Pairing the right wine, cheese shouldn’t be a chore

The pairing of wine and cheese is not an aloof art passed down from English Lord to heir, nor is it as confused as the mystic teachings of some Caribbean tele-psychic. At least it doesn’t have to be. Really, it can and should be accessible, fun and completely up to you.

If you like Gorgonzola and Pinot Grigio, who’s to tell you otherwise?

With this spirit in mind, I’ve listed three simple ways to think about wine and cheese pairings. These simple ways include regional pairings, contrasting flavor pairings and similar flavor pairings.

In any case, the goal is for each component in the pairing to highlight and beautify the flavors and complexities of the other, thus creating a taste experience greater than the sum of its parts.

The fact that cheeses match wines from the same region is not happenstance. In a time when nothing moved faster than the speed of a horse, people had to design local food and drink that would complement each other.

As a result, we are blessed with pairings like goat cheese and a Lorie Valley Sauvignon Blanc like Sancerre or Puilly-Fume. In this pairing, the herbal and grassy flavors of the wine, together with its crisp, tangy acidity cut through yet match the goat cheese’s creamy-earthy tang.

Another classic regional pairing, is the great saltiness, nuttiness and spice of Parmigianimo Reggiano, with the bing cherry and sharp acidity of a Sangiovese like Chianti Classico Riserva or Brunello di Montalcino.

Take a bite, have a sip and daydream of sun-baked Tuscan hills. For those of you feeling saucy, step it up to an Armarone and enjoy the concentrated flavors of dried fruit.

The next school of though by which to pair cheeses with wine involves contrasting flavors. I find this method most effective when dealing with strongly flavored wines and cheeses, such as a blue cheese like Roquefort and a great desert wine like Sauternes.

For those of you who don’t think they like blue cheese, try this one. I love the way the pungent, complex saltiness of the cheese and the sweetness of the wine decadently complement each other.

A second pairing would be a sharp cheddar, such as mimollette, and a more powerful red, like a Napa Cabernet Sauvignon.

The third and perhaps most experientially demanding option is to go with wines and cheese with similar flavor profiles. Manchego and sparkling wines, with their related nuttiness and subtle creaminess form an interesting example of this style of pairing.

If all this information leaves your head spinning, don’t worry. Here are a few tips on buying cheeses.

Employees at wine and cheese shops expect you to know very little if anything about their products. So, when you visit a store selling artisanal cheeses or fine wines, ask for help. If you are curious about a particular cheese, request a sample.

Also, be sure to put your nose to everything you are thinking of buying and take a deep whiff. Does it smell like glass cleaner? If so, it’s ammoniated and spoiled. Some excellent cheeses may naturally have an unpleasant smell, but don’t worry, they’re fine.

Mold is another thing not to worry about. Unless it is a florescent or neon color, like yellow or pink, it is harmless and natural.

If you have any questions concerning wine or cheese pairings, please feel free to drop me a line. I’ll be glad to help.

Editor’s Note: Richard Ellis is the assistant general manager of Cork and Bottle on Corporate Drive in Houma.