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Title : National Wine and Cheese Day
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National Wine and Cheese Day

Add some pizzaz to your Sunday and celebrate the day with friends. Pair your wine offerings with cheese, and maybe even create a charcuterie board. 

Cabernet and Aged Gouda
Gouda has a nutty flavor so perfect with a bold glass of cabernet.

Rose and Feta
The crisp flavors of a Rose pair well with tangy flavors of feta cheese. Prepare the feta with olive oil and herbs, serve with fresh warm bread.

Chardonnay and Cheddar
The dryness of Chardonnay with its apple and pear notes will enhance the flavor of mild cheddar.

Pinot Noir and Brie
Brie needs a wine that will go with its distinct nutty flavor. It's a match made in heaven with Brie cheese.

Pinot Grigio and Mozzarella
Pinot Grigio is a light-bodied wine with refreshing pear and melon flavors. A soft mild cheese like mozzarella will help enhance its earthy mineral flavors.

Sauvignon Blanc and Goat Cheese
Sauvignon Blanc is light-bodied wine, dry full of citrus and grassy notes. It pairs well with the tangy flavor of goat cheese.


Prosecco and Parmesan Cheese
This pairing was made for each other. Both come from Italy and the bubbles in Prosecco cut through the saltiness of Parmesan making it a tasty combination.

Vintage Port and Bleu Cheese
Port is full-bodied and sweet with tannins, It needs a powerful cheese to stand up to its strong taste and crumbly bleu cheese makes the perfect pairing.

Charcuterie board can be scaled back for a smaller group

Adding Color and Texture

• When you are selecting items for your board, make sure to choose some that will “pop” on your board. Bright reds (strawberries, cherries, tomatoes), bright greens (grapes, apple slices, herb garnish), etc. There are too many brown foods out there and if you’re not careful, your board will look bland, not brilliant.
• Make sure you’re not placing too many like colors directly next to each other. This will help with the presentation.
• The same goes for texture. Variety is key. You want some smooth, shiny surfaces like dates. You want some rough, edgy surfaces like the Triscuit crackers pictured above. Some should look wet or moist like the jams and spreads, and others super dry, like the pistachios and almonds.

Looking for wine recommendations? Some personal favorites

Cline Cashmere-Red Wine (blend)

Kim Crawford-Sauvignon Blanc  

Daou (Cabernet Sauvigon) 

Enjoy your Sunday!

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