igourmet has taken the time to select only the best combinations for each of their cheese collections to create very tasteful pairings with wines

Cheese Assortment to pair with

Sauvignon Blanc Wines

4 styles - 1.7 lbs  $39.99

Cheese Assortment to pair with Pinot Noir Wines

3 styles - 20 oz.  $34.99

Cheese Assortment to pair with

Chardonnay Wines

3 styles - 22.5 oz.  $39.99

Cheese Assortment to pair

with Merlot Wines

3 styles - 22.5 oz.  $29.99

Cheese Assortment to pair with

Rosé Wines

4 styles - 30.5 oz.  $44.99

Cheese Assortment to pair with

Syrah /Shiraz Wines

Cheese Assortment to pair with

Cabernet Sauvignon Wines

Cheese Assortment to pair with

Zinfandel Wines

3 styles - 22.5 oz.  $39.99

Cheese Assortment to pair with

Champagne &  Sparkling Wines

4 Styles - 1.7 lbs  $34.99

Cheese Assortment to pair with

Port Wines

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ALBARIÑO

Pairs especially well with seafood especially clams, mussels and oysters. Almost any style of cheese made with Goat's milk is really tasteful.

PINOT GRIS/PINOT GRIGIO

Refreshing acidity pairs really well with fresh vegetables, raw fish and lighter meals.  Fish and shellfish are classic pairings in Charcuterie dining.

SAUVIGNON BLANC

Pairs especially well with seafood especially clams, mussels and oysters. Almost any style of cheese made with Goat's milk is really tasteful.

CHARDONNAY

Pairs well with Pork loin, chicken, veal, shrimp, crab and lobster. Cheese like Asiago, Havarti & Mozzarella. Serve with Avocados, potatoes, butternut squash, apples, peaches, mango. Creamy, mild and buttery sauces, pesto, tropical salsas.

BORDEAUX WHITE BLENDS

Pair with any salty cheese including our favorite, Irish Cheddar, crab legs or crab cakes, lobster, chicken and of course spicy, Asian dishes are perfect matches. The classic paring is of course, Foies Gras with Sauternes.

CHAMPAGNE / SPARKLING WINES

Pairs really well with Blue Cheeses, Brie, Cambozola, Fresh Goat Cheeses, Montrachet and Lobster Tails. Serve Champagne by the glass, Sparkling wine as a Mimosa. Just a thought. 

RIESLING

Pairs well with sweet meats such as pork and smoked turkey, chicken, sea bass, trout and Asian food. Serve with Havarti, Gouda cheese, Pairs with pears, apricots, figs, apples, melon, sweet potato, chili and bell peppers Serve sweet BBQ, sweet and sour or curry.

VIOGNIER

Food and wine pairings include chicken, turkey and fish dishes, from grilled to broiled, to poached. Those meats, or others such as veal, with butter or cream sauces.

SYRAH (SHIRAZ)

Pairs with Froi Gras, spicy sausages like pepperoni and salami, and smoked salmon. Strong cheeses such as Sharp Cheddar, Roquefort & Blue cheese, Serve with currants, blackberries, stewed tomatoes, beets, eggplant and dark, leafy greens. Matches up with Heavy red, BBQ and spicy sauces. Perfect with Pizza.

MERLOT

Pairs with most cured red meats, steak, leg of lamb, tuna and swordfish. Enjoy with  Romano, Parmesan, aged Chévre. Best with plums, tomatoes, endive, eggplant, black beans, caramelized vegetables, also pairs with red sauces, Bolognese, Tomato & Béarnaise sauces.

PINOT NOIR

Pair with sliced roasted chicken, tuna, beef, pork, lamb and mild sausages. Goat cheese, Brie. Roasted tomatoes, mushrooms, figs, cherries, strawberries, dried fruit. Mushroom sauces, light-medium red sauces. Olive bread.

PINOTAGE

Pairs with ham, prosciutto, lighter Charcuterie sausages, Duck, lamb and goat. Great with Brie, Blue Cheese and beets to yams. This wine comes from South Africa. Many Pinotage wines bear more resemblance to Australian Shiraz than to Pinot Noir.

PETITE SIRAH

Pairs well with hearty red meats like a great Filet Mignon, BBQ pork, Venison & a meaty Pizza. Rich flavorful cheeses are not an issue. Wine has a spicy, mouth drying red with plum, cherry, prunes & chocolate taste in the mouth, pair accordingly.

TEMPRANILLO

Pairs with Meat, vegetable or Seafood Paella. Chicken enchiladas, Garlic Loin Chops, Jamon, Venison, Rich and spicy meats. Queso y Chorizo. Eggplant, sautéed onions.

BARBERA

Oven roasted and sliced chicken, Rosemary Lamb chops, Pizza, Roast Beef, Jambalaya all Charcuterie meats,  Brie, Colby, Semi-hard Cheddar, Gouda, Asiago plus Blue Cheese. Pairs well with tomatoes.

CABERNET SAUVIGNON

Pairs with almost any type of wild game, ribeye, roasted & cured meats, rack of lamb, swordfish & tuna. Enjoy Cheddar & all aged cheeses. Serve with Black cherries, plums, tomatoes, broccoli, olives, dark greens. Compliments Brown Bolognese & tomato sauces.

CABERNET FRANC

Pairs well with full, fattier, bolder bodied meats. The charcoal flavors pairs with oak aging spices. Smoked hams, braised beef & lamb with a mint sauce, Portobello mushrooms, Green Olives, Pepper & spicy herbs.

BORDEAUX RED BLENDS

Pairs well with charcuterie meats, roast beef, Ostrich, pork chops, tenderloin or baby back ribs. Veal is great too. Serve with mozzarella, goat cheese, baked brie, Colby cheeses. Vegetables of your choice. Most nuts pair well too, especially almonds.

ZINFANDEL

Zinfandel wine is happiest when paired charcuterie meats along with anything from the meat aisle, from BBQ pork ribs, leg of lamb or a big, hearty steak. Some of our favorite cheeses to pair with Zin are Parmesan, aged Cheddar, Aged Gouda, Asiago and Dry Jack. This is one of my favorite varietals. Enjoy the adventure

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Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing

Adam Centamore (Author)

Whether you're looking to broaden your appreciation for gourmet combinations or simply looking for wine& cheese ideas for your next party, you'll find everything that you need in this comprehensive and approachable guide.

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Broaden your palate and enhance your appreciation for amazingly flavorful combinations with Tasting Wine and Cheese. Tasting Wine and Cheese explains how to taste, evaluate and appreciate wine and cheese, helping you learn how 'taste' works, how to think about food and wine in general, and how to bring them together in combinations that will bring a smile to your face! But, learning is only half the fun. Tasting Wine and Cheese accompanies you on a tasty safari into pairing principles through individual chapters that highlight wines and the cheeses that love them. Each chapter (sparkling, white, red and dessert/fortified) presents individual wine types in a clear, informative way that is at once an excellent reference and entertaining. Simply look up the grape you're drinking that night, and a wealth of pairing information is at your fingertips.