How To Throw A Wine and Cheese Party

Chardonnay, cheesecake, Cabernet

By Lee Dobbins

A wine and cheese party can be a great way to get together with friends or for a special bridal or wedding shower, birthday party or other celebration. It be easy to put together with a minimum of work even if you don’t know much about wine or cheese! You can throw together a simple but elegant party without a lot of fuss and have an interesting theme to boot.

You can setup your room in a couple different ways which really depends on how much room you have and the shape of your room or rooms. One way is to use a long buffet table against one wall with different sections. Another is to have several “stations” around the room by using little tables each with certain wines and their complimentary cheeses. You’ll want to add some other foods too as man cannot live on wine and cheese alone!

Decorations

A wine and cheese party should be somewhat elegant but not too gaudy. You could have simple white tablecloths with white candles. Perhaps decorating the table with

grapes and grape leaves or something seasonal such as fall leaves if the party is in the fall or holly, pine boughs and ornaments if it’s at the holidays. A summer party might be cute with light floral bouquets. Fruit – especially grapes go great with wine and cheese so you could have a 3 tiered centerpiece or large antique bowl filled with grapes and other fruit on the tables too. If you choose one large table a big centerpiece would be a nice focal point, you could even use and old architectural urn filled with ice and wine bottles or a large tiered platter with various tidbits on it.

You’ll want to have labels for each cheese that states the name and general flavor – you can expand on that by adding the origin and maybe some history if you feel ambitious. Each section of cheese could have it’s own cutting board and cutter – A cute idea would be to use the cheese boards that are made out of flattened wine bottles to cut the cheese on.

Glasses and Plates

You’ll want to make sure to use the right type of wine glass with each wine. Red wine should be poured into a round ball shaped glass and white wine is more fluted but not as narrow as a champagne flute. Keep a bunch of each type of glass out so your guests can be sure to have the right glass at all times. For dishes you could get wine themed plates or go with an eclectic mix of little antique plates. Make sure you have plenty of little plates around to encourage quests to try small samples of cheese with each wine.

What To Serve

A wine and cheese party needs more than just wine and cheese! You’ll also want to provide lots of interesting breads and crackers. Maybe some caviar? And don’t forget dessert – a cheesecake would be in keeping with the theme but any dessert will do! And finally, some coffee might be in order after all that wine and please make sure that no one drives after having too much wine.

Of course, you’ll want to make sure you serve the right wine with the right cheese and in fact complimentary wine and cheese pairings can produce interesting and unusual tastes. Half the fun of a wine and cheese party is experimenting for yourself to see what new combinations you can come up with, but heres some tips to start you off:

Wine And Cheese Party Pairing Tips

- Wines usually go well with cheese that is from the same country or region
- An acidic cheese usually goes well with acidic wines
- Roquefort goes well with Port
- Camembert, Cheddar and Brie go well with Cabernet and Champagne
- Cream Cheese and White Zinfandel make a nice pair
- Mix muenster with Beaujolais
- Colby and Gouda go good with Reisling
- Pair provolone with Chardonnay

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Cheese Fondue #3

gruyere cheese, cornstarch, nutmeg, Kirsch

By: Elizabeth Powell

Serves: 4 Servings

Ingredients:

2 c White wine
1/2 Clove garlic; pressed
1 lb Gruyere cheese; grated
2 tb Cornstarch
2 tb Kirsch
1/4 ts Nutmeg
1/2 ts Salt

Instructions:

In the top of a double boiler, heat wine until barely simmering. Add
garlic. Dredge cheese in cornstarch, add to wine and stir until cheese
melts. Add Kirsch and seasonings, continuing to stir until smooth. Turn
into Fondue pot, keep warm over alcohol lamp while serving.

Serve with chunks of French bread, slices of apples and pears, and
quartered carrots to dip in cheese.

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Pairing Cheese and Wine

by Kadence Buchanan

After taking my degree from the wine classes I have been following for a whole semester I do not consider myself to be an expert in wine consumption, but an amateur who likes to taste the unexpected. Our professor, a 35-years wine producer, was an extremely knowledgeable individual who managed to introduce a class of fourteen people to the proper wine drinking and the differences one should be aware of when tasting a new bottle of wine and tasting cheese. From the very first lesson, he served as wine and cheeses so as to familiarize us with the pairing of two ingredients that go so well together. In fact, as he supported, any season is appropriate for a cheese and wine party, particularly at this time of year where the need for a fast yet festive food and wine pairing is in order. But I was wondering which type of cheese should I serve with which wine?

