“There are so many [wine-pairing] options because there are so many wonderful cheeses out there,” says sommelier Julie Pepi, who also shares her favorite wines to go with bar-food favorites in our February issue. “This is only a snapshot of what wines can be paired with certain cheeses; just because you don’t see pinot noir on the list doesn’t mean it’s not a great choice.”
Here are some ideas:
Chevre, Edam, Gouda: Champagne
Brie, Feta, Monterey Jack: Sauvignon Blanc
Boursin, Muenster, Camenbert: Gewurztraminer
Gouda, Gruyere, Provolone: Chardonnay
Asiago, Ricotta, Mozzarella: Pinot Gris or Chianti
Brie, Camembert, Goat: Beaujolais
Port Salut, Swiss, Blue: Cabernet Franc
Colby, Parmesan, Roquefort: Cabernet
Read our article on Sarasota’s best Happy Hours in our February issue.