Cheese And Wine: Perfect Pairing Guide

Wine and cheese are a classic culinary pairing, and for good reason. The two foods have very different taste profiles, with wine being acidic and containing no fat, and cheese being less acidic and higher in fat. When consumed together, the differences in acidity and fat blend to create a balanced and enhanced taste experience. While there are exceptions to the rules of pairing wine and cheese, there are some general guidelines that can help you create the perfect pairing.

Wine and cheese pairings: a beginner's guide

Wine and cheese are a classic culinary duo, but finding the right match can be daunting. This guide will help you navigate the basics of wine and cheese pairings.

The Science Behind Wine and Cheese

The saying "opposites attract" rings true for wine and cheese. Wine is acidic and contains no fat, while cheese is less acidic and higher in fat. When paired, these differences in acidity and fat balance each other out, creating a harmonious flavour experience. The lipids in cheese interact with the grape tannins in wine, reducing astringency and bitterness and allowing other flavours in the wine to shine through.

General Rules for Pairing

• Intensity Matching: Match the intensity of the cheese with the intensity of the wine. Young, fresh cheeses with high water content pair well with young wines like sparkling, crisp white, rosé, or fruity red wines. Aged, rich cheeses with lower moisture and more concentrated flavours go well with older red wines, which have more body and complexity.
• Sweet and Salty: Sweet wines pair well with salty cheeses, while dry wines complement smoky or spicy cheeses.
• Textural Contrasts: Lighter, fresh cheeses go well with lighter, crisp wines, while heavier, denser cheeses prefer bigger, bolder wines.
• Regional Pairing: Wines and cheeses from the same region often make a good match. For example, Manchego cheese pairs well with Rioja or Parmesan with Prosecco.
• Temperature: Like wine, cheese is best served at room temperature to allow its flavours to shine.
• Tasting Order: Always taste the wine before the cheese to fully appreciate the flavours of both.

Red Wine and Cheese Pairings

Full-bodied reds like Cabernet Sauvignon, Malbec, and Shiraz go well with bold, mature cheeses like Cheddar or Red Leicester, which can stand up to their extra tannins. If you prefer a lighter red, such as Beaujolais, opt for creamier soft cheeses like Brie, Swiss cheeses, Camembert, or Cheshire. Blue cheeses, such as Stilton, are a good match for sweet and fortified wines like Port or Madeira, as the sweetness complements the saltiness of the cheese. Soft cheeses like Brie or goat's cheese are a good match for softer reds like Merlot or Pinot Noir.

White Wine and Cheese Pairings

White wines have fewer tannins and offer a crisp, refreshing experience. Cheddar, Cheshire, Gouda, Havarti, Parmesan, Swiss, and other alpine-style cheeses are great choices for white wine. Chardonnay, a versatile white, pairs well with a range of cheeses. Its oaked versions complement soft, creamy cheeses like Brie or Camembert, while unoaked Chardonnay is a good match for goat cheese and hard cheeses. Chenin Blanc is another versatile wine, pairing well with creamy Gouda or Swiss, as well as harder cheeses like Cheddar. Pinot Grigio, a light and crisp Italian wine, is a good match for lighter cheeses like mozzarella, goat cheese, or ricotta.

Beyond Red and White

Riesling, with its range of styles, is a versatile choice for an all-around cheese selection. Dry or off-dry Riesling pairs well with most cheddars, Colby, Monterey Jack, and Havarti. Sweeter Rieslings are terrific with salty, bolder cheeses like Gorgonzola, aged Gouda, or Parmesan. Sauvignon Blanc, with its crisp acidity and herbaceous notes, is a great match for tangy and pungent cheeses like goat cheese, feta, or herbed cheeses, as well as milder cheeses like mozzarella.

The Cheese Board

When dealing with a cheese board that offers a variety of cheeses, there is no single wine that will be the perfect match. A medium-bodied, versatile red or white is a safe choice. For reds, a Bordeaux or Merlot is a good option, while an unoaked Chardonnay Chablis is a safe bet for whites.

Rosé and Sparkling Wine

Rosé, ranging from light and crisp to big and fruity, is a nice match for young cheeses like feta, mozzarella, Cheddar, and baby Swiss. Sparkling wines, such as Champagne, Prosecco, or Cava, can also be surprisingly versatile. Their high acidity and effervescence cut through the richness of many cheeses, pairing well with creamy cheeses, aged Gouda, or even Parmesan.

Remember, these are just guidelines, and the most important thing is to find the combinations that you enjoy!

