Frederic Melton
Wine and cheese are a delightful duo, and the right pairing can bring out the best in both. While there are classic combinations, such as port with blue cheese, there are no hard and fast rules. A good place to start is to match the colour and body of the wine to the cheese: full-bodied wines go with mature hard cheeses, while lighter wines complement younger, softer cheeses. Another approach is to pair wines and cheeses from the same region, such as Manchego with Rioja or Parmesan with Prosecco. For a cheeseboard with a variety of cheeses, a versatile wine with good acidity is a safe bet, such as a Syrah, Sauvignon Blanc, or even Champagne.
| Characteristics | Values |
|---|---|
| Wine Type | Sauvignon Blanc, Riesling, Pinot Grigio, Chardonnay, Moscato, Gewürztraminer, Viognier, White Burgundy, Champagne, Syrah, Grenache, Pinot Noir, Port, Tempranillo, Rioja, Chianti Classico, Cabernet Sauvignon, Montepulciano, Provence Rosé, Sangiovese, Brut Champagne, Off-Dry Vouvray |
| Wine Characteristics | Crisp, Light, Sweet, Dry, Acidic, Aromatic, Floral, Fruity, Buttery, Spicy, Delicate, Bold, Full-Bodied, Fortified, Smoky, Savory, Citrus, Mineral, Stone Fruit Flavors, Nutty, High ABV, Low ABV |
| Cheese Type | Mozzarella, Goat Cheese, Feta, Blue Cheese, Gorgonzola, Gruyère, Comté, Fontina, Brie, Camembert, Cheddar, Parmesan, Gouda, Havarti, Raclette, Manchego, Munster, Asiago, Jarlsberg, Comte, Emmental, Blue Stilton, Idiazabal, Zamorano, Roncal, Smoked Gouda, Parmigiano-Reggiano, Grana Padano, Pecorino |
| Cheese Characteristics | Light, Creamy, Soft, Salty, Spicy, Pungent, Tangy, Mild, Hard, Aged, Creamy, Funky, Stinky, Buttery, Smoky, Savory, Nutty, Delicate, Bold, Full-Bodied |
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What You'll Learn
Hard cheeses and full-bodied wines
When it comes to hard cheeses and full-bodied wines, there are some classic combinations to savour. As a rule of thumb, full-bodied wines go well with mature hard cheeses, while lighter wines complement younger, creamier cheeses.
Hard cheeses, such as Cheddar, Comté, Gruyère, Manchego, Ossau-Iraty, Mimolette, Cantal, Rachel, Pecorino Romano, L'Etivaz, have the structure, complexity, and acidity to stand up to full-bodied reds. These include Cabernet Sauvignon, Malbec, Shiraz, and Rioja or Barolo. A mature Cheddar, for example, can match the bold nature of a full-bodied red.
For blue cheeses, which are known for their strong, spicy, and intense flavours, a sweet, late-harvest, botrytised dessert wine is a perfect match. The sweet, dulcet tones of a Tawny Port or Pedro Ximénez Sherry also complement blues. For more restrained blues, such as Cashel Blue and Fourme d’Ambert, a low-tannin red wine is a good choice.
Aged hard cheeses, such as Comté, have a wide variety of flavours, so you can be flexible with pairings. You can also experiment with different styles of wine, as there are no hard and fast rules.
Champagne is a versatile choice and pairs well with hard cheeses. Classic combinations include Comté with Vin Jaune and Manchego with Amontillado Sherry.
If you're looking for a white wine to pair with hard cheeses, Chardonnay is a popular and versatile option. Its oaked versions go well with creamy and soft cheeses like Brie and Camembert, while unoaked Chardonnay can be paired with some hard cheeses and goat cheese. Chenin Blanc is another versatile white wine that can complement a range of cheeses, from creamy Goudas to harder Cheddars.
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Younger cheeses and lighter wines
When it comes to wine and cheese, the French have long known that the two can bring out the best in each other. The interplay between the lipids in the cheese and the tannins in the wine creates a delightful sensory experience.
As a rule of thumb, younger cheeses with lighter, creamier textures are best paired with lighter-bodied wines. For example, a fresh goat's curd with its simple, dairy flavours will not match up to a full-bodied, intense wine. Instead, a light-bodied red or crisp, light white wine is a better choice.
Pinot Grigio, a light and crisp Italian wine, is an excellent choice to accompany younger cheeses. It pairs well with mild, creamy cheeses like mozzarella, ricotta, and fresh goat cheese. Sauvignon Blanc, with its crisp acidity and herbaceous notes, is another great option for younger cheeses. It beautifully complements tangy and pungent goat cheeses, feta, and milder cheeses like mozzarella.
If you're feeling adventurous, you could try a sparkling wine like Champagne, which can cut through the richness of younger cheeses. Chardonnay, with its buttery notes, pairs well with creamy and soft cheeses such as Brie and Camembert. Unoaked Chardonnay is also a good choice to accompany goat cheese and some harder cheeses.
