Wine Pairings with Cheese and Meat
This heatmap shows the most recommended pairing for each wine found in 14 sites suggesting meats and cheese to go with wine. Graph on top includes cheeses. Graph on bottom includes meats. Darker colors mean more sites approving that pairing. Hover over the heatmap to see the number of approvals for each pairing.
Legend and Resources
This is a heatmap of the most recommended meat and cheese pairings with wine. The suggestions were obtained from 14 different online websites. Dishes were not included, only cheeses and meats. The wines are classified as follows:
|Dry White Wines||Sweet White Wines||Rich White Wines||Sparkling Wines||Rose Wines||Light Red Wines||Medium Red Wines||Bold Red Wines||Dessert Wines|
|Sauvignon Blanc, Pinot Grigio||Moscato, Riesling||Chardonnay, Pinot Gris, Viognier||Champagne, Prosecco, Cava||Dry Rose||Pinot Noir||Merlot, Zinfandel, Cabernet||Shiraz or Syrah, Malbec||Sherry, Port|
Cheeses are classified as suggested by Fundamentals of Cheese Science by Patrick F. Fox et. al. For more information on Cheese classification go to Visual Classification of Cheese. Meats are classified by flavor not by phylogenetic relations between animal species.
Dishes or prepared food pairing sites were avoided. Also sites that give you hints or guides to pair wines and foods according to taste. I focused on those that gave specific names. Most common or referenced wines, cheeses, and meats are included. There are many different kinds of wines that go with cheese and meats but were not mentioned in these lists. This list is definitely biased towards wines common in English speaking countries. The list of sites is as follows:
I never gave much thought to drinking wine. I always thought it was for fancy dining. I knew red wine goes with red meat. White wine goes with white meats. Then I learned that the rules not always apply, but that was beyond my income, so I did not care. Then I spent a summer in Paris. Wine was cheap and everywhere. Cheese was not plain and came in all delicious stinky varieties. I have to confess I did not learn their names, but learned to appreciate the flavors that wine brings to food.
The quarantine started and I could only think of things I could no longer do. One of the things I really missed was dining out. I wanted to have a fancy meal at a nice restaurant every night. I then focused my desires and tribulations to fixing food at home. I started thinking about foods and meals I craved. Then I made the visualization about the Visual Classification of Cheese. I realized that it was not complete without mentioning cheese and wine pairings.
I started looking for information and made quite a fun diagram about it. But the more I got into it and looked at it, I realized it did not make much sense. I realized that descriptive pairings made little sense. Acid, sweet, soft, strong, fruity.... I could not tell which was which. Then Pinot Noir seemed to go with everything. Something was wrong. I then decided to look at other sites. Maybe there was better pairings out there. I realized, that they all give different information. I understand it can be a science but also it is also very subjective to the person tasting. I decided the best way to graph pairings was to tally the number recommended pairings. This way I could get the most recommended pairing for each cheese and wine.
Made by Luz K. Molina with D3.js.