(Cheese : Complementary Wine)
Asiago: Lively
and full-bodied Piedmontese red wines, dry and delicate
whites, reds, or roses, Gigondas, Cotes de Provence.
Blue Stilton:
Tawny Port, good Amontillado
Sherry, Dao, red Rioja, Barolo, Hermitage.
Brie: Sancerre,
Frascati, Medoc, red Bordaux.
Camembert:
white Burgundy, white Rhine, Bordeaux
Chedder: Any
red wine and the better the Chedder, the better the
wine. Burgundies, Chateauneuf-du-Pape, Barolo, Zinfandel,
Tawny Port.
Cheshire: Beaujolais
Village, Loire Gamay.
Chevre: French
country reds.
Edam: light
and fruity reds or whites.
Emmental: light
and fruity red wines, Merlot Beajolais.
Esrom: any
light to solid reds, depending on the age of the cheese.
Feta: dry
Greek whites.
Fontina: Merlot,
Pinot Grigio.
Gorgonzola:
Barbera, Barolo, Provencal
reds.
Gouda: Beajolais
Villages for young cheeses, full-bodied reds for mature
cheeses.
Gruyere: Rhone
whites or reds, Pinot Noir.
Havarti: dry
light whites.
Mascarpone:
Moselle, light sweet whites.
Monerey Jack:
Chardonnay, light whites,
dry reds.
Mozzarella:
Chianti.
Muenster: Gewurztraminer,
Pinot Noir.
Parmesan: Chianti,
Lambrusco, Sangiovese.
Pecorino: full
Sicilian reds .
Port Salut:
light roses, Valpolicella,
Barbera, Chianti .
Raclette: dry
whites.
Roquefort: minor
Sauternes, Rhone reds.
