An Autumn’s Impromptu Party

Written By: Marlene Osteen | Issue: October - 2022

If to everything there is a season, then surely autumn is the season for entertaining. The vibrant foliage and crisp blue skies trigger a need to fling open the doors and invite friends in. Having friends over is the universes’ way of telling you that there’s reason to celebrate. What’s needed now is the glamorous nonchalance of an impromptu party – a joyful fete that calls not for long hours in the kitchen. As the empresses of entertaining would suggest, a wine and cheese pairing party is what’s called for. But where to begin? The key to understanding successful pairings is understanding that as cheese varies in fat content, texture and flavor, so wine changes in acidity, body and structure. What follows are some basic guidelines and classic match ups. Fresh and soft cheese have an affinity for crisp whites, dry roses and sparkling wines. Brie, Camembert, Chevre, Mozzarella and Ricotta play well with Sauvignon Blanc, dry Riesling, Pinot Grigio, Gruner Veltliner, and unoaked Chardonnay. Classic pairings: Champagne and Brie – the stinging bubbles of champagne unite in holy matrimony with the unctuousness of a triple cream Brie. Sauvignon Blanc and Goat Cheese – the pronounced acidity of the Sauvignon Blanc is delicious with the earthiness of the goat cheese. Semi-hard and medium aged cheeses need heartier whites and fruiter reds. Havarti, young Cheddar, Jarlsberg, Manchego and Monterey Jack are ideal with Chardonnay, white Rhone blends, Pinot Noir, Beaujolais and Merlot. Classic pairings: Pinot Noir and Gruyere – the ripe red berry flavors of a Pinot Noir are just right for the nutty flavors of a Gruyere. Hard Aged cheeses with full-bodied whites and tannic reds. Aged Cheddar, aged Gouda, Pecorino, Parmigiano Reggiano, and Asiago have an affinity for aged white Burgundy, red Rhone Blends, red Burgundy, Cabernet Sauvignon, Barolo, and Zinfandel. Classic pairing: Cabernet and aged Cheddar, the fat in the aged cheddar is an equal match to the mouth drying tannins of the Cabernet. It is, as one writer said, like a rare blind date that leads to fireworks. Blue cheeses need wines with oomph and sweetness to balance the bold flavors and saltiness of a blue. Think Stilton, Gorgonzola, Roquefort, Carbazole as a match for red Port, Tawny Port, Sauternes, Sherry or Banyuls. Classic Pairing: Aged Port and blue Stilton – known for its full body and sweetness, Port needs a companion with an equally big personality. As I’ve tried to suggest, it’s fun to open a range of wines with a selection of cheese. But should you decide to pour one wine only, then the acid, minerality and slight sweetness of an off dry Riesling will partner broadly. by Marlene Osteen