HOW TO PAIR CHEESE AND WINE LIKE A PRO.

FOOD

BY PETER TAMBLYN @ SENSE OF TASTE, PORTSIDE WHARF, HAMILTON.

Cheese and wine are among the most decadent and delicious flavour combinations.

Sense of Taste Portside store manager and sommelier Peter Tamblyn shares his insightful tips on how to perfectly match the two.

For cheeses with sharp, rich flavours, such as the Gouda Millennium 1000 Days, Peter recommends either beer or wine.

“This cheese is crumbly, super tasty and has you coming back for more. It goes great with beer, but you could easily pair it with a textured Chablis or even a Pinot Gris,” he said.

For soft, delicate and creamy cheeses, such as the Le Cremeux de Bourgogne, sip on bubbles.

“Something French will never disappoint but you could even choose a light-bodied red like a Beaujolais or a Pinot Noir,” he said.

Peter has sourced the best drops across all wine styles – and budgets – to accompany your cheese board.

The Pawn En Passant Tempranillo Montepulciano – $30

This Tempranillo is both smooth and silky with the spicy, earthy tannins of the Monte that will make you wonder how the bottle got empty so quickly.

Tout Pres by Farr Pinot Noir – $130

Extremely limited but if you have a reason to splurge then buy this wine. It’s the best Aussie Pinot I have had in the last few years.

WHITE

Jericho Fiano – $25

This is a clean, fresh white with hints of peach, pear and apricot. Perfect if you’re wanting to move away from Sauvignon Blanc.

Prosper Maufoux Chablis – $40

Textured and creamy with just enough body, this wine has elegance for days.

ROSÉ

Wicks – $17

This Pinot Noir-based Rosé is full of natural fruity sweetness, combined with a perfectly dry finish and tingling acid line.

Bird in Hand Pinot Nero Rosé – $35

Italian-inspired, this Rosé is perfectly balanced, lifted and crunchy. Super elegant.

SPARKLING

Campo Viejo Cava – $21

This Spanish sparkling is perfectly suited to the Queensland climate, light with delicate bubbles.

Ruinart Blanc de Blancs – $130

An old favourite, this Chardonnay-based sparkling will put a smile on your face from start to finish. Delicate, complex, pure, precise, fresh and round.

CREATE A GOURMET GRAZING BOARD

1. Use a flat serving board to build your platter.

2. Select a minimum of two varieties and textures of cheese.

Soft cheeses: burrata, camembert, brie, taleggio, goat, gorgonzola and blue

Hard cheeses: cheddar, pecorino, gruyere, gouda, provolone, Swiss

3. Decorate the board with seasonal fruits for a vibrant punch of flavour. Consider small bunches of grapes, thinly sliced apples or pears, wedges of peach, whole cherries, quartered figs and handfuls of berries.

4. Select at least two savoury accompaniments for the cheese including sourdough slices, baguettes, breadsticks, crackers, crostini, lavosh and pretzels.

5. Add flavour with a selection of accompaniments, sprinkled between the gaps on the board, including:

Nuts: almonds, walnuts, cashews, pistachios

Spreads: pâté, preserves, quince paste, chutney, tapenade, honey, dips

Dried fruit: apricots, figs, dates, sultanas, cranberries

Charcuterie: smoked and cured meats