We Asked 10 Winemakers: What's Your Favourite Wine-and-Cheese Pairing?

While most wine and cheese pairings are going to be pretty darn O.K., there’s a special kind of magic when the flavors and textures of your wine and cheese are well matched. And who better to match them than someone who made one of them? So, we asked 10 winemakers their favorite cheese pairings for their wine.

If you need us, we’ll just be over here with our mouths watering.

“I love our off-dry Meandering with West Country Farmhouse Cheddar.  The nutty component complements the cheese, the acidity cuts through the creaminess.” – Jared Brandt, Owner and Winemaker, Donkey & Goat, Berkeley, CA

“Our 2015 Reserve Pinot Noir is packed with earthy, berry flavors and spicy accents. I like to savor thin slices of aged Parmigiano Reggiano. The crunchy sharpness of the cheese as it bursts with each bite marries beautifully with this Pinot Noir’s ripe berry flavors and spicy finish.” – Rudy Marchesi, President and Chief Viticulturist, Montinore Estate, Forest Grove, OR

“One of my favorite pairings is Gruet Blanc de Noirs with Maytag Blue Cheese. The creamy mouthfeel of Blanc de Noirs makes a nice contrast with the sharpness of the blue, and the finishes of each complement each other well, without one overpowering the other.” – Laurent Gruet, Head Winemaker, Gruet Wines, Santa Fe, NM

“I propose the Nicolau Capra Stanislaus made by Nicolau Farms with our 2017 Symphony No. 9 Sauvignon Blanc. The tart creaminess of this artisanal goat cheese is magical when paired with the bright acidity of the Sauvignon Blanc — the cheese literally makes the wine sing, stylishly expressing its fruit and the nuances of the batonnage process.” – Kari Auringer, Winemaker, Silver Trident Winery, Yountville, CA

“I love Cambazola with our Cabernet Sauvignon. There’s something about the blue mold saltiness that really makes some magic with the dark fruit melange of our mountain vineyard Cabernet.” – Stuart Smith, Enologist, Smith-Madrone Winery, St. Helena, CA

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