At some point in time, you will inevitably be invited to a formal event or party (such as a work holiday party, an upscale Super Bowl party, etc.) where you will be expected to bring some sort of drink or side dish for everyone to enjoy. While your first instinct would probably be to go to the nearest liquor store in Fort Collins to pick up the first bottle of wine you see on sale, you could be the star of the event by following the simple wine and cheese pairing guide that follows.
Pairing wine and cheese
There is an apparent consensus on what wines pair well with what cheeses. The accord is not universal, however. Case in point: many "experts" cite that Gouda is best with a fruity white. Perhaps, but what variation of Gouda? With a smoky or spicy Gouda, for example, a better pairing would be a Pinot Noir or a Cabernet. It boils down to personal taste.
To help channel you on your quest to the proper wine and cheese combinations, Mulberry MAX Liquor Store put together this general guide to make that perfect pairing:
Here are the wines that from experience, and trial and error, complement an array of cheese types. Please note that yes, there are some wines that go with more than one type of cheese. This is because of cheese taste variation and complexity, as well as vintage distinction. For example, Beaujolais can stand in with a hard cheese like Emmenthal or a soft crumbly feta. So take this for what it is: a general guide. The ultimate decision is yours to make.
Soft Cheese: Chenin Blanc, Sauvignon Blanc, Gewurztraminer, Champagne, Cabernet, White Zinfandel, Vidal, Beaujolais, Bordeaux, Chianti, Sancerre
Hard Cheese: Bardolino, Tawny Port, Madeira, Sherry, Chenin Blanc, Sauvignon Blanc, Sancerre, Côtes du Rhône, Rioja, Cabernet, Barolo, Barbaresco, Brunello di Montalcino, Ribera del Duero, Chardonnay, Chianti Riserva, Beaujolais, Dark Beer, Sangria, Gewurztraminer, Pinot Noir
Semi-Soft Cheese: Chardonnay, Champagne, Riesling, Barolo, Barbaresco, Gattinara, Bordeaux, Rioja, Fleurie, Beaujolais, Chinon, Bourgueil
Semi-Hard Cheese: Chardonnay, Champagne, Riesling, Cabernet, Sancerre, Chenin Blanc, Sauvignon Blanc, Chianti Riserva, Barolo, Tawny Port
Here are the major types of cheeses to choose from for the event or party that you are attending, with some examples of each.
Soft Cheese: Blue Castello, Boursin, Brie, Bucheron, buffalo mozzarella, Camembert, feta, goat cheese, Gorgonzola, Limburger, Mascarpone, Muenster, Neufchatel, Pave Affinois, Teleme
Hard Cheese: Asiago, Blue, Derby, Edam, Emmentaler, Grana Padano, Gruyere, Jarlsberg, Manchego, Parmigiano, Pecorino Romano, Raclette, Reggiano, Swiss, Wensleydale, Zamarano
Semi-Soft Cheese: Bel Paese, Baby Swiss, Colby, Fontina, Havarti, Kasseri, Madrigal Baby Swiss, Morbier, Port Salut
Semi-Hard Cheese: Cheddar, Chesire, Cotija, Danish Blue, Double Gloucester, Gouda, Graddost, Panela, Provolone, Roquefort, Sonoma Jack, Stilton
Of course, there are always more options for what to bring with your wine and cheese if you so desire.
Wine and cheese accompaniments
Here are some suggestions:
Crackers: Good crackers; not the cheap generic brand. Most wine selections in liquor stores should have a small cracker and cheese area nearby.
Bread: See above. Not white bread, but a crusty, hearty, whole grain variety. Go to a bakery and grab whatever is most fresh. Just keep in mind that strong olive bread, for example, while fantastic, may detract from the cheeses.
Fruit: Sliced stone fruit like plums and nectarines look good, as do Japanese pear slices, grapes and apples.
Nuts: Walnuts are an excellent complement to many cheeses. Toast them and serve warm. Others that work well are pine nuts, hazelnuts and Brazil nuts.
Chocolate: There is one kind of chocolate to serve with wine and cheese. Very strong, dark chocolate. Other varieties do not pair well with wine and cheese.
And there you have it. So next time you are invited to an upscale event or party, you have a simple wine, cheese, and other accompaniment guide to help you decide what to bring to be the star of the party.
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Mulberry MAX Liquor Store
460 S College Ave g, Fort Collins, CO 80524
Unless you have been drinking in Kansas City, Missouri odds are you haven't heard of this wonderful cocktail. This twist on a classic "horse's neck" has become very popular regionally over the last twenty years, for good reason. Its crisp and spicy flavors work great in summer as well as winter, and it appeals to a wide variety of drinkers. Additionally using real ginger beer helps soothe the stomach, meaning less rough mornings after a few too many. Now there are several versions of this drink, using blended or rye whiskeys with a various brands of bitters and ginger beer. My favorite version uses Jameson Irish whiskey, Cock and Bull ginger beer, and orange bitters.
To create a Horsefeathers: pour 2 oz of Jameson over ice, add two dashes orange bitters, top with 4 ounces of Cock n' Bull. Stir, and garnish with a lemon if you wish. Easy to make, delicious and classy. With our current special on Jameson, you can make a dozen cocktails for less than $3.50 each. Cheers!
Hard Cider is becoming a more and more popular beverage and unique offerings are increasingly common. We expanded our selection of Ciders to 3 cooler doors over the past few weeks with everything from hopped ciders and wine hybrids to funky pineapple grog straight out of the twilight zone.
Some of our new addtions. From Left: Clos Normand (France);. West County Cider's Heritage Apple and Cidre de Garde; Appely Doux; Oliver's Bitter Sweet Funk; Zeffer Hopped up Pippin; Argus Tepache; Cider Brothers William Tell.
Some hopped Cider offerings. From left: Talbott's India Pale Cider; Stem Remedy Dry Hopped; Zeffer Hopped up Pippin.
Come by and try something new! Doors 24, 25, 26.
We all know that winter isn’t really over. Sometime soon, the ground will be covered in snow again and we'll put back our sandals for just a little while longer.
But thankfully the breweries that we love don’t let the snow and the cold keep them from celebrating spring. Here are some brews that will get you seriously thinking about putting away the stout and taking out your patio furniture.
We take great pride in the store that we have created. We try not to pat ourselves on the back too often, but man this is a good looking liquor store. However, we can't take all of the credit. Part of the reason our store looks so good is because of all of the art we have. Although, I am not referring to framed pieces from the renaissance era. Instead, I am talking about label art. From beautiful hand painted original pieces to the somewhat disturbing computer generated images on some beer labels, the art that companies use to create their brand is at times quite impressive. Today we walked around the store and picked out 15 of our favorite pieces. We hope you enjoy them as much as we do!
Editor: Mr. Max
We work, live, breathe and of course drink the beverage world. This is where we nerd out.