We’ve seen it on menus, heard it across the grapevine and seen the pictures on social media. Cheese and wine have known to be great friends and is a true blue French classic. But did you know that not all cheese goes well with a particular wine? Different cheeses pair with different wines, so here are some insights of the different categories:

1) Soft cheeses with a natural rind - Example: Camembert, Brie

Depending on the degrees of maturity, it goes well with quite a few wines. Young cheese is still pretty dry and hard so it goes well with light whites like Chenin Blanc or a dry Riesling. With some age, the cheese becomes stronger with a more ‘runny’ texture, and goes well with light to medium body reds, like Pinot Noir.

2) Soft cheeses with a washed rind – Example: Reblochon, Munster, Epoisses

With a washed rind, the small molding doesn’t develop and the cheese has a rich flavor that gets stronger with age, especially with the Epoisses cheese. Pair this with a richer red wine like Chianti, Sancerre or a young Bordeaux.

3) Goat Cheese – Example: Crottin de Chavignol, St Marcellin

Goat cheeses are usually very soft and delicate, developing great flavors with some ageing – I love them with a crisp Sauvignon Blanc.

4) Pressed Cheeses – Example: Emmental, Comte

Most of those cheeses comes from the Alps Mountains, and develop superb nutty aromas with age. I especially love them with a rich Chardonnay or try a Beaujolais if you prefer reds.

5) Pressed and Cooked Cheese – Example: Gruyere, Tomme de Savoie

Those are fairly similar than the pressed cheese, just that they are cooked for an hour after the pressing. These cheeses are usually denser with more intense flavors, so go with something a tad richer, like a Cotes du Rhone, white or red.

6) Bleu Cheese – Example: Roquefort, Fourme d’Ambert

When it comes to bleu cheese, there’s no halfway path; you either love it or hate it! I think Bleu cheese is an acquired taste and it helps if you grew up eating it as that’s the best way to be acquainted with its exquisite taste. Aged in humid, underground caves that help develop the soft molding, this cheese is a classic match that might seem a bit bizzare. Believe it or not, this goes well with a with a sweet wines like Ste Croix du Mont, Muscat or even Port.

If you are having a nice cheese platter, it would be pretty tough to have a bottle for each individual cheese. The best thing to do would be to pick a wine that appeals to your personal palette, be it red or white. Just make sure that it’s not too strong of a taste that overwhelms your spread. Bon Appetit’!

     The rule of thumb when it comes to food and wine pairing is white wines with fish and red wines with meat. But, I don’t always follow this exactly as I like to match wines with people first and food second.

    How does that work? Well, if you don’t like white and only drink red, then I’m not going to demand you have your fish with a glass of wine you won’t enjoy. Likewise, if you’re having steak, I’m not going to have you drink a full bodied Cabernet Sauvignon if you’re not a Pinot Noir fan. You can always find a wine suitable for both your food and your tasting palette. Food pairing is not necessarily fixed and can be interchanged to ensure you enjoy your meal, wine and the pair.

    Rich white wines like Chardonnay, Viognier, Gewurztraminer, Rousanne or Marsanne can go very well with white meats. While light reds like Gamay or Pinot Noir when served slightly chilled can go very well with fish dishes. 

    If you’re having a dinner party and need to pair your food with wine for a variety of guest, then it’s best to go with common wines like Chardonnay, Sauvignon Blanc or Pinot Noir. Popular wines are easier with large crowds and you can use the rule of thumb unless you know the preference of your guest. For recommendations, don’t hesitate to get in touch with us at Wine Talk MalaysiaWine Talk Malaysia so we can recommend some from our great selection.