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Wine and Cheese: An Introduction

Posted on 05/15/2012 by Sharon Fenchak

One of the happiest couples you’ll ever meet is the classic combination of wine and cheese. They’ve been together for centuries and continue to age beautifully. Want to get in on the secret of their success? Allow us to introduce you!

There are several basic reasons for pairing wine and cheese, including their shared agricultural heritage in which raw products are harvested and processed to become a more refined version of the original. Wine and cheese are also a great complement to each other in terms of enhancing flavors and textures. Most importantly, however, is the fact that wine was created to be enjoyed with food, and the infinite varieties of cheese create options for every palate.

  • In general, pair crisp and refreshing wines that feature a bright acidity, such as our Sauvignon Blanc or Pinot Grigio with soft, young cheeses such as goat cheese and mozzarella.
  • Full-bodied white wines with notes of oak and butter such as our Viognier, or Reserve Chardonnay complement semi-hard cheeses that have a sharper flavor such as Asiago and cheddar.
  • Light-bodied red wines traditionally accompany soft, milder-flavored cheeses. Consider our Pinot Noir and our Cardinal’s Crest Red with Gouda.
  • Savory, fruit forward wines such as our Reserve Merlot or Reserve Passport (a blend of Cabernet Sauvignon, Cabernet Franc, and Merlot) are a good choice for smoked cheeses.
  • Sweeter wines, like our Century White or Malvasia, are a pleasing contrast to most bleu cheeses (which also pair well with fruit-forward red wines such as Zinfandel).
  • Creamy brie and Camembert strike the perfect balance with lively sparkling wines.

These combinations are tried-and-true, but keep in mind there is no “wrong” way to enjoy wine and cheese. Explore the classics or try some new and varied combinations and soon you may be a wine-and-cheese pairing aficionado.

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