Bushra Griffith
Cheese, crackers, and wine are a classic combination. But how do you know which types of cheese and crackers go with which wines? The choice of cracker is limitless, but it's important to be careful with flavoured crackers, as they can interfere with the flavours of the wine. The same wine pairing principles that apply to cheese boards, cheese platters, and cheese plates also apply to cheese and crackers. If you're serving a chutney, a simple red like Côtes du Rhône is recommended, or even a beer or cider. If you're serving cured meats, a big, powerful wine like a Cabernet Sauvignon might be a good choice. If you're serving blue cheese, a rich, sweet dessert wine like port or a late-harvest semillon is a good pairing.
| Characteristics | Values |
|---|---|
| Number of crackers | At least 2 |
| Cracker type | Robust and flavourful, simple, breadsticks, crostini, gluten-free, low-carb, rice crackers, etc. |
| Cheese type | Hard, soft, blue, sharp, goat, sheep, herbed, marinated, bloomy rind, stinky, mild, medium-flavoured, strong, cured, etc. |
| Wine type | Red, white, light, bright, sparkling, sweet, dessert, port, late harvest semillon, etc. |
| Other additions | Chutneys, pickles, honey, apple, meat, etc. |
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What You'll Learn
Choose a wine to be the star of the show and select a subdued cheese and cracker pairing
When creating a cheese and crackers platter, it's important to consider the wine as the star of the show and select the cheese and crackers as the supporting cast. Here are some tips to help you choose the perfect subdued cheese and cracker pairing to complement your wine:
Firstly, decide on the wine you want to showcase. If you're showcasing a big, powerful wine, such as a Cabernet Sauvignon, consider a more subdued cheese board with mellow cheeses and crackers. Avoid strongly flavoured cheeses that will compete with the wine for attention. Instead, opt for mild- to medium-flavoured cheeses. For example, soft cheeses like Camembert and Brie or cream cheese pair well with a fruity red wine like Beaujolais or Pinot Noir. Alternatively, blue cheeses like Gorgonzola, Roquefort, and Stilton go well with sweet wines. If you're serving a dessert wine, a rich, sweet option like port or late-harvest semillon is a perfect match for blue cheese.
When it comes to crackers, the choice is limitless. However, it's important to pair them thoughtfully. As a general rule, mild crackers go well with strong cheeses, while robust crackers complement milder cheeses. Plain water crackers are always a safe option as they serve as a neutral palate cleanser, allowing the wine to shine. But if you want something more adventurous, consider flavoured crackers. Just be mindful of the flavours and avoid anything too strong or spicy that might interfere with the wine's flavours. For example, sweet and fruity crackers pair well with blue cheese, while buttery crackers like Ritz go well with sharp cheeses like cheddar. If you're serving a thin, crisp white wine, consider crackers made with ancient grains like quinoa, amaranth, or spelt, which will add a unique flavour to the pairing.
Remember, the key is to let the wine be the star, so choose cheeses and crackers that complement rather than overpower. By following these tips, you'll create a delicious and harmonious pairing that will impress your guests and allow them to fully appreciate the star of the show – your carefully selected wine.
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Select a cheese as the star and pair it with subtle wines
If you're a cheese lover, select a cheese as the star of the show and let the wine play a supporting role. When choosing a wine, opt for subtle whites or a white and a light-bodied red that won't overpower the cheese. Sparkling wine, Sauvignon Blanc, light-bodied unoaked Chardonnay, or other light bright wines are safe choices to pair with any cheese. If you're serving a chutney, a simple red like Côtes du Rhône is a good option, or you could even opt for a beer or cider.
When selecting a cheese, consider its acidity. Cheese has an intrinsic acidity derived from the milk and fermentation process. You'll want a wine with some degree of acidity to cut through the richness of the cheese and match its acidity. If you're serving a strong cheese, like a blue cheese, a rich, sweet dessert wine like port or a late-harvest Semillon is a good choice. You could also pair it with a rich, intense honey.
If you're serving multiple cheeses, you can get creative with your pairings. For triple cream and soft rind cheeses like Brie, Camembert, and Comte, try water crackers, fruited crackers, or crostini. For sharp cheeses like Cheddar, choose club crackers, Ritz, or other buttery crackers. Goat and sheep cheeses like Chevre, Humboldt Fog, and Roquefort go well with fruited crackers or herby crackers. Herbed cheeses like Boursin and Havarti dill are delicious with flatbreads, wafer crackers, or olive oil crackers.
Remember, the crackers are just as important as the cheese! Choose crackers that complement the cheese without overpowering it. Mild crackers go well with strong cheeses, while robust crackers pair better with milder cheeses. Avoid crackers with strong herbs or flavourings that may interfere with the flavours of the cheese and wine.
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Pair hard cheeses with red, medium-bodied wines
Hard cheeses, such as Manchego, Parmigiano Reggiano, Comte, and Cheddar, are the easiest types of cheese to pair with wine. When it comes to wine, a safe bet would be a Rioja or Cabernet Sauvignon—a red, medium-bodied wine. However, don't shy away from experimenting with other wines, as hard cheeses offer a wider variety of flavours to work with. For instance, a Chardonnay goes well with cheddar, and Comte pairs classically with Vin Jaune.
When pairing cheese and wine, you can follow two main methods: complementing or contrasting. Complementing involves matching like for like in intensity, structure, and flavour. For example, pairing lighter cheeses with lighter-bodied wines and bold cheeses with wines of similar intensity. On the other hand, contrasting involves finding wines with similar flavours to the condiments and accompaniments that work well with the cheese.
