The Best Guide For Wine And Cheese pairing

Brie

Brie is a soft cow’s milk cheese with a bloomy rind, originating from the Île-de-France region. It has a creamy, buttery texture and a mild, slightly tangy flavor that becomes more pronounced as it ages. Brie is known for its rich, indulgent taste and pairs well with a variety of wines.

Brie is best paired with light, crisp white wines such as Chardonnay, Sauvignon Blanc, or Champagne. The acidity in these wines helps to cut through the richness of the cheese, while the fruity notes complement its mild flavor. Pinot Noir, a light-bodied red wine with earthy undertones, also pairs well with Brie, especially if the cheese is served slightly warmed.

Camembert

Camembert is a soft cow’s milk cheese with a bloomy rind, similar to Brie but with a slightly stronger flavor and aroma. It originated in the Normandy region of France and has a creamy, smooth texture that becomes more runny as it ripens. Camembert has a rich, buttery flavor with hints of mushroom and nuts.

Camembert pairs well with fruity, medium-bodied white wines such as Chenin Blanc, Viognier, or Gewürztraminer. These wines have enough body to stand up to the cheese’s strong flavor while their fruity notes complement its buttery richness. Light-bodied red wines with low tannins, such as Beaujolais or Pinot Noir, also pair well with Camembert, especially if the cheese is served at room temperature.

Chèvre

Chèvre is a generic term for goat’s milk cheese, which can range in texture from soft and spreadable to firm and crumbly. It originated in France but is now produced worldwide. Chèvre has a tangy, slightly acidic flavor with hints of grassiness and a smooth, creamy texture.

Chèvre pairs well with crisp, dry white wines such as Sauvignon Blanc, Pinot Grigio, or Albariño. These wines have high acidity and citrus notes that complement the tangy flavor of the cheese. Unoaked Chardonnay, with its fruity and mineral notes, also pairs well with Chèvre. For red wine lovers, light-bodied reds with high acidity, such as Beaujolais or Grenache, can be a good match.

Feta

Feta is a brined curd cheese made from sheep’s milk or a mixture of sheep and goat’s milk. It originated in Greece and has a crumbly, slightly grainy texture with a tangy, salty flavor. Feta is aged in brine, which contributes to its characteristic taste and helps to preserve the cheese.

Feta pairs well with light-bodied, crisp white wines with high acidity, such as Sauvignon Blanc, Pinot Grigio, or Assyrtiko, a Greek wine variety. These wines help to balance the saltiness of the cheese while their herbal and citrus notes complement its tangy flavor. Rosé wines, especially those from Provence or Greece, also pair well with Feta, as their fruity and floral notes contrast nicely with the cheese’s briny taste.

Gorgonzola

Gorgonzola is a veined Italian blue cheese made from cow’s milk. It has a soft, creamy texture with a sharp, slightly pungent flavor that intensifies as it ages. There are two main varieties of Gorgonzola: Dolce, which is younger and milder, and Piccante, which is aged longer and has a stronger, more assertive taste.

Gorgonzola pairs well with sweet, fruity wines that can balance its sharp, salty flavor. For Gorgonzola Dolce, try a Moscato d’Asti, a slightly sparkling Italian wine with notes of peach and apricot, or a Late Harvest Riesling, which has a rich sweetness that complements the cheese’s creaminess. For Gorgonzola Piccante, opt for a Vin Santo, an Italian dessert wine with nutty and caramel notes, or a Port, a fortified Portuguese wine with a rich, sweet flavor that can stand up to the cheese’s intensity.

Roquefort

Roquefort is a French blue cheese made from sheep’s milk. It has a crumbly, moist texture with a sharp, tangy flavor and a distinctive blue-green veining. Roquefort is aged in caves, which contributes to its characteristic taste and aroma. It has a rich, complex flavor with notes of salt, nuts, and smoke.

Roquefort pairs well with sweet, fruity wines that can balance its sharp, salty flavor. Sauternes, a French dessert wine made from Sémillon, Sauvignon Blanc, and Muscadelle grapes, has a rich, honeyed sweetness that complements the cheese’s tanginess. Port, especially Tawny Port with its nutty and caramel notes, also pairs well with Roquefort. For a red wine option, try a Syrah or Shiraz, which has a bold, spicy flavor that can stand up to the cheese’s intensity.

