From the conventional to the unconventional, the pleasure in enjoying wine, cheese and charcuterie together is to discover your own favorite combinations. Enjoy these general guidelines to get started:
- Cowgirl Creamery
Wine, cheese, and charcuterie from the same region will often make excellent pairings, as they reflect the culture and terroir of the area.
Pair wines with cheeses and charcuterie that have similar balance, strength of flavor, body, acidity, tannins, and texture. Great pairings should complement each other to enhance shared characteristics rather than compete in flavor and texture.
Contrasting strength and tannins will help balance the characteristics in the wine, cheese and charcuterie. Pairing aged cheeses and fattier charcuterie with a bold, full-bodied red wine will help balance the tannins and let the fruit shine through. Or pair a crisp and acidic Sauvignon Blanc with a Triple Cream Brie and more delicate charcuterie to balance the textures for a fantastic pairing.
Avoid pairing lighter, creamy cheeses like Chèvre and Burrata with highly tannic wines like Cabernet Sauvignon. Avoid pairing spicy meats with high alcohol wines, as this increases the "heat" of the wine. Pungent cheeses paired with spicy or seasoned meats will create a competition in flavors.