• HB

    What a good idea of putting a framed copy of this on the kitchen counter. I love your having taken the time to put this together. HB

    • I am so glad you like it. Let me know if you have any suggestions that may improve it. :), Susan

  • Cheryl Therrien

    I don’t drink, but many guests do. This is perfect for addressing those occasions. Thanks Susan!

    • Hi Cheryl, I love that this was a help to you in some way my friend.

  • Lorraine Marie Reguly

    I like Fontana Bianco. Have you tried it?

  • Catarina Alexon

    In Europe we mainly drink port and red wine (of your choice) with cheese. But why does it have to be that way?

    • That is a good question Catarina, I say drink what you like with what tastes good with it (to you), just saying. 😀

  • Deadwine

    For me, Brie or Camembert greatly enhances highly tannic wines like Cabernet Sauvignon or Tempranillo. The high fat content of those cheeses coats the palate and creates a barrier against the high tannin, rendering the wine softer, sweeter and smoother – a really sublime experience.

    • I could not agree with you more. The right food with a wine makes it all the better an experience over all. Thinking of the fat content against the tannins is definitely something to keep in mind.

  • Thanks, Susan. This is a good list to have as most guests don’t drink hard liquor any more. Interesting isn’t it? Everybody drinks wine or soft drinks.

    • That is so true Jeannette. Knowing that makes having a go to list like that much more important. 🙂

  • I like trying different cheeses hubby not so much he prefers plain old cheddar

    • At least you try them Jo-Anne. Just thinks what he’s missing out on by not expanding his food horizons. 🙂

      • I had some black jack cheddar in the fridge and he tried it said it tasted just like cheese, I wonder about that man. It is a sharper cheddar then what he usually eats

        • Ha, Ha, See? He can be won over with a bit of this and that. Who knows, pretty soon he might be eating things he never would have done so before. 🙂

  • Jon Jefferson

    It’s been a little while but pairings with beer, wine, cider or mead can be a fun way to explore different flavor possibilities. There are so many pairings to explore. But it is always good to have a basic go to list on hand.

    • I agree Jon, it’s a blast to see what can go with what successfully. For me, having a quick go to list is essential when time is limited. 🙂

  • Along Came Mary

    I saw this & thought, is this a reblog?! 😉 Thanks a bunch for a part 2, I love chedder….& Cab Sav, so good to know they pair well together!

    • Hi Mary, I am so glad you appreciated the revisit of this. Those two do make for a great combo. 🙂

  • Jeri Walker-Bickett

    I remain a big fan of Pinot Noir due to its ability to be paired with most anything. I’ll keep pairing gouda in mind with a Reisling 🙂

    • There are so many great possibilities for pairing foods with a good Pinot Noir. However, when you’re looking for a change, this list can be a great aide for you. 🙂

  • Can’t go past Champagne and Brie. Thanks for the list as there are a couple of would not have thought of Susan.

    • Hi Susan, I too love a great Champagne so I get that… LOL. That’s cool that I could give some new ideas too.

  • Debra Yearwood

    What a great list Susan, I’ve already pinned it. I use dates in lieu of the apple and walnut with the old cheddar and cabernet sauvignon. It seems to smooth out the wine.

    • Hi Debra, Thanks so much my friend. That does sound like a cool combination. I’ll definitely give that a try. 🙂

  • HomeJobsbyMOM

    My dad would love this list I’m sure. I’m not sure if he eats cheese with wine but he loves strawberries and chocolate with some of them.

    • That is so cool Krystle, I’m sure if he likes chocolate and strawberries with wine, cheese isn’t far behind. 🙂

  • Mary Slagel@Shape Daily

    This post comes at perfect timing. I am going out to dinner with my friends this evening to celebrate my birthday and considering wine and Alfredo are my favorite things, I opted for an Italian restaurant. I noticed on the menu earlier this morning that they offer a cheese platter and I have been looking forward to it since. After reading this, I want to go to dinner right now!

    • That sounds like a great deal of fun all-around Mary. I know you and your friend will have a blast. The cheese plate sounds really cool and a good wine to accompany it will make it that much better. Enjoy. 🙂

  • Pat Ruppel

    You have such a talent with food and drink. I wouldn’t even think about these things but it sounds nice. We don’t drink wine very often only occasionally when we’re sitting out on the deck on warm, summer evenings.

    When we do drink wine, it’s usually mixed with something else (Vernor’s or ginger ale). I don’t think my pallet has developed enough to know much difference between wines except I’m not too keen with dry wines and I like the zinfandel-types.
    Thank you Susan. You always provide such good information.

    • Hi Pat, Not every one is a regular wine drinker, but when you have an occasion its nice to have a “go to” list when you need one 🙂

      • Pat Ruppel

        Cooking, wine, drawing, podcasts, blogging — where do you find the time to do all of it. I marvel at what you do. Your husband must think you’re Wonder Woman. (haha) 🙂

        • Hi Pat, You are too funny. My husband has been my greatest cheerleader. Without him, I couldn’t do what I do. 🙂

          • Pat Ruppel

            That’s nice, Susan. I love hearing that. We all need a cheerleader in our lives. Kudos to him!

  • Rebecca Thompson

    I often find that I just go with a wine I like and forget how much influence what you eat with it has on the experience. I noticed whilst I was overseas I, not knowing the wines and relying on someone else for suggestions that I didn’t really like the wine by itself but with the food, it somehow went well. I will need to keep this post nearby for the next occasion 🙂

    • Hi rebecca, That is so true, what you eat with a wine can change the way it tastes a great deal. One thing is for sure, if its good without food it will only get better with food. 🙂

  • Along Came Mary

    LOL I had to reference your pairing articles as I am so hot tonight from the heatwave that I decided I need some Chardonnay before bed…then, I noticed I still had some aged Irish cheddar…I paired them but pondered, “I wonder what Susan would think??” 😉 (Delsih, btw!)

    • That is so cool that you use this as a reference for your wine choice. I miild cheddar is a great choice and bet it was awesome. 🙂