Stilton

Stilton is an English blue cheese made from cow’s milk. It has a crumbly, creamy texture with a strong, complex flavor that combines sweetness, sharpness, and nuttiness. There are two main varieties of Stilton: Blue Stilton, which has a distinctive blue veining, and White Stilton, which is milder and does not have the blue veining.

Stilton pairs well with sweet, fruity wines that can balance its strong, salty flavor. For Blue Stilton, try a Port, especially Vintage or Late Bottled Vintage Port, which has a rich, sweet flavor that complements the cheese’s intensity. Sauternes, a French dessert wine, also pairs well with Blue Stilton, as its honeyed sweetness contrasts nicely with the cheese’s sharpness. For White Stilton, opt for a Moscato d’Asti, a slightly sparkling Italian wine with notes of peach and apricot, or a Gewürztraminer, an aromatic white wine with floral and spicy notes.

Cheddar

Cheddar is a hard cow’s milk cheese that originated in England but is now produced worldwide. It has a firm, slightly crumbly texture with a sharp, tangy flavor that intensifies as it ages. Cheddar can range in color from white to yellow-orange, depending on the addition of annatto, a natural food coloring.

Cheddar pairs well with a variety of wines, depending on its age and sharpness. For mild, young Cheddar, try a fruity, medium-bodied red wine such as Merlot or Pinot Noir, which have enough acidity to cut through the cheese’s creaminess. For sharp, aged Cheddar, opt for a full-bodied red wine such as Cabernet Sauvignon or Syrah, which have bold, spicy flavors that can stand up to the cheese’s intensity. White wine lovers can pair Cheddar with an oaked Chardonnay, which has a buttery, creamy texture that complements the cheese’s richness.

Gouda

Gouda is a Dutch cow’s milk cheese that can range in texture and flavor depending on its age. Young Gouda has a mild, slightly sweet taste and a smooth, creamy texture, while aged Gouda has a sharp, complex flavor with notes of caramel and nuts and a firm, crumbly texture. Gouda is often coated in a red or yellow wax rind.

Gouda pairs well with a variety of wines, depending on its age. For young Gouda, try a crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio, which have enough acidity to cut through the cheese’s creaminess. A light-bodied red wine such as Beaujolais or Pinot Noir can also pair well with young Gouda. For aged Gouda, opt for a full-bodied red wine such as Cabernet Sauvignon or Malbec, which have bold, spicy flavors that can stand up to the cheese’s intensity. A Tawny Port, with its nutty and caramel notes, also pairs well with aged Gouda.

Gruyère

Gruyère is a Swiss cow’s milk cheese with a firm, slightly grainy texture and a rich, nutty flavor that becomes more complex as it ages. It has a natural, golden-brown rind and a pale yellow interior with small holes or “eyes.” Gruyère is known for its versatility in cooking and is often used in fondues, gratins, and sandwiches.

Gruyère pairs well with a variety of wines, both white and red. For a white wine, try a dry Riesling or Gewürztraminer, which have enough acidity and fruity notes to complement the cheese’s nutty flavor. A Chardonnay, especially one with some oak aging, can also pair well with Gruyère, as its buttery notes match the cheese’s richness. For a red wine, opt for a light to medium-bodied variety such as Pinot Noir or Gamay, which have earthy and fruity notes that complement the cheese’s complexity.

Emmental

Emmental, also known as Emmentaler or Swiss cheese, is a cow’s milk cheese that originated in the Emmental valley of Switzerland. It has a firm, smooth texture with large holes or “eyes” that are formed by gas bubbles during the fermentation process. Emmental has a mild, slightly sweet and nutty flavor that becomes more pronounced as it ages.

Emmental pairs well with a variety of wines, both white and red. For a white wine, try a dry, fruity variety such as Riesling or Pinot Gris, which have enough acidity to cut through the cheese’s richness. A Grüner Veltliner, an Austrian wine with notes of green apple and white pepper, also pairs well with Emmental. For a red wine, opt for a light to medium-bodied variety such as Pinot Noir or Gamay, which have earthy and fruity notes that complement the cheese’s nuttiness. A Beaujolais, a French red wine made from the Gamay grape, is a classic pairing with Emmental.

Comté

Comté is a French cow’s milk cheese that originated in the Franche-Comté region of eastern France. It has a firm, dense texture with a complex, nutty flavor that develops as it ages. Comté has a natural, dusty brown rind and a pale yellow interior with small holes or “eyes.” It is known for its versatility in cooking and is often used in gratins, soufflés, and fondues.

