Frederic Melton
There are many different types of wine and cheese, and it can be difficult to find a single wine that will match all cheeses. In general, fresh, lighter cheeses go well with crisp, lighter wines, while heavier, dense cheeses like bigger and bolder wines. The age of the cheese also makes a difference: older, nuttier cheeses pair well with wines that have more body and complexity, and perhaps oxidative notes.
| Characteristics | Values |
|---|---|
| Fresh, lighter cheeses | Crisp, lighter wines |
| Heavier, dense cheeses | Bigger, bolder wines |
| Medium-bodied reds | Hard cheeses |
| Fruity reds | Soft cheeses |
| Sauvignon Blanc | Goat cheese |
| Sauternes | Blue cheese |
| Sweet wine | Blue cheese like Valdeon |
| Honeyed wine | Spicy and slightly pungent cheese |
| Red wines | Not blue cheese |
| Older cheeses | Wines with more body and complexity |
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What You'll Learn
Washed-rind cheeses (Gruyere, Munster, Taleggio, Morbier, Tomme de Savoie, Stinking Bishop)
Washed-rind cheeses, also known as smear-ripened cheeses, are known for their unique, farm-style aroma. While these cheeses are often pungent, they are considered by many cheese connoisseurs to be the most delicious of all. Washed-rind cheeses include Gruyere, Munster, Taleggio, Morbier, Tomme de Savoie, and Stinking Bishop. These cheeses often have a subtle sweetness, while others are nutty with a hint of earthy funk.
When pairing wine with washed-rind cheeses, it's important to consider the texture and flavour of the cheese. Washed-rind cheeses tend to be on the heavier and denser side, so they would pair well with bigger and bolder wines. Older washed-rind cheeses, which are often the most savoury, rich, and nutty, would benefit from being paired with wines that have ample body and structure, and perhaps oxidative notes.
When it comes to specific wine varieties, medium-bodied reds like Cabernet Sauvignon are a good match for harder washed-rind cheeses, while fruity reds like Pinot Noir complement softer washed-rind cheeses. If you're looking for a sparkling wine to pair with washed-rind cheeses, consider French Champagne, Italian Prosecco, or Spanish Cava. These wines have high acidity and toasty, nutty flavours that can stand up to the bold flavours of washed-rind cheeses.
Experimentation is key when it comes to finding the perfect wine and cheese pairings. Don't be afraid to try different combinations to discover your personal favourites.
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Fresh, lighter cheeses with crisp, lighter wines
It's not easy to find a single wine that will match all cheeses, so it's best to serve a specific wine with each cheese. Fresh, lighter cheeses go well with crisp, lighter wines, while heavier, dense cheeses pair better with bigger and bolder wines.
When it comes to fresh, lighter cheeses, there are a few varieties that are particularly well-suited to crisp, lighter wines. Goat cheese, for example, is a great option. It has a tangy, bright flavour that pairs well with a crisp, dry white wine like Sauvignon Blanc. Another classic pairing is a young, mild cheddar with a sparkling wine like Champagne, Prosecco, or Cava. These wines have high acidity and toasty, nutty flavours that complement the cheese's sharpness.
If you're looking for something a little more adventurous, try a mixed board of cheeses with a flexible wine like Madeira. Include a variety of cow, sheep, and goat cheeses, as well as hard, creamy, and blue varieties. This way, you can experiment with different textures and flavours while still enjoying a harmonious wine pairing.
When pairing wine and cheese, it's also important to consider the temperature at which they are served. Like some wines, many cheeses taste better at room temperature instead of straight from the refrigerator. This allows the flavours to develop and shine, creating a more enjoyable tasting experience.
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Heavier, dense cheeses with bigger, bolder wines
When it comes to wine and cheese pairings, it's important to consider the weight and density of the cheese. Heavier, dense cheeses like cheddar pair well with bigger, bolder wines like Chardonnay. On the other hand, fresh, lighter cheeses go better with crisp, lighter wines.
For those who enjoy a good cheddar, a buttery Chardonnay is a perfect match. The boldness of the wine stands up to the density of the cheese, creating a harmonious pairing. Another classic combination is a tawny port with Stilton. The rich, creamy texture of the cheese is beautifully complemented by the bold flavours of the port.
If you're looking for something a little more adventurous, consider pairing an older, savoury cheese with a wine that has ample body and structure. These cheeses, with their complex flavours and nutty notes, find a perfect match in wines that offer depth and oxidative hints. The contrast between the cheese and wine creates a delightful sensory experience.
For a truly indulgent pairing, explore the combination of a sweet wine with a blue cheese. The saltiness and richness of the cheese can mute the aroma and complexity of red wines. However, a sweet wine like Tokaji from Hungary can create a surprisingly harmonious match with a spicy, pungent blue cheese like Valdeon. The sweetness of the wine balances the intensity of the cheese, resulting in a unique and memorable flavour profile.
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Medium-bodied reds with hard cheeses
Medium-bodied reds, such as Cabernet Sauvignon, pair well with hard cheeses. When pairing wine and cheese, it's important to consider the texture of both. Fresh, lighter cheeses go well with crisp, lighter wines, while heavier, dense cheeses like bigger and bolder wines. Older, nuttier cheeses with more body and complexity pair well with wines that have ample body and structure, and maybe oxidative notes, too.
When it comes to specific cheeses, hard cheeses like cheddar go well with medium-bodied reds. For example, a buttery cheddar pairs well with Chardonnay.
It's worth noting that red wines generally do not pair well with blue cheese varieties due to the saltiness and richness of the cheese muting the wine's aroma and complexity. However, a blue cheese like Valdeon can pair well with a sweet wine, such as Tokaji wine from Hungary.
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Blue cheese with sweet wine
Blue cheese is a richly flavoured cheese that can be sweet like Gorgonzola or sharp like Cabrales. In general, red wines do not pair well with blue cheese varieties. This is because the wine's aroma and complexity are muted by the saltiness and richness of the cheese. The acidity and tang of the blue cheese also intensify the wine's tannins, leaving it tasting flat.
However, blue cheese can go well with sweet wine. A blue cheese like Valdeon, which is spicy and slightly pungent, pairs well with a honeyed wine. One of the best wines to match this depth of flavour is Tokaji wine from the region of Tokaj-Hegyalja in Hungary.
If you are serving a mixed cheese board, a good Madeira wine works well with a variety of cheeses, including blue cheese.
Blue cheese is a strong, pungent cheese with a distinctive smell and flavour. It is made from cow's, goat's or sheep's milk that has been cured with cultures of the mould Penicillium, which gives it its characteristic blue veins. The mould can also be sprayed or injected into the cheese. Blue cheese is often aged in caves to promote the growth of the mould.
Sweet wines, on the other hand, are made from grapes that are late-harvested, dried or affected by noble rot, which concentrates the sugar in the grape juice. The resulting wines are intensely sweet, with flavours of honey, apricot, peach and tropical fruit.
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Frequently asked questions
There are many different types of cheese that can be paired with wine. In general, fresh, lighter cheeses go well with crisp, lighter wines, while heavier, dense cheeses are better with bigger and bolder wines.
Blue cheese is a richly-flavoured cheese that can be sweet or sharp. Red wines do not usually pair well with blue cheese, as the wine's aroma and complexity are muted by the saltiness and richness of the cheese. However, blue cheese like Valdeon goes well with sweet wine.
A buttery cheddar goes well with Chardonnay.
Goat's cheese pairs well with a medium-bodied Sauvignon Blanc.
Gruyere is a washed-rind cheese, which has a subtle sweetness to it. It is best paired with a wine that has ample body and structure, and maybe oxidative notes, too.
