Wine with Food: with Cheese (part 2)
by Paul Kalemkiarian Sr | September 1982
I am supposed to include some tables in 1 this months column, that show which wines accompany various cheeses. I really did not mean tables! I intended to list the types of cheese and then list some wines that would be appropriate for the cheese. Tables of a sort I guess! I just did not want you to get the idea that this was a regimented subject.
Let’s look at some of the cheeses from England. They are good, robust, plentiful, and usually more to our taste in this country. The English are pretty good wine connoisseurs so let’s look at an English Country Cheese Council and a Wine Development Board tasting recommendations: (I have added some California wine counterparts for those of you who wish to stay with the domestic wines).
Caerphilly—young dry white German wine of QBA. Kabinet, or their new Halbtrocken grade. A dry California Riesling or Sylvaner will do well instead.
White Wensleydale—dry white Frascati from Italy. for a Californian, Pinot Blanc.
Red Leicester—claret. (which is a synonym for a French Bordeaux). Let your pocketbook and the expertise of your wine merchant be your guide. You can’t go wrong with a California Cabernet Sauvignon as a substitute: and with a lot more confidence in the acceptability of the wine.
Double Gloucester—Beaujolais; the younger the better. For a California counterpart any of the young Gamay Beaujolais will do fine.
English Cheddar—red Italian Barbera: and in the better labels, some age will add to the enjoyment. A California Barbera will fill the bill.
Sage Derby—Alsace Traminer has all the charm unique to it. Try some of the California Gewurztraminers: they have a different style but will do very well.