Some things go together naturally, like wine and cheese.
It’s a perfect combination for a leisurely Saturday afternoon on the patio or simple to throw together for unexpected guests. Wine and cheese are also a pleasant way to start a dinner party. It can be a snack for movie night. The best thing is, that wine and cheese pairing is simple and sophisticated at the same time. We’ve made it even easier for you with this downloadable infographic.
As you develop your palate, you will find that certain wines and certain cheeses bring out the best in each other.
Here are some general guidelines as you try pairing different combinations.
- Cheese and wine that come from the same area, usually go well together. For example, chianti and parmigiano-reggiano are a classic pairing.
- Like goes well with like. A refined pinot noir likes a delicate brie. A syrah with notes of tobacco would go well with a smoked gouda.
- And sometimes, a cheese and wine combination can contrast nicely, like stilton and port.
The fun part is in experimenting with different flavor combinations!
If you are putting together a large cheese board with charcuterie, it is also helpful to add fruit, nuts, or olives. Some wines call out for a salty accompaniment. You can also add bread or crackers to act as a palate cleanser. Either way, wine and cheese pairing is easy, fun, and delicious!
Riesling-asiago, cheddar, gorgonzola, gouda, gruyere
Pinot Gris-goat, sheep’s milk cheeses, smoked cheese, ricotta, feta
Sauvignon Blanc-tart cheeses, goat, feta, brie, camembert, parmesan
Chardonnay-creamy cheeses, goat, sheep’s milk, brie, gouda, jack, or parmesan
Viognier-blue, goat, livarot, manchego, jarlsberg, havarti, tomme d’Alsace, chaumes
Rosé -charcuterie, (especially with a dry rosé), mild cheeses, parmesan, creamy goat, havarti, or feta
Pinot Noir-aged goat cheese, mild or soft brie, camembert, chaumes, feta, gruyere, swiss
Syrah–aged or hard gouda, parmesan, or pecorino
Cabernet Sauvignon-aged blue or stinky brie and camembert, gorgonzola
Malbec-spiced cheeses like malagon with rosemary, manchego, roquefort, mimolette,
Cabernet Franc-fontina, goat, or strong-flavored cheeses