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Wine and Cheese Pairing Chart

 

Kosher Wine and Kosher Cheese share an ancient history and are both produced by fermentation (as is chocolate another popular compliment with wine). In the case of cheese it is typically a bacterial fermentation.



Wine and cheese combinations, much like all other aspects of wine, are a largely a personal preference. There are some combinations that are naturally pleasing to the vast majority of consumers.

General Advise: (Not rules just guidelines.)

1. Very strong cheese can overwhelm a weak wine.
2. For big red wines try a full rich cheese like kosher blue cheese.
Hard salty cheese like parmesan or camembert works very well.
3. You can hardly do better than Port wine and Blue cheese.
4. Avoid heavy reds with soft cheese.
Go white, acidity is better than tannins here.


Cheese Type Wine Suggestions

Bleu: Port, Madeira, Sherry,
Boursin: Gewurztraminer
Brie: Champagne, Chardonnay, Pinot Noir, Merlot:
Camembert: Cabernet, Chenin Blanc, Sauvignon Blanc
Cheddar, Mild: Champagne, Chardonnay,
Cheddar, Strong: Cabernet, Rioja, Sauvignon Blanc
Chevre: Gewurztraminer, Champagne
Colby: Riesling, Champagne
Cream Cheese: White Zinfandel
Danish Blue: Cabernet
Edam: Riesling, Dry Champagne, Chardonnay
Feta: Beaujolais, Pinot Noir
Goat Cheese: Sancerre, Vouvray, Beaujolais, Chardonnay
Gouda: Riesling, Champagne
Gruyere: Chardonnay, Sauvignon Blanc, Port
Havarti: Bordeaux, Rioja
Kashkaval: Chardonnay, Sauvignon Blanc
Monterey Jack: Riesling
Muenster: Beaujolais, Zinfandel
Swiss: Gewurztraminer, Asti Spumanti