Credits: Photograph, Gentl & Hyers; Styling, Sabine Tucker
Point Reyes Cheese and Banyuls
Surprisingly mild and creamy, California's Point Reyes cheese—presented here on a Gargantua platter ($69, Nicole Farhi)—is a blue for everyone. Pair it with a sweet Banyuls from southern France, such as 2003 Domaine de la Casa Blanca, which will soften the blue's character, "stretching out the flavor of the cheese," says Susan. "People are shy to break into a wheel or wedge, so make the first slice before guests arrive," Susan suggests.
Credits: Photograph, Gentl & Hyers; Styling, Sabine Tucker
Parmigiano Reggiano and Allegrini
Who needs pasta? Parmigiano Reggiano pairs well with an Allegrini from Italy's Veneto region (pictured). Or, serve it with a Muscat (2003 Muscat de Beaumes de Venise Duboeuf).
Credits: Photograph, igourmet.com
Goat's-Milk Cheese and Sancerre or Rose
Goat's-milk cheese (such as Humboldt Fog or Le Chevrot) goes well with a Sancerre (2003 Château de Sancerre Marnier-Lapostolle) or a rosé (2004 Château d'Aqueria Tavel Rosé). Susan describes how they enhance each other: "I'll follow a taste of creamy, tangy goat cheese, such as California's Humboldt Fog, with a sip of France's crisp, floral Sancerre."
Credits: Photograph, igourmet.com
Aged Gouda and Gigondas
Aged Gouda is perfect with a Gigondas (2000 Domaine du Pesquier).
Credits: Photograph, Gentl & Hyers; Styling, Sabine Tucker
Runny, Wash-Rind Cheese and Pinot Noir
Runny, washed-rind cheeses, such as Affidelice, Epoisses or Red Hawk, have been processed in flavored brines or spirits throughout its ripening to encourage a pungent flavor and aroma. They pair well with a Pinot Noir (2002 Bear Boat or 2002 Benton Lane).
Serve a runny washed-rind cow's-milk cheese, like Affidelice (shown here) or Epoisses, in its container with a spoon. Bamboo tray ($20, IIKH); crown spoon ($18, Match).
Credits: Photograph, Gentl & Hyers; Styling, Sabine Tucker
Roncal and Rioja Crianza
Vamos a España—the hard, sharp Spanish cheese Roncal goes well with (clockwise from the cheese) piquant Arbequina olives, olive oil crackers, Marcona almonds, fig-and-almond cake and (center) slivers of quince paste to spread on a cracker. For wine, try a red Rioja Crianza, such as 2000 Palacio de Otazu. Charger, Christiane Perrochon ($595, Takashimaya).
Credits: Photograph, Gentl & Hyers; Styling, Sabine Tucker
Wine Glasses
Select traditional stemmed glasses, in the top row, or contemporary designs, in the bottom row. Susan says when choosing, "Don't be too serious. Break the rules! The wine police aren't going to arrest you."
Pressed for storage space? Choose a moderately sized red-wine glass and use it for reds and whites. Note that the O Glass by Riedel (center bottom), now available only in pink, benefits Living Beyond Breast Cancer.
Top, left to right: Josef Hoffman wineglass, $100, Takashimaya; Crystal WineGlass with Pewter Stem, $65, Match; Crystal WineGlass, $10, La Cafetière; Crystal Burgundy Glass, $10, La Cafetière; Crystal Vinum Pinot Noir Glass, $50 for a set of two, Riedel; Rosso Amarone Glass, $43.98, Bottega del Vino.
Bottom, left to right: Warda Glass, $42 for a set of six, Justmorocco; Bistro Glass, $1.75, Broadway Panhandler; O Glass, $28 for a set of two, Riedel; Murano Ripple Glass, $80, Nicole Farhi; Murano Spiral Glass, $80, Nicole Farhi; Stem Glass, $45, Takashimaya.
Credits: Photograph, Gentl & Hyers; Styling, Sabine Tucker
Gougeres
Susan advises rounding out your tasting with accompaniments such as fresh-baked breads, olives, nuts, and fresh and dried fruits. If you're feeling ambitious, whip up a batch of
gougres. Best served hot, these little Gruyère-based cheese puffs are a great appetizer to serve with chilled white wine, Susan says.
