Cheese needs to be carefully matched with wine, so it’s better to have one large piece of cheese rather than a large variety of smaller pieces fighting for attention with grapes, dried fruit, nuts and fruit pastes. Keep it simple, with one cheese, one or two accompaniments, bread and one wine.
Generally, cheeses still breathing are best, that is ones that have not been vacuum packed in plastic or enrobed in wax.
The following suggestions come from the very useful Australian Cheese and Wine Guide from the Australian Dairy Corporation, and Will Studd’s Chalk and Cheese (Purple Egg 1999).
Studd says soft goat cheeses are versatile with wines, but go particularly well with sparkling or crisp, white wines. Mature goat cheeses can take a robust red. Ewe’s cheeses when young go with a sparkling chardonnay or dry sherry. Mature ewe cheeses can take a big red or fortified wines.
Leave a Reply
You must be logged in to post a comment.
