Cheese And Dessert Wine: A Perfect Pairing Guide

When it comes to dessert wine and cheese, the perfect pairing is a matter of personal preference. However, there are some classic combinations that are said to complement each other exceptionally well. For example, the saltiness of blue cheese is often paired with the sweetness of port or sherry. The sweetness of wine can also be matched with similarly sweet and fruity cheeses. A good tip is to pair lighter cheeses with lighter-bodied wines, and bold and powerful cheeses with wines of a similar intensity.

Characteristics	Values
Cheese type	Blue, goat, soft, creamy, salty, pungent, stinky, washed rind, hard, aged, mild, medium, sharp, bold, strong, sweet, fruity, fresh, young, full-bodied, pungent, mild, smooth, mellow, soft, bloomy, blank slate, blank canvas, aged, smoked
Wine type	Dessert, sweet, fortified, sparkling, dry, off-dry, aromatic, soft, crisp, full-bodied, bold, red, white, rose, fruity, acidic, sharp, tannin, floral, aromatic, low-tannin, effervescent
Wine flavour	Sweet, nutty, dried fruit, caramelised nuts, fruity, apricot, peach, honey, rose petals, baking spices, lychee, citrus, acidic, brioche, toast, fresh, juicy, bright, tart, buttery, savoury, smoky, crisp, red fruit, mellow, steely, mineral, smooth, nutty, saline, oily, bold, aromatic, jammy, spicy, complex, cocoa, warm spice, fruity, majorly fruity, rich, jammy, depth, complex, bold, full-bodied
Cheese flavour	Sweet, salty, nutty, fruity, creamy, tangy, buttery, sharp, savoury, pungent, stinky, meaty, rich, mild, medium, intense, spicy, zesty, salty, savoury, nutty, earthy, tart, herbal, bold, fatty, bitter, chalky, mushroomy, bitter, ammonia, seaside, custard, glossy, bitter, caramelly
Wine grape	Muscat, Concord, Pinot Noir, Gamay Noir, Zweigelt, Pedro Ximenez, Gewürztraminer, Beaujolais, Gamay, Tempranillo, Garnacha, Mencía, Chenin Blanc, Grüner Veltliner, Chablis, Silvaner, Edam, New Zealand Sauvignon Blanc, Sangiovese, Pinot Noir Rosé, Rioja, Provence Rosé, Beaujolais, Chianti, Nebbiolo, Bordeaux blends, White Burgundy, White Rhône, White Bordeaux, Vin Jaune, Amontillado Sherry, Cava, Champagne, Sancerre, Southern Rhône, Spanish rosé, Provence rosé, Albariño, Condrieu, Chenin Blanc, Rioja, Barbera, Gamay, Red Burgundy, Alsace Pinot Gris, White Burgundy, Champagne, Beaujolais, Pinot Noir, Chablis, Vouvray, Grüner Veltliner, Champagne, Shiraz, Malbec, Cabernet Sauvignon, Carménère, Montepulciano, Nero d'Avola, Monastrell, Blaufränkisch
Cheese name	Stilton, Manchego, Serra de Estrella, Gruyère, Petite Basque, Zamorano, Epoisses, Selles-sur-Cher, Reblochon, Camembert, Muenster, Comte, Beaufort, Hoch Ybrig, Cheddar, Hirtenkase, Appenzeller, Cowgirl Creamery Red Hawk, Greenfields by Saxon Creamery, Parmigiano-Reggiano, Triple-crème, Jarlsberg, Comte, Emmental, Torta del Casar, Roquefort, Beenleigh Blue, Brie, Camembert, Délice de Bourgogne, Époisses, Gorgonzola, Munster, Asiago, Idiazabal, Manchego, Zamorano, Roncal, Raclette, Edam, Jarlsberg, Emmental, Jarlsberg, Comte, Emmental, Jarlsberg, Comte, Emmental, Jarlsberg, Beaufort, Grana Padano, Parmigiano-Reggiano, Pecorino Toscano, Fiore Sardo, Mascarpone, Fromage Blanc, Requesón, Raclette, Edam, Vermentino, Mascarpone, Grechetto, Fromage