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"What should I serve with . . ."
"What about a wine to go with cheese?"
I hope this helps, but never be afraid to ask at Bon Vivant!
Sauvignon Blanc
Sauvignon Blanc is usually the
first wine to be served. It is a great aperitif wine or an excellent option to
accompany light first courses. It complements ideally green salads, seafood,
white meats, light sauces, and vegetarian dishes from a vegetarian loaf or lasagna. Cheese-wise, it pairs well with ripe cheddar,
gruyere, and soft cheeses in general.
Chardonnay
A sure bet for almost all naturally oily meats (white) or fish: duck,
pork, lamb, salmon; the simpler the cooking, the better. When it comes to pasta, chardonnay shines with creamy sauces and
to meats, white smoked cuts. This is a well-liked aperitif wine, either on its own or with a cheese plate; among the most
compatible are bel paese, mild cheddar, gruyere, goat cheese, parmesan, and provolone.
Riesling
Riesling is a delicate and elegant wine, with a range from sweet to tart and crisp. It is a good pairing for equally refined dishes: caviar, foie gras, smoked salmon,
almost every single shellfish (shrimp, crab, and lobster especially) and, of course, white meats. Less known is its perfect
pairing with vegetarian or oriental dishes – including Thai. Riesling is
great with sweet or savory recipes that include fruit: duck a l’orange, prunes wrapped in bacon, and apple pie. Riesling
pairs well with mild cheeses such as Colby, Edam or Gouda.
Viognier
This is a wine well-suited
for dishes that may seem hard to pair, such as sweet-and-sour preparations (fruit glazes, teriyaki sauce). Viognier goes quite
well with stir-fries or wok-sautéed white meats and vegetables. Favorite ingredients to pair this wine are dried tomatoes,
ginger, mustard, and smoked flavors. It’s a good companion for the firm meat fish along the lines of tuna, salmon, swordfish,
and any kind of cebiche. It works as a dessert wine, even more so if it includes vanilla or fruits. Pairing with cheese--
choose Gouda or a young chevre.
Gewurztraminer
A great wine to enjoy on its
own as an aperitif wine, it also affords good company for summer dishes: salads, whole wheat, vegetarian offerings. Gewürz
has a soft heart for oriental cooking, especially for curry and spicy food in general; this wine can also be considered to
complement fruit salads and desserts, an attribute shared by only a few varieties. If you want it to grace a cheese evening,
go Swiss, chevron or bourse.
Rose'
Rosé wines are known for their
great pairing abilities, a trait that is especially true of merlot rosé, a very versatile wine that will be equally happy
to constitute a delicious and fresh aperitif, or to complement all kinds of salads, cold meats, capriccio or cebiche. In white
meats, try it with turkey, chicken or duck (strongly suggested). On an informal note, it goes very well with all kinds of
pizzas and in the ethnic-cuisines realm, it prefers oriental. Go for dryer, crisper Rosé wines, with a light chill and it
pairs with almost everything! If you can’t decide between red or white,
go Rosé. When it comes to cheeses, goat or medium-bodied are best.
Pinot Noir
Generally known as a sexy
wine, pinot is a natural choice for some of the latest culinary trends. It enhances the flavor of whole grains, all kinds
of mushrooms, and herbs, making it a favorite for vegetarians. Sushi, any
white meat, soups, stews, and flavorful fish dishes – this is very versatile wine for mild to medium body and flavored
dishes. Among cheeses, it does dry and tough well, think Edam.
Carmenere
This is a very meat-friendly
wine: beef, lamb, pork, and game. Its well-defined and spicy character is a good counterpart to ingredients that could be
troublesome for other wines: tomatoes, eggplants, bell-peppers, onion, and garlic. Vegetable soups, mushrooms, and moussaka
are also good alternatives and, if opting for cheeses, go for the yellow, medium-bodied type (Gouda,
cheddar, provolone).
Merlot
A wine that can be very
friendly to an ample selection of dishes. Meat-wise, it prefers to be associated with flavorful ones cooked in a simple way
(barbecued, for example). Pork, turkey, pheasant, and chicken are its classic pairs. Other all-time favorites are meat or
tomato sauced pastas and pizzas. This wine is also smooth enough to accompany a salad toppled with cheese or cold cuts.
Syrah
An excellent choice for all
kinds of barbecued meats. This one pairs particularly well with pepperoni and
spicy sausages. A sure bet would be fillet or steak cooked in pepper or in a light pepper sauce. It gets along fine with robust
sauces and flavorful cheeses such as Roquefort or ripe cheddar.
Cabernet Sauvignon
It goes well with all
kinds of red meats, pâté, lamb, and game. It keeps its own against spices in sauces or strong condiments (boeuf bourguignon
is the ultimate example). When pairing it with cheeses, chose dry and/or strong-flavored ones along the lines of brie, gorgonzola,
camembert or cheddar.
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