• Use higher acid full-bodied wines to cut through the creaminess and richness of cheeses.
• Think about weight: light flavoured or light textured cheese with light bodied and more delicate wine.
• The stronger and more mature the cheese, the more full bodied and heavier the wine.
• Match the acid of a cheese with the acid of wine.
• Salty cheese have a good affinity with sweeter wines.
• For a mixed cheese board, choose a versatile wine like a wooded chardonnay.
• Experiment with your own cheese and wine or beer matches - you might be pleasantly surprised!
• Don't stereotype the wine selection - whites are more versatile then reds.
• Don't offer too much choice - keep it simple!
• Don't serve your cheese straight from the fridge – room temperature is better.
• Don't gamble your precious matured wine on an untried cheese match – enjoy it on its own.
• Don't expect harmony if the cheese accompaniments dominate – such as pickles, quince paste or savoury garnishes.
For more details on how to serve cheese, different cheese styles, cheese receipes or anything else about cheese, have a look at Cheesematters.
