Frederic Melton
Wine and cheese are two of life's greatest pleasures, and when combined, they create a symphony of flavours. The key to pairing wine and cheese is to find a balance between the two, allowing the flavours of each to shine through. While there are no hard and fast rules, some classic combinations include soft cheeses like Brie, Cambozola, or goat's cheese with softer reds, such as Merlot or Pinot Noir. Full-bodied reds like Cabernet Sauvignon are better suited to mature, punchy cheeses like Cheddar, while sweet wines are the perfect match for salty, blue-veined cheeses. For those who enjoy a glass of white wine, the crisp acidity of a Sauvignon Blanc beautifully complements the earthiness of goat's cheese. Whether you're a fan of bold reds or refreshing whites, there's a cheese out there that will elevate your wine-tasting experience.
| Characteristics | Values |
|---|---|
| Wine type | Red: Pinot Noir, Beaujolais, Red Blends, Merlot, Rioja, Provence Rosé, Cabernet Sauvignon, Malbec, Shiraz, Carménère, Montepulciano, Nero d'Avola, Tempranillo, Gamacha, Mencía, Gewürztraminer, Chenin Blanc, Grüner Veltliner, Chablis, Provence Rosé |
| White: Unoaked Chardonnay, Viognier, Champagne, Moscato, Sauternes, Cava, Crémant, Gewürztraminer, Chenin Blanc, Grüner Veltliner, Chablis, Sauvignon Blanc | |
| Cheese type | Hard: Cheddar, Parmesan, Gouda, Manchego, Idiazabal, Zamorano, Roncal, Asiago, Parmigiano-Reggiano, Havarti |
| Soft: Brie, Cambozola, Goat's cheese, Mozzarella, Munster, Fontina, Camembert, Gruyère, Jarlsberg, Comte, Emmental, Epoisses, Délice de Bourgogne, Chèvre, Cremont, Florette | |
| Blue: Blue cheese, Stilton, Roquefort, Beenleigh Blue, Torta del Casar | |
| Semi-hard: Munster, Fontina | |
| Medium-firm: Gruyère | |
| Aged: Cheddar, Spanish Tempranillos, Blue Stilton | |
| Young: Goat's cheese, Cheshire | |
| Full-cream: Brie | |
| Triple-cream: Brie | |
| Pungent: Blue Stilton, Roquefort, Beenleigh Blue, Torta del Casar | |
| Salty: Goat's cheese, Blue cheese | |
| Stinky: Gorgonzola | |
| Funky: Munster | |
| Earthy: Goat's cheese | |
| Other characteristics | Sweetness, body, aroma, complexity, acidity, nuttiness, fattiness, saltiness, stinkiness, pungency, fruitiness, creaminess, smokiness, earthiness, funkiness, tannin content, texture |
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What You'll Learn
Wine and cheese from the same region
When it comes to wine and cheese, there are two main pairing methods: complementing and contrasting. The outcome should be the same, with neither the wine nor the cheese dominating the other. One easy way to pair wine and cheese is to choose products from the same region, which usually complement each other well. This works especially well with Old World wines, but can also be applied to some New World wines by considering the grape's origin.
For example, a light-bodied Pinot Noir from Burgundy or Oregon pairs well with a creamy, bloomy cheese like Camembert, which matches the wine's earth tones. A full-bodied Californian Pinot Noir, on the other hand, calls for a semi-hard cheese like Munster or Fontina. Sauvignon Blanc, with its vibrant acidity and tangy lemon and mineral notes, is a perfect match for goat cheese, bringing out herbiness and complementing the cheese's creaminess. Merlot is another versatile grape that is excellent on its own and in blends.
Chardonnay is a versatile wine that varies by region and winemaker. Unoaked Chardonnays are a good match for fresh goat cheese, while a moderately oaked Chardonnay brings out the nutty flavours of Fontina. Chardonnay is also known to pair well with cheddar, especially a buttery variety.
