Cheese Plate
Assorted cheeses
Best wine varietals
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.
Best cocktails with this
Irish Coffee Glass • Easy • 5 min
bubbles/smoke/acid — light, effervescent lift cuts fat; gentle smoke echoes aged cheeses
Champagne flute • Easy • 5 min
bubbles/acid/sweet — sparkling brightness cuts fat, honey complements cheese flavors
Champagne flute • Medium • 5 min
bubbles/acid/sweet — citrus and champagne lift richness, honey adds balance
Highball glass • Easy • 5 min
bubbles/smoke — clean, fizzy pairing for rich/creamy cheeses; pronounced peat complements salty/blue cheeses
Wine Glass • Easy • 5 min
bubbles/bitter/sweet — effervescence and bitter citrus cleanse palate between bites
Wine glass • Medium • 10 min
bubbles/acid/smoke — citrus brightness and soda refresh palate between bites; subtle smoke ties to smoked cheeses
Old Fashioned • Medium • 5 min
bitter/sweet/herbal — bitter Campari and honey balance salty, aged cheeses
Coupe • Medium • 5 min
sweet/acid/fat — rich, boozy and slightly sweet match nutty, aged cheeses
Coupe glass • Medium • 5 min
bitter/sweet/smoke — sweet vermouth and bitters match nutty, aged cheeses; smoke adds depth
Rocks glass • Easy • 5 min
sweet/acid/fat — bourbon depth and honey harmonize with creamy and sharp cheeses
Coupe • Medium • 10 min
herbal/sweet/smoke — Chartreuse and vermouth play well with pungent/blue cheeses; sweetness balances saltiness
Coupe • Medium • 5 min
smoke/acid/sweet — mezcal smoke pairs well with washed‑rind or smoked cheeses; honey softens edge
Rocks glass • Medium • 10 min
acid/sweet/smoke — lemon and red wine float add brightness and fruitiness for creamy or sharp cheeses