Comté pairs well with a variety of wines, both white and red. For a white wine, try a dry, full-bodied variety such as Chardonnay or Viognier, which have enough body and complexity to match the cheese’s richness. A white Burgundy, made from Chardonnay grapes, is a classic pairing with Comté. For a red wine, opt for a medium to full-bodied variety such as Pinot Noir, Syrah, or Malbec, which have earthy and spicy notes that complement the cheese’s nuttiness. A red Burgundy, made from Pinot Noir grapes, also pairs well with Comté.

Manchego

Manchego is a Spanish sheep’s milk cheese that originated in the La Mancha region of central Spain. It has a firm, compact texture with a buttery, slightly sharp flavor that becomes more pronounced as it ages. Manchego has a distinctive, zigzag-patterned rind and a pale yellow interior. It is often served as a tapas or appetizer, paired with quince paste or Marcona almonds.

Manchego pairs well with a variety of Spanish wines, both white and red. For a white wine, try a dry, crisp variety such as Albariño or Verdejo, which have enough acidity and citrus notes to complement the cheese’s sharpness. A Cava, a Spanish sparkling wine, also pairs well with Manchego, as its bubbles and fruity notes contrast nicely with the cheese’s richness. For a red wine, opt for a medium to full-bodied variety such as Tempranillo or Garnacha, which have earthy and spicy notes that match the cheese’s intensity. A Rioja, a Spanish red wine made primarily from Tempranillo grapes, is a classic pairing with Manchego.

Pecorino Romano

Pecorino Romano is an Italian sheep’s milk cheese that originated in the regions of Lazio, Sardinia, and Grosseto. It has a hard, granular texture with a sharp, salty flavor that becomes more pronounced as it ages. Pecorino Romano has a natural, dark brown rind and a pale yellow interior. It is often grated over pasta dishes or used in sauces and soups.

Pecorino Romano pairs well with a variety of Italian wines, both white and red. For a white wine, try a crisp, dry variety such as Pinot Grigio or Vermentino, which have enough acidity to cut through the cheese’s saltiness. A Frascati, a white wine from the Lazio region, also pairs well with Pecorino Romano. For a red wine, opt for a full-bodied variety such as Chianti or Montepulciano, which have enough tannins and acidity to stand up to the cheese’s sharpness. A Primitivo, a red wine from the Puglia region, also pairs well with Pecorino Romano, as its bold, fruity flavors complement the cheese’s intensity.

Parmigiano-Reggiano

Parmigiano-Reggiano, also known as Parmesan, is an Italian cow’s milk cheese that originated in the provinces of Parma, Reggio Emilia, Modena, and parts of Bologna and Mantua. It has a hard, granular texture with a complex, nutty flavor that becomes more pronounced as it ages. Parmigiano-Reggiano has a natural, dark brown rind and a pale yellow interior. It is often grated over pasta dishes, risottos, or salads.

Parmigiano-Reggiano pairs well with a variety of Italian wines, both white and red. For a white wine, try a full-bodied variety such as Chardonnay or Viognier, which have enough body and complexity to match the cheese’s richness. A Soave, a white wine from the Veneto region, also pairs well with Parmigiano-Reggiano. For a red wine, opt for a medium to full-bodied variety such as Sangiovese or Nebbiolo, which have earthy and spicy notes that complement the cheese’s nuttiness. A Barbera, a red wine from the Piedmont region, also pairs well with Parmigiano-Reggiano, as its high acidity and fruity flavors contrast nicely with the cheese’s intensity.

Asiago

Asiago is an Italian cow’s milk cheeseAsiago

Asiago is a cow’s milk cheese that originated in the Veneto region of Italy. It has a nutty, slightly sweet flavor and a firm, slightly grainy texture. Asiago can range in texture from semi-soft to hard, depending on its age.

Asiago pairs well with a variety of wines, both white and red. For a white wine, try a dry, fruity variety such as Riesling or Pinot Gris, which have enough acidity to cut through the cheese’s richness. A Sauvignon Blanc, with its herbal and citrus notes, also pairs well with Asiago. For a red wine, opt for a medium to full-bodied variety such as Cabernet Sauvignon or Syrah, which have earthy and spicy notes that complement the cheese’s nuttiness.

Taleggio

Taleggio is a semi-soft, washed-rind cow’s milk cheese from the Lombardy region of Italy. It has a strong, pungent aroma but a milder, fruity flavor and a creamy, almost spreadable texture. Taleggio is aged for about 6-10 weeks and develops a thin, edible rind that is pinkish-gray in color.