Blanc, Verdicchio, Requesón, Raclette, Edam, Gouda, Tomme, Abbaye de Belloc, Smoked Gouda, Parmigiano-Reggiano, Asiago, Cheddar, Havarti, Fontina, Mozzarella, Ricotta, Brie de Meaux, Camembert de Normandie, Tunworth, La Tur, St Jude, Brillat Savarin, St Felicien, Waterloo, Crottin de Chavignol, Pélardon, Charolais, Selles-sur-Cher, Sinodun Hill, St Tola, Dorstone, Eve, Pyghtle, Langres, Edmund Tew, Munster, Taleggio, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Brie de Meaux, Camembert de Normandie, Tunworth, La Tur, St Jude, Brillat Savarin, St Felicien, Waterloo, Crottin de Chavignol, Pélardon, Charolais, Selles-sur-Cher, Sinodun Hill, St Tola, Dorstone, Eve, Pyghtle, Langres, Edmund Tew, Munster, Taleggio, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Mont d’Or, Brillat Savarin, Beaufort, Gruyère, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Roquefort, Stilton, Stichelton, Fourme d’Ambert, Gorgonzola Piccante, Valdeon, Cashel Blue, Crottin de Chavignol, Selles-sur-Cher Confit, Comté, Ossau-Iraty, Manchego, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Roquefort, Stilton, Stichelton, Fourme d’Ambert, Gorgonzola Piccante, Valdeon, Cashel Blue, Jarlsberg, Beaufort, Grana Padano, Parmigiano-Reggiano, Pecorino Toscano, Fiore Sardo, Mascarpone, Fromage Blanc, Requesón, Raclette, Edam, Vermentino, Mascarpone, Grechetto, Fromage Blanc, Verdicchio, Requesón, Raclette, Edam, Gouda, Tomme, Abbaye de Belloc, Smoked Gouda, Parmigiano-Reggiano, Asiago, Cheddar, Havarti, Fontina, Mozzarella, Ricotta, Brie de Meaux, Camembert de Normandie, Tunworth, La Tur, St Jude, Brillat Savarin, St Felicien, Waterloo, Crottin de Chavignol, Pélardon, Charolais, Selles-sur-Cher, Sinodun Hill, St Tola, Dorstone, Eve, Pyghtle, Langres, Edmund Tew, Munster, Taleggio, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Mont d’Or, Epoisses, Langres, Gubbeen, Stinking Bishop, Rollright, Beaufort, Gruyère, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Crottin de Chavignol, Sinodun Hill, Dorstone, Eve, Pyghtle, Edmund Tew, Munster, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Brie de Meaux, Camembert de Normandie, Tunworth, La Tur, St Jude, Brillat Savarin, St Felicien, Waterloo, Crottin de Chavignol, Pélardon, Charolais, Selles-sur-Cher, Sinodun Hill, St Tola, Dorstone, Eve, Pyghtle, Langres, Edmund Tew, Munster, Taleggio, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Mont d’Or, Epoisses, Brie, Camembert, Délice de Bourgogne, Époisses, Munster, Asiago, Idiazabal, Zamorano, Roncal, Raclette, Edam, Jarlsberg, Emmental, Comte, Emmental, Jarlsberg, Beaufort, Grana Padano, Parmigiano-Reggiano, Pecorino Toscano, Fiore Sardo, Mascarpone, Fromage Blanc, Requesón, Raclette, Edam, Vermentino, Mascarpone, Grechetto, Fromage Blanc, Verdicchio, Requesón, Raclette, Edam, Gouda, Tomme, Abbaye de Belloc, Smoked Gouda, Parmigiano-Reggiano, Asiago, Cheddar, Havarti, Fontina, Mozzarella, Ricotta, Brie de Meaux, Camembert de Normandie, Tunworth, La Tur, St Jude, Brillat Savarin, St Felicien, Waterloo, Crottin de Chavignol, Pélardon, Charolais, Selles-sur-Cher, Sinodun Hill, St Tola, Dorstone, Eve, Pyghtle, Langres, Edmund Tew, Munster, Taleggio, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Mont d’Or, Epoisses, Langres, Gubbeen, Stinking