You’ll ;nd these wines and cheeses—and
many other varieties—in Costco locations
where wine is sold. For serving the wine,
try our new Kirkland Signature™ wineglass,
made of lead-free titanium and reinforced
German crystal, making it dishwasher-safe
and break-resistant. Each oversize glass
holds 26 ounces.
Sauvignon blanc and fresh goat cheese
Pairing sauvignon blanc and fresh
goat cheese works well because, in general, food with more acid than the wine
will cause the wine to taste flat. Both
sauvignon blanc and fresh goat cheese
are light in body style, with high levels of
acidity and minerality. The crisp notes in
the sauvignon blanc counter the tangy,
creamy, tart richness in fresh goat cheese
and leave you wanting another bite.
Unoaked sauvignon blanc is typically
light- to medium-bodied, with zippy acidity and, depending on the climate, primary
fruit notes ranging from lime, tart green
apple and grapefruit to tropical notes of
peach, passion fruit and melon. The characteristic herbaceous flavors of grass, hay,
bell pepper and fresh jalapeño in sauvignon
blanc are caused by pyrazines—naturally
occurring aromatic compounds.
Goat cheese is especially rich and delicious, since it is made from fresh milk. It
has a soft and moist texture and a gentle
but creamy flavor. While this wonderfully
versatile cheese may be eaten by itself, it
can be paired with fruit, figs, honey or
jam. It also adds depth to any salad.
We hope you enjoy this delicious pairing during the holidays!
—Greg Edwards, cheese buyer, and
Tracie Rueffer, wine buyer, Texas region
Rosé and Gruyère
Rosé wines are produced all over the
world; they range in sweetness from dry to
very sweet, depending on the level of residual sugar in the wine after fermentation. I
recommend a dry or off-dry rosé matched
with Gruyère cheese, as the wine’s crisp
acidity provides a refreshing balance to
counteract the creaminess of a Gruyère.
Rosé pairs remarkably well with this
rich, nutty, earthy-flavored cheese. The
contrast between the earthiness of the
cheese and the light fruitiness of the wine
elevates the flavors of both on the palate.
The dry rosé can lend bright notes of wild
strawberry and citrus, which help to balance Gruyère’s robust flavors and deliver a
clean, refined finish.
corporate assistant wine buyer
Beaujolais and charcuterie
Two gems that pair well together are
red Beaujolais wine and charcuterie, or
cured meats. Beaujolais comes from the
eponymous region in the southernmost
area of the Burgundy region in France.
Unlike other red Burgundy wines, which
are typically made from pinot noir grapes,
Beaujolais is made from the lesser-known
gamay grape. Red gamay produces fresh,
light, fruity wines with bright acidity.
You can usually expect good results
when pairing fatty foods with higher-acid-ity wines. One of my favorites is Beaujolais
with a nice sopressata salami. Sopressata
is less dry and richer than most salami.
When paired with the high acid and low
tannins of a Beaujolais, it achieves a beautiful blend of flavors topped with lovely red
fruit from the light-bodied wine.
corporate wine buyer
Chardonnay and Coastal
If you happen to like both the wine and
the cheese, they often go perfectly hand in
hand. But some pairings form a truly great
marriage, where they are just so much better together.
The world’s most popular white wine,
oaked chardonnay, and one of the most
popular cheeses, Coastal English cheddar,
are such a pair. English cheddar has a long
aging process, taking up to ;; months for
the flavor to fully develop. This can create naturally forming calcium crystals,
which give the cheddar a characteristic
crunch when eaten. The key in this pairing is to swing attention toward the pair’s
strengths, focusing on the cheese’s rich,
full-bodied character, which contrasts perfectly with the wine’s delicate but distinct
English cheddar is a perfect partner
to soften and coat the somewhat harsh
impact of oak tannins from a barrel-
fermented, matured chardonnay, which
lifts the expression of the wine’s fruit pro-
file. The concentration of the ripe fruit
flavors, along with the rich, honeyed notes
and medium-high acidity, lifts the finish
and cuts into the heaviness of the cheddar.
—Bob Holler, wine buyer, and Lisa
Reinert, cheese buyer, Southeast region
Champagne and triple-cream cheese
If we’re discussing favorites, for me it’s
The pairing of Champagne and triple-cream cheese is heavenly. Spreading a
creamy, butter-like cheese on a warm,
crusty baguette, paired with a pale golden
bubbly with bright notes of apple, citrus
and subtle yeast flavors, can be nothing
short of decadent.
Triple-cream cheese is renowned for
its flavor and butterfat content (more than
;; percent). Champagne’s high acidity,
minerality and effervescence can sharpen
the fattiness of the cheese, boosting the
flavors of both. Adding fresh fruit, such
as raspberries or strawberries, can bring
even greater flavor complexity.—AAP
ance Gruyère’s robust flavors and deliver a
fermented, matured chardonnay, which
Wine and cheese pairings inspire a fabulous
welcoming plate for holiday get-togethers.
Add charcuterie for additional depth. For a
pleasing French theme, consider Champagne
and triple-cream cheese, pictured here.