What a pair!
Tuesday, March 16th, 2010Wine and cheese have always been ideal mates. Whether you are throwing a party or just want something tasty to eat with your favorite Fat Bastard varietal, pairing wine and cheese is both easy and fun. Here are some tips for creating a perfect pair.
Some people say that hard cheeses should be paired with red wines and soft cheeses should be paired with white wines, but that isn’t necessarily a hard-and-fast rule. However, one thing that can be agreed upon is that the wine and cheese should be similar in terms of the intensity of their flavor. The end result should be harmonious, with neither the wine nor the cheese overpowering the other.
If you are throwing a party or hosting a gathering, be sure to arrange the cheeses in an aesthetically pleasing manner. Depending on what types of cheese you plan to serve, don’t forget to think about utensils. You will need a cheese slicer for softer cheeses and a sharp knife for hard cheeses. While some cheese can be eaten plain, you’ll want to have several varieties of crackers on hand to be eaten with softer cheeses.
As for what type of wine to pair with what type of cheese, here are a few examples of pairs that tend to work well together.
FAT bastard Chardonnay: Bucheron, mild Cheddar, Gruyere, Provolone, Brie, Camembert
FAT bastard Sauvignon Blanc: Asiago, Brie, Cheddar, Feta, goat cheese, Gruyere, Parmesan, Sonoma Jack
FAT bastard Cabernet Sauvignon: Camembert, sharp Cheddar, Colby, Danish Blue, Gorgonzola, Gouda, Parmesan, Roquefort
FAT bastard Merlot: Brie, Camembert, Gorgonzola, Gouda, Gruyere, Jarlsberg, Parmesan, Mancheg
FAT bastard Pinot Noir: Brie, Camembert, Feta, Gruyere, Monterey Jack, Muenster, Port Salut, Swiss, Edam
FAT bastard Shiraz: Roncal, Cheddar, Edam, Gouda, Parmesan
FAT bastard Rosé: Feta, goat cheese, Rocchetta, Havarti, Camembert, Brie