Frederic Melton
Red wine and cheese are a classic pairing, but with so many varieties of each, it can be hard to know what goes with what. While there are no rules set in stone, there are some guidelines to follow. Harder cheeses tend to pair well with red wines, especially firm, aged varieties. Red wines also work nicely with more pungent cheeses. Softer cheeses, on the other hand, can make red wines taste thin and emphasise their tannins. Lighter red wines, such as Beaujolais, tend to pair well with most cheeses, although strong cheeses can overpower them.
| Characteristics | Values |
|---|---|
| Cheese Type | Aged, firm, pungent, hard, moderately aged, blue, creamy, goat, cheddar, Gruyère, Manchego, Gouda, Provolone, Parmesan-style, Parmigiano-Reggiano, Grana Padano, Brie, Camembert, semi-soft, feta, Chevrot, Bica de Queijo, Morbier |
| Wine Type | Light, mid-weight, full-bodied, Pinot Noir, Beaujolais, Gamay, Grenache, Tempranillo, Cabernet Sauvignon, Port |
| Wine Characteristics | Tannins, acidity, red berry, orchard fruit, floral, herbal, spicy, earthy, mushroom, truffle, barnyard, jammy, blackcurrant, oak, coconut, vanilla, cinnamon, black pepper, cigar box |
| Other Combinations | Chocolate, bread, grilled cheese sandwich |
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What You'll Learn
Aged cheeses, such as chedars, Gruyère, Gouda, and Parmesan
Aged cheeses are a classic pairing with red wine. Harder cheeses like aged cheddars, Swiss cheese, and Parmesan work well with red wines, especially those with bold flavours. As cheese ages and loses water content, it becomes richer in flavour and higher in fat content, making it ideal for matching with bold red wines. The fat content in the cheese counteracts the high level of tannins in the wine.
Cheddar is a versatile cheese that pairs well with a variety of red wines. Aged cheddars, in particular, are a good match for bold red wines like Cabernet Sauvignon. For a lighter option, a Grenache can take on the slightly stronger flavour of mature cheddar. Red Leicester cheddar is also a good choice, offering a little crunch to the overall tasting experience.
Gruyère, an earthy and deep-flavoured Swiss cheese, is another aged cheese that pairs well with red wine. Its complex flavour profile, including notes of spice, makes it a good match for a Pinot Noir, especially those from the Russian River Valley.
Gouda, a semi-hard cheese with a rich and buttery flavour, is an excellent choice to serve with red wine. Aged Gouda, in particular, is a good pairing, with its crystalised texture and sharp flavour. Gouda's slight sweetness can also help to balance out the tannins in red wine.
Parmesan, or Parmigiano-Reggiano, is an aged, hard cheese with a strong, salty flavour. Its firm texture and rich taste make it a good match for bold red wines. Parmesan is a versatile cheese that can also be paired with Italian red wines like Chianti or Barbaresco.
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Lighter red wines, such as Beaujolais, Grenache, and Pinot Noir
When it comes to lighter red wines, such as Beaujolais, Grenache, and Pinot Noir, there are some excellent cheese pairing options to consider. Firstly, it is worth noting that strong cheese can overpower light wines, so lighter cheeses tend to be a better match. Beaujolais, for example, is a versatile light wine that goes well with most cheeses. Beaujolais and other light wines like Gamay often exhibit bright, vibrant red berry and orchard fruit flavours, along with floral, herbal, and spicy notes, which pair beautifully with milder cheeses.
Grenache is another light red wine that can accommodate slightly stronger cheeses due to its inherent spicy character. Cheeses with a bit of body and bite, such as gouda, mature cheddar, red Leicester, and Manchego, pair very well with Grenache. These cheeses have the depth of flavour to stand up to Grenache's spicy notes without overwhelming its other delicate flavours.
Pinot Noir is a light-bodied wine that occasionally leans towards more full-bodied expressions, especially in aged Burgundy or those from Central Otago, New Zealand. Its flavour profile can range from bright red cherry to deep, dark plum and blackcurrant, with smooth moderate tannins and strong tertiary tones of earth, mushroom, truffle, and barnyard, as well as hints of jam and spice. Pinot Noir's complexity makes it a wonderful match for aged Brie or Camembert, as well as semi-soft cheeses with a tang, such as feta, Chevrot, Bica de Queijo, or Morbier. For a unique pairing, consider Époisses de Bourgogne, a cheese washed with local brandy, or Port Nicholson from New Zealand, as both are produced in regions known for their Pinot Noir.
