Patrick Oconnell
White wines are generally more versatile than reds when it comes to cheese pairings, as they have fewer tannins, which can conflict with certain cheeses. Dry white wines pair well with soft, mild cheeses, while crisp, acidic whites complement acidic goat cheeses. Rich white wines are a good match for soft-textured cheeses like brie. Sauvignon Blanc, a dry, crisp, and acidic white, pairs well with goat cheese, as well as brick, cheddar, gouda, and Havarti. Chardonnay, a versatile, full-bodied white, goes well with pungent or high-acid cheeses like blue cheese, as well as nutty cheddars and parmesan.
| Characteristics | Values |
|---|---|
| White wine with fewer tannins | Sauvignon Blanc, Chardonnay, Moscato |
| Cheese pairings | Soft, mild, and pungent cheeses |
| Specific cheese recommendations | Brie, Monterey Jack, Parmesan, Gouda, Goat Cheese, Blue Cheese, Cheddar, Gruyère, Manchego, Provolone, Havarti, Muenster, Swiss, Alpine-style cheeses |
| Best with aged cheese | Cabernet Sauvignon, Sangiovese, Syrah, Merlot |
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What You'll Learn
Sauvignon Blanc and goat's cheese
Goat's cheese is a blank slate, and Sauvignon Blanc is the perfect chisel. The wine's mineral-driven, citrusy flavours complement the cheese's earthy, funky flavours. The pairing is a natural one, as what grows together goes together, and the regional variety of both is showcased.
Other white wines that can be paired with goat's cheese include Albarino, a crisp, clean Spanish wine with bold acidity and citrusy flavour, which can stand up to the tangiest of fresh goat cheeses. Other citrussy whites such as Bacchus, Côtes de Gascogne, Rueda, and other crisp whites such as Alvarinho, Chablis, Picpoul de Pinet, and Pinot Grigio are also good pairings. Chardonnay, a versatile wine with moderate acidity and citrus notes, can also be paired with aged goat cheeses such as Spanish Garrotxa, domestic Tumalo Tomme, or Sunlight goat cheese to balance out the rich cheeses and showcase the wine's fruit flavours.
If you are looking for a red wine to pair with goat's cheese, Cabernet Franc is a great choice. The Loire Valley produces lighter styles with more herbaceous notes and tart acidity. Red wines from cool climates like Gamay, Malbec, Merlot, and Syrah are often a safe bet with their higher acidity and delicate flavours.
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Chardonnay and Parmesan
Chardonnay is a flexible white wine varietal that pairs well with a wide variety of cuisines. However, its subtle nature can be easily overwhelmed by pungent foods. Chardonnay has moderate acidity and citrus notes, and its rich, mild flavours can be complemented by pairing it with the right foods.
Parmesan is an aged, hard cheese that goes well with Chardonnay. The wine's citrus notes and moderate acidity complement the flavours of Parmesan without becoming overpowering. The caramel finish of some Parmesan cheeses is wrapped in a sweetness that is balanced by the oaky, buttery elements of a versatile Chardonnay.
When pairing Chardonnay with Parmesan, it is important to consider the weight (or body) and acidity of the wine. Light, crisp Chardonnays without strong oaky flavours pair well with lighter preparations, while oaky, rich Chardonnays taste best with richer foods that echo the wine's sweeter, toastier flavours.
Some specific food pairings that go well with Chardonnay include herbed-crusted cod with pea puree, honeycrisp apple pizza with balsamic onions, and mini lobster pot pie. These dishes have sweet and buttery elements that complement the flavours of Chardonnay, creating a harmonious pairing experience.
In summary, Chardonnay and Parmesan can be a delightful pairing, especially when considering the weight and acidity of the Chardonnay and choosing dishes that complement its rich, mild flavours.
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Moscato and Gorgonzola
Moscato's acidic, aromatic fruitiness contrasts the funky, pungent, and sometimes sharp and salty aromas of Gorgonzola. The sweetness of Moscato balances the saltiness of Gorgonzola, creating a harmonious flavour profile. This pairing is especially successful when the Gorgonzola is younger, with a buttery and creamier taste profile.
