Pairings › Cheese Plate

Cheese Plate

Food

Assorted cheeses

Brut Champagne
Brut Champagne's acidity and bubbles cleanse the palate between cheese bites.

Gewurztraminer
Gewurztraminer's aromatic and spicy notes complement strong and soft cheeses.

Barbera
Barbera's bright acidity balances creamy and aged cheese flavors well.

Riesling
Riesling's crispness and slight sweetness pair nicely with a variety of cheeses.

Scotch Smoky Toddy

bubbles/smoke/acid — light, effervescent lift cuts fat; gentle smoke echoes aged cheeses

Score: 95

Honey Bee Royale

bubbles/acid/sweet — sparkling brightness cuts fat, honey complements cheese flavors

Score: 92

Honey French 75

bubbles/acid/sweet — citrus and champagne lift richness, honey adds balance

Score: 90

Scotch Islay Highball

bubbles/smoke — clean, fizzy pairing for rich/creamy cheeses; pronounced peat complements salty/blue cheeses

Score: 90

Honey Aperol Spritz

bubbles/bitter/sweet — effervescence and bitter citrus cleanse palate between bites

Score: 88

Scotch Smoky Spritz

bubbles/acid/smoke — citrus brightness and soda refresh palate between bites; subtle smoke ties to smoked cheeses

Score: 88

Honey Negroni

bitter/sweet/herbal — bitter Campari and honey balance salty, aged cheeses

Score: 86

Honey Manhattan

sweet/acid/fat — rich, boozy and slightly sweet match nutty, aged cheeses

Score: 85

Scotch Speyside Rob Roy

bitter/sweet/smoke — sweet vermouth and bitters match nutty, aged cheeses; smoke adds depth

Score: 85

Honey Bourbon Sour

sweet/acid/fat — bourbon depth and honey harmonize with creamy and sharp cheeses

Score: 84

Scotch Smoky Widow’s Kiss

herbal/sweet/smoke — Chartreuse and vermouth play well with pungent/blue cheeses; sweetness balances saltiness

Score: 82

Honey Mezcal Sour

smoke/acid/sweet — mezcal smoke pairs well with washed‑rind or smoked cheeses; honey softens edge

Score: 80

Scotch Smoky New York Sour

acid/sweet/smoke — lemon and red wine float add brightness and fruitiness for creamy or sharp cheeses

Score: 80