by Natalie under Video Blog: Wine Pairings 
Views: 14621
Is there anything better than a great wine and cheese pairing? I think not. But there are ways to maximize your pleasure when it comes to this classic combination. Find out which wines cut like a knife through triple cream brie, goat cheese, cheddar and blue cheese. Oh my, I’m hungry …
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Oyster Bay Sauvignon Blanc 2010, New Zealand A lovely after-dinner sipper for a great price. All you need is a few ounces so a little goes a long way and it’ll keep for several weeks. Treat yourself. 
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88/100 $18.95 |
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Santa Digna Reserve Cabernet Sauvignon 2008, Chile Stunning quality and taste for the money! Plush dark berries and plums with nicely integrated oak. Good acidity makes this a terrific wine for food: it'll literally whet your appetite. I can't think of a better party wine, whether it's a large gathering or a smaller dinner party. Food matches: meat dishes, game, barbecued or grilled meats.
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88/100 $14.95 |
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Carmen Reserva Chardonnay 2010, Chile The 2010 Carmen Reserva Chardonnay wins the Best Brie Wine award! It’s caramel, toffee depths are a perfect backdrop for such a rich cheese. The green apple and citrus notes give the wine a mouth-watering vibrancy. Top me up! Food matches: lobster in butter, rich pasta dishes, lemon chicken.
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87/100 $10.00 |
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Quinta Da Romaneira Late Bottled Vintage 2004, Portugal A lovely after-dinner sipper for a great price. All you need is a few ounces so a little goes a long way and it’ll keep for several weeks. Treat yourself.
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88/100 $19.95 |
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Cass
Ooh, I love cheese. Which wine would suit that wonderful Greek cheese dish, Saganaki?
Natalie
I think a zesty Sauvignon Blanc would be awesome with a Greek dish Cass!
Shari
I love cheese & wine! What would you pair with a baked brie?
Natalie
I’d probably still go with Chardonnay Shari … got any other ideas?
Tyler
Agreed, what could possibly be better than a well aged bottle of Vintage Port and a chunk of nasty old stinky cheese – Love it Nat! Great job on this topic.
Reed Hastings
Manchego is one of my favorite cheeses! Any wine paring suggestions?
Natalie
ah the sheep’s milk cheese of Spain … Don Quixote’s cheese! I would go with a crisp Sauvignon Blanc from the Loire and even New Zealand Reed, thanks!
enobytes
Excellent pairing suggestions Natalie!
Natalie
Thanks Pamela! Would you suggest any others here?
wineandgoodfood
Great pairing suggestions! What do you recommend for my favorite cheese, affinois?
Lesley
Enjoyed the pairing suggestions! And wow, now I have a craving to host a wine & cheese party.
Erik Wait
Nat, great to see you on video! I’ll spread the word for others to check out your videos. I wrote a review of your book “Red, White and Drunk All Over” and I’ll read your latest book and review it soon.
Erik Wait
California Wine Tasting Adventures
http://www.californiawinetastingadventures.net/2008/10/book-review-of-red-white-and-drunk-all.html
Natalie
Fantastic, thanks Erik! Did you know my new book comes out next week?
Denise
I enjoyed your video on wine pairings with cheese. My favorite cheese of all has to be jalapeno gouda cheese or the tomato and olive gouda. What would be your wine suggestion? If your wine pairing is not red, what red would be most suited?
Natalie
Both of these cheeses cry out for an Italian red wine Denise! Chianti or amarone would be amazing … for whites, more challenging, but a robust oaked chardonnay or rousanne from the Rhone would be worth trying… let me know how it goes!
Gwendolyn
Nat: next time, can you pair some of the “stinkier” washed-rind cheeses, like Epoisses and Munster? There are also some terrific Tommes and ripened goat cheeses coming out of Quebec, and yes Ontario, that are delicious. Lots of the Quebec cheeses are available here in Ottawa, Prince Edward Country avail. in Toronto, and I have even seen some Quebec cheeses getting awards and showing up in online New York cheese caves like Artisanal. If you don’t like the stinky cheeses (which are unlike blues) bring in a friend who does! Nice work.
Gwendolyn
And the reverse: what cheeses would you recommend for the southern Rhone “GMS” or whatever that acronym is? Granache, Mouverdre, Syrah?
Howard
I have not tried the wines, but was interested on your comments about Blue Cheese.
I DO love Blue Cheese, and drink far more Red wine than white, but I do not like to enjoy my Blue Cheese and Red wine, side by side.
I find that Red Wine flattens the taste of the cheese.
I find that Sweet White wine accentuates the great qualities of Blue Cheese, and vice versa.
Give me a nice Roquefort, and I would look for a ‘Pacherenc Vic Bilh’ or a ‘Jurancon (Liqoreux)’ failing that a Barsac or a Sauternes.
Natalie
I’m going to need a friend Gwen, want to join me for the stinky cheeses?
Natalie
Great point Howard, I’ll try the sweet wines to see if they help…
Howard
I usually take a look at what the locals are doing, as a starting point. In Spain or France, I love to visit the Cheese halls in the covered markets. See what the cafes outside are recommending to go with various local cheeses – usually it is the nearest wine produced to that region and if solely due to Chauvinism may not be the best match, but often it is. In the Loire there are several AC Goat’s Cheeses, available in Young, Mature and ‘In Between’ versions. The Latter 2 go exceptionally well with Chinon (preferably Vieux Vignes) whereas the Jeune version would most likely go well with White Wines you recommend.