When it comes to specific Gorgonzola varieties, Moscato is an excellent match for Gorgonzola dolce, as the wine enhances the cheese's sweet notes. For those who prefer a spicier experience, a sweet Moscato raisin wine can offer a delightful contrast to the spicy sensations of the Gorgonzola PDO.
While Moscato is a wonderful companion to Gorgonzola, it is worth noting that this cheese also pairs well with other wines, both red and white. For those who enjoy bold flavours, a full-bodied red wine with lots of complexity, such as Cabernet Sauvignon, can match the intensity of Gorgonzola. On the other hand, a sweet white wine, like Sauternes, can provide a complementary balance to the cheese's boldness.
In conclusion, Moscato and Gorgonzola make for a delightful pairing, highlighting the versatility of both the wine and the cheese. The sweetness of Moscato and the boldness of Gorgonzola create a delightful contrast, showcasing the art of combining opposite flavour profiles.
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Rosé and Havarti
You can also try making a Havarti cheese ball as an appetizer. This simple dish is made with a few ingredients, including cream cheese, shredded Havarti, crumbled feta, milk, green onion, and oregano. You can play around with the herbs, trying thyme, chives, or parsley. The cheese ball is then coated in diced bell peppers for a surprising finish. It is perfect to spread on crackers and is sure to be a hit with your guests.
If you want to experiment further, you can try a full 4-ounce piece of Havarti, omitting the feta, or adding some jalapenos and bacon for a spicy kick. You can even shape the cheese ball into something other than a sphere for a whimsical touch. Whatever route you choose, the combination of rosé and Havarti is a delightful pairing that will enhance your summer gatherings.
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Albariño and Gouda
When it comes to white wine and cheese, there are no hard and fast rules, but opposite flavour profiles often attract. A full-bodied Chardonnay, for example, pairs well with aged, hard cheeses like Parmesan. Gouda, one of the most popular cheeses in the world, is known for its compact, dense texture and nutty, sweet, and creamy flavour profile. While it is often paired with beer, slightly aged Gouda also tastes divine with a crisp white wine.
For a truly authentic Gouda experience, look for rinds made in the Dutch countryside. American Goudas are generally smoother and subtler in flavour than their bold Dutch counterparts, which often include raw milk and sometimes even nuts, herbs, and seasonings. Younger Dutch Goudas are typically firm and yellow, orange, or scarlet in colour, while mature Goudas tend towards dark brown or black rinds.
If you're looking to pair an aged Gouda with a white wine, try a crisp, light-bodied variety. The Vintage Lot 8 Gouda, for example, is a salty and sweet, firm yet smooth cheese that pairs beautifully with the M.A.N. Chenin Blanc. This wine's notes of tropical fruits and green apple, balanced by fresh acidity and minerality, cut through the creaminess of the cheese, creating a delightful combination.
For a spicy option, try Chilikaas Gouda, a buttery and rich cheese balanced by the fire-roasted Hatch Chiles. This Gouda pairs well with a Grüner Veltliner, a wine with notes of apple, peach, citrus, and white pepper, and high acidity that complements the spice and cuts through the creaminess of the cheese.
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Frequently asked questions
There are many different types of white wine and cheese pairings that work well together. Here are some examples:
- Chardonnay with Copper Kettle Parmesan, Asiago, Brick, Brie, Gouda, Monterey Jack, Parmesan, or Baby Swiss
- Sauvignon Blanc with Goat Cheese, Brick, Cheddar, Gouda, Havarti, Monterey Jack, Colby Jack, Muenster, Parmesan, or Swiss
- Albariño with Burrata, Manchego, Gouda, or Feta
- Moscato with Gorgonzola
- Roussane with Mild Cheddar, Gouda, Smoked Gouda, Monterey Jack, Triple Creme, Spanish Sheep's Milk Cheese, or Brie
White wines have far fewer tannins than red wines, which makes them more cheese-friendly. The tannin in wines has been shown to scrape off fatty proteins from the tongue, making wine an ideal palate cleanser for protein-rich foods like cheese.
Dry white wines pair well with soft cheeses, especially those with mild flavors.
White wines with crisp acidity go well with acidic goat cheeses.
Rich white wines tend to pair well with softer-textured cheeses like Brie.
