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Posted on May 2, 2016
Wine and cheese are natural allies in plant-based meals both simple and sublime. The question is, what goes with what? Ultimately, your own taste buds call the shots, and there’s no harm in experimenting. But let’s say the book club is coming over. Or you’re thinking about appetizers for an upcoming party. Here are a few pairing suggestions to get started:
– Smoked Gouda — to enhance the complex flavors, try a classic full-bodied Cabernet Sauvignon with hints of cherries and even vanilla.
– Jalapeño Havarti — to complement the spicy character of the cheeze, serve with a dry Riesling with a crisp, bright profile.
– Medium Cheddar — so satisfying and expressive, this cheeze calls for Pinot Noir, aged in oak with a soft, velvety texture.
– Monterey Jack — some couples are meant to be; Jack, meet Rosé. Fruity, floral, citrus and melon.