Cheese Pairings With Wine

Cheese and wine have been paired together for centuries, and it’s not a coincidence. The complex flavors and textures of cheese can enhance the taste of wine and vice versa. Knowing what pairs well can heighten your tasting experience. Here’s a guide to some classic and lesser-known pairings that you can try.

Brie and Champagne

Brie, with its creamy texture and mild flavor, pairs beautifully with Champagne. The bubbles in Champagne help to cleanse the palate, making each bite of Brie feel as rich and decadent as the first. The acidity in Champagne also cuts through the richness of the cheese.

Cheddar and Cabernet Sauvignon

Sharp Cheddar and bold Cabernet Sauvignon create a perfect balance. The robust flavors of aged Cheddar stand up well to the full-bodied nature of Cabernet Sauvignon. Also, the tannins in the wine enhance the creaminess of the cheese.

Gouda and Merlot

An aged Gouda has a sweet and nutty flavor that pairs well with the fruit-forward profile of Merlot. The smooth tannins and medium body of Merlot complement the caramel notes in the Gouda.

Goat Cheese and Sauvignon Blanc

Fresh Goat Cheese has a tangy flavor that pairs well with the high acidity of Sauvignon Blanc. The citrus and green apple notes of the wine enhance the earthy flavors of the cheese. This pairing is particularly popular with Loire Valley wines and cheeses.

Blue Cheese and Port

Blue Cheese, with its strong and pungent flavor, pairs excellently with sweet wines like Port. The sweetness of the Port balances the saltiness of the Blue Cheese, creating a harmonious taste experience. The rich and syrupy texture of Port also matches the creamy nature of the cheese.

Gruyère and Riesling

Gruyère, a firm cheese with a slightly nutty flavor, pairs well with Riesling. The acidity and fruity notes of Riesling cut through the creaminess of the Gruyère. This combination works particularly well with aged Gruyère.

Mozzarella and Pinot Grigio

Fresh Mozzarella has a delicate flavor that pairs well with the light and crisp profile of Pinot Grigio. The subtle notes of green apple and citrus in Pinot Grigio enhance the milky taste of Mozzarella. This combination works well in salads, especially Caprese.

Parmesan and Chianti

Aged Parmesan has a gritty texture and a nutty flavor that pairs well with the rustic and dry profile of Chianti. The acidity of Chianti cuts through the saltiness of the Parmesan, making each bite more enjoyable.

Camembert and Chardonnay

Camembert, with its rich and buttery flavor, pairs well with a full-bodied Chardonnay. The creamy texture of Camembert is complemented by the buttery and oak notes of Chardonnay. This pairing works particularly well with a wine that has undergone malolactic fermentation.

Feta and Rosé

Feta, with its briny and tangy flavor, pairs excellently with a dry Rosé. The acidity and fruitiness of Rosé enhance the bright flavors of the Feta. This pairing is especially enjoyable in Mediterranean dishes.

Asiago and Zinfandel

Asiago has a sharp and nutty flavor that pairs well with the bold profile of Zinfandel. The spicy and fruity notes of the wine complement the cheese’s complexity. This pairing is excellent for an appetizer spread.

Manchego and Tempranillo

Manchego, a Spanish cheese with a buttery and slightly tangy flavor, pairs well with Tempranillo. The wine’s berry and plum notes enhance the cheese’s richness. This pairing is a classic choice in Spanish cuisine.

Havarti and Beaujolais

Havarti has a creamy and buttery texture that pairs well with the light and fruity profile of Beaujolais. The wine’s bright acidity and berry notes complement the cheese’s mild flavor. This combination is ideal for casual gatherings.

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