Bishop, Rollright, Beaufort, Gruyère, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Roquefort, Stilton, Stichelton, Fourme d’Ambert, Gorgonzola Piccante, Valdeon, Cashel Blue, Crottin de Chavignol, Selles-sur-Cher Confit, Comté, Ossau-Iraty, Manchego, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Crottin de Chavignol, Sinodun Hill, Dorstone, Eve, Pyghtle, Edmund Tew, Munster, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Beaufort, Gruyère, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Roquefort, Stilton, Stichelton, Fourme d’Ambert, Gorgonzola Piccante, Valdeon, Cashel Blue, Jarlsberg, Beaufort, Grana Padano, Parmigiano-Reggiano, Pecorino Toscano, Fiore Sardo, Mascarpone, Fromage Blanc, Requesón, Raclette, Edam, Vermentino, Mascarpone, Grechetto, Fromage Blanc, Verdicchio, Requesón, Raclette, Edam, Gouda, Tomme, Abbaye de Belloc, Smoked Gouda, Parmigiano-Reggiano, Asiago, Cheddar, Havarti, Fontina, Mozzarella, Ricotta, Brie de Meaux, Camembert de Normandie, Tunworth, La Tur, St Jude, Brillat Savarin, St Felicien, Waterloo, Crottin de Chavignol, Pélardon, Charolais, Selles-sur-Cher, Sinodun Hill, St Tola, Dorstone, Eve, Pyghtle, Langres, Edmund Tew, Munster, Taleggio, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Mont d’Or, Epoisses, Brie, Camembert, Délice de Bourgogne, Époisses, Munster, Asiago, Idiazabal, Zamorano, Roncal, Raclette, Edam, Jarlsberg, Emmental, Comte, Emmental, Jarlsberg, Beaufort, Grana Padano, Parmigiano-Reggiano, Pecorino Toscano, Fiore Sardo, Mascarpone, Fromage Blanc, Requesón, Raclette, Edam, Vermentino, Mascarpone, Grechetto, Fromage Blanc, Verdicchio, Requesón, Raclette, Edam, Gouda, Tomme, Abbaye de Belloc, Smoked Gouda, Parmigiano-Reggiano, Asiago, Cheddar, Havarti, Fontina, Mozzarella, Ricotta, Brie de Meaux, Camembert de Normandie, Tunworth, La Tur, St Jude, Brillat Savarin, St Felicien, Waterloo, Crottin de Chavignol, Pélardon, Charolais, Selles-sur-Cher, Sinodun Hill, St Tola, Dorstone, Eve, Pyghtle, Langres, Edmund Tew, Munster, Taleggio, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Mont d’Or, Epoisses, Langres, Gubbeen, Stinking Bishop, Rollright, Beaufort, Gruyère, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Roquefort, Stilton, Stichelton, Fourme d’Ambert, Gorgonzola Piccante, Valdeon, Cashel Blue, Crottin de Chavignol, Selles-sur-Cher Confit, Comté, Ossau-Iraty, Manchego, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Crottin de Chavignol, Sinodun Hill, Dorstone, Eve, Pyghtle, Edmund Tew, Munster, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Beaufort, Gruyère, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Roquefort, Stilton, Stichelton, Fourme d’Ambert, Gorgonzola Piccante, Valdeon, Cashel Blue, Jarlsberg, Beaufort, Grana Padano, Parmigiano-Reggiano, Pecorino Toscano, Fiore Sardo, Mascarpone, Fromage Blanc, Requesón, Raclette, Edam, Vermentino, Mascarpone, Grechetto, Fromage Blanc, Verdicchio, Requesón, Raclette, Edam, Gouda, Tomme, Abbaye de Belloc, Smoked Gouda, Parmigiano-Reggiano, Asiago, Cheddar, Havarti, Fontina, Mozzarella, Ricotta, Brie de Meaux, Camembert de Normandie, Tunworth, La Tur, St Jude, Brillat Savarin, St Felicien, Waterloo, Crottin de Chavignol, Pélardon, Charolais, Selles-sur-Cher, Sinodun