occur when the wine brings flavor out of the cheese or vice versa. Terroir plays a role again. It’s true what people tout: Location, location, location! Choosing traditional cheeses and wines from the same region is a safe bet to a happy pairing.

Here are a few of my favorite pairings:

  • Kunik with a red zinfandel
  • Big Ed with Riesling
  • 5-year aged Gouda with a syrah
  • Gorgonzola with a pinot noir
  • Pleasant Ridge Reserve with a chardonnay

From the Scoop on SauceMagazine.com:


Master mixologist Ted Kilgore will be moving from Monarch Restaurant to Niche Taste Bar, which is slated to open next month. “While I was not looking to make a move, the project is right up my alley,” Kilgore said. Details to follow. P

Keys Change Hands at 33 Wine Bar


From Jake:

It was with great privilege and deep happiness that I signed a term letter yesterday and agreed to pass 33 onto my close friend, Jeff Stettner.  

Best of luck to you in your new adventure, Jake.  We will miss seeing you behind the bar.