Taleggio pairs well with both white and red wines. For a white wine, try a crisp, sparkling variety such as Franciacorta, which has enough acidity and bubbles to cut through the cheese’s richness. A dry Riesling or Gewürztraminer, with their floral and spicy notes, also pair well with Taleggio. For a red wine, opt for a light to medium-bodied variety such as Barbera or Dolcetto, which have bright cherry and berry flavors that complement the cheese’s fruitiness. A sweet Vin Santo dessert wine is another excellent pairing, as its nutty and caramel notes match well with the cheese’s pungency.

Mozzarella

Mozzarella is a fresh, semi-soft cow’s milk cheese that originated in the Campania region of Italy. It has a mild, slightly sweet flavor and a soft, elastic texture. Mozzarella is traditionally made from the milk of water buffalos, but cow’s milk mozzarella is more common outside of Italy.

Mozzarella pairs well with light, crisp white wines that have enough acidity to cut through the cheese’s creaminess. A Pinot Grigio or Pinot Bianco, with their citrus and green apple notes, are excellent choices. A dry rosé wine, with its red fruit flavors and refreshing acidity, also pairs well with mozzarella. For a sparkling option, try a Prosecco or other dry sparkling wine, which have enough bubbles and acidity to cleanse the palate between bites of the creamy cheese.

Burrata

Burrata is a fresh, soft cow’s milk cheese that originated in the Puglia region of Italy. It has a rich, creamy texture and a mild, slightly sweet flavor. Burrata is similar to mozzarella but has a softer, more delicate texture and a center that is filled with creamy, stringy curds.

Burrata pairs well with light, crisp white wines that have enough acidity to balance the cheese’s richness. A Pinot Grigio or Sauvignon Blanc, with their citrus and herbal notes, are excellent choices. A dry rosé wine, with its red fruit flavors and refreshing acidity, also pairs well with burrata. For a sparkling option, try a Franciacorta or other dry sparkling wine, which have enough bubbles and acidity to cleanse the palate between bites of the creamy cheese.

Provolone

Provolone is a semi-hard cow’s milk cheese that originated in the Campania region of Italy. It has a mild, slightly sharp flavor that becomes more pronounced with age, and a firm, smooth texture. Provolone can range in flavor from dolce (sweet) to piccante (sharp), depending on its age.

Provolone pairs well with both white and red wines. For a white wine, try a crisp, dry variety such as Pinot Grigio or Verdicchio, which have enough acidity to cut through the cheese’s richness. A Soave, with its citrus and almond notes, also pairs well with provolone. For a red wine, opt for a medium-bodied variety such as Chianti or Valpolicella, which have bright cherry and berry flavors that complement the cheese’s sharpness. A Primitivo or Nero d’Avola, with their bold, spicy notes, also pair well with aged provolone.

Havarti

Havarti is a semi-soft cow’s milk cheese that originated in Denmark. It has a buttery, slightly tangy flavor and a smooth, creamy texture. Havarti can be flavored with various herbs and spices, such as dill, caraway, or pepper.

Havarti pairs well with light to medium-bodied white wines that have enough acidity to balance the cheese’s richness. A Pinot Grigio or Sauvignon Blanc, with their citrus and herbal notes, are excellent choices. A Grüner Veltliner, with its peppery and green apple notes, also pairs well with Havarti. For a red wine, opt for a light-bodied variety such as Beaujolais or Pinot Noir, which have bright red fruit flavors that complement the cheese’s buttery texture.

Muenster

Muenster is a semi-soft cow’s milk cheese that originated in the United States. It has a mild, slightly sweet flavor and a smooth, soft texture. Muenster is often flavored with annatto, which gives it a distinctive orange rind.

Muenster pairs well with light to medium-bodied white wines that have enough acidity to balance the cheese’s richness. A Riesling or Gewürztraminer, with their floral and spicy notes, are excellent choices. A Chardonnay, with its buttery and citrus notes, also pairs well with Muenster. For a red wine, opt for a light-bodied variety such as Gamay or Pinot Noir, which have bright red fruit flavors that complement the cheese’s mild sweetness.

Fontina

Fontina is a semi-soft cow’s milk cheese that originated in the Aosta Valley region of Italy. It has a mild, slightly nutty flavor and a smooth, creamy texture. Fontina is known for its excellent melting properties and is often used in fondues and other baked dishes.

