Perfect Pairings: Best Wines for Your Favorite Cheeses

What Wine Goes with Cheese

Pairing wine with cheese is an art. The right combination can elevate the flavors of both. Here is a guide to help you understand which wines match well with various types of cheese.

Soft Cheeses

Soft cheeses like Brie, Camembert, and goat cheese have a creamy texture. They pair best with light, crisp wines.

Sauvignon Blanc: The acidity of Sauvignon Blanc cuts through the richness of these soft cheeses, creating a balanced flavor.
Champagne: The bubbles in Champagne enhance the creamy texture of Brie and Camembert, making it a festive choice.
Chenin Blanc: For a slightly sweeter option, Chenin Blanc complements the tanginess of goat cheese beautifully.

Bloomy Rind Cheeses

Bloomy rind cheeses like Brie and Camembert can be even more luscious. Match them accordingly with wines that complement their strong flavors.

Chardonnay: A buttery Chardonnay can enhance the creamy notes of these cheeses, creating a luxurious pairing.
Pinot Noir: The earthy undertones of Pinot Noir work well with the bloomy rind’s complexity.
Spanish Cava: For a sparkling option, Spanish Cava adds a crisp contrast to these soft cheeses.

Hard Cheeses

Hard cheeses like Cheddar, Parmesan, and Manchego have stronger flavors and firmer textures. They require wines with more body and depth.

Cabernet Sauvignon: The boldness of Cabernet Sauvignon matches the robustness of aged Cheddar.
Merlot: A softer red like Merlot pairs well with Parmesan, offering a pleasant balance.
Rioja: For Manchego, the fruity notes of Rioja can complement its nutty flavor.

Blue Cheeses

Blue cheeses like Roquefort, Gorgonzola, and Stilton are pungent and salty. They work best with sweeter wines.

Port: The sweetness of Port balances the saltiness of blue cheeses.
Sauternes: This French dessert wine has the right level of sweetness to complement Roquefort.
Ice Wine: For a unique option, Ice Wine offers a rich sweetness that pairs well with Gorgonzola.

Semi-Soft Cheeses

Semi-soft cheeses, such as Havarti, Munster, and Gouda, have a smooth texture and mild flavor.

Gewürztraminer: The aromatic nature of Gewürztraminer enhances the subtle flavors of these cheeses.
Pinot Gris: A versatile Pinot Gris can match well with many semi-soft cheeses.
Beaujolais: Light-bodied reds like Beaujolais provide a nice contrast to semi-soft cheeses.

Fresh Cheeses

Fresh cheeses such as Mozzarella, Ricotta, and Feta are delicate. Pair them with light, refreshing wines.

Pinot Grigio: The crispness of Pinot Grigio complements the freshness of these cheeses.
Rosé: A dry Rosé can add a subtle fruitiness that works well with fresh cheeses.
Vinho Verde: For a slightly effervescent option, Vinho Verde adds a refreshing twist.

Washed Rind Cheeses

Washed rind cheeses like Epoisses, Taleggio, and Limburger are known for their pungent aromas and bold flavors.

Gewürztraminer: This wine’s spiced notes balance the strong smells and tastes of washed rind cheeses.
Belgian Ale: While not a wine, Belgian ales pair exceptionally well with these cheeses, rounding out their intensity.
Pinot Noir: The delicate structure and complex flavors of Pinot Noir can temper the pungency of these cheeses.

Goat Cheeses

Goat cheeses, ranging from fresh to aged, have a unique tanginess and creamy texture.

Sauvignon Blanc: This wine’s acidity highlights the fresh flavors of young goat cheeses.
Chenin Blanc: Offers a slightly sweet counterpoint to the tanginess of goat cheese.
Sancerre: This French white wine is a classic pairing for all varieties of goat cheese.

Stinky Cheeses

Stinky cheeses like Munster and Limburger are notoriously strong in odor but rich in flavor.

Riesling: A slightly sweet Riesling can cut through the strong flavors and complement the richness.
Pinot Noir: This versatile red balances the pungent notes without overwhelming them.
Belgian Ale: Not a wine, but Belgian ales offer an excellent, robust pairing.

Triple-Cream Cheeses

Triple-cream cheeses like Brillat-Savarin and Saint-André are incredibly creamy and rich.

Champagne: The acidity and bubbles of Champagne clean the palate with each sip.
Prosecco: Offers a lighter, yet equally refreshing option to pair with triple-cream cheeses.
Sauvignon Blanc: Cuts through the richness while adding a refreshing note.

Aged Cheeses

Aged cheeses, such as aged Gouda and aged Cheddar, develop intense flavors over time.

Bordeaux: The complex structure and tannins of Bordeaux match the density of aged cheeses.
Amarone: A full-bodied Amarone pairs excellently with the caramel and nuttiness of aged Gouda.
Port: Sweet Ports can balance the sharpness of aged Cheddar.

Smoked Cheeses

Smoked cheeses like smoked Gouda and Provolone have a distinct, smoky flavor.

Zinfandel: A bold Zinfandel can stand up to the smokiness and add a fruity contrast.
Syrah: The spiciness of Syrah works beautifully with smoked cheeses.
Malbec: Offers a robust, yet smooth pairing.

Cheese Boards

When serving a mixed cheese board, versatility is key.

Pinot Noir: Its versatility works well with a variety of cheeses.
Chardonnay: Both oaked and unoaked varieties can complement different cheeses on a board.
Assorted Wines: Consider offering a selection of wines including a white, a red, and a sparkling option to cover all bases.