Cheese And Wine: Perfect Pairing For A Plate

Wine and cheese are a classic combination, but finding the right wine to go with your cheese plate can be a challenge. The good news is that there are no hard and fast rules, and experimentation is part of the fun. However, there are some basic guidelines that can help you create the perfect pairing. Firstly, consider the age and intensity of the cheese. Younger, fresher cheeses tend to go well with wines that are juicy, fruity, fresh and spirited, such as sparkling wines, crisp whites, dry rosés, and light-bodied reds. Older, richer cheeses are better matched with wines that have more body and complexity, such as oxidative wines or wines with ample body and structure. Texture is another important factor – rich, creamy cheeses complement buttery, oaky white wines, while sparkling wines provide a nice contrast to rich cheeses. You can also pair your wine and cheese by region, as wines and cheeses from the same area often go well together. Finally, don't forget that sweet wines beautifully balance salty cheeses, and beers and cocktails can also be excellent choices to accompany a cheese plate.

Wines and cheeses from the same region usually go well together

When it comes to wine and cheese, it can be tricky to know what to pair with what. One good tip to keep in mind is that wines and cheeses from the same region usually go well together. This is mainly true for Old World wines, but can also be applied to some New World wines by considering the grape's origin. This is often due to the climate of the region. For example, French goat cheese from the Loire pairs gorgeously with a Loire Sancerre, as the grassy, minerally qualities of the wine complement the flavours of the cheese. Another classic combination is Epoisses, a creamy cow's milk cheese from Burgundy, with a Red Burgundy.

In general, it's a good idea to look for textural contrasts between the cheese and wine. Fresh, lighter cheeses go well with crisp, lighter wines, while heavier, denser cheeses are better suited to bigger, bolder wines. Young, soft cheeses with silky textures and creamy bodies, which are usually still full of moisture, pair well with young and lively wines that are full of fruit, have good acidity, and spirited aromas. Try a Pinot Noir, Beaujolais, or a red blend, or for whites, an Unoaked Chardonnay, Viognier, or Champagne. On the other hand, old, bold, and rich wines are needed to stand up to the sharpness and richness of aged cheeses, which have lost their moisture through the ageing process. These wines need good tannins, that tacky feeling on the tongue, to cut through the fat and protein of the cheese. Try a Cabernet Sauvignon or a Syrah.

If you're serving a cheese board with a variety of cheeses, you might want to opt for a wine that goes well with most cheeses. Sweet wines tend to go well with most cheeses, and a slightly sweet white wine with good acidity can cut through the richness of the cheese. A German Riesling or a French dessert wine, such as Sauternes, are safe choices. Chardonnay also pairs well with certain cheeses, although not all. Avoid dry white wines, as they rarely pair well with creamy, rich cheeses.

Consider the texture, saltiness, fat content and acidity of the cheese

When pairing wine with cheese, it's important to consider the texture, saltiness, fat content, and acidity of the cheese. These characteristics will influence how well the cheese goes with different wines.

Firstly, texture plays a crucial role in determining the wine that will complement or contrast with the cheese. Rich, creamy cheeses, such as double crème, brie, and Camembert, pair well with light-bodied wines like Pinot Noir, a crisp white wine, or a lager. In contrast, firmer and denser aged cheeses, like gouda or havarti, benefit from something with more body, such as a brown ale or a slightly sweeter white wine.

Saltiness is another key factor. Salt in cheese can help to soften harsh elements in wine, like aggressive tannins or sharp acidity, and boost the perception of the wine's body. Salty cheeses, such as feta, ricotta, and blue cheese, pair well with high-acid wines, like sparkling wines, light-bodied whites, rosés, or fruity light-bodied reds. These wines' crisp acidity also balances the creaminess of fresh cheeses. Sweet wines, such as Sauternes or a sweet dessert wine, can also beautifully balance the saltiness of cheeses like blue cheese, aged gouda, or feta.

The fat content of the cheese is another consideration. Oily or high-fat foods are a great match for more tannic, bold wines as the fats counteract the hefty tannins. Rich, aged cheeses are known to pair well with tannic red wines because the tannins bind to the protein and fat, cleansing the palate. However, the same tannic wines can be too astringent with young, low-fat cheeses, leaving an unpleasant chalky sensation.

Finally, the acidity of the cheese is important. Fresh cheeses, like cream cheese, chèvre, and ricotta, tend to have significant acidity and pair well with high-acid wines. The saltiness of hard cheeses, like cheddar or parmesan, also pairs well with high-acid sparkling and light-bodied white wines, as well as full-bodied reds. The salt in these cheeses elevates the fruit notes in these wines and softens their bold tannins.

Match drink and cheese in strength

When it comes to matching drinks and cheese, the most important thing to remember is to match them in strength. Light cheeses go best with light beverages, while heavy cheeses pair well with heavier drinks.

A good cheese board should feature a variety of different cheeses, offering a range of tastes and textures. It should start with something light and gradually grow richer and stronger.