Fontina pairs well with both white and red wines. For a white wine, try a medium-bodied variety such as Chardonnay or Viognier, which have enough body and complexity to match the cheese’s richness. A white Burgundy, made from Chardonnay grapes, is a classic pairing with Fontina. For a red wine, opt for a medium to full-bodied variety such as Syrah or Nebbiolo, which have earthy and spicy notes that complement the cheese’s nuttiness. A Barolo or Barbaresco, made from Nebbiolo grapes, also pair well with aged Fontina.

Grana Padano

Grana Padano is a hard cow’s milk cheese that originated in the Po River Valley region of Italy. It has a nutty, slightly sweet flavor and a granular, crumbly texture. Grana Padano is similar to Parmigiano-Reggiano but has a milder flavor and a less crumbly texture.

Grana Padano pairs well with both white and red wines. For a white wine, try a crisp, dry variety such as Pinot Grigio or Soave, which have enough acidity to cut through the cheese’s richness. A Gavi, made from Cortese grapes, also pairs well with Grana Padano. For a red wine, opt for a medium to full-bodied variety such as Barbera or Valpolicella, which have bright cherry and berry flavors that complement the cheese’s nuttiness. An Amarone della Valpolicella, made from partially dried grapes, also pairs well with aged Grana Padano.

Époisses

Époisses is a soft cow’s milk cheese that originated in the Burgundy region of France. It has a pungent, slightly spicy flavor and a creamy, almost runny texture. Époisses is a washed-rind cheese that is brushed with a brandy called Marc de Bourgogne during the aging process, which gives it a distinctive orange-brown rind.

Époisses pairs well with both white and red wines from its native Burgundy region. For a white wine, try a rich, full-bodied variety such as a white Burgundy or a Meursault, which have enough body and complexity to match the cheese’s pungency. A sweet white wine such as Sauternes or Monbazillac also pairs well with Époisses, as the sweetness balances the cheese’s saltiness. For a red wine, opt for a light to medium-bodied variety such as a red Burgundy or a Beaujolais, which have bright red fruit flavors that complement the cheese’s creaminess.

Reblochon

Reblochon is a soft cow’s milk cheese that originated in the Savoie region of France. It has a mild, slightly nutty flavor and a creamy, velvety texture. Reblochon is a washed-rind cheese that develops a thin, edible rind that is pinkish-white in color.

Reblochon pairs well with both white and red wines from the Savoie region. For a white wine, try a crisp, dry variety such as Jacquère or Roussette de Savoie, which have enough acidity to cut through the cheese’s richness. A Chignin-Bergeron, made from Roussanne grapes, also pairs well with Reblochon. For a red wine, opt for a light-bodied variety such as Mondeuse or Pinot Noir, which have bright red fruit flavors that complement the cheese’s nuttiness.

Vacherin Mont d’Or

Vacherin Mont d’Or is a soft cow’s milk cheese that originated in the Jura Mountains region of France and Switzerland. It has a rich, creamy flavor and a soft, almost runny texture. Vacherin Mont d’Or is a seasonal cheese that is only produced from August to March and is typically sold in a round wooden box.

Vacherin Mont d’Or pairs well with both white and red wines from the Jura region. For a white wine, try a oxidative variety such as Vin Jaune or Savagnin, which have nutty and spicy notes that complement the cheese’s richness. A sweet white wine such as Macvin du Jura also pairs well with Vacherin Mont d’Or, as the sweetness balances the cheese’s pungency. For a red wine, opt for a light-bodied variety such as Poulsard or Trousseau, which have bright red fruit flavors that complement the cheese’s creaminess.

Beaufort

Beaufort is a hard cow’s milk cheese that originated in the Savoie region of France. It has a nutty, slightly sweet flavor and a firm, dense texture. Beaufort is made from the milk of cows that graze on mountain pastures, which gives the cheese its distinctive flavor and aroma.

Beaufort pairs well with both white and red wines from the Savoie region. For a white wine, try a crisp, dry variety such as Jacquère or Altesse, which have enough acidity to cut through the cheese’s richness. A Roussette de Savoie, with its floral and honey notes, also pairs well with Beaufort. For a red wine, opt for a medium-bodied variety such as Mondeuse or Persan, which have earthy and spicy notes that complement the cheese’s nuttiness. A Chignin-Bergeron, made from Roussanne grapes, also pairs well with aged Beaufort.