4 Simple Rules for Pairing Wine and Cheese—That Work Every Time

In my humble opinion, cheese and wine are two of the most wonderful things in the entire world. Put them together, and it’s a match made in culinary heaven … or at least it can be. Unfortunately, like in a rocky relationship, some wine and cheese pairs don’t bring out the best in their partner, or even worse, actively work against each other. 

Since not enjoying a wine and cheese duo would border on tragic, I asked a couple of experts for their best advice for making sure these two delights co-exist in perfect harmony.

For Soft, Creamy Cheeses, Think Bubbles

The last thing you want to do if you’re slicing into a circle of rich, creamy Brie or Camembert is overpower it with a too-heavy wine, says Micheline JeanPierre, co-owner of The Ox Wine Bar in Brooklyn, New York. “Big reds like Cabernet Sauvignon can clash with the fat in soft cheeses, making the wine taste metallic or bitter.” 

That’s why bubbles—like Champagne, crémant, cava, or prosecco—and creamy cheeses are an ideal combo, says Shannon Bonilla, Wisconsin cheese expert at Dairy Farmers of Wisconsin. “The effervescence of the wine will cut through the creamy, velvety cheese, helping to create a lovely, balanced mouthfeel and a full flavor experience.” 

So if you’re serving these cheeses as part of a spread to start a party, it’s just another reason to open a bottle of sparkling wine to kick off the gathering. If you or your guests aren’t fans of bubbles, a dry, bright white like sauvignon blanc would also work well with these cheeses.

For Hard, Salty Cheeses, Bigger Is Better

“Super-aged cheeses like Parmigiano-Reggiano or aged gouda can be tricky to pair because they’re salty and have those crunchy crystals,” says JeanPierre. “You’ll want a wine that can stand up to that intensity.” So reach for full-bodied reds, like cabernet sauvignon, syrah, or a bottle of tempranillo from Spain.

The same logic goes for a strong aged Cheddar, such as the 15-year aged version from Hook’s Cheese, says Bonilla. “Pair it with an equally strong red wine, such as zinfandel or malbec, and you will be rewarded with a bang of bold flavors.”

For Blues, Go Sweet

Blue cheeses like gorgonzola, Roquefort, and Stilton also have major flavor. So you might assume they’d work well with a big, bold wine, too. But, that’s actually not the case, says JeanPierre. “You’d think two strong flavors would work together, but nope—they usually just fight. Most dry reds end up tasting sour next to blue cheese.”

The move here is to pair the blue with something sweet like Port, a fortified wine from Portugal, or a dessert wine. “The wine’s deep sweetness will help balance the strong notes of the blue,” says Bonilla.

With this in mind, you might want to skip blue on your appetizer cheese spread and serve it on a dessert board with dark chocolate and the sweet wine alongside.

When in Doubt, Reach for One of These

What if you’re at the wine store and don’t remember any of these rules? Or if you’re serving a variety of cheeses together? Happily, there are a couple of vinos that JeanPierre calls “jack-of-all-trades” wines:

• Champagne or sparkling wine – “It might sound fancy, but bubbly is incredibly versatile. The acidity and bubbles cut through fat and creaminess, making it a great match for everything from Brie and triple-creams to aged Cheddar or even salty blue cheese.” While a big red might be the default for an aged Cheddar, as explained above, and blue might be at its absolute best with a dessert wine, a bubbly is a good failsafe for the vast majority of fromage.
• Sauvignon Blanc – “Crisp, zippy, and citrusy, it works well with a range of cheeses, especially fresh or tangy ones like goat cheese, feta, or even mild cheddar. It’s also refreshing enough to balance out richer or herbaceous cheeses.”

If you simply must have a red, pinot noir is your best bet, says JeanPierre. “It’s light-bodied and has good acidity, which helps it pair better with most cheeses than heavier reds. It plays especially nicely with semi-firm varieties like Gruyère, comté, and even funky washed rinds.”

Remember That Rules Were Made to Be Broken

Despite these rules, everyone has different tastes. “Likes and dislikes are subjective,” says Bonilla. “Loose guidelines can be helpful, but have fun and experiment with flavors you like.”

JeanPierre agrees. “At the end of the day, your taste buds are the boss. If you love the combo, then it works.”