Hill, St Tola, Dorstone, Eve, Pyghtle, Langres, Edmund Tew, Munster, Taleggio, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Mont d’Or, Epoisses, Brie, Camembert, Délice de Bourgogne, Époisses, Munster, Asiago, Idiazabal, Zamorano, Roncal, Raclette, Edam, Jarlsberg, Emmental, Comte, Emmental, Jarlsberg, Beaufort, Grana Padano, Parmigiano-Reggiano, Pecorino Toscano, Fiore Sardo, Mascarpone, Fromage Blanc, Requesón, Raclette, Edam, Vermentino, Mascarpone, Grechetto, Fromage Blanc, Verdicchio, Requesón, Raclette, Edam, Gouda, Tomme, Abbaye de Belloc, Smoked Gouda, Parmigiano-Reggiano, Asiago, Cheddar, Havarti, Fontina, Mozzarella, Ricotta, Brie de Meaux, Camembert de Normandie, Tunworth, La Tur, St Jude, Brillat Savarin, St Felicien, Waterloo, Crottin de Chavignol, Pélardon, Charolais, Selles-sur-Cher, Sinodun Hill, St Tola, Dorstone, Eve, Pyghtle, Langres, Edmund Tew, Munster, Taleggio, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Mont d’Or, Epoisses, Langres, Gubbeen, Stinking Bishop, Rollright, Beaufort, Gruyère, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Roquefort, Stilton, Stichelton, Fourme d’Ambert, Gorgonzola Piccante, Valdeon, Cashel Blue, Crottin de Chavignol, Selles-sur-Cher Confit, Comté, Ossau-Iraty, Manchego, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Crottin de Chavignol, Sinodun Hill, Dorstone, Eve, Pyghtle, Edmund Tew, Munster, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Beaufort, Gruyère, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Roquefort, Stilton, Stichelton, Fourme d’Ambert, Gorgonzola Piccante, Valdeon, Cashel Blue, Jarlsberg, Beaufort, Grana Padano, Parmigiano-Reggiano, Pecorino Toscano, Fiore Sardo, Mascarpone, Fromage Blanc, Requesón, Raclette, Edam, Vermentino, Mascarpone, Grechetto, Fromage Blanc, Verdicchio, Requesón, Raclette, Edam, Gouda, Tomme, Abbaye de Belloc, Smoked Gouda, Parmigiano-Reggiano, Asiago, Cheddar, Havarti, Fontina, Mozzarella, Ricotta, Brie de Meaux, Camembert de Normandie, Tunworth, La Tur, St Jude, Brillat Savarin, St Felicien, Waterloo, Crottin de Chavignol, Pélardon, Charolais, Selles-sur-Cher, Sinodun Hill, St Tola, Dorstone, Eve, Pyghtle, Langres, Edmund Tew, Munster, Taleggio, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Mont d’Or, Epoisses, Brie, Camembert, Délice de Bourgogne, Époisses, Munster, Asiago, Idiazabal, Zamorano, Roncal, Raclette, Edam, Jarlsberg, Emmental, Comte, Emmental, Jarlsberg, Beaufort, Grana Padano, Parmigiano-Reggiano, Pecorino Toscano, Fiore Sardo, Mascarpone, Fromage Blanc, Requesón, Raclette, Edam, Vermentino, Mascarpone, Grechetto, Fromage Blanc, Verdicchio, Requesón, Raclette, Edam, Gouda, Tomme, Abbaye de Belloc, Smoked Gouda, Parmigiano-Reggiano, Asiago, Cheddar, Havarti, Fontina, Mozzarella, Ricotta, Brie de Meaux, Camembert de Normandie, Tunworth, La Tur, St Jude, Brillat Savarin, St Felicien, Waterloo, Crottin de Chavignol, Pélardon, Charolais, Selles-sur-Cher, Sinodun Hill, St Tola, Dorstone, Eve, Pyghtle, Langres, Edmund Tew, Munster, Taleggio, Mahon, Gubbeen, Mont d’Or, Stinking Bishop, Rollright, Mont d’Or, Epoisses, Langres, Gubbeen, Stinking Bishop, Rollright, Beaufort, Gruyère, Mimolette, Cantal, Rachel, Pecorino Romano, L’Etivaz, Roquefort, Stilton, Stichelton, Fourme d’Am