Ultimately, there is no single perfect wine for a cheese board, as it often depends on the specific cheeses included. However, by following these guidelines and experimenting with different combinations, you can create delightful pairings that enhance the flavours of both the wine and the cheese.
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Sweet wines and salty cheeses
When it comes to sweet wines, there are several options that can be paired with salty cheeses. While there are no hard-and-fast rules, some combinations are tried and true.
A good place to start is with a classic pairing: blue cheese and port. Port is a fortified wine from Portugal, and its sweetness is a perfect match for the saltiness of blue cheese. Another classic pairing is sherry, a fortified wine from Spain with a nutty flavor and hints of dried figs, and salty Spanish cheeses such as Manchego, Cabrales, Mahon, or Serra de Estrella.
If you're looking for a more adventurous pairing, try a good Sauternes, a sweet French wine with notes of apricots, peaches, and honey, with blue cheeses or salty washed-rind cheeses like Epoisses, a pungent and rich cheese with a somewhat meaty flavor. Another option is a sweet Riesling, which goes well with creamy cheeses like Selles-sur-Cher, Reblochon, Camembert, and Muenster, or harder cheeses with a "Swiss flavor," such as Comte, Beaufort, and Hoch Ybrig.
For a truly unique pairing, consider a sweet red wine like the Oliver Soft Wine Collection Sweet Red, which is best served with creamy, traditional cheeses like Gouda. The rich, soft sweetness of the wine complements the slightly sweet and mildly nutty flavor of the cheese.
When in doubt, remember that all white wines work well with cheese, and you can also pair wines and cheeses from the same region, such as a Spanish Rioja with Manchego cheese or an Italian Prosecco with Parmesan.
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Dry wines and smoky or spicy cheeses
When it comes to wine and cheese, the French have long known that the two treats bring out the best in each other. The general rule of thumb is to match the intensity of the cheese with the wine, and vice versa. Young, soft cheeses go well with young wines, such as sparkling, crisp white, rosé, or fruity reds. Aged, hard cheeses are best paired with full-bodied, aged red wines.
Dry wines, in particular, go well with smoky or spicy cheeses. For instance, the German Gewürztraminer is a semi-dry wine with a floral aroma and a warm spice finish. This wine pairs wonderfully with the Hatch Chile cheese, which is a spiced, crumbly, and firm cheese. The slight sweetness and fruity character of the Gewürztraminer complement and balance the hot spice of the Hatch Chile cheese.
Another option for a dry wine is a classic dry red or white. These wines go well with young, fresh cheeses with mild flavours that won't overpower the delicate fruity notes of the wine. A Sauvignon Blanc, for example, pairs well with goat cheese, as the slight tanginess of the cheese is milder than other goat cheeses and won't overpower the crisp melon flavour and aroma of the wine.
If you're looking for a wine to pair with a mixed cheese board, a good choice is Madeira, which is flexible enough to accommodate cow, sheep, goat, hard, creamy, and blue cheeses. Another option is a good Sauternes with some age on it.
Champagne is also a winner when it comes to pairing with a variety of cheeses.
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Regional pairings
France
- Gewürztraminer and Munster
- Chablis and Cremont
- Sancerre and Crottin de Chavignol
- Champagne and Brie de Meaux
Italy
- Prosecco and Asiago
- Chianti Classico and Pecorino
- Sangiovese and Parmigiano-Reggiano
- Brunello di Montalcino and Grana Padano
Spain
- Tempranillo and Idiazabal
- Rioja and Manchego
- Garnacha and Zamorano
- Mencía and Roncal
New Zealand
- Sauvignon Blanc and goat's cheese
- Pinot Noir and mild cheddar
England
Pinot Noir and Red Leicester
When in doubt, opt for a wine that is most versatile, either red or white, and use the season as your guide. For example, white wines are more refreshing in spring and summer, while reds are more comforting in autumn and winter.
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Frequently asked questions
If your cheese board has a variety of cheeses, there is no one wine that will go best. However, some good options include:
- A Syrah
- Champagne
- White Burgundy
- Pinot Noir
- Riesling
- Sauvignon Blanc
- Chardonnay
Hard cheeses tend to go well with heavier, robust wines like full-bodied red wines or with sweet or fortified wines like Riesling or port. Some specific recommendations include:
- Pinot Noir with English Red Leicester or Cheddar
- Chianti Classico with Pecorino
- Sangiovese with Parmigiano-Reggiano
- Brunello di Montalcino with Grana Padano
- Cabernet Sauvignon with aged Cheddar
Younger, creamier cheeses go well with lighter wines. Some specific recommendations include:
- Chardonnay with Brie or Camembert
- Sauvignon Blanc with goat's cheese
- Moscato with Gorgonzola
- Pinot Grigio with mozzarella, goat cheese or ricotta