If you have had the painful experience of attending the pairings of the uninformed and well intended, you know that boxed wine does not lend itself to a satisfying experience, even with those American cheese slices. In the chemical additive competition, it would be hard to determine, in fact

, which one of these produced that post-party headache. But wine and cheese go together for more reasons than meet the eye. First of all, both are products of fermentation-wine is fermented grape juice and cheese is made from fermented milk. Second, both can express "terroir," or the taste of the place from which they come-wine expresses the roots of grapevines, while cheese the milk of animals. If one adds their shared ease of preparation, wine and cheese indeed go hand in hand -one hand holding the wine glass and the other the piece of cheese to accompany it.

But not all wines go with all cheeses. Due to their unique strong taste, cheeses different considerably and cannot be combined with any type of wine. The best way to get the feel is to explore the sensation of combining the two foods yourself. In fact, as our professor supported, "it's a veritable and delightful education for your mouth's palate." While he told us that Sauvignon Blanc is usually selected to accompany cheese, he firmly supported that the best wines for this kind of combination are those that are light and fruity. Finally, I advice you to select crisper and fruiter wines for white fresh cheese. Fatty cheese go best with rich wines or with light and zesty ones, salty cheese taste can be combined with sweet wines or high-acid ones, fruity red wines suit soft cheeses and dry sparkling wines are brilliant with a bloomy white rind. Finally the classic combination of Champagne and brie can always appear on your table.

Remember that the key to successful events is variety. Offering a wide range of both wines and cheeses will make your guest feel special and your party successful, interesting and enjoyable.

About the Author

Kadence Buchanan writes articles on many topics including Food, Travel, and Golf

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Fondue 101 - How To Make Cheese Fondue

by Anthony Tripodi

The word fondue comes from the French word fondre and it means to melt or to blend. They should have named it after the French word for outstandingly delicious but even that would be limiting. There are so many varieties and types of fondues out there that perhaps one word really can't describe it.

I'm sure you've probably heard of or even tried cheese fondue. It was popular in the 70ies. If you weren't around back then, maybe you got a fondue pot as a wedding present and have been meaning to try it. Or maybe you have never tried it at all. Whatever your background, this guide will show you the basics of cheese fondue and hopefully get you excited to experiment with the many other varieties such as hot oil, broth or dessert fondues.

Cheese fondue originated in the alps at the end of winter when food supplies were low. Farmers would use what they had on hand to feed their families. Cheese, bread and wine were usually all that was available. So they threw the wine and cheese in a pot and dipped their bread in there and waited for Spring.

So why is fondue popular again?

It's not because people are having a hard time finding food during the winter. Supermarkets took care of that problem. No, fondue is popular again because it's fun and delicious. A fondue party is a great way to have a dinner party. All the prep can be done before the guests arrive and the host can enjoy the meal and their company without running back and forth from the kitchen to the dinner table.

Okay, so lets get you cooking. First thing you'll need to try fondue is a fondue pot. The electric fondue pots are best for a beginner. Just plug them in, set the temp and you're all set. There are also ceramic pots and metal pots that you could use but you can't cook hot oil fondue in a ceramic pot and the metal pots aren't great for cheese fondue. The electric fondue pots are the most versatile and they are even made dishwasher safe now.

Classic Cheese Fondue. is the first recipe you should try. When people talk about fondue this is what they are talking about. Remember to use the real Gruyere and Emnenthaler cheeses and not some swiss from the supermarket. You'll taste the difference and so will your guests.

Classic Cheese Fondue 1/2 lb Emnenthaler Cheese (shredded) 1/2 lb Gruyeye (shredded) 1 clove Garlic 2 cups Dry White Wine 1 tbs Lemon Juice 2 tbs Flour 3 tbs Kirsch (also known as Kirschwasser - cherry brandy) 1/4 tsp White Pepper Nutmeg and/or Paprika to taste

Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard it (your choice) Heat up the White Wine & Lemon Juice - should be hot but do not boil Reduce heat to low and slowly add cheese while stirring Slowly add remainder of ingredients while stirring

To Dip: Italian Bread (or any crusty bread) cut into bite-sized cubes Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.

