Wine and cheese pairing can be tricky. Cheese dominates the taste buds, while wine can be affected by the wrong cheese. Follow these guidelines: Hard-aged cheeses pair well with high-tannin wines, creamy cheeses with high-acidity wines, and salty cheeses with sweeter wines. When in doubt, start by pairing similar intensities.

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When choosing pairings, consider texture, intensity, acidity, sweetness, and intentions. Take into account your goal for the cheese: whether it's a stand alone meal, an appetizer, a snack, or more. For appetizers, plan on 2 ounces of cheese per person. Serve cheese at room temperature to release flavor complexities. Let it sit unwrapped for 30-60 minutes or longer for larger pieces.

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Stand alone

When showcasing a cheese plate, focus on two to four centerpiece cheeses and choose matching accouterments and beverages. Cheese can be enjoyed on its own or simply with a knife. Alternatively, for a more flavorful and substantial experience, complement your cheeses with dried fruits, fresh fruits, nuts, spreads, honey, or aged meats.

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With a Meal

When serving cheese with a meal, choose older, saltier cheeses before the meal to whet the appetite. Save younger, creamy cheeses for after the meal or as a dessert substitute. Select milder cheeses that do not overpower the main dish.

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Wine & Cheese Pairings:
- Dried fruits like figs and apples are a great alternative to fresh fruits.
- Roasted and salted nuts work well on a cheese plate.
- Spreads like chutney, jams, and jellies are good with younger and aged cheeses, especially savory flavors.
- Honey pairs surprisingly well with nutty hard aged cheeses.
- Subtle, well-aged meats like Italian salamis and prosciutto can complement cheese.
- Fresh fruits can be a palette cleanser between cheese types, but be cautious when pairing with wine to avoid overpowering flavors and increased bitterness.
- For more detailed information, check out Janet Fletcher's book "Cheese & Wine.