Cheese And Wine: Perfect Pairing Guide

Wine and cheese are a classic culinary pairing, but with so many varieties of each, it can be tricky to know which wine goes with which cheese. The good news is that there are some simple rules to follow that will help you create the perfect pairing. For example, wines and cheeses from the same region usually go well together. Another tip is to look for textural contrasts: fresh, lighter cheeses go well with crisp, lighter wines, while heavier, dense cheeses are better suited to bigger and bolder wines.

Sweet wines with salty cheese

Sweet wines and salty cheeses are a classic combination that can redefine dessert! The saltiness of the cheese brings out the sweetness of the wine, creating a delightful contrast. Here are some tips and specific pairings to help you create the perfect sweet and salty combination:

When pairing sweet wines with salty cheeses, look for cheeses that are boldly salty, such as blue cheeses or goat cheese. These cheeses have a strong flavour profile that can stand up to the sweetness of the wine. Examples of salty cheeses include:

• Blue cheese
• Feta
• Swiss cheese
• Goat cheese
• Roquefort
• Gorgonzola

For the sweet wines, look for options that are known for their sweetness, such as dessert wines or wines with a higher residual sugar content. Here are some specific sweet wine suggestions:

• Port
• Madeira
• Moscato
• Sauternes
• Riesling (off-dry or Kabinett style)
• Ice Wine
• Oloroso Sherry
• Moscato d'Asti
• Gewürztraminer

Now, let's bring it all together with some specific pairing suggestions for sweet wines and salty cheeses:

• Port and Blue Cheese: A classic combination, especially during the Christmas season. The sweetness of the port beautifully complements the saltiness and pungency of the blue cheese.
• Sauternes and Roquefort: Sauternes, made from sweet Semillion grapes affected by "Noble Rot", is the perfect match for the salty, sheep-milk equivalent of blue cheese, Roquefort.
• Moscato d'Asti and Gorgonzola: The lightness and freshness of Moscato d'Asti help to refresh the palate after indulging in the heavier, pungent Gorgonzola.
• Riesling and Blue Cheese: A dry or off-dry Riesling pairs exceptionally well with salty and bold blue cheese. The sweetness of the wine enhances the saltiness of the cheese.
• Gewürztraminer and Munster: This pairing showcases how a sweet wine can complement a salty, semi-soft cheese like Munster.
• Prosecco and Asiago: Prosecco, with its lively bubbles, is a terrific match for the salty, semi-soft Asiago.

When creating your own sweet and salty combinations, remember to consider the intensity of both the wine and the cheese. Pair young, less intense wines with young, softer cheeses, and bolder, more intense wines with aged, harder cheeses. Enjoy experimenting with different combinations to discover your favourites!

Dry wines with smoky or spicy cheese

When it comes to wine and cheese, it's often the case that opposites attract. The high acidity and astringency of wine are balanced by the fat in cheese. The lipids in cheese interact and bond with the grape tannins in wine, suppressing some of the wine's astringency and bitterness. This allows the other flavours in the wine to shine through, creating a fuller taste experience.

• Dry white wines such as Chardonnay, Sauvignon Blanc, Pinot Gris, and Brut Champagne go well with smoky or spicy cheeses. The crispness and acidity of these wines can cut through the richness of the cheese, creating a delightful contrast.
• Dry red wines like Pinot Noir, Malbec, Merlot, and Zinfandel also pair well with smoky or spicy cheese. The boldness and complexity of these wines can stand up to the strong flavours of the cheese.
• For a truly dry option, consider a Brut Champagne. Its high acidity and effervescence can cut through the richness of smoky or spicy cheeses, providing a refreshing contrast.
• If you're looking for a lighter option, go for a Pinot Grigio or Pinot Gris. Their crispness and acidity will complement the smokiness or spiciness of the cheese without overwhelming it.

When creating a wine and cheese pairing, it's important to consider the intensity of both the wine and the cheese. Try to match the intensity of the cheese with the intensity of the wine, or vice versa. For example, a young, soft cheese with a high moisture content pairs well with a young, lively wine full of fruit and good acidity. On the other hand, a rich, aged cheese with a stronger flavour is better suited to an older, bolder wine with more body and complexity.

Young cheese with young wines

Young wines are fresh and spirited, with lively aromas and bright flavours of fruits, flowers, citrus, herbs, or spice. Young cheeses, meanwhile, have a high water content and a milky and delicate texture. Young cheeses are usually soft and include mozzarella, burrata, feta, goat's cheese, brie, and Camembert.