The science behind wine and cheese pairings

Wine and cheese are a classic culinary combination, and there is a science behind why they work so well together. When it comes to taste, wine and cheese are opposites: wine is acidic and contains no fat, while cheese is less acidic and higher in fat. When consumed together, the lipids in the cheese interact and bond with the grape tannins in the wine, suppressing the wine's astringency and bitterness and allowing other flavours to shine through. This creates a balance, enhancing the taste experience.

When pairing wine and cheese, it is important to consider the age and texture of both the wine and the cheese. Young, fresh cheeses have a high water content and a delicate flavour and texture, while older cheeses have a lower moisture content and a richer flavour. Similarly, young wines have fruity, floral, and spicy aromas and flavours, while older wines acquire depth with oak, earth, and mineral flavours. It is generally best to match the intensity of the cheese with the intensity of the wine. Young, soft cheeses pair well with young, light wines like sparkling, crisp white, rosé, or fruity red wines. Aged, hard cheeses are better suited to older, fuller-bodied red wines with more complex flavours.

The saltiness of the cheese is another important factor in wine and cheese pairings. Sweet wines pair well with salty cheeses, while dry wines complement smokey or spicy cheeses. Sweet wines, such as port or Madeira, are often paired with salty, blue-veined cheeses like Stilton or Gorgonzola. Dry, crisp white wines like Chardonnay or Pinot Grigio are better suited to smokey or spicy cheeses, such as Gouda or Swiss cheese.

In addition to intensity and saltiness, texture also plays a crucial role in wine and cheese pairings. Rich, creamy cheeses pair well with buttery, oaky wines, while rich, hard cheeses are complemented by bubbly, sparkling wines. For example, a creamy cheese like Brie is cut through by the dryness of brut Champagne, while a hard cheese like Parmesan is enhanced by the bubbles of Prosecco.

When hosting a wine and cheese party, it is important to ensure that guests can enjoy at least a little of the wine before introducing the cheese. This allows for the full enjoyment of both the wine and the cheese, as they balance each other out and create a unique taste and mouthfeel.

Best red wine for cheese

Wine and cheese are a classic culinary pairing, and for good reason. The lipids in the cheese interact and bond with the tannins in the wine, suppressing astringency and bitterness and allowing other flavours in the wine to shine through.

When it comes to red wine and cheese, there are some great combinations to consider. Firstly, it is worth noting that red wines generally pair well with bold, hearty, and aged cheeses. These include:

• Cheddar
• Red Leicester
• Gruyère
• Pecorino
• Gouda
• Manchego
• Monterey Jack
• Swiss cheese

These cheeses can stand up to the extra tannins found in red wine. For lighter red wines, such as Beaujolais, a softer cheese is a better option. Creamy varieties like Brie, Swiss cheese, Camembert, and Cheshire are ideal in this case.

If you're looking for a specific type of red wine to pair with your cheese, here are some options:

• Pinot Noir: This wine can be light-bodied but sometimes veers towards a more full-bodied expression. Its flavour profile ranges from bright red cherry to deep, dark plum and blackcurrant, with smooth moderate tannins. It pairs well with aged Brie or Camembert, semi-soft cheeses with a tang like feta, and harder cheeses like moderately aged cheddars and Swiss cheese.
• Merlot: This is the softer, plusher member of the Bordeaux varietals, characterised by rich, red, rounded fruit. It pairs well with soft but full-bodied cheeses like mature Camembert and Brie, as well as slightly stronger cheeses like Gruyère, pecorino, cheddar, and blue cheese.
• Cabernet Sauvignon: This wine is brooding, tannic, and austere, with deep flavours of black fruit, spice, and earthy notes. It pairs well with equally powerful cheeses such as truffle-infused Brie, artisan cheeses, strong Goudas, aged Cheddar, blue cheeses like Stilton, and aged Parmesan and pecorino.
• Malbec: Similar to Cabernet Sauvignon, Malbec has notes of dark fruit, black pepper, and dark chocolate. It pairs well with soft cheeses like Caciotta Toscana, hard cheeses like Manchego, and blue cheeses like Cashel Blue.
• Shiraz/Syrah: Depending on whether it is cool-climate Syrah or hot-climate Shiraz, this wine has notes of rich dark fruit, white or black pepper, violets, and other herbal notes. It goes well with stronger cheeses like Gouda, Cheddar, and Stilton.

Best white wine for cheese

Wine and cheese are a well-known combination, but choosing the right wine to go with your cheese can be a daunting task. Here is a guide to help you select the best white wine for your cheese.

