How to Create the Perfect Wine & Cheese Party

If taken in earnest, the name of my site might lead some to believe that I am an impassioned cheese lover who knows more than the casual consumer. And while there is some truth to that, I admit that I defer to experts like Tenaya Darlington (aka Madame Fromage), the cheese-whispering author of Di Bruno Bros: House of Cheese, for serious cheese matters. Case in point: offering the right combination of cheeses and wines for a memorable gathering with friends. Pas de problème! Below, Tenaya shares a few foolproof tips for a successful pairing.

What is lovelier than enjoying some wine and cheese on a spring or summer evening with friends? The only trick is planning out the pairings in advance so that flavors don’t clash (big reds, for instance, crush delicate goat cheeses — and delicate wines will disappear against a board full of stinkers). A few simple tricks will make everything easy and create synergy. Ready?

Tip 1: Pick a wine theme, and make a pairing party.

Announce to everyone that you are hosting a cheese and rosé party. Or a cheese and Champagne party. Or a cheese and white Port party. People love bringing wine, and they love being told exactly what kind. Plus, your job at the cheese shop will be very easy. You can simply tell the monger behind the counter what kind of wine you’re serving, and he or she can help you select 4 or 5 cheeses that will meld. Rosé loves goat cheese, especially French goat cheese rolled in ash. Champagne is ideal for triple crèmes and anything with truffle. White port likes a salty jubilee, from goat blue to Pecorino.

Tip 2: If you want one wine that will pair with everything, go for Gewürtztraminer.
Gewürtztraminer and Chenin Blanc are both terrific all-purpose cheese wines. Anyone who complains that these wines are too sweet, needs to be served a glass alongside a slab of beefy Epoisses. If you’re planning to serve several wines, here are some useful considerations:
-bubbly is great; effervescence refreshes the palate

-whites pair better with cheeses than reds, except for very light reds

-if you want to go big red, serve rustic sheep’s milk cheeses, like Manchego or Petit Basque

Tip 3: Cocktails pair well with cheese, so does beer.

Cocktails, like the French 75, can be marvelous with cheese. The herbaceous notes in gin and the acidity of lemon juice are a marvelous foil for creamy goat cheeses and triple crèmes. You might also consider offering a variety of craft beers, hard ciders, and even non-alcoholic sparkling drinks. Sparkling water with a few drops of bitters can be a lovely accompaniment, and bitters settle the stomach. For non-drinkers, you can also serve hot or iced green tea — pick a high quality green tea with lots of grassy notes. (Green tea is especially good with goat cheese.)

Tip 4: Always let your cheese relax.

Set out your cheeses an hour or so before guests arrive. Cold cheese tastes flat; at room temperature, the full range of flavors emerges. If you don’t want your cheeses to dry out before guests arrive, drape them with a layer of damp cheese cloth and unveil them theatrically after you’ve poured a few drinks.

Tip 5: Accompaniments are everything.
All cheeses love a little something on the side. Here are some of my favorite pairings alongside cheese and wine:

-thinly sliced green apples or pears
-whole honeycomb set out on a little plate with an espresso spoon
-a basket of blackberries and a dish of pistachios
-a skillet full of lightly toasted nuts, sprinkled with sea salt and fresh thyme
-a plate of halved cherry tomatoes and roughly torn basil, drizzled in olive oil
-charcuterie with loosely strewn olives and caper berries
-groupings of dried fruit: dates, figs, apricots, and cherries
-a trio of preserves, like cherry jam, mostarda, and chutney
-baguettes, never crackers, unless you are serving spreads