A perfect wine and cheese pairing is like a perfect melody. It just
sings. Like notes in a well-composed ballad, the right duo creates
a harmony of flavors that resonates on the palate. Whether you’re
joining this year’s “Art of Pairing Cheese and Wine” session in person
or looking for inspiration here, the experts share their guidance to
help you compose delectable cheese pairings featuring timeless
duets and bold new riffs. From smooth and soulful red wines that
groove with nutty aged goudas to bubbly wine crescendos that
sparkle alongside creamy burrata, each tasting experience is a
chance to discover your new favorite bite singing with flavor.
The Big Cheeses
Belinda Chang + Laura Werlin
Explore the wonderful world of wine and wedges at the Art of Cheese Festival
with renowned James Beard Award-winning sommelier Belinda Chang and
James Beard Award-winning author and cheese expert Laura Werlin.
Match Made in Heaven
Uniting wine and cheese is an art—a balance of flavors guided by creativity and care. “There are many different strategies and philosophies for pairing cheese and wine,” Belinda says. “Pair like with like. Opposites attract. My personal favorite is what grows together, goes together. It makes sense to look at classic cheeses made for centuries in a place, learn what has evolved as a natural match, and then use that as a guideline to create pairings for newer cheeses.”
Laura adds, “Pairing wine and cheese is personal. We all taste things differently. To get started, select a few cheeses you love, then
try them with a sparkling, a white and a red wine. You’ll immediately taste patterns, like the sparkling and the white pair well with
creamy cheeses (they do!), while the red doesn’t."
Big Reds and Bubbles
Fall and winter call for bolder wines—and cheeses that can
stand up to them. “Luckily, many Wisconsin cheeses buddy
up to big red wines,” Laura shares. “I’ve had great luck with
aged goudas. The cheeses’ typical butterscotch, burnt
caramel, roasted nuts and coffee-like notes bring out the best
in a powerful red. Hill Valley Dairy’s Luna, a gouda-meetsgruyère-
style cheese, hits all the notes.” Another go-to? Laura
also recommends cloth-wrapped Carr Valley Cave Aged
Cheddar with big reds.
And don’t forget about the bubbly, which is always a standout
over the holidays. “If you can pair just one wine with cheese,
make it sparkling!” Laura suggests. “The bubbles cut through
the richness of creamy cheeses and the saltiness in cheeses
like rich blues.”
Belinda is on board with bubbles elevating cheese, too.
“Every Champagne maison, Italian Prosecco producer and
Napa sparkling winemaker serves cheese at their tastings
because each makes the other taste better,” she shares.
“I love rosé Champagne with Schroeder Käse Triple Creme
Brie or creamy BelGioioso Burrata served with caviar. Pair an
easy-drinking prosecco with Sartori Balsamic BellaVitano®
or a Napa méthode champenoise with Decatur Dairy
Muenster. Yum!”
Pairings for Seasonal Cheeses
Seasonal cheeses and accompaniments bring warmth and
memorable bites to your holiday spread.
Sampling Henning Cranberry Cheddar? Pair it with a wine that
echoes the fruit notes. “I like a bright, young Spanish tempranillo
or Oregon pinot noir,” Belinda suggests. What about a bold blue
like Hook’s Original Blue? “A stinky blue pairs seamlessly with
juicy pears and walnuts, so find a wine—a Vouvray or Quarts de
Chaume from the Loire Valley—that adds complementary green
apple and pear flavors to the mix,” she advises. But her most
memorable holiday pairing? “One of the most mind-blowing
composed cheese dishes I’ve had was gently warmed Uplands
Rush Creek Reserve with white truffles shaved over it, matched
with a Piedmontese-style red wine like Barbera. Nirvana in
your mouth!”
Laura recommends layering textures and flavors with seasonal
accoutrements like dried fruits, fig jams, cranberry compotes and
sweet honey. “Dot your cheese board with pomegranate seeds,
green and ripe olives, tart dried cherries—and for both texture and
fun, I say bring on the popcorn! Whether it’s caramel corn (served
with aged gouda) or plain (paired with parmesan), it’s always a hit.”
Wines that Make the Party
Rich white wines and wine cocktails add a touch of
intrigue to your party. They’re festive, fun and full of
pairing potential.
Enliven menus with white wines as the weather cools.
Belinda suggests decadent, full-bodied varieties this
time of year. “I look for lush, voluptuous whites like white
Burgundy; Northern Rhône Valley-style wines made from
Roussanne, Marsanne and Viognier; and wines inspired
by age-worthy Bordeaux made from Sémillon, sauvignon
blanc and blends,” she says. “These rich whites are lovely
with creamy Cedar Grove Butterkase, Roth Dill
Havarti and an alpine-style cheese like Uplands
Pleasant Ridge Reserve.”
Charm guests with a unique wine cocktail. “Run, don’t
walk, to a Kir Royale—Champagne with a dash of crème
de cassis. Nothing says ‘holiday’ more than that,” Laura
shares. “Or do as they do in northern Spain and combine
Coca-Cola with red wine. With its cinnamon-and-paprikacoated
rind, Spanish-inspired Roth Canela Aged Cheese
is a no-brainer to serve alongside.”
Hungry to Learn More?
Hands-on classes at the Art of Cheese Festival, like the “Art of Pairing Cheese and Wine,” offer opportunities to learn from the best of the best—nationally recognized experts who’ll show you how to enjoy some of the world’s finest cheeses like never before.There’s a class for every cheese lover: Create cheese showpieces at “Art of Painting Wisconsin Cheese,” savor a state brunch staple at “Art of Pairing Cheese and Bloody Marys,” take a delicious journey at “Art of The Cheddar Flight,” and dive into a trio of flavors at “Art of Pairing Chocolate, Coffee and Cheese.” Check out the event schedule for details and more.
