Kamil Perry
There are many different types of cheese that go well with white wine. The general rule is that the more powerful the cheese, the more sweetness and acidity it can handle from the wine. For example, soft and rich cheeses, such as Brie and Double Crème, pair well with white wines made from Chardonnay grapes, especially crisp versions like Chablis. Stronger, bolder cheeses like Pecorino can also work well with white wine, as the sharp, tangy flavours cut through the plushness and sensation of fatness often found in aromatic wines.
| Characteristics | Values |
|---|---|
| Full-bodied cheeses | Full-bodied wines |
| Light cheeses | Young, crisp white wine |
| Flavourful aged cheeses | Old, creamy, amber, aged white wine |
| Soft goat's cheese | Chevre Bûcheron or Sainte Maure |
| Slightly harder cheeses | Ibores and Garrotxa St. Gil |
| Soft and rich cheeses | Brie and Double Crème |
| Bolder cheeses | Pecorino |
| Light, zesty wines | Albariño, Grüner Veltliner and Sauvignon Blanc |
| Soft, creamy mild cheeses with a tang | Aged brie |
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What You'll Learn
- Soft and rich cheeses, such as Brie and Double Crème, pair well with Chardonnay white wines
- Aged cheeses, such as Gouda or Havarti, go well with old, creamy, amber, aged white wines
- Soft goat's cheeses, such as Chevre Bûcheron or Sainte Maure, are a good match for white wines
- Stronger, bolder cheeses like Pecorino work well with aromatic wines
- Light, zesty wines like Albariño or Sauvignon Blanc go well with soft, creamy mild cheeses with a tang
Soft and rich cheeses, such as Brie and Double Crème, pair well with Chardonnay white wines
When pairing cheese and wine, it's a good rule of thumb to serve full-bodied cheeses with full-bodied wines, and old cheeses with old wines. For instance, an aged, creamy, amber-hued Chardonnay, such as a Riesling, pairs well with a strong-flavoured aged cheese like Gouda or Havarti.
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Aged cheeses, such as Gouda or Havarti, go well with old, creamy, amber, aged white wines
When it comes to pairing cheese with white wine, there are a few rules of thumb to follow. Firstly, full-bodied cheeses go well with full-bodied wines, while old cheeses are best served with old wines. Light cheeses, such as cream cheese, are best paired with a young, crisp white wine. More robust wines, on the other hand, are better suited to aged, flavourful cheeses. For instance, an aged Gouda or Havarti pairs well with an old, creamy, amber, aged white wine, such as a Riesling or Chardonnay.
Aged cheeses, such as Gouda or Havarti, have a strong, sharp flavour that can stand up to the acidity and sweetness of an old, creamy, amber, aged white wine. These wines have a more complex flavour profile than younger wines, which can complement the depth of flavour found in aged cheeses.
When pairing cheese and wine, it's also important to consider the texture of the cheese. Soft and rich cheeses, such as Brie and Double Crème, often pair well with white wines made from Chardonnay grapes. The crispness of these wines can cut through the richness of the cheese, creating a balanced flavour profile.
On the other hand, stronger, bolder cheeses like Pecorino can also work well with white wine. The sharp, tangy flavours of these cheeses can cut through the plushness and sensation of fatness often found in aromatic wines.
Finally, when it comes to light, zesty wines like Albariño, Grüner Veltliner, and Sauvignon Blanc, bright, youthful soft goat, sheep, or cow cheeses are a good choice. Aged Brie, in particular, is a safe bet as it has a soft, creamy texture with a mild tang that won't overpower the wine.
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Soft goat's cheeses, such as Chevre Bûcheron or Sainte Maure, are a good match for white wines
Soft goats' cheeses, such as Chevre Bûcheron or Sainte Maure, are a good match for white wines. These cheeses are not overpowering but have good clean flavours, as well as a pleasant earthiness and a slight saltiness. They work well with light, zesty wines like Albariño, Grüner Veltliner and Sauvignon Blanc.
