Cheese and Wine Pairing Guide

Cheese and wine are culinary soulmates. When paired thoughtfully, each elevates the other, creating flavors impossible alone. This comprehensive guide teaches you to pair like a sommelier, from foundational principles to specific combinations that never fail.

Pairing Principles

The Three Approaches

1. Complement (Match Intensity)

Pair similar weights and intensities:

• Delicate cheese + delicate wine
• Bold cheese + bold wine
• Light, fresh cheese + crisp, light wine
• Rich, aged cheese + full-bodied wine

Example: Mild chèvre + Sauvignon Blanc (both fresh, bright, light)

2. Contrast (Opposites Attract)

Create exciting tension with opposites:

• Salty cheese + sweet wine
• Creamy cheese + acidic wine
• Pungent cheese + fruity wine

Example: Salty Roquefort + sweet Sauternes (classic!)

3. Regional (What Grows Together, Goes Together)

Wines and cheeses from the same region often pair beautifully:

• Burgundy wine + Burgundy cheese (Époisses)
• Loire wine + Loire cheese (Sancerre + Crottin de Chavignol)
• Italian wine + Italian cheese (Chianti + Pecorino)

Example: Spanish Manchego + Spanish Rioja (regional harmony)

Why These Pairings Work

Acidity:

• Cuts through fat and cream
• Refreshes palate
• Balances richness

Tannins:

• Bind with protein and fat
• Can clash with salt (avoid with blue cheese!)
• Best with hard, aged cheeses

Sweetness:

• Balances salt
• Complements pungent cheeses
• Creates luxurious contrast with blue cheese

Alcohol:

• Higher alcohol = fuller body
• Carries flavors
• Matches intensity

Fruitiness:

• Complements mild cheese
• Contrasts with pungent cheese
• Adds complexity

Pairing by Cheese Type

Fresh Cheeses

Examples: Chèvre, fresh mozzarella, ricotta, feta

Characteristics:

• Mild, milky flavor
• High moisture
• Delicate, soft texture
• Often tangy (goat) or salty (feta)

Wine Pairing Strategy: Light, crisp, high-acid wines

Perfect Matches:

Sauvignon Blanc:

• Bright acidity cuts through cream
• Grassy notes complement tangy goat cheese
• Classic Loire pairing (Sancerre + Crottin de Chavignol)

Pinot Grigio/Pinot Gris:

• Light, refreshing
• Won’t overwhelm delicate flavor
• Italian pairing: Pinot Grigio + fresh mozzarella

Prosecco/Champagne:

• Bubbles cleanse palate
• Acidity balances cream
• Festive, elegant pairing

Rosé:

• Fruity, refreshing
• Provence rosé + chèvre = summer perfection

Avoid: Heavy reds (overpower), oaked whites (too intense)

Soft-Ripened Cheeses (Bloomy Rind)

Examples: Brie, Camembert, triple crème

Characteristics:

• Creamy, buttery texture
• Earthy, mushroom flavors
• Rich, high-fat content
• Mild to moderate intensity

Wine Pairing Strategy: Medium-bodied wines with good acidity to cut richness

Perfect Matches:

Champagne/Sparkling Wine:

• Acidity cuts through butter fat
• Bubbles cleanse palate
• Classic luxury pairing
• Blanc de Blancs (Chardonnay) especially good

Chardonnay (lightly oaked):

• Creamy texture mirrors cheese
• Buttery notes complement
• California or Burgundy Chardonnay

Pinot Noir (light-bodied):

• Earthy notes complement mushroom flavors
• Soft tannins don’t clash
• Burgundy Pinot Noir + Burgundy Brie = regional magic

Chenin Blanc (Vouvray):

• Loire classic pairing
• Touch of sweetness balances earthiness
• Honeyed notes complement cream

Avoid: Tannic reds (clash with cream), very sweet wines (too much richness)

Washed-Rind Cheeses

Examples: Époisses, Taleggio, Limburger, Pont-l’Évêque

Characteristics:

• Pungent, “stinky” aroma
• Creamy, soft interior
• Bold, meaty, sometimes bacon-like flavor
• Orange or pink rind

Wine Pairing Strategy: Aromatic, fruity wines to balance funk; or bold wines to match intensity

Perfect Matches:

Gewürztraminer:

• Intensely aromatic
• Lychee, rose notes contrast funk
• Slight sweetness balances salt
• Alsace Gewürztraminer + Munster (regional!)