In general, lighter red wines pair well with milder, less aged cheeses, as the delicate flavours of the wine can be overpowered by strong, pungent cheeses. Harder cheeses with stronger flavours tend to be better suited to more full-bodied red wines, as their higher tannin content can stand up to the intensity of these cheeses.
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Full-bodied red wines, such as Cabernet Sauvignon and Chianti
When it comes to full-bodied red wines, such as Cabernet Sauvignon and Chianti, it is best to pair them with firm, aged cheeses. These wines have intense aromatics of sweet and dried fruit, balanced by notes of black pepper, and bold, bracing acidity. Aged cheeses have a higher fat content, which can counteract the high levels of tannins in these wines.
Aged cheddars are a classic pairing with Cabernet Sauvignon. The bold structure and acidity of the wine are a perfect match for the depth of flavour in aged cheddars. For a more unusual pairing, try a Sonoma County Cabernet with an aged cow's milk cheese, like Cowgirl Creamery Mt Tam, which has a rich, creamy texture to complement the wine's intensity.
Chianti is a robust Italian wine that pairs well with classic Italian cheeses. Parmigiano Reggiano, a hard, granular cheese with a rich, salty flavour, is an ideal match for Chianti. Mozzarella, with its mild, creamy flavour, is another good option. Drizzle the mozzarella with truffle oil and balsamic glaze to create a more complex flavour profile that will stand up to the wine.
For those who enjoy a more pungent cheese, try a blue cheese like Ambert with your full-bodied red. The strong flavour of the blue cheese will not be overpowered by these wines and will provide an interesting contrast in flavours.
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Pungent cheeses, such as blue cheese
While there are no set rules for pairing wine and cheese, there are some guidelines to follow. Red wines tend to pair well with harder, aged cheeses. Harder cheeses that have lost water content through the ageing process gain a higher fat content, which helps to counteract the high levels of tannins in red wine.
When choosing a blue cheese to pair with red wine, consider a variety that is on the harder side, such as Ambert, which has a creamy texture and a nutty flavour. Another option is to choose a blue cheese with a natural rind, such as Bleu de Gex, which has a creamy, buttery texture and a strong flavour.
For a lighter red wine, such as a Pinot Noir, a blue cheese with a more subtle flavour may be a better pairing. A blue cheese with a natural rind, such as Bleu de Termignon, has a milder flavour and a softer texture that would complement a lighter red.
For a bolder red wine, such as a Cabernet Sauvignon, a stronger blue cheese may be a better match. A blue cheese with a natural rind, such as Bleu d'Auvergne, has a strong, spicy flavour and a creamy texture that would stand up to a full-bodied red.
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Soft cheeses, such as Brie or Camembert
Pinot Noir, for example, can range from bright red cherry to deep, dark plum and blackcurrant flavours, with smooth, moderate tannins and strong tertiary tones of earth, mushroom, truffle and barnyard, as well as jamminess and spice. This complexity makes it a good match for aged Brie, Camembert, and other semi-soft cheeses with a tang, like feta.
Lighter red wines, in general, are a good match for lighter cheeses, as strong cheeses can overpower them. Beaujolais, for instance, is a light wine with bright, vibrant red berry and orchard fruit flavours, along with other aromatic notes like florals, herbs and spice.
So, when pairing Brie or Camembert with a red wine, it is best to opt for a lighter variety, such as Beaujolais, Grenache, or a lighter-bodied Pinot Noir.
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Frequently asked questions
Some classic combinations include:
- Cabernet Sauvignon with an aged cheddar
- Port with Stilton
- Pinot Noir with aged goat cheese or Gruyere
- Chianti or Barbaresco with Parmigiano Reggiano
- Beaujolais with most cheeses
- Tempranillo with stronger cheeses
Red wines tend to pair well with harder, firm, and aged cheeses. Harder cheeses similar to or including Parmesan, such as Grana Padano, also work well. Aged gouda is also a good option, especially with a bit of chocolate.
Softer cheeses are generally not recommended as they can make red wines taste thin and emphasise the tannins. Lighter cheeses are also not ideal with light red wines as they can be overpowered.
For vegetarians, it is best to avoid parmesan and Grana Padano as they contain animal rennet. However, there are several vegetarian options, including:
- Gruyere
- Aged cheddar
- Manchego
- Gouda
- Provolone