Pinot Grigio and Pinot Gris also differ by region, with Italian Pinot Grigio being lighter-bodied and crisp with citrus flavours, pairing well with Asiago, mozzarella, or burrata. Pinot Gris from France or Oregon is richer and more complex, with tropical fruit notes that complement an aged cheddar or Gouda.
When it comes to bold, intense cheeses like cheddar, a full-bodied wine like Cabernet Sauvignon is a good match. Sweet wines, such as Sauternes, pair well with salty cheeses like goat cheese or blue cheese, as the saltiness enhances the wine's sweetness. For sharp, aged cheeses, a wine with good tannins like Cabernet or Syrah is a good choice, as the tannins clear fat and protein from the palate. Aged Spanish Tempranillos can have a smoky flavour that also pairs well with these cheeses.
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Aged cheeses and full-bodied reds
Aged cheeses, which have lost their moisture through a process called "affinage", are full of rich, fatty, and savoury flavours. Full-bodied red wines are a great match for these cheeses, as they are bold enough to stand up to their richness and sharpness. Good options include Cabernet Sauvignon, Malbec, and Shiraz, which have mouth-drying tannins that match the fattiness of aged cheeses. Aged Spanish Tempranillos can also work well, as their smokiness complements the savouriness of the cheese.
When pairing wine and cheese, it is important to consider the qualities of both and how they will interact. The lipids in the cheese bond with the grape tannins in the wine, suppressing astringency and bitterness and allowing other flavours in the wine to come through. This creates a "creaming" effect, resulting in a fuller taste experience. Therefore, it is generally recommended to sip the wine first and then introduce the cheese, allowing for a balance of flavours.
Aged Cheddar, with its bold and fatty characteristics, is a particularly good match for full-bodied reds like Cabernet Sauvignon. The wine's tannins cut through the fat of the cheese, creating a harmonious combination of fat and flavour. Other suitable cheeses for full-bodied reds include Parmigiano-Reggiano, which can be paired with Montepulciano, and Asiago, which goes well with Tempranillo or Prosecco.
In addition to the type of cheese and wine, their origins can also play a role in the pairing process. For example, Manchego cheese pairs well with a Spanish red Rioja or a crisp Albariño, while Parmesan cheese complements Prosecco for a true taste of Italy.
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Soft cheeses and soft reds
Soft cheeses, such as mozzarella, goat's cheese, and Cheshire, pair well with light-bodied reds. These wines are young and lively, full of fruit, good acidity, and spirited aromas. A soft cheese like Brie, Cambozola, or goat's cheese, goes well with a softer red like Merlot, with its smooth plum and cherry notes, or a light yet lively Pinot Noir. The red berry fruit of Pinot Noir is the perfect match for the nutty flavours found in medium-firm cheeses like Gruyère. Both have just the right amount of aroma and complexity without overpowering the other. A light to medium-bodied Pinot from Burgundy or Oregon State pairs well with a bloomy cheese like Camembert, which brings a creamy body and similar earth tones that can match that of a fine Pinot Noir. A full-bodied Californian Pinot Noir would work with a semi-hard cheese like Munster or Fontina.
When you consume wine and cheese together, the lipids in the cheese interact and bond with the grape tannins in the wine. This helps to suppress the wine's astringency and bitterness. This "creaming" effect allows all the other flavours in the wine to shine through, giving your palate a fuller taste experience.
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Salty blue cheeses and sweet wines
Salty blue cheeses, such as Roquefort, Barkham Blue, Bleu d’Auvergne, and Stilton, are famously paired with sweet wines. The saltiness of the cheese enhances the sweetness of the wine, creating a delightful contrast of flavours.
