Guide to Pairing Wine and Cheese
One marriage no one can object to is the mouthwatering combination of wine and cheese. Each is delicious on its own, but when you pair the two, magic can happen. Be it tannic, light, sweet, or dry, you can bet there’s a wine out there for every cheese (even fondue!). The next time you fix yourself up a cheese plate, here are the wines you should be bringing along for the ride.
PORT AND BLEU CHEESE
Port’s sweetness and thick body are the perfect foil for pungent, crumbly bleu cheese.
PROSECCO AND PARMESAN
The bubbles in Prosecco cut through the saltiness of this hard cheese. Plus, they’re both Italian!
CABERNET SAUVIGNON & AGED GOUDA
In order to stand up to the nutty flavors in aged gouda, you need a tannic, full bodied wine. Cabernet Sauvignon gets the job done. Aged Cheddar, Gorgonzola, and Mimmonette cheeses also work with this full bodied wine.
CHARDONNAY AND GRUYERE
Whether you choose to snack on gruyere whole or melty, the fruit and nut flavors in Chardonnay are an ideal mate. Havarti and Asiago are also two of my favorites with Chardonnay.
RIOJA AND MANCHEGO
This sweet, classic cheese calls for the quintessential Spanish wine: Rioja!
RIESLING AND RICOTTA
Sweet, creamy ricotta loves tangy Riesling. Try ricotta with both the sweet and the dry variations of this German classic wine. Try some Gouda and Havarti too with your favorite Riesling
MALBEC AND AGED CHEDDAR
Chocolatey Malbec helps balance out the aggressive sharpness in aged cheddar. Who’s up for a bowl of adult macaroni and cheese?
GEWÜRZTRAMINER AND MORBIER
Gewurztraminer is the perfect white wine to cut through the stink of morbier.
PINOT NOIR AND BRIE
Brie needs a wine that will go well with its distinct flavors while remaining light enough not to overwhelm them. A good glass of Pinot Noir is brie’s best friend. Nutty cow cheeses also pair well with your favorite glass of Pinot Noir.
BEAUJOLAIS AND FETA
You want a bright red wine that will match feta’s saltiness. Beaujolais (or a light Greek wine!) is the answer. Jasper Hill Bayley Hazen Blue from Vermont works nicely too.
VIOGNIER AND JARLSBERG
The stone fruits (like peaches) found in Viognier mouthwateringly cut through the savory flavors of Jarlsberg.
MONTEREY JACK AND MERLOT
This classic American cheese craves a wine that’s on the lighter, fruitier side – just like Merlot.
MOZZARELLA AND PINOT GRIGIO
The acidity of Pinot Grigio tangos well with this soft, slightly sweet classic pizza cheese.
SAUVIGNON BLANC AND GOAT CHEESE
The perfect distinct white wine to pair with this tangy cheese. Feta and chevre work too.