If you're serving one drink with your cheese board, white wine or beer are your best options. A slightly sweet white wine with good acidity can work well, as it will cut through the richness of the cheese. A French dessert wine, such as Sauternes, can also be a good pairing, especially if it's not too sweet. Chardonnay is another option, although it doesn't pair well with all cheeses. Avoid dry white wines, as they rarely work with creamy, rich cheeses.

If you're serving a lager, go for something simple like a slightly hoppy lager or a straightforward pale ale. These surprisingly pair well with many cheeses. However, be careful with very strong beers, as they can easily overwhelm lighter flavours. Beer with a high alcohol content is best paired with aged cheeses.

For something a little different, try serving a gin and tonic with your cheese board. A G&T goes well with mild and creamy cheeses, as well as blue cheese.

If you want to serve different drinks with your cheese board, you can group the cheeses and serve a different drink with each group.

Mild and creamy cheeses, such as double crème, brie and similar, pair well with something light. A lager, G&T, crisp white wine, very light red wine, or a Chardonnay that isn't too oaky, would all work well.

Firm and aged cheeses, like gouda or havarti, need something with a bit more body. Try a brown ale, a slightly sweeter white wine, or a heavier Belgian beer. If you want to serve a cocktail, an Old Fashioned or a Manhattan would be a good choice.

Blue cheeses like a strong and sweet drink, to balance out the saltiness of the cheese. Try a red Amarone, a sweet dessert wine, or a glass of port. Heavy beers with a high alcohol content also make a good match with blue cheese.

Wines with ample acidity and toasty, nutty flavours complement cheeses

When it comes to wine and cheese, there are countless combinations to explore. The right choice depends on the type of cheese, its age, texture, saltiness, pungency, and other factors. Wines with ample acidity and toasty, nutty flavours are a great complement to cheeses, especially when serving a mixed cheese plate.

Sparkling wines, from dry to sweet, almost always work well with cheese. Their high acidity and toasty, nutty flavours complement cheeses from fresh to aged. Champagne is a classic choice to pair with cheese, and its bubbles provide a nice counterpoint to rich cheeses, cleansing your palate between bites.

German Riesling, such as Feinherb, Spätlese, or Auslese, is an excellent choice for a cheese plate. These wines offer a balance of sweetness and acidity, cutting through the richness of the cheese. French dessert wines, like Sauternes, also pair well with cheese, especially if they are not too sweet.

If you're looking for a red wine, Pinot Noir is a good option for mild and creamy cheeses like brie or double crème. For firmer, aged cheeses like gouda or havarti, try a brown ale or a slightly sweeter white wine. The heavier Belgian beers also go well with these cheeses.

For blue cheeses, a strong and sweet drink is ideal to balance out the saltiness. A red Amarone, a sweet dessert wine with raisin and nutty notes, or a glass of port are excellent choices. Heavy beers with a high alcohol content can also complement blue cheese.

When in doubt, remember that light cheeses go best with light beverages, and heavy cheeses pair well with heavier, more robust beverages.

Beers can also be paired with cheese

While wine and cheese are well-known companions, beers can also be paired with cheese. The rules for pairing beer and cheese are simple: if it tastes good, continue, and if it tastes bad, stop and choose another. The general principle for pairing beer and cheese is the same as pairing any two foods: you are looking for balance. The biggest factor is weight or intensity. Trying to match a strong, high-alcohol beer with a mild, fresh cheese probably won't work well. Similarly, a light pilsner will be dominated by a beef stew, and an imperial stout will overpower a summer salad. So, pair light cheese with light beer, and pair that funky, washed-rind, juggernaut of a cheese with a beer so strong and flavourful that it can stand toe-to-toe.

When pairing beer and cheese, it is important to consider the common flavours and use them as a bridge to harmoniously unite the two. For example, the slight sweetness from the malts in American pale ales goes well with the tangy flavour of American cheddars. The bitterness in beers can also effectively cut through the fatty cream and neutralise it. Carbonation uses scrubbing bubbles to cleanse the palate and give it an easy rub-down before the next bite.

• Wheat beer with aged goat cheese. The effervescence of wheat ales slices through the dense, cakey cheese, and their bright notes of citrus co-mingle with the goat cheese's lemony tang.
• Sour ale with fatty cheese. Sour beers have a lot of funky acidity, which is balanced out by the fat in fatty cheeses.
• American lager with cheese spread. This is a simple and satisfying pairing.
• Amber ale with aged sheep's milk cheese. Amber ales have lots of sweet, malty notes that create a praline pecan effect when combined with salty, nutty sheep's milk cheeses.
• Stout and blue cheese. Bold blues have a robust character that stands up to big, chocolatey stouts. It's a salty-sweet combination that's perfect for dessert.
• Doppelbock with aged gouda. The caramelly, rich, sweet, and malty flavours of the doppelbock complement the similar flavours in aged gouda.

Frequently asked questions