Bushra Griffith
When serving cheese and crackers with wine, it's best to start with light, refreshing wines and mild cheeses, and work your way through to medium-bodied and full-bodied choices later in the evening. This prevents strong flavours from overwhelming your palate. For light wines and mild cheeses, choose plain breads and crackers, such as slices of French baguette or rich, buttery crackers. You can also go left field with a ginger snap or graham cracker.
| Characteristics | Values |
|---|---|
| Type of cracker | Plain, rich, buttery, whole grain, white sesame seed, fruity, ginger snap, graham |
| Type of wine | Light, refreshing, medium-bodied, full-bodied, sparkling, dessert, white, red |
| Type of cheese | Mild, young gouda, goat, mozzarella, bocconcini, asiago, mild cheddar, gruyere, provolone, havarti, muenster, parmigiano-reggiano, grana padano, pecorino, aged gouda, jarlsberg, edam, stilton, roquefort, gorgonzola, cambazola |
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What You'll Learn
- Mild cheeses, such as young gouda, mozzarella, and goat's cheese, go well with light wines like sauvignon blanc
- Blue cheeses, such as stilton, bring out the sweetness of dessert wines like ice wine and sauternes
- Chardonnay is a good match for mild cheddar, gruyere, and provolone
- Full-bodied red wines, such as pinot noir, pair well with strong, mature cheeses like parmigiano-reggiano
- Choose crackers with a little complexity, such as whole grain or white sesame seed crackers, to accompany the cheese and wine
Mild cheeses, such as young gouda, mozzarella, and goat's cheese, go well with light wines like sauvignon blanc
When serving cheese and crackers with wine, it's best to start with light, refreshing wines and mild cheeses and work your way through to medium-bodied and full-bodied choices later in the evening. This prevents strong flavours from overwhelming your palate early on.
Mild cheeses, such as young gouda, mozzarella, and goats cheese, go well with light wines like sauvignon blanc. Goat cheese also pairs well with sauvignon blanc, as do mozzarella and bocconcini. Young gouda can also be paired with a white burgundy. For these combinations, choose plain breads and crackers, such as slices of French baguette or rich, buttery crackers, to complement the crispness of the wines.
You could also try something a little more unusual, such as a fruity cracker, ginger snap or graham cracker.
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Blue cheeses, such as stilton, bring out the sweetness of dessert wines like ice wine and sauternes
When serving cheese and crackers with wine, it is usually best to start with light, refreshing wines and mild cheeses, and work your way through medium-bodied and full-bodied choices later in the evening. This prevents strong flavours from overwhelming your palate early on.
If you're serving a selection of cheeses, you could also include asiago, which works with lighter red wines such as pinot noir and syrah, or mild cheddar, gruyere and provolone, which pair well with chardonnay. For a more complex cracker, try whole grain or crackers with white sesame seeds.
For a full-bodied red wine, such as a pinot noir, cabernet sauvignon or barolo, choose a strong-flavoured cheese like parmigiano-reggiano, grana padano or pecorino. Aged gouda, jarlsberg and edam also pair well with these wines.
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Chardonnay is a good match for mild cheddar, gruyere, and provolone
For light wines and mild cheeses, choose plain breads and crackers, such as slices of French baguette or rich, buttery crackers to complement the crispness of the wines. Chardonnay is a medium-bodied white wine, so it is best served with crackers and breads with a little complexity, such as whole grain versions or those with white sesame seeds.
If you are serving a chutney, it is recommended to opt for a beer or cider instead of a fine wine.
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Full-bodied red wines, such as pinot noir, pair well with strong, mature cheeses like parmigiano-reggiano
When it comes to wine and cheese, it's usually best to start with light, refreshing wines and mild cheeses, and work your way through to medium-bodied and full-bodied choices later in the evening. This prevents strong flavours from overwhelming your palate early on.
When serving cheese and crackers with wine, it's important to choose crackers and breads with a little complexity, such as whole grain versions or those with white sesame seeds. You could also try something fruity, like a ginger snap or graham cracker. However, if you want the wine to be the star of the show, opt for plain, buttery crackers or soft baguette.
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Choose crackers with a little complexity, such as whole grain or white sesame seed crackers, to accompany the cheese and wine
When serving cheese and crackers with wine, it's usually best to start with light, refreshing wines and mild cheeses, and work your way through medium-bodied and full-bodied choices later in the evening. This prevents strong flavours from overwhelming your palate early on.
To accompany the cheese and wine, choose crackers with a little complexity, such as whole grain or white sesame seed crackers. These will complement the cheese and wine without overwhelming them. For example, Asiago cheese works with lighter red wines such as Pinot Noir and Syrah, and Chardonnay is a good partner for mild cheddar, Gruyere and provolone.
If you're serving blue cheeses, such as Cambazola, Stilton, Roquefort or Gorgonzola, opt for plain, unsalted crackers and breads to match with sweeter wines. The saltiness of the crackers will interfere with the sweetness of the wines.
You could also try something a little different, such as a fruity cracker, ginger snap or graham cracker.
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Frequently asked questions
It is recommended to serve plain, buttery crackers or soft baguette with cheese and wine. This is so that the wine remains the star of the match-up.
For light wines and mild cheeses, choose plain breads and crackers, such as slices of French baguette or rich, buttery crackers to complement the crispness of the wines.
Blue cheeses, such as Cambazola, Stilton, Roquefort or Gorgonzola, go well with the sweetness of dessert wines such as ice wine and Sauternes. It is recommended to serve these with plain, unsalted crackers and breads so that there is no saltiness to interfere with the sweetness of the wines.
Full-bodied red wines go well with strong-flavoured cheeses such as Parmigiano-Reggiano, Grana Padano and Pecorino. It is recommended to serve these with crackers that have a little complexity, such as whole grain versions or those with white sesame seeds.
