Frederic Melton
Wine and cheese are a classic culinary pairing, but finding the right combination can be tricky. The key to a successful pairing is to look for textural contrasts between the cheese and wine: fresh, lighter cheeses go well with crisp, lighter wines, while heavier, dense cheeses like bigger and bolder wines. Wines and cheeses from the same region usually pair well together, and it's always best to taste the wine before the cheese for the optimum effect. When it comes to specific pairings, there are plenty of options to choose from. For example, a medium-bodied Pinot Noir goes well with soft, earthy cheeses like Camembert and Brie, while a full-bodied red Zinfandel stands up to harder cheeses like smoked Gouda and aged cheddar. If you're looking for a classic combination, try a young, sweet port with a pungent blue cheese like Stilton or Gorgonzola.
| Characteristics | Values |
|---|---|
| Wine type | Brut Champagne, Cava, Prosecco, Pinot Noir, Chardonnay, Moscato, Pinot Grigio, Pinot Gris, Malbec, Red Zinfandel, Syrah, Port, Sauvignon Blanc, Tempranillo, Gewürztraminer, Rioja, Garnacha, Mencía, Provence Rosé, Cabernet Sauvignon, Carménère, Montepulciano, Nero d'Avola, Vin Jaune, Amontillado, Palo Cortado Sherry, Tawny Port, Pedro Ximénez Sherry, Châteauneuf-du-Pape, Sparkling Rosé |
| Cheese type | Brie, Comte, Gruyere, Brillat-Savarin, Parmesan, Asiago, Mozzarella, Burrata, Camembert, Taleggio, Reblochon, Combozola, Cheddar, Colby, Edam, Gouda, Manchego, Smoked Gouda, Jarlsberg, Comte, Emmental, Epoisses, Blue, Roquefort, Munster, Idiazabal, Chevre, Florette, Cremont, Havarti, Zamorano, Roncal, Romano, Stilton, Gorgonzola, Mont d'Or, Cowgirl Creamery Mt Tam, Piave-Vecchio, Ossau-Iraty, Manchego, Chevre, Feta |
| Wine and cheese pairing rules | Wines and cheeses from the same region usually go well together; look for textural contrasts (lighter cheeses with lighter wines, denser cheeses with bolder wines); taste the wine before the cheese; serve at room temperature; consider acidity (to cut through the richness of the cheese); bigger, bolder cheeses need a wine that can match without being overpowered |
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What You'll Learn
Pairing wine with cheddar, gouda, and other hard cheeses
When it comes to pairing wine with hard cheeses, there are a few classic combinations to consider. Firstly, it is worth noting that wines and cheeses from the same region usually pair well together. For example, a Spanish wine like Rioja pairs beautifully with the semi-hard Spanish cheese Manchego. Similarly, the Italian Prosecco is a great match for the Italian cheese Parmesan.
Now, let's delve into specific wine and hard cheese pairings. Cheddar, with its sharp and tangy flavour, pairs exceptionally well with a rich, chocolaty Malbec. The bold flavours of an aged cheddar also complement the mouth-drying tannins of a Cabernet Sauvignon. For a saltier, nuttier cheddar, a peppery Syrah or Shiraz is an excellent choice. If you're looking for a white wine to pair with cheddar, a Sauvignon Blanc is a good option, especially if you want to bring out the cheese's nutty notes.
When it comes to Gouda, a versatile cheese with many varieties, there are several wine options to consider. A young, cold-smoked Gouda, for instance, pairs well with a Bordeaux Blend, such as the 2019 D2 Delille, which has notes of blue and red fruits, earthiness, and a slight tobacco finish. The creaminess of a Vintage Lot 8 Gouda, on the other hand, calls for a wine with high acidity to cut through, such as the M.A.N. Chenin Blanc, which has tropical fruit and green apple notes. If you're a fan of spice, the Chilikaas Gouda, buttery and rich with fire-roasted Hatch Chiles, pairs beautifully with a Grüner Veltliner, which has notes of apple, peach, citrus, and white pepper, and enough acidity to complement the spice without overpowering it. For a Gouda with floral, herbal, and earthy notes, like the Hay There Raw Milk Gouda with Lavender and Thyme, a red wine like the D2 Delille Bordeaux Blend is an excellent choice, as its flavour is tonally complementary without being overpowering.
