One of the greatest marriages in the culinary world is that of cheese and wine. Their union presents a variety of complimentary sensations and though there are no rules when it comes to personal taste, one can learn a few ideas to ensure enjoyment when preparing for friends and family, or for a more formal function.

1. Sparkling wine, especially brut (dry) champagne – with its bread/yeasty characteristics – match virtually every cheese; especially prior to dining.
2. White wine varietals and blends with mineral and/or fruit characteristics (Riesling; Sauvignon and Chenin Blanc; Chardonnay; Vidal, etc.); can pair with diverse cheeses, including strong blues.
3. Fortified wines, like port or ice and local fruit wines – are especially great when serving cheese after a meal.
4. For non-alcoholic options, white grape juice and even apple cider is an excellent choice to match with cheese.

Finally, the best suggestion requires just getting to know local cheeses; then, searching out local wines and beverage products to match. This will introduce you to unique flavour combinations and showcases the agricultural talents and dedication of your neighbours that you may not have been aware of otherwise.

Recommendations for further reading:

• Wine and Cheese: The Essential Reference Box, by Juliet Harbutt & Stuart Walton (2010)
• The Definitive Canadian Wine & Cheese Cookbook, by Gurth Pretty & Tony Aspler (2007)
• Cheese: A Connoisseur’s Guide to the World’s Best, by Max McCalman & David Gibbons (2005)

Contributed by Kaylea McCarron – www.winenotontario.com