Randy Chandler
Hosting a wine and cheese party is a sophisticated way to entertain guests. The key to pairing wine and cheese is to find an enjoyable match and avoid clashes between all elements involved. For instance, pairing lighter cheeses with lighter-bodied wines and bold and powerful cheeses with wines of a similar intensity. When it comes to choosing a cheese, it's best to get a mix of soft, firm, and hard cheeses with different flavours, textures, and colours. For wine, it's best to serve a variety of reds and whites that your guests will enjoy. To get the full experience of the wine, it's recommended to first observe its colour, then swirl the wine, smell it, and finally, taste it.
| Characteristics | Values |
|---|---|
| Number of cheese types | 3-4 |
| Cheese textures | Soft, firm, hard |
| Cheese colours | Various |
| Cheese flavours | Various |
| Wine types | Red, white, sparkling |
| Wine temperature | A few degrees below room temperature for reds, 15-20 minutes at room temperature for whites |
| Wine glass handling | Hold by the stem, swirl with wrist and forearm |
| Wine smell | Old world wine if smelled from the side, new world wine if smelled from above the glass |
| Wine taste | Sip wine, eat cheese, then sip wine again |
| Wine and cheese pairing | Complement or contrast, matching intensity, structure and flavour |
| Cheese temperature | Room temperature |
| Cheese presentation | Arrange cheeseboard in order of style and strength, cut and present so each person gets the same amount of rind and paste |
| Additional snacks | Gluten-free, simple sweets, chocolate, biscuits, cakes |
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What You'll Learn
- Wine and cheese tasting: Hold the glass by the stem, swirl, sniff, then slurp
- Wine and cheese pairings: Match like-for-like in intensity, structure and flavour
- Wine and cheese party planning: Choose 3-4 cheeses with different textures, appearances and flavours
- Wine and cheese serving: Take cheese out of the fridge 45-60 minutes before serving
- Wine and cheese alternatives: Try vegan queso with red pepper jelly, or gluten-free snacks
Wine and cheese tasting: Hold the glass by the stem, swirl, sniff, then slurp
Hosting a wine and cheese tasting is a great way to bring people together and appreciate the intricacies of wine and cheese. Here is a guide to help you get started:
Hold the Glass by the Stem
When tasting wine, always hold the glass by the stem, not the bowl. This is because the heat from your hand can warm the wine and affect its flavour and aroma. Holding the glass by the stem allows you to examine the wine more objectively.
Swirl
Gently swirl the wine in your glass. This technique, known as "decanting," helps to aerate the wine and release its aromas. Swirl with enough force to get the wine moving, but be careful not to slosh it over the sides. The proper swirling motion comes from the wrist and forearm, not just the fingers. You can also swirl with the base of the glass on the table for more stability.
Sniff
After swirling, it's time to stick your nose into the glass and take a big sniff. This is an important step as it prepares your palate for the flavours to come. Name the first fruit or spice that comes to mind—it could be grass, lemon, or vanilla. If you can smell the wine without putting your nose in the glass, it's likely an old-world wine from Europe. If you can smell it from above the glass, it's a new-world wine, produced outside of Europe.
Slurp
Now it's finally time to taste the wine. Take a sip, but don't swallow just yet. Slurp the wine through your teeth, allowing the wine to interact with your nostrils so you're smelling and tasting at the same time. Pay attention to the flavours and how the wine feels in your mouth. Is it viscous or smooth? Does it cling to the back of your tongue?
Pairing with Cheese
When it comes to pairing wine and cheese, there are a few things to consider. Offer a variety of soft, firm, and hard cheeses with different flavours, textures, and colours. You can also provide different types of crackers, breads, and jams to accompany the cheese. In terms of quantity, about 1 ounce of cheese per person and 3-5 different types of cheese should be enough for guests to try without being overwhelmed. For wine, about 1/2 bottle per person is a good estimate.
Remember, the key to a successful wine and cheese tasting is to slow down and appreciate the subtle nuances of each pairing. Enjoy the process of discovery and don't be afraid to experiment with different combinations!