One of the most renowned pairings is that of Stilton and Port. Port wine is aged in two ways: in oak barrels until it becomes fully oxidised and mellow, known as Tawny, or in bottles, retaining tannins and resembling red wine, known as Ruby. Another classic combination is Roquefort and Sauternes. The mouldy notes of Roquefort are beautifully complemented by the honeyed, waxy, and umami flavours of Sauternes, a wine characterised by Noble Rot. This phenomenon occurs when a specific fungus, botrytis cinerea, feeds on the sugar and acid of grapes, resulting in a drastic transformation of the wine's taste.
Beyond these iconic duos, there are other sweet wines that harmonise with blue cheese. For instance, the flowery mouldy notes of blue cheese can be accentuated by a sweet, fortified wine like Sherry. An Australian Muscat, with its aromatic grape notes, adds a unique dimension to the cheese experience. For those who prefer a drier wine, a Sicilian Marsala is an excellent choice, as its nuttiness and concentration elegantly complement the softness and mushroom flavours of blue cheese.
When serving blue cheese, it is essential to consider the context. While sweet wines are ideal for bringing out the salty characteristics of the cheese, a drier white or red wine may be more suitable if the blue cheese is incorporated into a savoury dish or paired with other ingredients. For instance, a blue cheese and fresh fig salad can be exquisitely paired with a smooth Italian white wine like Gavi di Gavi.
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Young cheeses and light-bodied reds
Young cheeses are usually soft varieties like mozzarella, goat's cheese, and Cheshire. These cheeses go well with light-bodied reds, such as a Merlot with its smooth plum and cherry notes or a Pinot Noir.
Pinot Noir is known for its versatility when it comes to food pairing, and its red berry fruit flavours pair well with the nutty flavours found in medium-firm cheeses like Gruyère. A light-bodied Pinot Noir from Burgundy or Oregon State pairs well with a bloomy, creamy cheese like Camembert, which shares its earthy notes. A full-bodied Californian Pinot Noir, on the other hand, would work with a semi-hard cheese like Munster or Fontina.
Merlot is another red wine varietal that can be paired with young, soft cheeses. Its smooth plum and cherry notes make it a good match for softer cheeses like Brie, Cambozola, or goat's cheese.
In general, young and soft cheeses with silky textures and creamy bodies pair well with young and lively wines that are full of fruit, have good acidity, and spirited aromas.
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Frequently asked questions
As a general rule of thumb, young cheeses that are soft varieties like mozzarella, goat’s cheese, and Cheshire go well with light-bodied reds and crisp, light whites. Aged cheeses and hard cheeses tend to pair well with heavier, robust wines like full-bodied reds or sweet wines like Riesling or port.
Some classic pairings include:
- Port and Blue Stilton
- Sauternes and Roquefort
- Champagne and Brie
- Chardonnay and Camembert
- Cava and Délice de Bourgogne
- Crémant and Époisses
- Sauvignon Blanc and goat cheese
- Rioja and Manchego
- Prosecco and Parmesan
If you're new to wine and cheese pairings, some good combinations to start with are:
- Medium-bodied reds like Cabernet Sauvignon with hard cheeses
- Fruity reds like Pinot Noir with soft cheeses
- Unoaked Chardonnay with medium-hard cheeses like Fontina
- Merlot with soft cheeses like Brie or goat's cheese
- Sauvignon Blanc with semi-hard cheeses like Munster or Fontina
When hosting a wine and cheese party, it's important to ensure guests can enjoy at least a little of the wine before introducing the cheese. This allows for the full enjoyment of the wine, and when the cheese is introduced, the two balance each other out. It is also traditional to serve the cheese course near the end of the meal, sometime after the wine has started to flow.
Some good wine and cheese combinations based on cheese types include:
- Cheddar: Cabernet Sauvignon, Merlot, or a bold and full-bodied wine like Pinot Noir
- Blue cheese: Sweet wines like Sauternes, Moscato, port, or Madeira
- Brie: Champagne, Chardonnay, or Merlot
- Goat cheese: Sauvignon Blanc, Chenin Blanc, or a light-bodied red
