Andy Montoya
Summer is the perfect time to enjoy a glass of wine and a cheese plate with friends. When it comes to wine and cheese pairings, there are a few things to keep in mind: wines and cheeses from the same region often pair well together, lighter cheeses go well with lighter wines, and denser cheeses go well with bigger, bolder wines. For summer, opt for crisp whites and fruity reds with bright acidity. A Pinot Noir from California with bright raspberry and cherry notes is a great choice, as is a white Rhone blend from France. If you're looking for a white wine, a Sauvignon Blanc pairs well with goat cheese, as the acidity of the wine matches that of the cheese. For a sweeter option, a semi-dry or sweet Riesling pairs great with blue cheese, as the sweetness and acidity of the wine balance the tangy, earthy flavours.
| Characteristics | Values |
|---|---|
| Wine and cheese pairing | Wines and cheeses from the same region usually go well together. |
| Wine and cheese texture | Fresh, lighter cheeses go well with crisp, lighter wines; heavier, dense cheeses like bigger and bolder wines. |
| Wine and cheese serving temperature | Like some wines, many cheeses taste better at room temperature instead of super cold. |
| Summer wine characteristics | Crisp, fruity, bright acidity, refreshing, light, chilled, sparkling, fizzy |
| Summer wines | Rosé, Pinot Noir, Sauvignon Blanc, Beaujolais, Soave, Riesling, Chardonnay, Unoaked Chardonnay, Picpoul, Lambrusco, Gruner Veltliner, Sparkling wine (prosecco, cava, champagne) |
| Summer cheeses | Goat cheese, Camembert, Brie, Manchego, Blue cheese, Parmigiano Reggiano, Greek feta, Mozzarella, Emmental, Chaource |
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What You'll Learn
Soft, creamy cheeses with delicate wines
Soft, creamy cheeses with delicate flavours are best paired with light, bright wines. A versatile choice would be a Riesling, which comes in a range of styles, from dry and crisp to viscous and sweet. A dry or off-dry Riesling will go with most cheeses, including Asiago, Colby, Monterey Jack, Havarti, and most cheddars. A sweeter Riesling is a good match for salty, bolder-flavoured cheeses like Gorgonzola, aged Gouda, or Parmesan.
Another option is a sparkling wine, such as Prosecco, Cava, or Champagne, which works with almost all types of cheese. The high carbonation levels in sparkling wine make it an excellent palate cleanser, bringing out the best in both hard and soft cheeses.
If you're looking for a specific type of cheese to pair with your wine, then a creamy goat cheese pairs well with a light acidic white wine like Gruner Veltliner, which is bright and fruity with a slight effervescence. The acidity in both is mirrored, while the fruitiness of the wine complements the herbal qualities of the cheese.
For a summer picnic, you might opt for a fresh goat cheese spread on crackers with a bit of honey or fresh herbs. A Sauvignon Blanc or a Rosé would be a great choice to accompany this.
Other light wines, like a Rosé or those from Provence, are a nice accompaniment to fresh cheeses like creamy burrata, chevre, and even a smooth Havarti. A fruitier, darker rosé, like those made from Syrah grapes, pairs well with a firmer, bolder cheese like aged cheddar or Gouda.
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Salty cheeses with fizzy wines
Salty cheeses, such as Greek feta, Parmigiano Reggiano, and blue cheese, are best paired with fizzy wines like Lambrusco. The high carbonation levels in sparkling wine make it an excellent palate cleanser, bringing out the best in both hard and soft cheeses.
Feta is a brined sheep milk cheese (or a blend of sheep and goat milk) with slightly salty and tangy notes that are perfect with the sweet and savoury fruits of summer. A Cotes du Rhone-style rose wine with flavours of fresh strawberries and watermelon is an excellent pairing. If you prefer something from the US, try a rose from Oregon, such as Samuel Robert's Vintner Reserve Rose of Pinot Noir, which has a heavenly nose of roses and oranges and a long, satisfying finish.
Parmigiano Reggiano is an aged, raw cow's milk cheese with a slightly granular texture and a nutty and salty flavour profile. It pairs well with Lambrusco wines from Emilia Romagna, which are fruity with flavours of raspberry, blackberry, and citrus—juicy but not sweet.
Blue cheese is a pungent and salty cheese that needs a bold wine pairing to match. Dark, sweet red wines like Port or Sauternes are excellent choices, as they help balance out the acidic flavours in the cheese, adding a touch of creamy flavour.
In general, salty cheeses pair well with fizzy wines like Lambrusco, sparkling wine, prosecco, cava, or champagne. These wines are refreshing and help balance the saltiness of the cheese, creating a delightful summer pairing.
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Blue cheese with sweet red wines
Blue cheese is pungent and can clash badly with the wrong wines. The best wine to pair with blue cheese depends on how strong the cheese is and what else you're serving with it. It doesn't necessarily have to be a sweet wine.
When it comes to red wines, fruit-forward berry flavours with a hint of chocolate or cocoa pair well with blue cheese. A Cabernet Sauvignon, for example, can have flavours of fresh cherry, black fruit, red chilli pepper, and tobacco. If you're looking for a budget-friendly option, try a Lapostolle Cuvee Alexandre Cabernet Sauvignon. For an upgrade, the Martin Ray Synthesis Cabernet Sauvignon offers plush red fruit, currant, bright acidity, cocoa, and caramel notes.
