Wine and Cheese Pairings for Summer Sipping | Chronicles

Whether it’s during a tasting at a wine estate, as an aperitif with friends, or as part of a light meal, cheese is always the perfect food to serve with wine.

As with any type of food and wine pairing, the flavors of each should complement each other. This means that mild cheeses will pair well with light wines like Riesling, Gruner Veltliner, or off-dry Vidal Blanc. Fuller-bodied cheeses will need something like Meritage or Cabernet Franc. Cheeses that fall somewhere in between offer the opportunity to try Merlots, Pinot Noirs, and Chardonnays.

So here are some specific pairing ideas for a casual summer get-together with friends featuring an evening of local wines and a variety of cheeses.

To start, you can create a cheese board with several varieties of cheese. So, the question is: Will it be difficult to choose a wine to pair with each cheese individually? You will probably need to select a few varieties of wine, but the same principles apply. If you are making a selection of cheeses, it is likely that some cheeses will have a more pronounced character and texture, while others will be milder and more mellow. For this cheese board, you might choose a sharp white cheddar, a creamy brie, and an aged Manchego. So you will need to identify their flavor characteristics to decide which wine to serve. You will probably need a few different wines to pair with this selection of cheeses. Brie and cheddar both pair well with Cabernet Sauvignon, but a Cabernet Franc could be a great pairing for both Manchego and cheddar. Think about what these two wines have in common. They are both medium to full-bodied reds, so choose one of these varieties or a blend of red wines with similar characteristics.

If your guests prefer white wines, here are some suggestions. You can buy a collection of milder cheeses; a crisp white wine will make them seem less heavy because the acidity of the wine will cut through the thick, creamy consistency of the cheese. For example, try pairing a Riesling with mild, dense cheeses like Gouda or Edam.

Or just for fun, consider a Fondue event. Fondues, in some circles, are making a comeback, especially with Gen Z who are looking for a casual, friendly gathering with a group of friends. Traditional fondues are made with Gruyere or Emmental cheese, a bit of cornstarch, and any light white wine. Fondue pairs well with Gewürztraminer, Chardonnay, Pinot Gris, Pinot Noir, or even Sherry and/or a Vidal Blanc made with local fruit.

Then, toward the end of the evening, plan a light salad and a chilled gazpacho soup. Create a light green salad with a lemony vinaigrette and top with feta cheese. Fresh feta will be white and chalky, but still smooth in texture. Feta is a cured cheese, so it will be a bit salty, but it is considered mild. Traditionally, it is made from sheep’s milk, so it will be tart compared to cheeses made from cow’s milk. Therefore, you will want to choose a light wine with fresh flavors, low tannins, and a little acidity. Some examples are a red Pinot Noir or Merlot. White choices might include Pinot Grigio and unoaked Chardonnay. These wines will also complement the natural flavors of the ingredients found in the salad, especially the fresh citrus of the lemon as well as the acidity of the soup. Again, serve fresh crusty bread and freshly churned butter.

Donnieella Winchell is the executive director of the Ohio Wine Producers Association. She can be reached at dwinchell@ohiowines.org.

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