Young wines include sparkling, crisp white, rosé, and fruity red wines. These wines go well with young cheeses, which are usually soft and creamy. When pairing young cheese with young wines, consider the following:

• Soft, fresh cheeses like mozzarella, burrata, feta, goat's cheese, brie, and Camembert pair well with sparkling wines, such as Champagne, Prosecco, or Cava. The effervescence, high acidity, and toasty, nutty flavours of these wines complement the creaminess of the cheeses.
• For a drier option, try brut Champagne with Brie. The dryness of the Champagne cuts through the creaminess of the cheese.
• Young, crisp white wines like Pinot Grigio or Pinot Gris pair well with lighter cheeses such as Asiago, mozzarella, or creamy burrata. The crispness and citrus flavours of these wines complement the delicate texture of young cheeses.
• Unoaked Chardonnay, with its crisp and high acidity, is a good match for fresh goat cheese.
• Sauvignon Blanc, with its grassy, herbaceous, and citrusy notes, pairs well with fresh goat cheeses, Brie, feta, and Asiago.
• Dry or off-dry Riesling goes well with a variety of young cheeses, including Asiago, Colby, Monterey Jack, Havarti, and most cheddars.
• Rosé wines, from light and crisp to fruity and dark, also pair well with young cheeses. Lighter rosés complement creamy cheeses like burrata, chevre, and Havarti, while darker rosés made from syrah grapes go well with firmer, bolder cheeses like aged cheddar or Gouda.

When pairing young cheese with young wines, it's important to consider the texture and flavour intensity of both the cheese and the wine. Young wines tend to have lighter, fresher flavours, so they pair well with young cheeses that have a similar delicate profile. The creaminess of young cheeses is balanced by the acidity and effervescence of young wines.

Aged cheese with older wines

Aged cheese and older wines are a match made in heaven. The maturity of the wine and cheese directly impacts their flavour, texture, and overall intensity. As cheese ages, it loses moisture, and the fats and proteins remain, producing a rich, fatty, and savoury flavour. Similarly, older wines acquire additional depth of oak, earth, and mineral flavours. Aged cheeses and hard cheeses tend to go well with heavier, robust wines like full-bodied red wines or sweet or fortified wines.

When it comes to specific pairings, a good mature Cheddar is a great option for a full-bodied red like Cabernet Sauvignon. The boldness of the cheese matches the boldness of the wine, and the wine's mouth-drying tannins cut through the fat of the cheese. Another classic pairing is a sweet wine with a salty cheese, such as a sweet Riesling with an aged Gouda. The saltiness of the cheese brings out the sweetness of the wine.

If you're looking for something a little stronger, try a sweet and fortified wine like Port with a sharp and salty aged Cheddar. The sweetness of the Port will beautifully complement the sharpness of the Cheddar. For a white wine option, an unoaked Chardonnay Chablis pairs well with aged Cheddar, as the wine's acidity will cut through the cheese's richness.

When pairing aged cheeses with older wines, remember to consider the texture of the cheese as well. Rich, hard cheeses go well with bubbly, sparkling wines, creating a delightful contrast. So don't be afraid to pop open a bottle of Champagne or Prosecco to enjoy with your aged cheese!

Complementing or contrasting textures

When it comes to choosing your wine and cheese pairings, consider complementing or contrasting textures.

To complement textures, pair a rich and creamy cheese with a buttery, oaky wine. For example, a Chardonnay with its buttery oak-aged versions goes nicely with creamy and soft cheeses like Brie or Camembert. A heavier wine like Cabernet Sauvignon, with its bold and full-bodied nature, can stand up to the intense personality of a strong and sharp cheese like cheddar.

To play on contrasting textures, serve a rich, hard cheese with a bubbly, sparkling wine. The dryness and high acidity of Champagne, Prosecco, or Cava can cut through the creaminess of a Brie, creating a delightful contrast. The bubbles in these wines also add a nice textural contrast to the smooth, creamy cheeses.

When we think about the texture of cheese, it’s easy to determine a creamy texture vs hard. If the cheese is spreadable, it’s probably considered creamy. If it can’t be easily spread onto a cracker or a piece of bread, it’s safe to consider it hard.

Determining the texture of wine is much more difficult. You might hear it described as smooth, silky, sharp, bright, gritty, or heavy. These words help describe the mouthfeel after taking a sip. The body of the wine is a more precise way to describe the texture. Light-bodied wines are often described as crisp, refreshing, light, fruity, or smooth, such as Riesling, Pinot Noir, or Prosecco. Medium-bodied wines are considered the middle-man, straddling the line between light and heavy, with examples including Rosé, Pinot Grigio, or Sauvignon Blanc. Heavy- or full-bodied wines are described as rich, hearty, heavy, or complex, such as Merlot, Malbec, Zinfandel, or Chardonnay.

Frequently asked questions