Wines By Jennifer


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405 Main Street
Parkville, Missouri 64152

Tuesday - Saturday
12 PM - 8 PM

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Wine and Cheese Pairing Suggestions


Wine & CheeseWine and cheese. Enjoyed together for centuries, this pairing seems so natural that it's taken for granted, but what is it that makes them so magical together?

In a word, chemistry. The acidity and tannins that provide the structure in white and red wines respectively are substances that can be overpowering to the palate when consumed alone, but are greatly moderated by the proteins and fats found in most cheeses, often resulting in a much more pleasurable taste sensation.

But finding great matches of cheese and wine can be tricky, with flavors often competing, negating, or just plain spoiling one another.

And while we're always happy to help you match any of our 40 varieties of Osceola Cheese with the perfect wine at Wines by Jennifer, we created this pocket guide to assist in your wine and cheese matching efforts when you're not at the shoppe:


Cheese Type
Taste and Texture
Suggested Wines

Suggested Foods

Mild and creamy when young, nutty; semi-sharp and harder with age
Cabernet Sauvignon, Merlot, Syrah
Red or green grapes, figs, crusty bread
Tangy, ripe and earthy; semi-soft to hard
Cabernet Sauvignon, Sparkling wines or Port, Syrah, Zinfandel
Figs, pears, walnuts, fruit, nut breads
Creamy, rich, buttery; soft
Sparkling wines, Chardonnay, medium-bodied Pinot Noir
Green apples, strawberries, pears, toasted walnuts, crusty bread
Mild to sharp, tangy and robust; semi-hard to hard
Gewurztraminer, Riesling, medium-bodied Merlot and Syrah
Red or green grapes, apples, cherries, cashews, dark breads
Mellow rich caramel; semi-hard to hard
Riesling, fruity Zinfandel, Merlot
Red apples, toasted almonds, dark breads
Monterey Jack
Mild to slightly zesty flavor; becomes nutty with age; semi-soft to hard
Sauvignon Blanc, medium-bodied Merlot, fruity Zinfandel
Plums, peaches, toasted pecans
Delicate and mild, milky; soft to semi-soft
Lesser-oaked Chardonnay, Sauvignon Blanc, light-bodied Pinot Noir
Olives, tomatoes, roasted red peppers, crusty bread
Sharp yet savory flavor that intensifies with age; hard, with a granular texture
Gewurztraminer, Riesling, Sauvignon Blanc
Figs, raisins, walnuts, hearty bread
Slightly tart and salty flavor; semi-soft when young; hard when aged, with a smooth, firm texture
Merlot, light-bodied Pinot Noir, Syrah
Pears, red grapes, figs, olives, hearty bread
Sweet to sharp, buttery; semi-hard
Sauvignon Blanc, young Cabernet Sauvignon, light-bodied Pinot Noir
Green grapes, cherries, toasted almonds, pumpernickel bread

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Last Updated June 4, 2014 9:01 PM
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