When serving cheese and crackers, the choice of cracker is flexible. However, it's important to pair them thoughtfully: mild crackers go well with strong cheeses, while robust crackers complement milder options. Flavoured crackers should be chosen carefully so as not to interfere with the flavours of the cheese and wine. Creative options like breadsticks, crostini, and themed crackers can add variety to your platter.
To elevate your cheese and wine experience, consider the following tips:
- Serve fresh, crisp apple slices with cheddar.
- Offer a variety of crackers, such as club crackers, Ritz, or other buttery crackers, to pair with sharp cheeses like cheddar.
- For a classic pairing, serve Comte with Vin Jaune or Manchego with Amontillado Sherry.
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Pair soft cheeses with red, fruity wines or rosé
Soft cheeses, such as brie, camembert, and cream cheese, pair well with red, fruity wines or rosé. The crisp, red fruit of a Provence Rosé, for example, is complemented by the mellow flavour of Havarti cheese. The steely minerality of a Provence Rosé also contrasts nicely with the smooth, soft texture of the cheese. A Pinot Noir, with its ever-present red berry fruit, is another good choice to pair with a medium-firm nutty cheese like Gruyère. Beaujolais and Jarlsberg are another classic combination, as are Gamay Noir and Comté, or Zweigelt and Emmental.
When it comes to crackers, opt for something mild and simple that won't interfere with the flavours of the wine and cheese. Water crackers or breadsticks are a good choice, but you can also get creative with crostini or gluten-free options like rice crackers. If you want to add some sweetness to your cheese and wine pairing, consider a cracker with fruit such as a fruited cracker.
In general, soft cheeses call for a wine that is sharp and acidic to cut through the fat. Red, fruity wines fit the bill perfectly and can bring out the nutty flavours in medium-firm cheeses. If you're feeling adventurous, you can also experiment with other sweet wines like Moscato or dessert wines like sherry and port. These sweeter wines go especially well with pungent, salty blue cheeses like Stilton.
Remember, these are just guidelines, and the most important thing is to enjoy yourself and find pairings that suit your taste preferences. So feel free to mix and match different cheeses, crackers, and wines to discover your own favourite combinations!
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Blue cheese and sweet wine are a perfect match
Sweet wines work well with blue cheese as the sweetness of the wine offsets the bitterness of the blue cheese. The veining in blue cheese has a touch of bitterness that can be deliciously balanced by a dessert or fortified wine. For example, a blue cheese and fresh fig salad pairs well with a smooth Italian white wine like a Gavi di Gavi. A blue cheese-topped pizza, on the other hand, can handle a medium-bodied red wine like a southern Italian red or a zinfandel.
When pairing blue cheese with wine, it's important to consider the type of blue cheese and its strength. Some blue cheeses, like Roquefort and Cabrales, are more pungent and may not pair well with medium-bodied red wines. Milder blue cheeses, such as Bleu d'Auvergne or Barkham Blue, are better suited for these wines.
In terms of specific wine recommendations, Port is a classic pairing with blue cheese, especially with Stilton. The Port styles can be either Tawny, aged in oak, or Ruby, aged in a bottle and retaining tannins. Other fortified wines that go well with blue cheese include medium-dry amontillado or oloroso sherry and sweet Madeira. A drier style of Marsala from Sicily, like the Marsala Vergine Soleras Secco, is also a good option for blue cheese with a softer texture.
When serving blue cheese and sweet wine, it's essential to choose the right crackers. Sweet and/or fruited crackers, wafer crackers, or croccantini are recommended for blue cheese. Breadsticks, crostini, and themed crackers can also be offered to elevate the experience and provide variety for your guests. Remember to arrange the crackers thoughtfully, pairing mild crackers with strong cheeses and robust crackers with milder options.
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Frequently asked questions
Choose either the wine or the cheese to be the star of the show and let the other be the supporting cast. If you're serving a very strong blue cheese, for example, you might want the wine to take centre stage and opt for a subtle white or light-bodied red. If you're serving a full-bodied red, you might want to tone down the cheese and crackers so as not to overpower the wine.
Try a rioja or Cabernet Sauvignon with hard cheeses like Manchego, Parmigiano Reggiano, Comte, or cheddar. Chardonnay also goes well with cheddar. Beaujolais or Pinot Noir (something red and fruity) pairs nicely with soft cheeses like camembert and brie. Blue cheeses like Gorgonzola, Roquefort, and Stilton go well with sweet wines.
Crackers with a variety of ingredients like whole grains, seeds, herbs, and spices can influence the wine you choose to drink with them. Ancient grains like quinoa, amaranth, and spelt are also being used more frequently in crackers and can bring a unique flavour to the wine pairing. Thin and crispy crackers tend to bring out the flavour of the cheese you're serving with them.
It's important to pair crackers and cheeses thoughtfully—mild crackers with strong cheeses and robust crackers with milder cheeses. You can get creative with breadsticks, crostini, and themed crackers to elevate your board. Try arranging crackers in a fan shape around cheese wheels or placing them on a side plate.
Bring more cheese than crackers—plain water crackers are best as they are just a vehicle for the cheese. You can have more fun with the variety of cheeses and play around with pairings between the cheese and wine. Avoid crackers with added herbs, flavourings, or spices.
