Ever have problems trying to figure out which cheese goes with which wine? Don't worry, you're not alone. Hell, i'm just graduating from buying wines with a screw-on tops.Anyway, to give you some guidance we asked the shopkeeper at a "high-end" deli to suggest wines and beers that would complement different cheeses’ unique flavors. Her tips:
SeaHive: “There is a sweetness to the SeaHive, partially because we hand-rub the outside with wildflower honey and salt. Those flavors go best with something crisp, like a sauvignon blanc or a dry Riesling.”
Barely Buzzed: “This is good with a pinot noir — a red that’s more mellow than robust — or a chocolate stout. Both mix with, rather than overpower, the slightly bitter coffee undertones of the cheese.”
Curds: “The curds are like potato chips, in that they’re slightly salty and chewy; they’re a good snack food. They go well with a plain pilsner.”
Full Moon: “Go with a Zinfandel here, as its sweet notes will tone down the Full Moon’s creaminess.”
Promontory: “This is our base cheddar, and it is so very versatile: It can go with a red or a white. Personally, I’d choose a muvedre, but a pinot grigio would go just as nicely.”
Apple Walnut: “This is a creamy cheese, but it has a slight intensity because we smoke the wheel over walnut shells and apples. It would go well with an oak-monster white or a cabernet.”