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Wine and cheese pairings: Match like-for-like in intensity, structure and flavour
Wine and cheese are well-known companions, but deciding on the perfect pairing can be daunting. The key is to match like-for-like in intensity, structure and flavour, creating a complementary or contrasting pairing where neither the wine nor the cheese dominates the other. Here are some tips to help you get started on your wine and cheese journey:
Understanding the Basics
Begin by taking the time to appreciate the tastes, textures and combinations of wine and cheese. When tasting wine, observe its colour, shine and sparkle. Swirl the wine in the glass, then stick your nose in and sniff. Name the first fruit or spice that comes to mind—grass, lemon or vanilla, for instance. Now, take a sip, but don't swallow. Instead, slurp it through your teeth to allow the wine's smells to reach your nostrils, enhancing your perception of its flavours.
Matching Like-for-Like
When it comes to pairing, match lighter cheeses with lighter-bodied wines, and bold, powerful cheeses with wines of similar intensity. For instance, a fresh goat's curd with its simple, dairy flavours will be overpowered by a full-bodied, intense Châteauneuf-du-Pape. On the other hand, an aged Cheddar with its bold, fatty flavours stands up beautifully to the mouth-drying tannins of a Cabernet Sauvignon.
Contrasting Pairings
While like-for-like pairings are a good rule of thumb, don't be afraid to experiment with contrasting combinations. The crisp, red fruit notes of a Provence Rosé gracefully complement the mellow flavour of a Havarti cheese. Conversely, the rich creaminess of a Brie is deliciously contrasted by the sharp acidity and lively bubbles of a Champagne. Remember, the sweeter the wine, the stinkier the cheese—a late-harvest dessert wine is the perfect match for a strong, spicy blue cheese like Roquefort or Gorgonzola.
Classic Pairings
Explore classic pairings such as Sauvignon Blanc with goat's cheese, Pinot Noir with soft cheeses like Gruyère, and Sauternes with blue cheese. For sheep's cheeses like Ossau-Iraty and Manchego, pair them with Amontillado or Palo Cortado Sherry, as their nutty flavours complement the cheese's affinity for almonds. Another iconic pairing is Stilton with Port, where the sweetness of the Port contrasts with the salty, savoury notes of the cheese.
Experimentation
While guidelines exist, the wonderful world of wine and cheese invites experimentation. Personal preferences play a significant role in finding your favourite pairings. Whether it's a Pinot Noir with a cheese board or a simple Madeira with a mixed board, there's no one-size-fits-all approach. So, grab a glass, cut yourself a slice, and embark on your wine and cheese adventure!
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Wine and cheese party planning: Choose 3-4 cheeses with different textures, appearances and flavours
When it comes to hosting a wine and cheese party, there are no set rules, but there are some guidelines to make the party planning process easier. For a wine and cheese party, it's best to have a variety of cheeses with different textures, appearances and flavours. Here are some tips to help you choose 3-4 cheeses for your party:
Firstly, consider the texture of the cheese. A well-curated selection of cheeses should include a mix of creamy, soft, semi-soft, semi-hard and hard cheeses. This will ensure that your guests can experience a range of different textures. For example, soft cheeses like brie and camembert pair well with lighter-bodied wines like Sauvignon Blanc or Pinot Noir, while hard cheeses like cheddar and parmesan go better with fuller-bodied wines like Cabernet Sauvignon or Malbec.
Secondly, think about the flavour of the cheese. You can offer your guests a range of different flavour profiles, from mild to strong. Aged varieties and blue cheeses tend to have stronger flavours, while fresh cheeses are usually milder. You can also choose cheeses coated in herbs, drizzled with truffle oil, or smoked to add more flavour variety.
Thirdly, take into account the appearance of the cheese. Cut the cheese into different sizes and shapes like circles, cubes, wedges and slices to make your cheese board more aesthetically pleasing. You can also choose cheeses of different colours to add visual interest.
Finally, consider the type of milk used to make the cheese. Cheese can be made from cow, goat, or sheep's milk, and each type has a distinct flavour and texture. For example, Manchego, a sheep milk cheese, is a great option for those who are sensitive to cow's milk.
By considering these factors, you can choose 3-4 cheeses that will offer your guests a variety of textures, appearances, and flavours at your wine and cheese party. Remember to take the wine into account when selecting your cheeses, as the right pairings can elevate the dining experience and create a harmonious balance of flavours.
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Wine and cheese serving: Take cheese out of the fridge 45-60 minutes before serving
When serving wine and cheese, it is recommended to take the cheese out of the fridge 45-60 minutes before serving. This allows the cheese to reach room temperature and develop a fuller, more aromatic flavour. However, it is important to note that the ideal duration may vary depending on the type of cheese and the temperature of the room. Harder cheeses, such as Cheddar and Parmesan, can generally be left out for longer periods than softer cheeses, like Brie or Camembert.
