Randy Chandler
There are many different types of cheese and wine, and it can be difficult to know which ones go well together. Soft cheeses, for example, pair well with sparkling wine or a light white wine like Chardonnay, while sharp or aged cheeses are best served with a full-bodied wine. If you're serving red wine with young cheeses, it's best to choose one that's low in tannin, like Beaujolais or sparkling red Lambrusco.
| Characteristics | Values |
|---|---|
| Fresh and soft cheeses | Crisp whites, dry rosés, sparkling wines, dry aperitif wines, light-bodied reds with low tannins |
| Sharp or aged cheese | Full-bodied wine |
| Farmhouse Gruyère, French semi-hard cheeses like Comté, English semi-hard cheeses like Cornish Yarg | Pinot noir, white wines with good acidity, such as riesling |
| Young cheeses | Beaujolais, sparkling red Lambrusco |
| Older cheeses | Wines with more body and complexity, oxidative notes |
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What You'll Learn
- Soft cheeses go well with sparkling wine or light-bodied reds
- Sharp or aged cheeses are best served with full-bodied wine
- Fresh cheeses love crisp whites, dry rosés, and dry aperitif wines
- Young cheeses should be served with reds low in tannin
- Farmhouse Gruyère and other semi-hard cheeses go well with pinot noir or white wines with good acidity
Soft cheeses go well with sparkling wine or light-bodied reds
If you're serving a soft cheese, it's best to avoid full-bodied wines, as these are better suited to sharp or aged cheeses (six months or older). These older cheeses are more savoury, rich and nutty, and pair well with wines that have ample body and structure.
If you're serving a semi-hard cheese, like farmhouse Gruyère, a pinot noir or a white wine with good acidity, like a riesling, would be a good choice.
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Sharp or aged cheeses are best served with full-bodied wine
Soft cheeses, on the other hand, pair well with sparkling wine or white wine that’s light on oak flavour, such as Chardonnay. Fresh and soft cheeses also love crisp whites, dry rosés, dry aperitif wines, and light-bodied reds with low tannins.
If you must serve red wine with young cheeses, reach for one low in tannin, like Beaujolais or sparkling red Lambrusco.
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Fresh cheeses love crisp whites, dry rosés, and dry aperitif wines
Fresh and soft cheeses love crisp whites, dry rosés, sparkling wines, dry aperitif wines, and light-bodied reds with low tannins.
For a fresh cheese platter, you could serve a young goat's cheese, ricotta, mascarpone, or cream cheese. These cheeses are light and creamy, with a mild, tangy flavour. To complement this, you want a wine that is equally light and crisp. A Pinot Grigio, Sauvignon Blanc, or Pinot Noir would be a good choice. These wines are dry and acidic, with a refreshing finish that will balance the richness of the cheese.
If you're looking for something a little more unusual, you could try a dry rosé. These wines have a similar crispness to whites, but with a subtle fruity note that can bring out the sweetness of the cheese. Alternatively, a dry aperitif wine, such as a Sherry or Vermouth, would also pair well with fresh cheeses. These wines are often served as an aperitif because they stimulate the appetite, so they are perfect for serving alongside a cheese course to kick off a meal.
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Young cheeses should be served with reds low in tannin
If you're serving an older cheese, you'll need a wine with more body and complexity. The oldest, richest, and nuttiest cheeses pair best with wines that have ample body and structure, and perhaps oxidative notes. Sharp or aged cheeses are best served with full-bodied wines to complement the bold flavours.
However, don't overanalyse. Everyone has their own taste preferences, so it's a good idea to offer at least one white and one red wine and let your guests decide.
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Farmhouse Gruyère and other semi-hard cheeses go well with pinot noir or white wines with good acidity
When it comes to wine and cheese, there are a few general rules to follow. Fresh and soft cheeses go well with crisp whites, dry rosés, sparkling wines, dry aperitif wines, and light-bodied reds with low tannins. Beaujolais or sparkling red Lambrusco are good choices for young cheeses. If you're serving sharp or aged cheese, opt for a full-bodied wine to complement the bold flavours. The oldest, richest, and nuttiest cheeses pair well with wines that have ample body and structure and perhaps oxidative notes.
Farmhouse Gruyère and other semi-hard cheeses, such as French Comté or English Cornish Yarg, are wonderful with pinot noir or white wines with good acidity, like riesling. The acidity of the wine cuts through the fatty nature of the cheese.
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Frequently asked questions
Soft cheeses pair well with sparkling wine or light-bodied reds with low tannins, such as Beaujolais or a Chardonnay.
Sharp or aged cheese pairs well with full-bodied wines to complement the bold flavours.
Farmhouse gruyere and other French semi-hard cheeses like Comte go well with pinot noir or white wines with good acidity, such as riesling.
