Now a Word about Cheese . . .

If you want a truly cosmopolitan finish to your meal, a cheese plate is in order. Cheeses appear as parings with wine in almost every flavor profile. Soft, creamy cheeses work with many of the wines in the Green and Yellow flavor profiles, while hard cheese, like Gruyere or Cheddar work well with the Red flavor profile. But it is with the unctuous, even decadent wines of the Blue flavor profile that cheese shines!

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We have mentioned Port, Madeira, Tokay, and Sauterne, which are all great pairings for cheese, but as the finale to a meal, I like to go back to two favorites: Riesling and Gewurztraminer. The more aromatic, fruity versions of these wines (numbers 3 or 4) make heavenly accompaniments to cheese, especially cheese made from sheep’s milk, like Manchego and Ewephoria.



Gewurztraminer wines are perfumed with aromas ranging from jasmine blossom to lychee and orange peel, all with a relatively full body and soft acidity, ranging from dry to sweet. Most readily associated with the Alsace region of northeastern France, the grape is nonetheless found in wine regions worldwide, including Germany, and the famed region of Alto Adige in Northern Italy.



Schlumberger makes some of the world’s greatest Gewürztraminers. This Grand Cru, paired with a cheese, makes a special holiday treat – memorable!