Fondue Tips & Traditions: * If the fondue is too hard add more wine * If the fondue is too soft add more cheese * Have your guests stir in a figure eight pattern each time they dip something * Tradition says that if the item you're dipping comes off of your fork: --- Men: Next round of drinks is on you --- Women: You must kiss the man to your left * Make up your own traditions.

The ones above are outdated and sound a little chauvinistic to me. * Cold drinks are not usually served. * The traditional drink for fondue is hot tea or the wine that you used to cook with. * Ignore the rules and serve Merlot. It goes great with cheese fondue.

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Lower your blood pressue with wine & cheese

resveratol, Gruyere, Shiraz

Author: Kery Bellis

Not all that long ago I used to attend art exhibitions in Sydney, Australia. No, I am not an artist but just a person who happened to live in the trendier parts of town. It was a nice way to spend a Saturday afternoon - browsing new paintings by up-and-coming local artists. More often than not they would offer the guests small portions of various cheeses along with a selection of moderately priced wines. I had a great time, but I did not know that what I was doing was also giving me a health boost bonus! You see, wine and cheese are the Batman & Robin dynamic duo for lowering your blood pressure.

When was the last time you had a wine and cheese party? You do not need to be an artist to enjoy one; it is a great way to entertain guests and a good excuse to get together. It is also a nice way to ward-off high blood pressure.

Cheese & wine parties are excellent for larger get-togethers as well. You can make it lots of fun by having every guest bring a bottle of wine and an exotic cheese. It is a great way to sample new wines and cheeses ... and a perfect way to get to know your friends better with free-flowing wine and conversation.

What better way to kick-back and relax ... both you and your arteries. Wine is good for lowering your blood pressure ... and so is cheese. But not just any old wine, make it a red one. Read on to find out why.

~ A glass or two of red ~

The flavonol called resveratol is a protective antioxidant. Free radicals are agents that affect chemical reactions in the body; they can cause cell damage resulting in cancer and other problems such as high blood pressure. Resveratol as the protective antioxidant protects your arteries against the damage done by free radicals and also assists in preventing the hardening of your arteries.

Flavonol also benefits you in another important way. The clumping together of blood platelets causes blood clotting and thrombosis - not something you want to have to deal with as both can be deadly serious problems! Flavonol is active in stopping your platelets from bunching up together; a glass of red wine helps your body to prevent these nasty problems by keeping your blood smoothly flowing through your arteries.

And some more good news ... recent studies have shown that drinking red wine also helps to improve the operation of your artery linings. When the linings of your arteries are working properly they freely dilate bringing down your blood pressure. The only question is how much of the good red is too much?

Nobody is suggesting you go out and buy a crate of red to be consumed immediately, but a glass or two a day is ideal for most people ... this is the perfect consumption to keep your heart and arteries young - and maintain your blood pressure at healthy levels. Which red wine is best? The darker varieties are best as they are higher in the protective resveratrol flavonoid. As far as white wine is concerned, you really should not bother ... it has much less benefit than the mighty red.

~ A Chunk of Cheese ~

When we think of cheese we tend to think of how much fat it contains, and whilst cheese does have more than enough saturated fat, a little is actually good for you. The key is, of course, moderation. Just like red wine, if you do not go overboard, it can be healthy. Too much of it and your cholesterol levels can rise.

When cheese is being made and the milk is fermenting ... peptides are released from the milk proteins. Peptides, which are related to proteins and amino acids, help to control your blood pressure by impeding the enzymes that convert angiotensin.

Angiotensin are made up of any of the three polypeptide hormones, one of which is a powerful vasoconstrictor (something that constricts a blood vessel). When the protein angiotensin gets converted to angiotensin II it constricts your arteries and increases the retention of water and sodium. This whole process has a rather adverse affect on your blood pressure - it pumps it right up!