Blue cheese and port

When it comes to port, there are many varieties to choose from. Less expensive ports tend to have flavours of sweet, ripe dark berries, while vintage and aged ports tend towards flavours of dried fruits with hints of caramelised nuts. If you're looking to bring out the nuttiness of the wine, garnish the blue cheese with walnuts or pecans, either raw or candied.

Blue cheese itself also comes in many varieties. A pungent and salty Blue Stilton is a popular choice to pair with port, but other blue cheeses will work too. If you're looking for something a little less bold, try a restrained blue cheese such as Cashel Blue or Fourme d'Ambert with a low-tannin red wine.

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Sweet and salty combinations

Port and Blue Cheese

Port, a fortified wine from Portugal, is known for its full body, sweetness, and bold character. When paired with a pungent and salty blue cheese like Stilton, the combination is simply divine. The complex, stinky character of the blue cheese matches beautifully with an older, sweeter Port. You can also try garnishing the blue cheese with walnuts or pecans, either raw or candied, to bring out the nuttiness of the Port. Another classic pairing is Roquefort with Sauternes, a French sweet wine with flavours of apricots, peaches, and honey.

Sherry and Spanish Cheeses

Sherry, a fortified wine from Spain, offers a variety of styles and sweetness levels. From slightly sweet to very sweet, all types of Sherry pair well with salty Spanish cheeses. Try pairing a nutty Sherry with Manchego, Cabrales, Mahon, or Serra de Estrella for a delightful contrast of flavours.

Madeira and Nutty Cheeses

Madeira, a dessert wine from the island of Madeira off the coast of North Africa, has a slight flavour of toasted nuts. It pairs exceptionally well with nutty cheeses such as Gruyère, Petite Basque, and Zamorano. The sweetness of the wine is balanced by the nutty character of these cheeses, creating a harmonious match.

Sauternes and Blue Cheeses

Sauternes, a French sweet wine, is known for its flavours of apricots, peaches, and honey. It pairs exceptionally well with salty, pungent blue cheeses like Roquefort, Stilton, or Epoisses. The sweetness of the wine contrasts beautifully with the salty, savoury notes of these cheeses.

Moscato and Gorgonzola

If you're looking for a lighter option, Moscato is a sweet and fruity wine that pairs well with funkier, heavier cheeses like Gorgonzola. The fresh, acidic fruit of a Moscato cleanses your palate, leaving you feeling refreshed after indulging in richer cheeses.

Cabernet Sauvignon and Aged Cheddar

For a bold combination, try pairing a Cabernet Sauvignon with an aged cheddar. The fattiness of the cheese matches wonderfully with the mouth-drying tannins of the wine. Both have bold flavours that complement each other instead of competing.

When creating sweet and salty combinations, remember that the key is to find a balance where neither the wine nor the cheese dominates the other. Experiment with different pairings and trust your taste buds to guide you to your favourite combinations!

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Soft cheese and soft wines

Some excellent examples of soft wine and soft cheese pairings include:

Sweet Red Wine and Double Cream Gouda: The rich, soft sweetness of a Concord wine pairs beautifully with the creamy, slightly sweet, and mildly nutty flavour of Double Cream Gouda.
Catawba Wine and Fontina: The soft strawberry, peach, and melon notes of a Catawba wine are perfectly matched by the smooth and mild flavour of Fontina cheese.
Moscato and Goat Cheese: The sweet and fruity flavours of a Moscato wine are enhanced by the tangy and creamy flavours of goat cheese.
Shiraz and Gouda: The notes of cocoa, berries, and warm spice in a Shiraz are complemented by the creamy and slightly smoky flavour of Gouda.
Malbec and Manchego: The full-bodied and fruity flavours of a Malbec are balanced by the salty and sharp flavour of an aged Manchego cheese.
Cabernet Sauvignon and Goat Cheese: The depth and complexity of a Cabernet Sauvignon are enhanced by the tangy flavour of goat cheese, especially when sprinkled with brown sugar to bring out the caramelly notes in the wine.

