Pop those corks and bust out the marble cheese board.
It's New Year's Eve, and your guests are about to come tumbling in. You set out bowls of salty snacks and a grand platter of cheeses. There's creamy white chèvre, a Stilton, some Brie, nutty aged Gruyère, tangy Vermont cheddar, and a splurge-worthy chunk of 4-year Gouda. With a flourish you top the platter with fruits and nuts just as the doorbell rings.
The good news is that your guests will be thrilled no matter what you pour. The bad news is: it's complicated. Pairing wine and cheese is harder than you'd think. In addition to drying and concentrating the cheese, age also introduces new flavors. Bloomy-rind cheeses like Brie remain gooey and spreadable, but have picked up earthy notes from a few months in the. Older cheeses like Gruyère and Emmental acquire nutty flavors. Blue cheeses develop pungency from the mold in their veins. Washed-rind cheeses like Époisses earn a funky, bacon-y redolence that you either love or hate.
We can readily see how young cheeses might partner best with wines that are juicy, fruity, fresh and spirited—sparkling wines, crisp whites, dry rosés, and reds with good acidity and sprightly fruit.
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