For sweeter red wines, dessert wines are a good choice. A good-quality sweet wine must have acidity to balance the sweetness. Fortified wines, such as Madeira, Marsala, Port, Sherry, and Vermouth, can be excellent pairings with blue cheese as they tend to cut through the creaminess of the cheese. Port is a classic pairing with Stilton, and a softer, creamier Tawny Port is a particularly good option. Sauternes is another sweet wine that pairs well with blue cheese, especially Roquefort.
If you're looking for a more mellow blue cheese, a medium-bodied red wine can be a good option. Southern Italian reds like Negroamaro or Nero d'Avola, or a Zinfandel can pair well with milder blue cheeses like Bleu d'Auvergne or Barkham Blue.
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Fresh cheeses with light wines
When the sun is shining, it's time to bring out the fresh, mild cheeses and light, crisp wines. Fresh cheeses like creamy burrata, chevre, and Havarti are perfect with lighter wines like rosé or those from Provence. A pinot noir, with its earthy, savoury, and fruity notes, is also an excellent counterpart to many different cheeses. Its floral aromas and spice complement fresh cheeses, while its acidity cuts through fatty mouthfeel left by soft cheeses.
For a truly summery combination, try a sparkling wine with a soft cheese like camembert or brie. The bubbles will help to refresh your palate. If you're looking for a lighter wine to accompany a light food choice, such as white-fleshed fish or vegetables, a crisp, refreshing white wine like a Picpoul or unoaked Chardonnay will do the trick. These wines offer bright citrus and green pear flavours that are perfect for a summer day.
Goat cheese is another fantastic option for summer. Rich Rogers, owner of Scardello Cheese in Dallas, Texas, recommends pairing it with a Gruner Veltliner, a light acidic white wine. The bright and fruity Franz Etz Gruner Veltliner, with its slight effervescence, will perfectly complement the creaminess and tanginess of the goat cheese. For a French twist, try the Tomme Fleur Verte, a pillowy goat cheese covered in herbs, resulting in a lemony and floral flavour profile.
Mozzarella, Emmental, and Chaource are other fresh cheeses that pair well with lighter wines. A sparkling wine, such as prosecco, cava, or Champagne, is a safe bet and will work beautifully with these cheeses. The high carbonation levels will make it an excellent palate cleanser, bringing out the best in both hard and soft cheeses.
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Hearty foods with robust wines
When it comes to hearty foods, robust red wines are the perfect pairing. Red meat and red wine are a classic combination, but it's important to consider the tannin level of the wine and the richness of the meat. More full-bodied, robust red wines like Cabernet Sauvignon are ideal for grilled meats, while smoother wines complement braised dishes. A perfectly grilled steak, for instance, pairs beautifully with the bold and smoky flavours of a California Cabernet Sauvignon.
For poultry dishes, lighter-bodied red wines are a better match. A grilled chicken dish, for instance, goes well with the earthy and smoky notes of a Cabernet Sauvignon. If you're preparing a hearty chicken coq au vin, however, a full-bodied Syrah may be a better choice to balance the rich flavours.
Pinotage, a unique South African varietal, is another excellent choice for poultry. Its smooth tannins and high acidity pair perfectly with roast duck, creating a delightful fusion of fruity and earthy flavours. Zinfandel is another robust red wine that stands up well to grilled salmon, its bold and fruity character enhancing the flavours of the fish.
If Italian cuisine is your preference, a tomato-based pasta dish is a wonderful pairing with red wine. The natural acidity of the tomatoes enhances the wine's acidity, creating a delightful culinary experience. Sangiovese, in particular, pairs well with rustic Italian dishes like lasagne and veal Parmesan.
For those who enjoy cheese, there are numerous options for robust red wine pairings. Cheddar, Asiago, Pecorino, Manchego, and aged Gouda are all wonderful choices for red wine lovers. A creamy blue cheese, such as a mild Combozola, pairs well with a lighter-bodied Pinot Noir, while a bolder cheese like aged cheddar or Gouda complements the fruitier, darker rosé wines made from Syrah grapes.
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Frequently asked questions
Summer wines are typically crisp whites and fruity reds with bright acidity. A versatile choice would be Riesling, which comes in a wide range of styles, from dry and crisp to viscous and sweet, allowing it to pair well with various cheeses. A sweeter Riesling pairs well with salty, bolder-flavoured cheeses like Gorgonzola, aged Gouda or Parmesan. A dry Riesling goes well with Asiago, Colby, Monterey Jack, Havarti, and most cheddars. Another option is a Pinot Noir, which goes well with earthy Camembert, Brie, or pungent cheeses like Taleggio and Reblochon.
Wines and cheeses from the same region usually go well together. Fresh, lighter cheeses go well with crisp, lighter wines, while heavier, denser cheeses go well with bigger, bolder wines. Always taste the wine before the cheese for the optimum effect, and note that many wines and cheeses taste better at room temperature instead of chilled.
A sparkling wine with Sicilian blood orange pairs well with grilled foods like kabobs, pulled pork sandwiches, and pizza. A glass of champagne goes well with Alpine-style cheeses, highlighting its creamy, nutty flavour. A Sauvignon Blanc pairs well with goat cheese and fresh berries and fruit.
