Figuring out an easily shareable appetizer or unique take on the dessert course can be a challenge for even the most seasoned host or hostess. CMM reached out to local restaurants for recommendations on what to pair with an array of cheeses. To achieve a well-balanced cheese plate, oftentimes a soft, semisoft and hard cheese are placed together. Here, Camembert and Chèvre serve as the soft cheeses, Gruyere and Stilton as the semisoft and Comté and Gouda as the hard. Happy hosting!
Camembert (rich, buttery flavor with a touch of sweetness):
Marcel Lapiere Morgon, 2015, $25 to $30
“This is a Cru Beaujolais made from the Gamay grape. This beautiful light-bodied red has just enough fruit to complement a ripe Camembert, but it also has great acidity to cut through the fatty cream that makes the cheese so delicious.” — Chef Mike Davis, owner of Terra
Chèvre (earthy, tangy and tart):
Monte Degli Angeli Pinot Noir, 2015, $27
“This medium-bodied Pinot Noir displays fruity and juicy notes that are a nice offset to the creaminess of the Chèvre cheese.” — George Kessler, owner of Il Giorgione
Gruyere (first fruity but later becomes more earthy and nutty):
Brocard St. Bris Sauvignon Blanc, Burgundy, France
“This medium-bodied, un-oaked white wine from a tiny region in Burgundy, France often has a slightly herbal tone and lovely mineral notes that draw out the nuttiness in Gruyere. St. Bris is the only region in Burgundy permitted to grow Sauvignon blanc.” — Roberta Prioleau, owner of Gervais & Vine
Stilton (blue-veined, spicy and strong):
Chateau Saint Vincent Sauternes, 2010, $25 for 750ml or $14 for a half bottle
“For the Stilton, I would go with the classic pairing of Sauternes. Chateau Y’quem is the most logical choice, but is also a very expensive wine as it is the most famous sweet wine in the world. A little more affordable is the 2010 Chateau Saint Vincent Sauternes. The wonderful vanilla notes combined with the honey, pear and apricot flavors are the perfect counterpoint to the rich, sharp tang of the powerful Stilton. A half bottle would be more than enough for a cheese or dessert course.” — Chef Mike Davis, owner of Terra
Comté (brown-butter and roasted-nut aromas with a sweet finish):
Casale del Giglio Sauvignon Blanc, 2015, $45
“The characteristics of this wine, crisp and tangy citrus fruit, pair well with the sweet finish of the Comté cheese.” — George Kessler, owner of Il Giorgione
Dutch Gouda (creamy, full-flavored, nutty and sweet):
Lechuza Garnacha, Carinena, Spain
“The classic pairing with Dutch Gouda would be Merlot, but I am going to recommend a Spanish Garnacha called Lechuza. It’s intense with 90 year old vines but has bright fruit and lift (no oak, just concrete tank aging). The balanced tannin and acidity of the Garnacha should bring out the best in a creamy Gouda.” — Roberta Prioleau, owner of Gervais & Vine
