Cheese and Wine Classic Combinations

Cheese and wine might be history’s most celebrated pairing. But for all its romance, matching them requires knowing a few principles. Not every cheese works with every wine, and some classic pairings are actually better than legend suggests.

The Sweet-Salty Secret

The most memorable cheese-and-wine pairings often involve contrast rather than matching. Blue cheese with sweet Sauternes. Aged Parmigiano with sparkling Lambrusco. Salty Manchego with fruity Tempranillo.

When cheese is salty, consider a wine with some sweetness. When cheese is mild, match its subtlety. When cheese is pungent, go bold.

Fresh Cheeses

Burrata, mozzarella, chèvre—these delicate, creamy cheeses need gentle wines. A crisp Prosecco, a light Pinot Grigio, or a dry Provence rosé. Anything too bold crushes their subtle flavors.

Chèvre (goat cheese) has a famous affinity for Sauvignon Blanc. Both share bright acidity and herbaceous notes. Try Loire Valley Sancerre with fresh goat cheese—it is one of wine’s perfect matches.

Soft-Ripened Cheeses

Brie, Camembert, triple-crèmes—these rich, unctuous cheeses present a challenge. Their fat can coat your palate, making tannic reds taste harsh.

The solution? Champagne. The bubbles and acidity cut right through the richness. A good Brut Champagne with properly ripe Brie de Meaux is transformative. Apple-inflected Chenin Blanc also works beautifully.

Semi-Hard Cheeses

Gruyère, Comté, aged Gouda, Manchego—these versatile cheeses work with a wide range of wines. They have enough flavor intensity to handle reds while remaining mild enough for complex whites.

Gruyère loves Chardonnay, especially white Burgundy. Manchego is spectacular with Spanish Garnacha. Aged Gouda’s caramel notes pair surprisingly well with aged Tawny Port.

Hard Cheeses

Parmigiano-Reggiano, aged Pecorino, aged Cheddar—these flavor bombs can handle bold wines. But they also create magic with unexpected partners.

Parmigiano with Lambrusco is an Italian classic—the wine’s fizz and fruit cut through the cheese’s salt and umami. Aged Cheddar with apple-forward Brut cider or an off-dry Riesling showcases how sweetness complements salt.

Blue Cheeses

Roquefort, Gorgonzola, Stilton—these pungent powerhouses overwhelm most wines. The solution is sweetness.

Roquefort with Sauternes is legendary—perhaps the greatest cheese-and-wine pairing ever conceived. The wine’s honey notes tame the cheese’s intensity while its acidity provides lift. Stilton with vintage Port is Britain’s answer—equally magnificent.

The Wine-First Approach

When you have a special bottle, choose cheese to flatter it:

• Red Burgundy: Époisses, Brillat-Savarin
• Cabernet Sauvignon: Aged Gouda, firm aged cheeses
• Champagne: Brie, Comté, Gruyère
• Sauternes: Roquefort, blue cheeses
• Port: Stilton, aged Cheddar

Great cheese makes good wine taste better. Use that to your advantage.

Perfect Pairings Continue

For more pairing inspiration: Appetizer Wines | Dessert Pairings | Vegetarian Options. Planning a party? Check our Wine Dinner Party Guide.