Wine and Cheese Pairing | Gourmand & Gourmet | Gourmand and Gourmet

To Brie or not to Brie - That is the Wine & Cheese Question

  • Food & Booze
  • Wine

Wine and cheese. The elixir of life and our reason for living. Can you name a more iconic duo? Didn’t think so.

We’re not going to pretend we’re experts, but with a little help from our friends at Wine Selectors, we’ve cracked the code on which cheddar to match with your Cab Sav, and how Kraft Singles probably need to get in the bin.

CHEDDAR CHEESE – BABY STEPS

The world’s most eaten cheese is anything but common. Rich and sharp, you’re going to need a big bold red wine to cut through all the fat and according to Adam Wall, Cabernet Sauvignon and Tempranillo are your friends here. Smoked cheddar? Whole different story – you’re going to need a clean, fresh rosé to cut through this smoky boy.

WASHED RIND – STINKY, IN THE BEST WAY

The one occasion when something smelling ripe is actually a good thing, and in the case of washed rind – the smellier the better. Because of the strength of this cheese, it can be a bit harder to match it with a cheeky vino, so Dave Mavor suggests a delicate wine, like a sparkling to compliment the light, creamy cheese. Big on reds? You don’t want sour cheese, so go for a lighter red like a Barbera.

BLUE MOULD – DON’T BE SCARED!

Blue mould on cheese can be terrifying at first. It doesn’t look right and the traditionally strong smell and flavour can make a cheese novices’ toes curl, but it doesn’t have to be this way! This strong, spicy number can also be mild and creamy, and its strength makes it easy to match wines too. Sweet, fortified wines are going to take you to a whole other level baby, so grab that cheeky Muscat or sweet rosé and forget about ever getting a date again – ya stinky.

WHITE MOULD – NOTHING BASIC ABOUT IT

One of the perfect cheeses to match with wine, don’t go thinking that white mould cheeses are easy. Their creamy texture and elegant flavours are a wine lovers dream – but you’ve gotta think balance. Nicole Gow doesn’t disabrie – and schooled us on how Brie’s with a lush mouthfeel are better balanced with a light-bodied white or chardonnay, whilst creamer cheeses need a Pinot Noir, Rosé or aged red.

Wipe the drool off the keyboard! It’s time to go out and conquer wine and cheese pairing, and to get you started we recommend getting around a customised cellar door release from Wine Selectors. Select the variety and style you like and bam, they’ll send you as many cases as you want – no brainpower required.

All this cheese chatting making you hungry? Break out the crackers and put down the Coolibah – we love you but it’s time we grew up just a little.**

**Florence and the Machine – Never Let Me Go plays softly in the background.

Words by Emma Callaghan
- the gourmet who can finally tell the difference between a red and a white.