Mascarpone and Champagne

For a decadent dessert pairing, go for Mascarpone and Champagne. A sweet, bubbly Champagne will level up the richness of Mascarpone. Alternatively, a dry Champagne will balance out the cheese's richness. Don't forget to serve this combination with strawberries for an indulgent treat.

Cheddar and Sauvignon Blanc

Sauvignon Blanc is a crisp, tart, and high-acidity wine that pairs well with the sharpness of Cheddar. The herbal notes in the wine complement the earthy elements of a classically crafted Cheddar.

Brie and Riesling

A semi-dry to dry Riesling is a great match for soft and creamy Brie. The wine's acidity highlights the freshness of the cheese while cutting through its richness. The delicate, earthy notes in Brie are balanced by the acidity of the Riesling, creating a delightful, light snack.

Gorgonzola and Moscato

Sweet and salty is a classic combination, and this pairing is no exception. The crumbly, mouldy Gorgonzola is the perfect match for the sweet, drinkable Moscato d'Asti. Both originating in Italy, this pairing is a no-brainer.

Havarti and Rosé

Smooth and mellow Havarti is the ideal companion for a fruity Rosé. The fruitiness of the wine brings out the mild, buttery flavours of the cheese. Havarti also pairs well with other mild cheeses, so feel free to create a fun, mild cheese board to enjoy with your summery Rosé.

Mozzarella and Pinot Grigio

The dry acidity of Pinot Grigio is the perfect match for soft, slightly sweet Mozzarella. As a general rule, opposite flavour profiles attract when it comes to wine and cheese pairings. Additionally, cheese and wine of the same age are ideal companions—Pinot Grigio is young and light-bodied, just like most Mozzarellas, which are aged for less than a month.

Best wine for a cheese board

When creating a cheese board, it's important to consider the wine you'll be serving alongside it. Here are some tips for creating the best wine and cheese board pairings:

Choosing the Right Wine for Your Cheese Board

Start by picking the wine you want to serve first, and then select the cheeses and other items for your board. Hard cheeses with intense flavours pair well with different wines than soft, creamy cheeses, which go better with wines that have more delicate flavours. Sparkling wines and crisp whites, such as Champagne, Prosecco, Sauvignon Blanc, Pinot Grigio, and Riesling, pair well with soft, creamy cheeses like fresh goat cheese, ricotta, mozzarella, brie, and La Tur. Light-bodied reds, such as Pinot Noir, Gamay, Grenache, Zweigelt, and Lambrusco, go well with salty, nutty cheeses like Alpine-style cheeses. Medium to full-bodied reds, such as Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, and Malbec, can stand up to bold, aged cheeses like Double Gloucester, aged cheddar, aged Gouda, and Parmigiano Reggiano.

Amount of Cheese, Meat, and Wine to Buy

Plan the amount of cheese, meat, and wine you'll need based on the number of people attending. A good rule of thumb is to have about 1 ounce of each cheese per person, and the same goes for meats. Consider whether your guests are hearty eaters or just nibblers, and whether the charcuterie board will be the main attraction or if other food will be served. For drinks, if you plan to hang out for 3 hours or more, plan for one bottle of wine per person.

Building Your Cheese Board

Assemble your board about 45-60 minutes before serving to allow the cheeses and meats to come to room temperature, as they are most flavourful this way. Cut the cheeses and meats before placing them on the board, as they are easier to slice when cold. Use a variety of textures, origins, and milk types for your cheeses, including soft, hard, and semi-firm options. Some popular choices include French chevre, Humboldt Fog, burrata, mozzarella, ricotta, Boursin, Brie, Camembert, St. Andre, Brillat Savarin, La Tur, Manchego, cheddar, Fontina, Gouda, Pecorino, Parmigiano Reggiano, Grana Padano, Mimolette, Stilton, Roquefort, Gorgonzola, Rogue River Blue, and many others.

Adding Accompaniments

In addition to cheese and meat, add some condiments, crackers or bread, fruit, nuts, and fresh herbs to your board. For condiments, offer something sweet like honey or jam, something bright and acidic like cornichons or pickled onions, and mustards. For crackers or bread, provide 2-3 options such as sliced baguette, water crackers, olive oil and sea salt flatbreads, and multigrain crackers. Fresh fruits like apples, grapes, and pomegranate seeds add a pop of colour, while dried fruits like apricots and cranberries add texture. Fill in any empty spaces with almonds, cashews, pistachios, pecans, or walnuts, and garnish with fresh herbs like rosemary or thyme.

Frequently asked questions