Other hard cheeses to consider are Gruyere and Comte, which pair well with a medium-bodied Pinot Noir, and Havarti, which goes well with a Provence Rosé. If you're looking for a classic combination, a young, sweet port is excellent with a pungent, salty blue cheese like Stilton or Gorgonzola.
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Matching soft cheeses with fruity, light-bodied wines
Soft cheeses with fruity, light-bodied wines are a match made in heaven. The general rule of thumb is to match lighter cheeses with lighter-bodied wines, and this is a classic example. Soft cheeses are fresh and creamy, so they pair well with crisp, fruity wines that have a similar mouthfeel.
Fruity, light-bodied wines such as Pinot Noir, Beaujolais, and Gamay Noir are excellent choices to pair with soft cheeses. These wines have a beautiful balance of red berry fruit flavours, floral aromas, and spice that complement the creamy texture and mild flavours of soft cheeses. For example, a Pinot Noir would be a delightful companion to an earthy Camembert or a creamy Brie.
When it comes to goat cheeses, which are often soft and dense with a zippy acidity, it's best to opt for a high-acid white wine like a French Sauvignon Blanc or a Loire Sancerre. The citrus and mineral notes in these wines beautifully enhance the nutty and herbal flavours found in goat cheeses.
If you're feeling adventurous, try pairing a soft cheese with a Moscato d'Asti. The fresh, acidic fruit of this wine will refresh your palate, especially after indulging in richer, buttery cheeses like Gorgonzola. For a more effervescent experience, a sparkling wine or Champagne can also cut through the creaminess of soft cheeses, creating a delightful contrast.
Remember, when it comes to wine and cheese pairings, it's all about finding harmony between the two. The flavours and textures of both elements should complement each other without one dominating the other. So, whether you're a beginner or a connoisseur, feel free to experiment and find the combinations that delight your senses!
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How to use acidity to cut through rich cheeses
When it comes to wine and cheese pairings, acidity is key to cutting through the fat and richness of certain cheeses. The right wine can provide a delightful contrast, enhancing your enjoyment of the cheese.
For creamy cheeses, such as Brie, Camembert, or triple-cream cheeses like Brillat-Savarin, reach for wines with high acidity. The bubbles and bright acidity of brut Champagne or cava can cut through the creaminess of these cheeses, creating a harmonious pairing. Similarly, the acidity in a crisp, fruity Pinot Grigio or Pinot Noir can balance the richness of Brie, Camembert, or earthy cheeses like Taleggio and Reblochon.
Goat cheese, with its earthy and tart characteristics, also benefits from a wine with good acidity. A French Sauvignon Blanc, with its citrus and mineral notes, can beautifully enhance the nutty and herbal flavours of goat cheese. Chenin Blanc, Grüner Veltliner, and Chablis are other wines known for their acidity that can stand up to goat cheese.
When dealing with strong, pungent cheeses like Blue Stilton, Gorgonzola, or Roquefort, a sweeter wine with high acidity can provide a wonderful contrast. Ice Wine, Moscato, or a sweet dessert wine like Sauternes can all help balance the intensity of these cheeses.
In addition to wine, other acidic food pairings can also be considered. Sweet and acidic condiments such as cranberry jam or honey can complement the richness of creamy cheeses. Pickles, vinegar-based condiments, or briny pickled onions can provide a tangy, savoury contrast.
By incorporating these acidic elements into your cheese service, you can create a delightful sensory experience that balances the richness and flavour profile of the cheeses on offer.
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Wines to serve with pungent, blue cheeses
When it comes to pungent, blue cheeses, there are several wines that can be served alongside them to create a complementary pairing.
Firstly, it is worth noting that the best wine to pair with blue cheese depends on how strong the cheese is and what else is being served with it. Blue cheeses are typically quite sour, so they complement well with sweet wines or other sweet flavours. A classic pairing is a sweet port alongside a pungent blue cheese like Stilton or Roquefort. The sweetness of the wine and the stinkiness of the cheese are said to balance each other out. Other sweet wines that can be served with pungent blue cheeses include Ice Wine with Beenleigh Blue, and Oloroso Sherry with Torta del Casar.
