Wine and Cheese Pairing

What Works With What?

1. Hard Cheeses (e.g., Cheddar, Parmesan, Gruyère)

Hard cheeses are aged, resulting in a firmer texture and concentrated flavours, often nutty, salty, and umami-rich.

These characteristics pair well with wines that have bold or robust flavours.

Best Pairings:

• Cabernet Sauvignon: The tannins in this wine complement the richness and saltiness of hard cheeses, especially aged Cheddar. The wine’s structure matches the cheese's depth of flavour.
• Chardonnay: An oaked Chardonnay pairs beautifully with Parmesan or Gruyère, as its buttery notes echo the cheese’s creamy, nutty flavours.
• Shiraz/Syrah: The bold, spicy notes of Syrah highlight the sharpness and complexity of aged cheeses like Pecorino Romano.

2. Soft Cheeses (e.g., Brie, Camembert, Burrata)

Soft cheeses are creamy, mild, and buttery, often with a delicate, earthy rind.

The richness of these cheeses pairs best with wines that cut through their fat content and enhance their subtle flavours.

Best Pairings:

• Champagne or Sparkling Wine: The bubbles and high acidity cleanse the palate, balancing the richness of Brie or Camembert. Sparkling wines also add a celebratory element to the pairing.
• Sauvignon Blanc: A crisp, citrusy Sauvignon Blanc complements the mild, grassy flavours of soft cheeses without overpowering them.
• Pinot Noir: For a red wine option, a light-bodied Pinot Noir with soft tannins pairs well, especially with Brie, enhancing its earthy rind flavours without overwhelming its creaminess.

3. Blue Cheeses (e.g., Stilton, Roquefort, Gorgonzola)

Blue cheeses are pungent, salty, and tangy, with a strong flavour that demands a wine capable of balancing their intensity.

The best matches either contrast the saltiness with sweetness or complement the boldness with equally robust wines.

Best Pairings:

• Port: The rich sweetness of Port offsets the saltiness and funkiness of blue cheeses like Stilton, creating a harmonious sweet-salty balance.
• Sauternes: This dessert wine, with its honeyed sweetness and acidity, highlights the tangy, creamy qualities of Roquefort.
• Zinfandel: For a bold red, Zinfandel’s ripe fruit flavours can stand up to the intensity of Gorgonzola without clashing with its tanginess.

4. Semi-Hard and Washed-Rind Cheeses (e.g., Gouda, Havarti, Munster)

Semi-hard cheeses are versatile, with a range of flavours from mild and creamy to caramel-like and nutty.

Washed-rind cheeses often have a savory, earthy aroma.



Best Pairings:

• Merlot: The smooth, fruity profile of Merlot complements the creamy and nutty flavours of Gouda or Havarti.
• Amber Ale or Rosé: For washed-rind cheeses like Munster, a dry Rosé or even a malt-forward beer can enhance their savory qualities without clashing with the wine's acidity.
• Pinot Gris: A medium-bodied white wine like Pinot Gris is a safe, crowd-pleasing option for milder semi-hard cheeses.

5. Fresh Cheeses (e.g., Mozzarella, Ricotta, Feta, Goat Cheese)

Fresh cheeses are light, tangy, and often slightly salty, with a delicate, creamy texture.

These cheeses pair well with crisp, acidic wines that complement their freshness.

Best Pairings:

• Sauvignon Blanc: A classic pairing with goat cheese, Sauvignon Blanc’s citrus and herbal notes cut through the cheese’s tanginess.
• Prosecco: The slight sweetness and effervescence of Prosecco balance the saltiness of Feta and enhance the creaminess of Ricotta.
• Albariño: This zesty, aromatic white wine complements Mozzarella, particularly when served with tomatoes and basil in a Caprese salad.

6. Smoked Cheeses (e.g., Smoked Cheddar, Scamorza)

Smoked cheeses have a bold, smoky flavour that pairs well with wines that can match or complement their intensity.

Best Pairings:

• Malbec: The rich, fruity notes of Malbec pair beautifully with the smoky and savory flavours of these cheeses.
• Riesling: For a contrast, a slightly off-dry Riesling can balance the smokiness with its sweetness and acidity.

Key Tips for Pairing Wine and Cheese

• Match Intensity: Pair mild cheeses with light wines and strong cheeses with robust wines to avoid overpowering one element.
• Acidity Balances Creaminess: Wines with higher acidity work well with creamy cheeses, cutting through the fat and refreshing the palate.
• Sweet and Salty Harmony: Pairing sweet wines with salty cheeses is a fail-safe way to create a pleasing contrast.

By considering the characteristics of both the wine and the cheese, you can create pairings that enhance and elevate the experience of both.