Cheese And Wine: Perfect Pairing Recommendations

Wine and cheese are a classic combination, but finding the perfect pairing can be daunting. Wines vary in acidity, sweetness, body, and structure, while cheeses differ in moisture content, fat content, texture, and flavour. However, there are some basic guidelines to help you find the perfect match. One rule of thumb is to pair wine and cheese by flavour intensity and consider how these characteristics correlate with age. Young, fresh cheeses have a high water content and delicate texture, and pair well with young, lively wines that are full of fruit, have good acidity, and spirited aromas. On the other hand, older, sharper cheeses need wines with more body and complexity. 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.

Champagne and Brie

Champagne and sparkling wines are often acidic white wines with refreshing effervescence. It is this unique combination of acid and bubbles that perfectly rinses the palate after a rich piece of cheese. The wine literally clears the way for the next bite so you can enjoy it fully. The acidity in many sparkling wines makes them excellent partners for a wide array of cheeses. Mild white mould cheeses, like brie and Double Crème, bring out the fruity nuances of the crisp acids, which at the same time help to cut through the fat. The same holds true of aged cheeses, where the fat content is often higher. Even blue cheeses are complemented by the acidity – especially if the wine also has some punch and perhaps a touch of residual sugar to rein in the bitter mould flavours.

The bubbles in sparkling wines come in many varieties and price ranges. With the less expensive varieties, such as prosecco from Italy, cremant from France and cava from Spain, you will often find good quality at a reasonable price, and there is an impressive range of good wines to choose from. Italian sparkling wines are often sweeter – for instance, a refreshing Asti Spumante – while Spanish cavas are more acidic. And then we have genuine champagne, which must come from the Champagne district in France in order to bear the name. These elegant wines are often on the sour side, but there are also sweeter varieties.

A good rule of thumb is the stronger the cheese you’re serving, the heavier the wine should be. Young, uncomplex wines with a nice acidity – from Champagne, but also from Spain – go well with lighter cheeses, while the heavier and often more aged sparkling wines are wonderful with aged cheeses. First-class sparkling wines – especially from Champagne – often have nutty and sometimes bread-like aromas, which complement aged cheeses nicely. Cheese like aged gouda and mature cheddar are very flavorful with a high salt content and lots of sweet, nutty nuances. You’ll want to serve a more expensive and complex wine with these types of cheeses. A good choice would be a vintage champagne or cava, where time has allowed a complexity of flavours to develop while reining in the acidity somewhat.

Red wine and young cheeses

Young cheeses are typically defined as those that have a high water content and a milky, delicate texture. They are often soft, with silky textures and creamy bodies, and pair well with young, lively wines that are full of fruit, have good acidity, and spirited aromas. When it comes to red wine and young cheeses, there are several options to consider.

Pinot Noir is a versatile red wine that pairs well with a range of cheeses. Its ever-present red berry fruit flavours match well with the nutty notes found in medium-firm cheeses like Gruyere. Beaujolais is another young, fruity red wine that can be paired with young cheeses. It has low tannins, which makes it a good choice for young cheeses as it avoids the astringent and chalky sensation that can come from pairing young cheeses with tannic red wines.

Unoaked Chardonnay is a young white wine that can also be paired with young cheeses. Its crisp, high-acid profile complements fresh goat cheese, while a more oaked Chardonnay goes well with semi-hard cheeses like a buttery cheddar.

When pairing red wine and young cheeses, it is important to consider the texture and flavour of the cheese. Young, soft cheeses with creamy bodies will pair well with fruity and aromatic red wines, while young cheeses with stronger flavours may benefit from being paired with a medium-bodied red wine.

Salty cheeses and sweet wines

Goat cheese, or chèvre, is a salty, tangy cheese that pairs well with sweet wines. A French Sauvignon Blanc, with its citrus and mineral notes, is a good match, bringing out the nutty and herbal flavours in the cheese. The acidity of the wine also helps to cut through the heaviness of the cheese. A grassy, minerally Loire Sancerre is another good option, complementing the flavours in the cheese. Other wine options to complement goat cheese include Grüner Veltliner and Chablis.

Blue cheese is another salty cheese that goes well with sweet wines. A ruby port is a classic pairing, with the sweetness and bold character of the wine complementing the pungency of the cheese. The sweeter the wine, the stinkier the cheese can be. Other sweet wines that pair well with blue cheese include Sauternes, Oloroso sherry, Banyuls, Recioto, and Tokaji.

Sweet wines also pair well with salty, aged Gouda. A full-bodied Zinfandel, with its jammy, peppery notes, is a good match for the cheese's rich and firm tang. As Zinfandels age, they develop richer blackberry, vanilla, and blackcurrant notes that complement the Gouda.

Sweet wines that can be paired with salty cheeses include Moscato, Sauternes, and Riesling.

White wines and young, soft cheeses

When it comes to white wines, look for those that are young and vibrant, with good acidity and fruity notes. Unoaked Chardonnay, Viognier, and Champagne are excellent choices for their lively aromas and crisp, fruity flavours. These wines will enhance the creamy, silky texture of young, soft cheeses while also providing a nice contrast.

For the cheeses, look for those that are young and soft, with a high moisture content and delicate texture. Cheeses such as Brie, Camembert, Ricotta, Mozzarella, Burrata, and Chèvre fall into this category and will pair wonderfully with your selected white wines.

When creating your cheese board, consider adding some fresh fruits and nuts to further enhance the flavours and provide a well-rounded tasting experience. The juicy, tangy fruits will complement the young cheeses, while buttery, bitter nuts will be a tasty addition to a rich Cheddar.

Remember, the key to successful pairing is to match the intensity of flavours and textures between the wine and cheese. So, let your palate be your guide as you explore the wonderful world of white wines and young, soft cheeses!

Blue cheese and red port

Port is a fortified dessert wine, with semi-sweet to notably sweet flavours. It was created in the 18th century when the British experimented with adding brandy to still red wines to stabilise them for the voyage from Portugal to England. The brandy is added during fermentation, halting the process and leaving some sugar behind, which creates the sweetness of port. Port has an ABV of up to 20%.

Ruby port is the least expensive variety and is fruity and youthful. It has a lip-smacking sweetness with subtle tannins and pairs well with stinky blue cheese. Tawny port is less fresh and fruity than ruby port, having been aged in oak for a minimum of seven years. It has a nutty, caramelised character with notes of blackberry, ripe cherry and crème brûlée. It is best enjoyed with dessert or a cigar, rather than with cheese.

Blue cheese is a powerful cheese with a bold, snappy stench. Good English blue cheeses include Stilton, Shropshire, and Jasper Hill Farm's Bayley Hazen. From England, the combination of blue cheese and port first emerged when Portuguese wine was combined with village cheesemaking traditions.

Frequently asked questions