To ensure food safety, it is recommended to keep perishable foods out of the fridge for no more than two hours, especially soft cheeses with higher moisture content, as they are more susceptible to bacterial growth. If you are hosting a wine and cheese party, consider serving the cheese on a chilled platter or bowl of ice to keep it cool. This will help maintain the quality and safety of the cheese while allowing your guests to enjoy the flavours and textures at their best.
When creating a cheese board for your wine and cheese pairing, aim for a good mix of soft, firm, and hard cheeses with different flavours, textures, and colours. This will ensure that there is something for everyone's taste preferences. You can even create different cheese boards to pair specifically with different types of wine, such as red wines, sparkling wines, or white wines.
To enhance the experience, pay attention to the way you serve and taste the wine. Hold the wine glass by the stem, tilt it to observe the colour, and then swirl the wine gently to release its aromas. After swirling, stick your nose into the glass and identify the fruit or spice aromas. Finally, take a sip and slurp it through your teeth to perceive more flavours.
In addition to cheese, you can offer complementary snacks and sweet treats to refresh your palate. Dried fruits, nuts, chutneys, chocolate, biscuits, and cakes can all be great options to serve alongside wine and cheese. Remember to always serve wine on the side, allowing your guests to find the perfect taste combinations and create a memorable and enjoyable experience.
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Wine and cheese alternatives: Try vegan queso with red pepper jelly, or gluten-free snacks
Wine and cheese are indulgent treats, perfect for socialising with friends and family. However, the traditional cheese and wine party can be a challenge for those with dietary restrictions, such as vegans and those who are gluten-intolerant.
If you are vegan, you could try making a delicious, creamy vegan queso dip with cashews and chipotle peppers. This can be served with nachos, tacos, and burrito bowls. For something more substantial, you could try a vegan pimento cheese grilled cheese with red pepper jelly, made with vegan cheese and mayo instead of butter.
For gluten-free options, there are many snacks that can be paired with wine. For red wines, gluten-free crackers or breadsticks can be served with hard cheeses, cured meats, and dark chocolate. White wines go well with gluten-free pretzels, nuts, light cheeses, and fruit-based snacks. Sparkling wines are complemented by gluten-free truffles, fresh fruits, and salty snacks like gluten-free popcorn.
When serving wine, it is important to remember that the wine glass should be held by the stem and not the bowl. The wine should be swirled in the glass, and its colour, smell, and taste appreciated.
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Frequently asked questions
The principal aim when pairing wine and cheese is to find an enjoyable match and avoid clashes between all elements involved. Pairing like for like in intensity is a good rule of thumb: pair lighter cheeses with lighter-bodied wines, and bold and powerful cheeses with wines of a similar intensity. For example, a fresh goat's curd with its simple, dairy flavours will not match up to a full-bodied, intense Châteauneuf-du-Pape. Spicy blue cheeses pair well with figs and dried fruit, so look for wines that display those characteristics too: try your blues with a Tawny Port or a Pedro Ximénez Sherry.
First, take a look at the wine. Hold the wine glass by the stem, not the bowl. Tip the glass from side to side and notice the colour of the wine. Can you see through it? Does it shine and sparkle? Notice how it slides down the side of the glass. Next, swirl the wine with enough force to get it going, but not so much that it sloshes out of the glass. If you can smell the wine without putting your nose in the glass, it's likely an old world wine (from Europe). If you can smell it from above the glass, it's a new world wine (not from Europe). After swirling, stick your nose right into the glass and name the first fruit or spice that comes to mind. Then, taste the wine, but don't swallow. Slurp it through your teeth, loudly and with pride. This helps you perceive more flavours as the wine's smells go through your nostrils. Finally, take a bite of cheese, and then sip the wine again to see what the cheese's taste does to the wine's taste.
Take your cheese out of the fridge 45-60 minutes before serving. Where possible, arrange your cheeseboard in order of style and strength so you do not overwhelm your palate with a strong cheese. Cut one or two portions of each cheese so that guests know how to continue serving themselves. For white wine, leave it out for 15-20 minutes before drinking, and for red wine, put it in the fridge for 30 minutes before serving.