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Fruity wines and fruity cheeses

When it comes to dessert wine and cheese pairings, the general rule is that sweet and fruity wines deserve sweet and fruity cheeses. Here are some tips and examples of pairings for fruity wines and fruity cheeses:

Pairing Tip 1: Sweet and Fruity Wines Deserve Sweet and Fruity Cheeses

Just like wine, cheese can have a complex profile that includes notes of sweet berries, honey, or even dried fruit. Amplify the characteristics of your wine with a similarly flavoured cheese. For example, a wine with hints of blueberries will go well with Blueberry Stilton, which is made with actual blueberries. The sweetness of the wine will be accentuated by the fresh, milky sweetness of the cheese.

Pairing Tip 2: Soft Cheese is the Right Texture for Soft Wines

The delicate body of sweet wines should be paired with similarly mild, soft cheeses. A bold, salty, or powerful cheese might overpower your soft wine. Instead, opt for creamy and spreadable cheeses with flavours ranging from mild to medium intensity. A good example is Camelot Mead, made with orange-blossom honey, paired with tangy and slightly tart goat cheese.

Pairing Tip 3: Look Outside the Box

Don't be afraid to experiment with unusual pairings. You might be surprised at how well a certain wine description or cheese type works with your chosen pairing. For instance, Blackberry Wine is not quite a dessert wine, but its fresh fruit quality and bright blackberry tartness balance its richness. This wine is an unexpectedly delightful pairing with the distinct saltiness of blue cheese.

More Fruity Wine and Cheese Pairing Ideas:

Moscato d'Asti and Gorgonzola: The lightness of Moscato and other sweet white wines can be a great change if you usually pair pungent cheese with heavy, fortified wines. The fresh, acidic fruit of a Moscato d'Asti will refresh your palate after heavier cheeses like Gorgonzola.
Sauternes and Roquefort: The sweetness of Sauternes, a French sweet wine with flavours of apricots, peaches, and honey, contrasts with the salty, savoury notes of Roquefort.
Port and Blue Cheese: Port, a fortified wine with flavours of sweet ripe dark berries or dried fruits, is a classic pairing with blue cheese. Try garnishing the blue cheese with walnuts or pecans, either raw or candied, to bring out the nuttiness of the wine.
Gewürztraminer and Munster or Appenzeller: This aromatic white wine, with flavours of rose petals, baking spices, apricots, lychee, and citrus, ranges from dry to sweet. It pairs well with full-flavoured cheeses such as Munster or Cowgirl Creamery Red Hawk.

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Local wines and local cheeses

When it comes to local reds, a Pinot Noir or Merlot can beautifully complement a soft goat cheese. For a harder goat cheese, try a red Burgundy or a Chardonnay. A medium cow's or sheep's milk cheese pairs well with a Pinot Noir, and for a harder version, a Cabernet Sauvignon, Syrah, Merlot or Zinfandel is a good match.

If you're opting for a local white, a Sauvignon Blanc or Sancerre is a great pairing for a soft goat cheese. For a harder goat cheese, a Chardonnay or Pinot Noir is a good choice. A medium cow's or sheep's milk cheese pairs well with a Pinot Noir, and a Chardonnay or Champagne is a great match for a harder cheese.

For blue and strong cheeses, a local sweet wine is ideal. A Sauternes or late-harvest Riesling pairs well with these stronger flavours. A Hungarian Tokaji or Port are also great choices.

When it comes to dessert, a local wine can be a dessert in itself. For apple and other fruit pies and tarts, a late-harvest Riesling or demi-sec sparkling wine is a great choice. A Sauternes or vin santo can also satisfy your sweet tooth, especially with berries. Local wines can also complement creamy desserts, with options such as demi-sec sparkling wines, late-harvest Riesling, Muscat and various ice wines pairing well with creams, custards and puddings.