Camembert - "At its best when the centre is still hard while the outer is creamy. Quite salty. Go for a red wine here – Cotes d`Castillon or other aged Bordeaux reds. A new world Pinot Noir would also suit. Also consider a Greco di Tufo."
Brie - "A difficult one as the classical tang of ammonia often jars nastily with wine. Try a red from the South of France – Fitou or Corbieres. An LBV port is also worth trying. Champagne works as would other dry sparkling wines."
Cheddar - "Buy the best you can afford and revel in the flavour combinations with a Sauvignon Blanc for a white or a good claret, Rhone, or Rhone styled wine from California or Australia. Zinfandel is great too. An Argentinian Bonarda makes a tasty, affordable alternative."
Goat - "A catch all category for so many different cheeses – to match try a good Rhone Red or a Sauvignon Blanc. Classic taste combinations. Also perhaps an Italian Trebbiano."
Gruyère - "Again a Sauvignon Blanc or for a red wine an Australian Shiraz, a New World Sangiovese or a Chianti. Champagne especially vintage or Blanc de Blancs is also recommended. Gewürztraminer for a white."
Gorgonzola - "A sweet wine is needed here. Look into getting a German or Austrian Trockenbeerenauslese or a Hungarian Tokaji. Sauternes is also good."
There are some popular favorites, and let's not forget the vast selection of both wine and wood that will be present for your enjoyment at the Burlington Wine and Food Festival (click for the amazing food menu). We're keeping our Facebook contest open until midnight tonight, so enter the contest now to win your free Burlington Wine and Food Fest tickets!
Information & quotes via Spittoon
Image via canton.sellingmichiganhomes.com
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