Wine And Cheese: The Perfect Pairing Guide

Wine and cheese are a classic culinary duo, but finding the perfect pairing can be daunting. The French have been pairing wine with cheese for centuries, and the tradition has spread worldwide. The science behind it is simple: cheese is fatty, while wine is astringent, so the fats in cheese balance the acidity in wine. This creates a creaming effect, allowing all the other flavours in the wine to shine through. When it comes to red wine, bold, hearty, and aged cheeses with extra tannins, like a good mature Cheddar, are a good match. For lighter reds, like a Beaujolais, creamier soft cheeses such as Brie work well. White wines, on the other hand, offer fewer tannins, resulting in less interplay with the cheese. However, they provide a crisp, refreshing accompaniment, especially in spring and summer. So, which wine goes with which cheese?

Sweet wines with salty cheese

A great example of this pairing is Sauternes and Roquefort Cheese. Sauternes is made from Semillion grapes that have been affected by Botrytis, a fungus that shrinks the grapes, making them sweet. This sweet wine is the perfect match for the salty, savoury, and pungent Roquefort Cheese. The honeyed sweetness of the wine beautifully complements the saltiness of the cheese, with notes of lemon curd, meringue, and apricot preserve.

Another excellent sweet wine to pair with salty cheese is Moscato. The fresh, acidic fruit of a Moscato d'Asti cleans the palate, making it a great choice to cut through the heaviness of salty, pungent cheeses like Gorgonzola.

Port is another sweet wine that is well-known for its full body, bold character, and sweetness. It is a perfect match for salty, pungent, and complex Blue Stilton. The sweeter the wine, the stinkier the cheese can be!

For a lighter option, Prosecco is a sweet and sparkling wine that can be surprisingly versatile with food. Its high acidity and effervescence can cut through the richness of salty cheeses. Try pairing it with aged Gouda for a delightful contrast.

Dry wines with smoky or spicy cheese

When it comes to wine and cheese, the French have been pairing the two for centuries, and it's thanks to them that this tasty tradition has spread all over the world. The saying "opposites attract" rings true in this culinary combination, as the wine's dryness and bitterness are balanced by the cheese's fattiness. The lipids in the cheese interact and bond with the grape tannins in the wine, suppressing the wine's astringency and bitterness. This "creaming" effect allows all the other flavours in the wine to shine through, enhancing the taste experience.

When serving wine and cheese, it's best to ensure guests can enjoy at least a little of the wine before introducing the cheese. This allows for the full enjoyment of the wine, and when the cheese is brought in, the two balance each other out for a completely different taste and mouthfeel.

Dry wines go well with smoky or spicy cheese. For example, a Spanish Tempranillo, with its full body, savory, smoky flavours, and tannins, pairs well with the harder texture and buttery flavour of Idiazabal cheese. Another option is a Provence Rosé, with its crisp, red fruit and delicate flavour, which gracefully complements the mellow flavour of Havarti cheese.

For a blue cheese, a sweet and fortified wine like Port or Madeira is a good choice, as the sweetness complements the saltiness of the cheese.

Young wines with young cheeses

When pairing young wines with young cheeses, it is important to match the intensity of the cheese with the intensity of the wine. Young wines that pair well with young cheeses include sparkling, crisp white, rosé, or fruity red wines.

Some examples of young cheeses are Mozzarella, Burrata, Feta, Goat's Cheese, Brie, and Camembert. Young white wines are light yellow, while young red wines are purple.

When it comes to specific pairings, a young, crisp, and light-bodied Pinot Noir would go well with a young, creamy, and soft cheese like Camembert. The red berry fruit flavours of the wine will complement the creaminess of the cheese. Similarly, a young, fruity, and medium-bodied Beaujolais would be a good match for a young Brie or Swiss cheese. The acidity and bubbles of a sparkling wine would also pair well with a young Brie.

For those who prefer white wine, a young, crisp, and medium-bodied Sauvignon Blanc would cut through the earthiness of a young Goat's Cheese, enhancing its nutty and herbal flavours. A young, light, and crisp Pinot Grigio would also complement a young, soft, and spreadable Goat's Cheese.

Aged wines with aged cheeses

When it comes to wine and cheese, the general rule of thumb is that aged cheeses and hard cheeses go well with heavier, robust wines like full-bodied red wines or sweet or fortified wines like Riesling or port. Aged cheeses, having lost their moisture through the ageing process, are full of rich, fatty, and savoury flavours. These cheeses need to be paired with bold and full-bodied wines that can stand up to their intense and sharp flavours.

Full-bodied reds like Cabernet Sauvignon, for example, are a good match for punchy, mature cheeses like Cheddar. The boldness of the wine matches the boldness of the cheese, with neither flavour profile drowning out the other. The mouth-drying tannins found in many Cabernet Sauvignons also pair well with the fattiness of an aged Cheddar.

If you're a lover of blue cheeses like Stilton, try a sweet and fortified wine like port or Madeira. The sweetness of the wine complements the saltiness of the blue-veined cheese. Port and Stilton are a classic Christmas combination.

When it comes to white wines, a Chardonnay, with its buttery, oak-aged flavours, goes well with an aged cheese like an aged Cheddar. The heavier the presence of oak in the Chardonnay, the harder the cheese it can stand up to. A double oaked Chardonnay, for instance, could be paired with an aged cheddar, while an unoaked Chablis is better suited to a softer, bloomy cheese like brie.

Aged Spanish Tempranillos are another good option for pairing with aged cheeses. They have a smokiness that makes them great partners for rich, aged cheeses.

When it comes to creating a cheese board, there is no one wine that will go with all the cheeses. As a general rule, it's best to go with a medium-bodied red that's not too challenging on the palate, like a Bordeaux or Merlot. An unoaked Chardonnay Chablis is a good white wine option, as Chardonnay is an excellent all-rounder.

Light-bodied reds with young, soft cheeses

Light-bodied reds, such as Pinot Noir, pair well with young, soft cheeses. These cheeses are typically fresh and have a high water content, resulting in a delicate flavour and texture. Examples include Mozzarella, Feta, Goat's Cheese, Brie, Camembert, and Cheshire.

Pinot Noir, a versatile red, is known for its red berry fruit notes, which complement the creaminess of soft cheeses. Its light to medium body and earthy tones also pair well with a bloomy cheese like Camembert. Beaujolais is another light-bodied red that goes well with young, soft cheeses. It has lively, fruity notes that complement the delicate flavour of young cheeses.

When pairing light-bodied reds with young, soft cheeses, consider the following:

• Origin: A light-bodied Pinot Noir from Burgundy or Oregon will pair well with a bloomy cheese like Camembert due to its creamy body and similar earth tones.
• Texture: Complement the rich and creamy texture of soft cheeses with the smooth and silky mouthfeel of light-bodied reds.
• Intensity: Match the intensity of the young, soft cheese with a light-bodied red that has a similar intensity of flavours and aromas.
• Region: Try pairing a Spanish red Rioja with Manchego cheese or Parmesan with Prosecco for a true taste of Italy.

Frequently asked questions