If you are looking for a lighter option, a Moscato d'Asti is a fresh and acidic wine that can help to cleanse the palate of heavier cheeses like Gorgonzola. Another option is a Riesling, which is known for its delicate taste and high acidity, which helps to break down the protein in blue cheeses. A light and refreshing Pinot Grigio also pairs well with creamy blue cheeses like Gorgonzola, Roquefort, and Brie.
For those who prefer red wines, a Cabernet Sauvignon is a good option as its plum and blackberry flavours complement the tanginess of blue cheese. A Malbec is another red wine that can be served with blue cheese, especially if it is served with a steak or burger, creating a hearty combination. For more mellow blue cheeses, a medium-bodied red wine like a Negroamaro, Nero d'Avola, or Zinfandel can be a good choice.
In summary, when it comes to pairing wines with pungent, blue cheeses, there are several options to choose from, depending on the specific type of blue cheese and personal preference.
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Classic wine and cheese pairings
When it comes to wine and cheese pairings, there are a few general rules to follow. Firstly, wines and cheeses from the same region usually complement each other well. It's also a good idea to look for textural contrasts between the cheese and wine: fresh, lighter cheeses go well with crisp, lighter wines, while heavier, denser cheeses pair better with bigger, bolder wines. Always taste the wine before the cheese for the optimum effect, and remember that many wines and cheeses taste better at room temperature rather than chilled.
With those basics in mind, here are some classic wine and cheese pairings to try:
- Chardonnay and Camembert
- Cava and Délice de Bourgogne
- Crémant and Époisses
- Moscato and Beenleigh Blue
- Oloroso Sherry and Torta del Casar
- Sauternes and Roquefort
- Champagne and Brie
- Chardonnay and Cheddar
- Pinot Noir and Gruyère
- Beaujolais and Jarlsberg
- Gamay Noir and Comté
- Zweigelt and Emmental
- Port and Stilton
- Port and Gorgonzola
- Cabernet Sauvignon and Aged Cheddar
- Carménère and Smoked Gouda
- Montepulciano and Parmigiano-Reggiano
- Nero d’Avola and Asiago
- Provence Rosé and Havarti
- Pinot Noir Rosé and Fontina
- Sangiovese Rosé and Mozzarella
- Rosado and Ricotta
- Riesling and Raclette
- New Zealand Sauvignon Blanc and Mild Cheddar
- Silvaner and Raclette
- Gewürztraminer and Edam
- Rioja and Manchego
- Garnacha and Zamorano
- Mencía and Roncal
- Tempranillo and Idiazabal
- Monastrell and Tomme
- Blaufränkisch and Abbaye de Belloc
- Malbec and Gouda
- Vermentino and Fiore Sardo
- Soave and Mascarpone
- Grechetto and Fromage Blanc
- Verdicchio and Requesón
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Frequently asked questions
Some classic wine and cheese pairings include:
- Port with Blue Stilton
- Sauternes with Roquefort
- Beaujolais with Jarlsberg
- Gamay Noir with Comte
- Zweigelt with Emmental
- Champagne with Brie
- Chardonnay with Camembert
- Cava with triple-crème cheese like Brillat-Savarin or Cowgirl Creamery's Mt Tam
- Pinot Noir with Gruyere
- Cabernet Sauvignon with hard cheeses like Cheddar
- Red Zinfandel with smoked Gouda, aged cheddar, or Manchego
Some general guidelines for pairing wine with cheese include:
- Wines and cheeses from the same region usually go well together.
- Look for textural contrasts between the cheese and wine: lighter cheeses go well with lighter wines, while heavier cheeses go well with bolder wines.
- Taste the wine before the cheese for the optimum effect.
- Like some wines, many cheeses taste better at room temperature instead of chilled.
- Be aware of acidity—look for some degree of acidity in the wine to cut through the richness of the cheese.
- The bubbles in Champagne or sparkling wine can cut through the richness of fatty cheeses.
When creating a wine and cheese board for a party, consider the following:
- Include a variety of cheeses and wines to suit different tastes.
- Experiment with different combinations to find your favourites.
- If you're serving a mixed board of cheeses, a flexible option for wine is Madeira.
- If you're serving a particular cheese or type of cheese, look for wines that pair well with it (see some examples in the first question).
