The Perfect Wine And Cheese Board Pairing

Wine and cheese are a match made in heaven, but which wine goes best with a cheese board? The answer depends on the types of cheese on offer. Hard cheeses like cheddar, Manchego, Comte, and Parmigiano-Reggiano pair well with full-bodied red wines like Syrah or Cabernet Sauvignon. Blue cheese, on the other hand, calls for a dark, tannin-rich wine like Port, Madiran, or Corbieres to stand up to its strong, salty, and creamy flavours. Soft cheeses such as Camembert and Brie are best enjoyed with crisp white wines like Sauvignon Blanc or sparkling options like Champagne and Cava. For crumbly British cheeses like Wensleydale, a full-bodied, high-tannin wine like Pinot Noir is a perfect match. So, the next time you're assembling a cheese board, keep these wine and cheese pairings in mind to elevate your tasting experience!

Red wines with hard cheeses

Red wines are a great match with hard cheeses, thanks to the way red wine is made. Tannins, such as the skins, stems, and leaves from grapes, as well as almonds and nuts, are important ingredients in the fermentation process that gives wine its individual flavour. When red wine is consumed with certain foods, the astringent quality of the tannins means it binds with the fat in the cheese, unlocking a fuller flavour.

Hard cheeses such as cheddar, Manchego, Comte, and Parmigiano-Reggiano are easy to pair with wine. The rich and nutty flavours of hard cheese pair well with full and strong red wines, as hard cheese will overpower lighter wines.

Syrah is always a great go-to pairing with hard cheese. You can also pair full-bodied red wines with dishes that feature parmesan, not just hard cheese on a cheeseboard. Cabernet Sauvignon can also pair well with hard cheeses, and some people prefer to pair Chardonnay with cheddar cheese.

If you’re pairing with hard sheep cheese, they have a long aftertaste so they need a wine that can stand up to that. Full and oaky whites can make a great pairing, for example, Australian Chardonnay.

When it comes to pairing cheddar, certain strengths are better suited to some wines more than others. For example, a creamy, mild cheddar will taste better when accompanied by a delicate grape such as a Chardonnay. A full-bodied Cabernet Sauvignon, however, holds up well against sharp and mature cheddar, as the impactful tannins help to draw out the bold flavours.

Cabernet Sauvignon is also a good choice for pairing with aged cheddars. A bigger, bolder cheese needs a wine that can lift it up and spin it around without getting winded in the process. An aged Cheddar has a fattiness that matches up wonderfully with the mouth-drying tannins you’ll find in many Cabernet Sauvignons. Plus, their respectively bold flavours will match, instead of one drowning out the other.

For a crumbly, lactic, sharper Lancashire cheese, such as Mrs Appleby's, you need a fruitier, but well-structured wine. A good Beaujolais is ideal, like those from Morgon.

Farmhouse Gruyère, and other French semi-hard cheeses like Comté, or English ones like Cornish Yarg can be wonderful with pinot noir, a red wine that also pairs well with crumbly, British cheeses like Wensleydale.

White wines with soft cheeses

White wines are a fantastic match for soft cheeses. The lower tannin content in whites means they complement gentle flavours without being overpowering. This makes them well-suited to blue cheeses, as the lighter flavours enhance the saltiness of the cheese without detracting from its full-on flavour.

When it comes to pairing with cheddar, a creamy, mild cheddar will taste better with a delicate grape such as a Chardonnay. However, a full-bodied Cabernet Sauvignon holds up well against sharp and mature cheddar, as the impactful tannins help to draw out the bold flavours.

Soft cheeses with tangy rinds, such as Brie, go perfectly with an oaky wine, like a Sauvignon Blanc. Brie's strong, creamy flavour also makes it a good match for Champagne.

Gouda is exceptionally nutty and needs a bold partner to complement its intense flavour. A full-bodied wine that’s rich in tannins, like a Cabernet Sauvignon, is a good choice.

Crumbly, tangy British cheeses like Wensleydale also need a full-bodied, high-tannin wine. A robust French import like a Pinot Noir is a good choice here.

Parmesan, served as a garnish or by itself, goes perfectly with a light white wine, such as Pinot Grigio, or even a sparkling wine like Prosecco.

Due to its bold, salty flavour, blue cheese should be paired with a low-tannin wine such as a Chardonnay. A Limoux Chardonnay is a good choice, as its buttery, oaky flavours will enhance the intense notes of the cheese.

Camembert, another powerful and creamy cheese, can be paired with a host of crisp white and sparkling wines, including Pinot Grigio and Cava.

Red wines with mature cheddar

Red wines are an excellent match for cheese because of the way red wine is made. Tannins, such as grape skins, stems, and leaves, as well as almonds and nuts, are important ingredients in the fermentation process that gives wine its individual flavour. When red wine is consumed with certain foods, the astringent quality of the tannins means it binds with the fat in the dish, unlocking a fuller flavour.

When it comes to mature cheddar, a full-bodied Cabernet Sauvignon holds up well against its sharp and bold flavour, as the impactful tannins help to draw out the bold flavours. You could also try a Syrah-based Southern Rhône, such as Château Courac, or a silkier Barossa Shiraz of similar age. A big Barolo would also go well with mature cheddar.

White wines with blue cheese

Blue cheese is strong, salty, and pungent, so it requires a wine that can stand up to its complex flavours. While red wines are often the go-to for cheese boards, white wines can be a fantastic match for blue cheese. The lighter flavours of white wines enhance the saltiness of the blue cheese without detracting from its full-on flavour.

When it comes to white wines, a Chardonnay is an excellent choice for blue cheese. Look for a low-tannin Chardonnay, as the buttery, oaky flavours will enhance the intense notes of the cheese. A Limoux Chardonnay is a particularly good option.

If you're looking for a wine with a bit more sweetness, consider a dessert wine like Port or Sauternes. The classic sweet and salty combination of Sauternes and blue cheese is a match made in heaven. Alternatively, a late-harvest wine, such as a Riesling, will provide the necessary sweetness to balance the bold flavours of the blue cheese.

For those who enjoy a more unusual pairing, a bold red wine like Cabernet Sauvignon or Zinfandel can work with blue cheese, especially if the wine has more fruit or chocolate flavours. However, red wines generally have more tannins, which can be overwhelming for blue cheese.

Red wines with crumbly British cheeses

Crumbly, tangy British cheeses like Wensleydale pair well with a full-bodied, high-tannin wine to complement their creamy flavour. A robust Burgundy, such as Pinot Noir, is a good choice to accompany these cheeses, blending a stunning French import with a delicious British invention.

When it comes to pairing crumbly British Lancashire cheese, such as Mrs Appleby's, a fruity, well-structured wine like Beaujolais from Morgon is ideal.

For mature, crumbly British cheeses, such as farmhouse cheddar, a robust, full red wine is needed to prevent the cheese from dominating. Try any syrah-based southern Rhône, such as Château Courac, or a silkier Barossa Shiraz of similar age.

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