Here’s how to pick the best cheeses to eat with Chardonnay.
‘Tis a fine season to enjoy a glass or two of Chardonnay, and nothing pairs more perfectly with the queen of white wine like cheese. Just as you wouldn’t bring takeaway to a queen, don’t bring Chardy a stinky old blue vein… Instead, try these Chardonnay cheese pairing tips designed to make you look like a pro in front of even the most regal of guests.
- Match the weight of the wine with the weight of the food
This is a pretty straight forward tip that’s guaranteed to succeed every time. Essentially, pick a cheese that matches your choice of wine’s intensity and texture. What exactly does that mean? If a cheese is heavy or dense, team it with a wine that’s equally as rich.
- Pair rich, oakier styles of Chardonnay with bolder cheeses
Full-bodied Chardys marry well with creamy blue cheeses that have plenty of bite, so look for a Stilton if you’re planning an evening date with The Lake House Denmark’s 2018 Premium Reserve Denmark Chardonnay.
- Choose buttery, nutty and/or fruity cheeses for high-acid and medium-bodied Chardonnays
Cheeses with a hint of sweetness and nuttiness perfectly complement medium-bodied drops of Chardy like our 2019 Postcard Chardonnay, as do buttery varieties like brie and camembert. If you’ve got a dry Chardy with a touch of oak, pair it with gouda, gruyere and Havarti.
- Opt for fresh cheeses for crisp, pure and unoaked tipples
Fresh cheeses are soft, rindless and have a mild, slightly tangy flavour – think your traditional log of goat cheese, feta, mozzarella and burrata. An unoaked, crisp Chardonnay (try our 2019 Postcard Unwooded Chardonnay out for size) brings out the creaminess in these types of cheeses, making it fantastic match.
Now that you know how to achieve the perfect Chardonnay cheese pairing, don’t forget to do the following before your royal feast:
- Make sure your cheese is at room temperature before you eat. Allowing the cheese to sit for a bit lets it develop its full flavour.
- Always taste the wine before you taste the cheese, to avoid muddling the subtle flavours and aromas of the wine.
