A wine and cheese situation

G'day!!!!   Full on into the holiday party season I've been exploring the fun and versatility of cheese.  With so many varieties at our grasp I've covered some basic staples for the ideal cheese plate and today want to tackle the sometimes difficult task of wine & cheese pairing.  While I'm first and foremost always a believer that 'yummyness' is in the taste-bud of the beholder, there are some traditional pairings that simply bring out the best in each other... kind of like Kermit & Miss Piggy.  I'll explore various options but today I wanted to keep it SUPER SIMPLE with 3 cheeses you may already have in your refrigerator or most commonly consumed by those less adventurous.

• Sharp Cheddar (cow's milk)... sure you don't often associate sharp cheddar with wine, just with Wisconsin, the GreenBay Packers and perhaps nachos, but this tried and true staple of American Cuisines is  common guest of party trays from coast to coast. So what wines do this cheese justice:

Cabernet, Cab Franc, Merlot or Sauvignon Blanc

WHOA.. why the white wine you ask?  Well the first three are strong and bold flavoured wine but because they tend to be on the drier side they bring out the bold flavour of the cheese.  The Sauvignon Blanc is a more mild and softer wine which balances out the bold tones of the cheese and give it a softer finish.  Being a HUGE fan of Cab Franc, I'd go with that for my pairing but try all 4 and see which you prefer. I recommend 1994 Gündlach Bundschu

• Humboldt Fog (goat's milk)... one of my favourite cheeses this yummyness hails from California, a soft mold ripened cheese, much like wine this baby gets better with a bit of age, The cheese ripens from the outside in and produces a pungent runny shell surrounding the fresh goat cheese center. This runny shell widens as the cheese matures which is probably the tastiest part of all.  I've tried this with various wines but which ones make it HOLLAR?

California or Aussie Chardonnay and a great Brut (sparkling wine or champagne)

Humboldt tends to have a strong and bold flavour which is simply enhanced into a fantastic melody by the buttery nuances of Chardonnay.  The Brut I think sort of brings out a tinge of spice from the cheese that makes the experience way fun.  Try with some toasted almonds and pear as well and it will be a huge party in your moth!

While not a fan of the Chardonnay myself there is one winery which makes the best varieties of chardonnay I have ever had, and yes I said it... varieties, C Donatiello in the Russian River valley... absolutely amazing.  The Brut I highly recommend also hails from California (duh); Domaine Carneros Taittinger... could potentially change your life!

• Buffalo Mozzarella (Water buffalo milk).... Say WHAT?  Think you know mozzarella, well  HOLLAR AT YO BOY, this beast makes the authentic mozzarella that all tried and true recipes call for.  Real California cheese may come from happy cows, but true mozzarella comes from free-range, grass-fed water buffalo, and right now one creamery is doing this type of cheese justice, Annabella Creamery Buffalo Mozzarella is the way to go if you're looking for flavour, texture and an authentic mozzarella experience.  So what pray tell pairs best with this lovely cheese...hmmmm

Chianti

By far brings out full flavour profile of this lovely cheese. Makes sense right? Mozzarella is one of the most basic cheeses as far as its process so it is only natural that the complexity of the Chianti would enrich the experience.  I'd say any chianti will do and in this category I don't think you need to over spend (save the money for a great Buffalo mozzarella like Annabella) but if you find an inexpensive Chianti Classico grab it, pair it and enjoy!

Hope you have a great holiday party, break out that cheese platter and pair it with your favourite wine. The best part of this experience is sharing it with friends and loved ones... the best part of this for me is sharing it with you!!!  

CHEERS!