Ye Olde Tavern's Cheese Tray
I don't worry about "rules." There is only one as far as I am concerned: "try ...try ...try." It is primarily a matter of personal tastes. Keep it simple. Remember, the goal of tasting with wine is to find a balance between the two and not "allow" one to overpower the other.
Serve full-flavored selections, such as creamy washed rinds with medium to full-bodied wines, such as Merlot, Zinfandel, or Syrahs.
Pair lighter ones with light wines such as Rieslings, Pinot Gris ,or Pinot Noirs.
Blues go well with dessert wines such as late harvest Viogniers and Rieslings and Muscat wines. Creamy ones pair well with sparkling wines and Champagne.
Taste selections based on their sources of milk. Fresh goat cheeses are mild and lemony in flavor and creamy in texture. They go well with white wines, such as a Sauvignon Blanc, Chenin Blanc, Pinot Gris, Rieslings. Aged sheep milk cheeses pair well with Gewürztraminers and fruity Zinfandels.
You can even pair these two products according to the area of origin, even local areas.
Remember that wines aren't the only beverages that go well with cheese! There is a growing number of artisan and craft beers, as well as craft ciders available that provide interesting and fresh flavor combinations.
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