never understood why cheese and wine was such a popular combo. is there like science behind it or something?

No Cabernet or Chardonnay on this chart, the two most popular wine varietals?

Very nice guide but Where is the wine I should drink with Cheese Wiz

Higher dpi version?

Wow! this is a very cool and comprehensive guide for me. This infographic exactly shows how to pair wine with cheese. A lot of people are puzzled about how to pair wines with different varieties of cheese and you have made it very simple. However, Malbec wine is one of the most famous wines that is paired with cheese. It is paired especially with strong tasting and rich cheeses. You should check this blog to learn more about Malbec Cheese Pairing.

That sounds like such a fun night! A few go-to pairings we love:

• Goat Cheese + Sauvignon Blanc: Bright and zesty meets tangy and herby. Super fresh.
• Cheddar (medium to sharp) + Cabernet or Merlot: Bold on bold. The tannins in the wine balance the richness of the cheese.
• Brie or Camembert + Unoaked Chardonnay or Pinot Noir: Creamy cheeses shine with something crisp or earthy.
• Blue Cheese + Port or Sweet Riesling: Salty + sweet = way better than it sounds. Trust.

Let us know what you end up picking up!

I searched the most recommended wine and cheese pairings and this graph summarized the results https://databayou.com/wine/pairings.html

Who is out there eating cottage cheese with champagne???

Seems Meunster cheese is the new Halloween trend

Why did they include quark if they didn’t pair it with anything???

Tldr: brie goes with everything, quark goes with nothing, and cheddar + cabernet will ascend you to godhood

Believe it or not, teas are actually great for pairing with cheeses!! They have the same tannin element as wine, fruitier teas work in the same way fruit/jams do, and the earthier flavours are totally complementary to earthier cheeses!

Here’s a link for specific suggestions:

https://www.eater.com/drinks/2015/4/14/8408185/how-to-pair-tea-and-cheese

Herbal-infused lemonades and sparkling fruit waters are also great options. Lemon gives acidity (one of the BIG elements for wine & cheese pairings) and sparkling drinks cut through the richness of cheeses too!

Fruit is the big one that a lot of people wouldn't think to pair with cheese despite it being an absolute all-time classic.

Certain fruits go better with certain cheeses though.

If you have half an hour to spare, there's a great introductory video on YouTube called 'How to cut every Cheese' that gives you a classic pairing for most cheeses. (No link, I'm on mobile)

Figs, red grapes, chilli jam, red onion chutney, Pickalili, stuffed olives. Various crackers or biscuits for texture.

Check out r/mocktails for ideas as well. Sometimes it’s nice just to have a special drink (that doesn’t have to be alcohol!) when you’re having a fancy cheese time

Fruit, different types of fresh bread, jams, mustards, charcuterie

I've always wondered about pairings. How do they know what goes with what? Taste is subjective. I don't get it.

I like to relax of an evening with a flute of GH Mumm and a slab of Colby, myself

I have buffalo mozzarella what goes with it?

Also some fine parmesan

But what pairs best with Cheez Whiz?

Dairy, especially cheese, causes prostate cancer. Vegan cheese is the way to go...still, it is made out of plant fat...and, fat is fat.

Maybe because fine wines and cheeses are both usually aged, so you would probably open them up to serve at the same time.

Acids and fats are good together.

Each resets the palate for the next bite of the other.

both give me diarrhea so I can't even imagine having both

Tradition

The fats and milks coat the tongue as you eat it and when you drink the wine, that coating can mask certain undesirable flavors or enhance some. Effectively changing the flavors that you experience. Some wine go better with some cheeses and some absolutely do not. It’s an easy way to get into enjoying wine for more than a quick buzz.

I'm so uncouth... My best pairing is whatever wine I'm drinking with whatever cheese I am eating.

I saved this for that rare moment where I think I might need it but deep down I know I’m not that cultured.

No Malort and American Cheese style singles?

A little dismayed that it doesn't include the divine pairing of Buckfast & Babybels

This guide is explained by this article from Wine Folly.

Oussau-Iraty is always nice

Gruyère

some old cheddar

Cambenzola

Idiazabal!

No, Saint-Bris is not the only Burgundy appellation that is primarily Sauvignon. Burgundy consists of four departments: Côte d'Or, Yonne, Saône-et-Loire, Nièvre. Pouilly-Fumé, properly known as Blanc Fumé de Pouilly, is grown entirely in Niève, in and around Pouilly-sur-Loire, across the river from Sancerre. Like Sancerre blanc it is 100-per-cent sauvignon blanc. Pouilly-sur-Loire is the appellation for the varietal Chasselas. Not a wine you'd likely enjoy with your Délice de Bourgogne.

Recently, I've been obsessed with Delice de Bourgogne. A triple cream cheese from Burgundy that spreads on bread and crackers like butter. The classic pairing is of course, a nice crisp Burgundian white or sparkling wine.

The only bottle of Burgundy I had on hand was this bottle of Saint-Bris. Saint-Bris is one of the oddest appellations in Burgundy, in that it is the only Burgundian appellation that is primarily Sauvignon - Sauvignon Blanc and/or Sauvignon Gris. This bottle I have comes from the Chabis producer Jean Collet et Fils, and is fermented in stainless steel, before further barrel aging.

On the nose, it is a bit grassy, with a little bit of lemon, and maybe a bit of stonefruit. There's not a lot of oak here.

In the mouth, the alcohol is well integrated, bone dry, with a decent hit of acidity. The finish is clean, with some more acid, and no perceivable tannins.

To me, this wine is food friendly and pleasant enough, but it lacks the concentration and the uniqueness to be considered great. I'm not very impressed, and the price, at $39 is a bit high. I haven't had a lot of Saint-Bris (but at ~100 hectares it's not like the appellation produces a ton of wine), but I haven't really had a fantastic Saint-Bris yet. I think that is the fundamental problem with Saint-Bris, a lot of them are priced like a B-List Burgundian village level appellation, you're not getting the value for money here. Take the $39 over to the Marlborough or Loire section of the liquor store, and you can get a better wine.

Alas, I think Saint-Bris is more or less a curiosity at current prices. But if you like butter, Delice de Bourgogne is 100% worth trying!

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For good saint bris look to clement lavallée. Nothin earth shattering but the wines are good (both the saint bris and Chablis appellations)

How much was the wine?