Wine and cheese have been paired for centuries; however, with today’s increasing selections for both wines and cheese the pairing decisions can be overwhelming. So, to make the pairing decisions easier, here is a helpful guide to give you a starting point for matching your favorite wines with great cheese. Keep in mind that these are just recommendations, not a rule.
A few tips to keep in mind:
Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations.
For example, a good Italian Chianti and a potent Parmesan will provide a fascinating mix. Also, remember that the harder types of cheese (i.e. Cheddar or Parmesan) can handle more tannic wines. While creamy cheeses, such as Brie, typically pair better with wines that have more acidity, like a Chardonnay. Give salty cheeses a sweet wine partner (i.e. Blue Cheese and Port).
Wine and Cheese Pairings:
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Wine:
Beaujolais; Cheese to consider: Brie, Camembert, goat cheese
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Wine:
Cabernet Franc; Cheese to Consider: Blue, Brie, Camembert, Cheddar, Fontina, goat cheese, Gorgonzola, Port Salut, Swiss
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Wine:
Cabernet Sauvignon; Cheeses to Consider: Camembert, Cheddar, Colby, Danish Blue, Gorgonzola, Gouda, Parmesan, Blue cheese, Roquefort
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Wine:
Chardonnay; Cheese to Consider: Brie, Camembert, goat cheese, Gouda, Gruyere, Parmesan, Provolone
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Wine:
Champagne; Cheese to Consider: Beaufort, Brie, Camembert, Cheddar, Chevre, Colby, Edam, Gouda, Gruyere, And Parmesan
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Wine:
Chenin Blanc; Cheese to Consider: Camembert, goat cheese, Graddost
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Wine:
Chianti; Cheese to Consider: Look for regional cheeses to complement an Italian Chianti, perhaps Fontina, Mozarella, Parmesan or Provolone
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Wine:
Dessert Wine; Cheese to Consider: Crème Fraiche, Marscopone, or shake it up with a salty/sweet combo. And consider a crumble or two of blue cheese.
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Wine:
Gewurztraminer; Cheese to Consider: Boursin, Camembert, Chevre, Muenster, Swiss, Wensleydale
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Wine:
Gruner Veltliner; Cheese to Consider: Blue cheese, goat cheese, Munster (the original French version)
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Wine:
Merlot; Cheese to Consider: Brie, Camembert, Cheddar, Gorgonzola, Gouda, Gruyere, Jarlsberg, Parmesan
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Wine:
Pinot Blanc; Cheese to Consider: Brie, Camembert, And Feta
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Wine:
- Pinot Gris; Cheese to Consider: aged Cheddar, Asiago, Edam, goat cheese, Gouda, Mozarella, Muenster, and even Ricotta for a unique combo.
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Wine:
Pinot Noir; Cheese to Consider: Brie, Camembert, Feta, Gruyere, Monterey Jack, Muenster, Port Salut, And Swiss
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Wine:
Port; Cheese to Consider: Blue, Gorgonzola
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Wine:
Riesling; Cheese to Consider: Brie, Blue, Colby, Edam, Gouda, Monterey Jack
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Wine:
Rioja; Cheese to Consider: Asiago, Cheddar, Havarti
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Wine:
Sangiovese; Cheese to Consider: Blue, Fontina, Mozzarella, Parmesan, Provolone, and Ricotta
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Wine:
Sauvignon Blanc; Cheese to Consider: Asiago, Brie, Cheddar, Feta, goat cheese, Gruyere, Neufchatel, Parmesan
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Wine:
Shiraz/Syrah; Cheese to Consider: Cheddar, Edam, Gouda, And Parmesan
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Wine:
Zinfandel; Cheese to Consider: Asiago, Blue, Feta, goat cheese, Gouda, Gruyere, Muenster
By Stacy Slinkard, About Food – Wine