You can stop the reaction that forces your blood pressure up by taking in the other peptides - those found in fermented milk products like cheese. Eating a small wedge of cheese blocks the enzyme that creates angiotensin II, helps your arteries to stay relaxed, and thereby keeps your blood pressure down.

~ Take it easy with a nice glass of Shiraz and a Slice of Gruyere ~

Having been at the grinding wheel all day ... when the tension built up during the day has pumped up your blood pressure ... why not enjoy some nice cheeses with a glass of dark red wine. Relax your mind, relax your body, relax your arteries ... get your blood pressure back to a normal level. It will be greatly appreciated by your heart!

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How cheese makes finest wines taste like cheap plonk

mozzarella, cheddar, red wine

by Cahal Milmo

For generations, it has been the fare of choice at charity fundraisers and suburban soires: a cube of cheddar on a cocktail stick and a glass of cheap red wine.

Now, it seems, the organisers of cheese and wine parties were right all along to choose plonk rather than premier crus to go with their fromage.

Scientists have found that, when sampling a fine claret or expensive burgundy, the last foodstuff it should be paired with is its traditional gustatory ally, cheese.

The study, which submitted the tastebuds of 11 ordinary drinkers to eight cheeses combined with cheap and expensive wines, found the cheese always masked the fine flavours of a pricey vintage.

Where the tasters would have expected to hold forth on the berry and oak flavours of a full-bodied cabernet sauvignon or the light tannins of a pinot noir, it was found they were indistinguishable from a bottle of supermarket plonk.

New Scientist magazine said the strongest-flavoured cheeses, stilton and gorgonzola, overwhelmed the flavours of wine more than milder products such as mozzarella. Butthe American researchers found all the cheeses reduced the flavours and aromas of wine, regardless of their cost, exploding the myth that a fine cheese can be enhanced by a perfect wine.

Hildegarde Heymann, professor of viticulture and enology at the University of California, who coordinated the study, said: "There seems to be a wisdom that great wine and good cheese are enhanced if you have the perfect wine to go with the perfect cheese. Our work suggests this is not the case.

"Whatever the cost of the wine, each cheese reduced the sensitivity to the flavours of the wine. The overall reduction was small - about 0.4 on a scale of one to 10 - but cheese detracted from the flavour of the wine."

The researchers think fat molecules in the cheese may coat the mouth and deaden perceptions of other flavours. The only flavour enhanced by the wine was the aroma of butteriness - caused by a flavour molecule found in both wine and cheese.

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Wine and Cheese Gift Baskets

cheese gift baskets, wine gift baskets, wine accessories,

By Alison Cole

Wine and cheese baskets are the perfect gifts as both represent a timeless treat, made of two items that have been enjoyed together for ages. Wine and cheese gift baskets are the ideal gifts for weddings and anniversaries, and adding a personalized touch to the gifts can make them all the more special. This timeless combination of wine and cheese is always appreciated by almost everyone who enjoys wine.

The fact that different varieties of cheese enhance the flavor of the wine in most cases and vice versa is another reason for the popularity of this combination. However, for the complete enjoyment of this all time favorite combination, choosing the correct variety of cheese with the right brand of wine is extremely important. Wines usually go well with cheese that is from the same country or region. Acidic wines usually go well with acidic cheese.

Some of the commonly available varieties of cheese like blue cheese go well with

wines such as Cabernet Sauvignon, Shiraz, Zinfandel. The Brie variety of cheese goes well with Chardonnay and Pinot Noir. Cheddar cheese along with Riesling, Merlot or Shiraz varieties of wine is popular choice. Gouda along with Riesling Zinfandel, Merlot and Monterey Jack with Sauvignon Blanc, Merlot and Zinfandel is also a common favorite. Swiss cheese with Sauvignon Blanc, Cabernet Sauvignon and Pinot Noir is another popular option. Roquefort goes well with Port wine while cream cheese and White Zinfandel make a nice pair.

Prices for these wine and cheese gift baskets range from $32 to $250. However, if rare wines are chosen, the price of the gift basket also goes up accordingly. Gift baskets can be stuffed with other favorite goodies of the receiver such as chocolates and wine accessories in order to give the wine gift baskets a personalized touch. Readmore »»