Hosting a wine and cheese tasting is fun, simple and best of all it will keep you out of a hot kitchen.
And we can all use a break from the heat!
Here are a few tips:
Select 4 cheeses and pair them according to the suggestions below
For ten guests you will need two bottles of each wine selection and about 8-10 ounces of each cheese
White and Rosé wines should be served at 45-50 degrees F
Most red wines should be served at 55-60 degrees F
Tannic, full bodied red wines should be served at 65 degrees F
Cheese should be served at room temperature
Pair wine and cheese in order from mildest to strongest
Label the cheese and wine on a note card
Serve lots of crackers and/or crusty bread
End the evening with dessert, try Panna Cotta with Blackberry-Zinfandel Compote
Gouda pairs with Riesling or Chardonnay
Goat cheese pairs with Sauvignon Blanc
Fontina pairs with Pinot Blanc or Grenache
Munster pairs with Gewurztraminer or Riesling
Brie or Camembert pairs with Pinot Noir or oaked Chardonnay
Cheddar pairs with Cabernet Sauvignon or Merlot
Roquefort pairs with Sauternes or Zinfandel
Goat cheese in a walnut crust
Serves 8Ingredients:
8 ounces fresh goat cheese, slice and form into 1 inch thick rounds
2 tablespoons extra virgin olive oil
½ cup walnuts, toasted and finely chopped
¼ cup toasted breadcrumbs
1 teaspoon fresh thyme, chopped
Instructions:
Coat the cheese rounds with olive oil and let stand on a plate at room temperature for 30 minutes.
Combine the walnuts, breadcrumbs, and thyme on a plate. Dip the cheese into the nut mixture, making sure all sides are evenly coated.
Gently press the coating into the cheese.
Place the cheese o a baking sheet lined with parchment paper. Bake the cheese in preheated 400 degree oven about 10 minutes, until the cheese is softened and the nut mixture is aromatic.
Serve with Sauvignon Blanc.