Pinot Gris (Alsace style):

• Fuller body than Pinot Grigio
• Matches intensity
• Rich texture complements creaminess

Belgian/Trappist Ale:

• Not wine, but worth mentioning—perfect match!
• Yeasty, fruity complexity
• Beer’s origin (many washed-rinds from beer regions)

Riesling (off-dry):

• Aromatic complexity
• Sweetness balances pungency
• German Riesling + German washed-rind

Big Red (Rhône, Syrah):

• Bold enough to stand up
• Meaty flavors complement cheese’s savory notes

Avoid: Delicate whites (overwhelmed), light reds (outmatched)

Semi-Soft Cheeses

Examples: Havarti, young Gouda, Fontina, Monterey Jack

Characteristics:

• Mild to moderate flavor
• Smooth, creamy texture
• Versatile, food-friendly
• Often slightly sweet

Wine Pairing Strategy: Versatile, fruit-forward, medium-bodied wines

Perfect Matches:

Pinot Noir:

• Versatile, food-friendly
• Red fruit complements mild cheese
• Oregon or Burgundy Pinot

Merlot:

• Soft tannins
• Plummy fruit
• Easy drinking

Chardonnay:

• Medium body
• Complements creamy texture

Beaujolais (Gamay):

• Fruity, light
• Slight chill makes it refreshing
• Fun, approachable pairing

Avoid: Extremely bold wines (overpower), very acidic wines (unnecessary)

Semi-Hard Cheeses

Examples: Cheddar, Manchego, Comté, Gruyère

Characteristics:

• Firm texture
• Nutty, complex flavors
• Medium to strong intensity
• Often aged 6-24 months

Wine Pairing Strategy: Medium to full-bodied wines with structure

Perfect Matches:

Aged Cheddar + Cabernet Sauvignon:

• Classic pairing
• Tannins bind with fat
• Bold flavors match
• Napa Cab + sharp Vermont cheddar

Manchego + Rioja (Tempranillo):

• Spanish regional pairing
• Earthy, nutty harmony
• Reserva or Gran Reserva for aged Manchego

Comté + Jura Wine (Vin Jaune, Côtes du Jura):

• Regional pairing (both from Jura)
• Nutty flavors mirror each other
• Oxidative wine character complements aged cheese

Gruyère + Chasselas or Pinot Noir:

• Swiss cheese + Swiss wine
• Light Pinot or crisp Chasselas

Gouda (aged) + Port:

• Sweet wine balances crystals
• Caramel notes in both
• Unexpected but delicious

Avoid: Very light wines (insufficient body), extremely tannic young reds (too harsh)

Hard Cheeses

Examples: Parmigiano-Reggiano, Pecorino, aged Gouda, Grana Padano

Characteristics:

• Hard, crystalline texture
• Intense, concentrated flavor
• Nutty, savory, umami-rich
• Often aged 18-36+ months

Wine Pairing Strategy: Bold, structured wines or sweet wines for contrast

Perfect Matches:

Parmigiano-Reggiano + Lambrusco:

• Italian regional pairing
• Slightly sparkling red cuts richness
• Emilia-Romagna tradition

Parmigiano-Reggiano + Amarone:

• Rich, intense wine matches cheese intensity
• Both concentrated, powerful
• Dried grape wine complements aged cheese

Aged Gouda + Tawny Port:

• Caramel notes in both
• Sweet-salty contrast
• Butterscotch harmony

Pecorino + Chianti:

• Tuscan pairing
• Salty cheese + acidic wine
• Refreshing contrast

Old Cheddar + Vintage Port:

• English tradition
• Sweet-sharp contrast
• Christmas classic

Aged Manchego + Sherry (Oloroso):

• Spanish pairing
• Nutty wine + nutty cheese
• Oxidative notes complement

Avoid: Light, delicate wines (overwhelmed by intensity)

Blue Cheeses

Examples: Roquefort, Stilton, Gorgonzola, Cabrales

Characteristics:

• Pungent, bold flavor
• Salty, tangy
• Creamy to crumbly texture
• Blue-green veins of mold

Wine Pairing Strategy: Sweet wines to balance salt and pungency; avoid tannic reds

Perfect Matches:

Roquefort + Sauternes:

• Most legendary cheese-wine pairing
• Sweet Sémillon balances salty blue
• Bordeaux classic
• Sweet-salty magic

Stilton + Port (Vintage or LBV):

• English tradition
• Christmas classic
• Rich, sweet wine balances sharp, salty cheese

Gorgonzola Dolce + Moscato d’Asti:

• Italian pairing
• Sweet, low-alcohol wine
• Gentle blue + gentle sweet wine

Gorgonzola Piccante + Amarone:

• Intense wine matches intense cheese
• Both bold, complex

Blue Cheese + Tokaji (Hungarian sweet wine):

• Noble rot sweetness
• Complex, honeyed flavors
• Less common but excellent

Blue Cheese + Ice Wine:

• Concentrated sweetness
• Balances salt perfectly

Avoid: Dry tannic red wines (tannins + salt = metallic, bitter), very dry wines (need sweetness)

Goat Cheese (Chèvre)

Fresh Chèvre:

• Sauvignon Blanc (Loire classic)
• Chenin Blanc
• Dry rosé

Aged Chèvre:

• White Burgundy (Chardonnay)
• Loire red (Chinon, Bourgueil)
• Provence rosé

Goat’s Milk Blue:

• Sweet Riesling
• Sauternes
• Muscat

Pairing by Wine Type

Sparkling Wines

Champagne/Cremant:

• Triple crème Brie
• Fresh chèvre
• Aged Comté
• Parmigiano-Reggiano

Prosecco:

• Fresh mozzarella
• Mild, young cheeses
• Burrata

Cava:

• Manchego
• Garrotxa (Catalonian)
• Spanish cheeses

Why It Works: Bubbles cleanse palate, acidity cuts fat, versatile with many styles

White Wines

Sauvignon Blanc:

• Fresh chèvre (classic)
• Feta
• Humboldt Fog
• Light, fresh cheeses

Chardonnay:

• Brie, Camembert
• Gruyère
• Aged Gouda
• Comté

Riesling (dry):

• Washed-rind (Munster)
• Aged cheddar
• Raclette

Riesling (sweet):

• Blue cheeses (Roquefort)
• Triple crème
• Pungent washed-rind

Pinot Grigio/Gris:

• Fresh mozzarella
• Burrata
• Ricotta
• Mild, delicate cheeses

Gewürztraminer:

• Munster (regional)
• Washed-rind cheeses
• Pungent, aromatic cheeses

Red Wines

Pinot Noir:

• Brie, Camembert
• Gruyère
• Aged Gouda
• Versatile with many cheeses

Cabernet Sauvignon:

• Aged cheddar
• Manchego
• Hard, aged cheeses
• Avoid blue cheese!

Merlot:

• Havarti
• Young Gouda
• Mild to medium cheeses

Syrah/Shiraz:

• Aged Gouda
• Washed-rind (bold ones)
• Smoked cheeses

Zinfandel:

• Aged cheddar
• Pecorino
• Bold, salty cheeses

Malbec:

• Manchego
• Aged Gouda
• Semi-hard cheeses

Chianti/Sangiovese:

• Pecorino (regional)
• Parmigiano-Reggiano
• Italian cheeses

Tempranillo (Rioja):

• Manchego (regional)
• Aged sheep’s milk cheeses

Sweet/Fortified Wines

Port:

• Stilton (classic)
• Aged cheddar
• Hard, aged cheeses

Sauternes:

• Roquefort (legendary)
• Any blue cheese
• Rich, creamy cheeses

Sherry (Oloroso, PX):

• Aged Manchego
• Hard Spanish cheeses
• Blue cheese

Madeira:

• Aged cheddar
• Comté
• Hard, nutty cheeses

Ice Wine/Late Harvest:

• Blue cheeses
• Washed-rind
• Pungent cheeses

Building a Cheese and Wine Board

The Essential Cheese Board

Rule of Threes or Fives:

• 3 cheeses minimum (variety)
• 5 cheeses ideal (won’t overwhelm)
• 7+ for large parties

Variety Selection:

1. Fresh/Soft:

• Chèvre or Brie
• Appeals to timid palates
• Light, accessible

2. Semi-Hard:

• Aged cheddar or Manchego
• Crowd-pleaser
• Versatile

3. Blue:

• Roquefort, Stilton, or Gorgonzola Dolce
• Bold option
• Sweet wine pairing

Optional Additions:

4. Washed-Rind:

• Taleggio or Époisses
• For adventurous tasters

5. Aged Hard:

• Parmigiano-Reggiano or aged Gouda
• Impressive, complex

Wine Selection for Board

Option 1: Multiple Wines (Ideal)

Offer 3-5 wines to pair with different cheeses:

• Sparkling (Champagne or Prosecco)
• Crisp white (Sauvignon Blanc or Pinot Grigio)
• Medium red (Pinot Noir or Merlot)
• Sweet wine (Port or Sauternes)

Option 2: One Versatile Wine

Choose a wine that works with many cheeses:

• Champagne (best all-around)
• Pinot Noir (red option)
• Off-dry Riesling (white option)

Option 3: Regional Theme

All French:

• Cheeses: Brie, Comté, Roquefort
• Wines: Champagne, Burgundy, Sauternes

All Spanish:

• Cheeses: Manchego, Cabrales, Garrotxa
• Wines: Cava, Rioja, Sherry

All Italian:

• Cheeses: Parmigiano, Gorgonzola, Taleggio
• Wines: Prosecco, Chianti, Moscato d’Asti

Accompaniments

Must-Haves:

• Crackers (plain, neutral)
• Bread (baguette slices)
• Fresh fruit (grapes, apples, pears)

Nice Additions:

• Nuts (almonds, walnuts)
• Honey (especially with blue cheese)
• Jam/preserves (fig, quince)
• Dried fruit (apricots, dates)
• Olives
• Charcuterie (prosciutto, salami)

Palate Cleansers:

• Water (still and sparkling)
• Plain crackers between tastings

Tasting Order

Proper Progression

1. Fresh/Mild → Aged/Strong:

• Chèvre first
• Brie second
• Cheddar third
• Blue last

2. Light Wines → Bold Wines:

• Sparkling/white first
• Light red second
• Full red third
• Sweet wine last

Why Order Matters:

• Prevents bold flavors from overwhelming delicate ones
• Palate fatigue reduced
• Each cheese/wine appreciated fully

Tasting Technique

For Cheese:

1. Observe: Color, texture, rind
2. Smell: Aroma intensity and character
3. Taste: Let warm in mouth, note flavors
4. Texture: Creamy, crumbly, crystalline?
5. Finish: How long do flavors linger?

For Wine:

1. Taste wine alone first (baseline)
2. Taste cheese alone
3. Taste wine + cheese together
4. Notice how they transform each other

Between Tastings:

• Water or plain cracker
• Small bites (cheese is rich!)
• Don’t rush

Special Occasion Pairings

Romantic Dinner

Cheese: Triple crème Brie Wine: Champagne Why: Luxurious, elegant, celebratory

Casual Party

Cheese: Aged cheddar, Manchego, Brie Wine: Pinot Noir, Prosecco Why: Crowd-pleasers, approachable

Impressive Dinner Party

Cheese: Époisses, Comté (24-month), Roquefort Wine: Gewürztraminer, Burgundy, Sauternes Why: Shows sophistication, memorable

Holiday Gathering

Cheese: Stilton, aged cheddar, Brie Wine: Port, Champagne Why: Traditional, festive, rich

Common Pairing Mistakes

What Not to Do

Don’t:

• Pair blue cheese with tannic red wine
• Serve cheese ice-cold (kills flavor)
• Offer only one wine with multiple cheeses
• Cut cheese too far in advance (dries out)
• Overwhelm with too many choices (>7 cheeses)

Do:

• Serve cheese at room temperature (60-65°F)
• Provide separate knife for each cheese
• Label cheeses with names
• Offer variety of textures and flavors
• Include palate cleansers

Temperature Matters

Cheese:

• Remove from refrigerator 1-2 hours before serving
• Brings out flavor and aroma
• Softens texture appropriately

Wine:

• Whites/sparkling: 45-50°F (chilled, not ice-cold)
• Light reds: 55-60°F (slight chill)
• Full reds: 60-65°F (cool room temperature)
• Sweet wines: 45-55°F (well-chilled)

Quick Reference Chart

Pairing cheese and wine is both an art and a science. While guidelines help, your personal preference matters most. Experiment, taste widely, and discover combinations that delight your palate. The perfect pairing is always the one you enjoy most—whether it’s a classic Roquefort and Sauternes or an unexpected discovery that becomes your new favorite.