When pairing cheese with white wine, it is often said that what grows together, goes together. However, there are some other rules of thumb to follow. One is to serve full-bodied cheeses with full-bodied wines and old cheeses with old wines. Another is that the more powerful the cheese, the more sweetness and acidity it can handle from the wine. So, for instance, stronger, bolder cheeses like Pecorino can work well with aromatic wines, as the sharp, tangy flavours serve to cut through the plushness and sensation of fatness.
Very light cheeses, such as cream cheese, go best with a young, crisp white wine, while more flavoursome aged cheeses require a more robust wine companion. If you have an old, creamy, amber, aged white wine, whether it is a Riesling or Chardonnay, serve it with a flavoursome aged cheese, such as an aged Gouda or Havarti.
Soft and rich cheeses, such as Brie and Double Crème, often pair nicely with white wines made from Chardonnay grapes, especially the crisp versions, such as Chablis from Burgundy and wines that have been matured briefly in barrels.
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Stronger, bolder cheeses like Pecorino work well with aromatic wines
When it comes to pairing cheese with white wine, there are a few rules of thumb to follow. Firstly, full-bodied cheeses go well with full-bodied wines, while very light cheeses, such as cream cheese, pair better with young, crisp white wines. More flavourful aged cheeses, such as aged Gouda or Havarti, require a more robust wine companion, such as an old, creamy, amber, aged white wine like a Riesling or Chardonnay.
Soft and rich cheeses, such as Brie and Double Crème, often pair nicely with white wines made from Chardonnay grapes, especially crisp versions like Chablis from Burgundy and wines matured briefly in barrels. For light, zesty wines like Albariño, Grüner Veltliner and Sauvignon Blanc, bright, youthful soft goat, sheep or cow cheeses work well. An aged brie is always a safe bet.
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Light, zesty wines like Albariño or Sauvignon Blanc go well with soft, creamy mild cheeses with a tang
When it comes to pairing white wine with cheese, there are a few rules of thumb to follow. Firstly, full-bodied cheeses go well with full-bodied wines, while old cheeses pair nicely with old wines. Light, creamy cheeses, such as cream cheese, are best served with young, crisp white wines, whereas more robust wines are better suited to aged, flavourful cheeses. For instance, an aged gouda or havarti pairs well with an old, creamy, amber, aged white wine, such as a Riesling or Chardonnay.
If you're looking for a light, zesty wine, such as Albariño, Grüner Veltliner or Sauvignon Blanc, opt for a soft, creamy mild cheese with a tang. An aged brie is a safe bet, but you could also try a soft goat, sheep or cow's cheese. These light-bodied but zingy wines work well with youthful, bright cheeses that have a pleasant tanginess to them.
Another option is to pair soft and rich cheeses, such as Brie and Double Crème, with white wines made from Chardonnay grapes. Chablis from Burgundy is a good choice, as are other crisp wines that have been matured briefly in barrels. The crispness of these wines cuts through the richness of the cheese, creating a balanced pairing.
Finally, if you're looking for a stronger, bolder cheese, consider a sharp, tangy variety like Pecorino. These cheeses work well with aromatic wines, as their sharp, tangy flavours cut through the plushness and sensation of fatness often found in this style of wine.
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Frequently asked questions
Soft and rich cheeses, such as Brie, Double Crème, Chevre Bûcheron, Sainte Maure, Ibores and Garrotxa St. Gil, often pair nicely with white wines.
Aromatic wines are a good match for stronger, bolder cheeses like Pecorino. The sharp, tangy flavours of the cheese cut through the plushness and sensation of fatness in the wine.
Very light cheeses, such as cream cheese, go best with a young, crisp white wine.
More flavourful aged cheeses require a more robust wine companion. An old, creamy, amber, aged white wine, such as a Riesling or Chardonnay, goes well with an aged Gouda or Havarti.
