Friday night. Nothing planned. I open the fridge, grab whatever cheese is left, pour some wine, and call it dinner. This happens more often than I’d admit to a nutritionist.
The Lazy Pairings That Work
These are combinations I’ve stumbled into repeatedly because I don’t plan ahead:
Leftover Brie + whatever white is open. Brie forgives almost any white wine. The fancier the Brie (triple-cream, truffle-infused), the more it carries the pairing.
Pre-sliced cheddar + grocery store red. Aged cheddar specifically. The sharper the better. Even mediocre Merlot tastes fine with sharp cheddar because the cheese does the heavy lifting.
Goat cheese log + literally any Sauvignon Blanc. I buy both of these every week. They always work together. The wine’s acidity, the cheese’s tang—some pairings just refuse to fail.
Blue cheese crumbles + port that’s been open too long. Port doesn’t really go bad. Blue cheese can handle a lot. This pairing has salvaged many neglected bottles in my cabinet.
The Elevated Version
When I’m trying harder:
Aged Comté + white Burgundy. Both have that nutty, golden quality. The Burgundy’s minerality meets the cheese’s crystalline texture. Actually requires thought and intention.
Manchego with membrillo + aged Rioja. Spanish cheese, Spanish preserve, Spanish wine. The quince paste bridges everything. Feels like a trip to San Sebastián.
Gorgonzola dolce + Moscato d’Asti. Sweet, slightly fizzy wine with creamy blue cheese. Dessert and cheese course in one. Guests always comment on this one.
What I’ve Learned
The difference between a lazy pairing and a great one isn’t complexity—it’s intention. Randomly throwing cheese and wine together works fine. Thinking for even thirty seconds about what flavors complement each other works better.
But sometimes you’re tired and you just want cheese. That’s fine too.
The Only Rule
Room temperature cheese. This matters more than what wine you pick. Cold cheese tastes like cold fat. Give it twenty minutes out of the fridge minimum. Set it on the counter when you open the wine and it’ll be ready by the time you pour your second glass.
