Wine and cheese have gone hand-in-hand for centuries; however, with today’s ever increasing options for both wines and cheese, the pairing decisions can seem overwhelming. Do white wines go with white cheeses? What about reds? What are the faux pas?

Here’s the secret: only pick cheeses and wines you like. Your palate is the ultimate judge.

Too, consider the following:

1. Ensure cheese and wine temperatures are correct; doing so will enhance the experience.
2. Salty cheeses go well with sweet wines like Port and Moscato.
3. Cheese and wines from the same region are complementary. For example, pair a French Burgundy wine with a Burgundy region cheese.
4. Use caution with light bodied wines like Sauvignon Blanc and Pinot Grigio and big cheeses like Parmesan and Picon, as it may give an unpleasant bitter flavor. Harder types of cheese (i.e. cheddar or parmesan) can handle more full-bodied wines. While creamy cheeses, such as Brie, typically pair better with wines that have more acidity, like a Chardonnay.

Here are a few suggestions for cheese-wine pairings as well:

• Stilton –Tawny Port
• Bucherolles – Vouvray (Chenin Blanc grape)
• Brie – Beaujolais (Gamay grape)
• Cheddar – (mild flavored) Chardonnay / (strong flavored) Cabernet Sauvignon
• Parmigiano Reggiano – Chianti Classico (Sangiovese grape)

Cheers!