The Wine Pal

A comprehensive guide to wine and cheese pairing, with perfect matches for every cheese.

Wine and cheese: it’s a match made in heaven. While both are delicious on their own, together they become even better. For any wine and cheese lover, there’s nothing quite like a beautifully crafted cheese board paired with a perfectly selected bottle. The right pairing balances flavours, cuts through richness, and makes both elements shine. But with countless options, how do you know what goes with what? Which wine works best with Brie? What should you pour alongside Manchego?

While it might seem daunting at first, it’s actually easier than it looks. And the good news is that a few simple principles can unlock extraordinary pairings. So here is a comprehensive guide to pairing wine and cheese, from the guiding principles to suggestions for every category.

Wine and Cheese Pairing: The Basic Principles

Before looking at specific matches, there are some foundational principles to tastefully pair wine and cheese. These are not just meant for cheese pairing, but they are the guiding principles generally used when pairing wine and food.

1. Match Intensity: A bold, full-bodied red wine will overpower a delicate, fresh cheese. Likewise, a light-bodied white wine will get lost next to a pungent, aged cheese. The goal is to find a balance where both the wine and the cheese can shine. So, delicate cheeses pair best with lighter wines; bold, aged cheeses need robust wines.
2. Contrast or Complement: Sometimes harmony comes from matching similar textures and flavors. You can either find a wine that complements the flavors in the cheese (e.g., a nutty wine with a nutty cheese) or a wine that provides a pleasant contrast (e.g., a sweet wine with a salty blue cheese).
3. Consider Acidity and Fat: High-acid wines, like Sauvignon Blanc, are excellent with rich, creamy cheeses as the acidity cuts through the fat and cleanses the palate.
4. Regional Pairing: A classic, foolproof approach is to pair wines and cheeses from the same region. They’ve evolved together over centuries, which is why wines and cheeses from the same region often naturally complement each other. Think of a creamy Brie from France with a crisp French Chardonnay or a Sancerre and Crottin de Chavignol.

Pairing Wine with Different Types of Cheese

1. Fresh and Tangy Cheeses (Mozzarella, Burrata, Ricotta, Chèvre, Feta)

These cheeses are young, high in acidity, and often have a tangy flavour. They’re delicate and need a wine that won’t overwhelm them.
Thus, the best way to pair these cheeses is to match the acidity of the cheese with a high-acid wine to create a harmonious and refreshing balance. The wine cleanses the palate from the rich creaminess.

The best wine pairings:

• Sauvignon Blanc   – A classic match with goat cheese (think Loire Valley).
• Vermentino – Herbal and citrus notes that elevate mozzarella and burrata.
• Pinot Grigio – Crisp and light, a natural partner for delicate fresh cheeses like mozzarella.
• Dry Riesling – Bright acidity and stone fruit notes that balance the tanginess of feta.
• Albariño – Fresh and slightly saline, a perfect match for brined cheeses like feta and halloumi.
• Sparkling wines – Wines like Cava or Prosecco are perfect. The bubbles refresh the palate and cut through the richness of burrata or ricotta salata.

2. Soft-Ripened & Creamy Cheeses (Brie, Camembert, Délice de Bourgogne)

Known for their rich, creamy, buttery texture and soft, edible rinds with earthy or mushroomy flavors, these cheeses need a wine with enough acidity and structure to cut through their richness.
When pairing, the goal is to either cut through the richness with acidity or complement the creamy texture with a wine that has some body.

The best pairing wines:

• Sparkling Wine – Wines like Champagne or Crémant are a textbook pairing. The bubbles and acidity cut through the richness, cleansing the palate of the buttery fat, making each bite feel fresh.
• Unoaked Chardonnay – The crisp acidity balances the richness for cheeses like Brie, and the lack of oak avoids clashing flavors. In particular, a Chablis-style Chardonnay offers crisp acidity and minerality, balancing the richness of triple-crème cheeses without competing flavors.
• Light-Bodied Red – Especially wines like Pinot Noir or Gamay. These reds have low tannins, so they won’t clash with the creaminess, while their freshness and red fruit add contrast. Its red fruit brightness works beautifully with the earthy rind of Camembert.
• Dry Riesling – Bright acidity and citrus zest refresh the palate against the creaminess of Brie or Délice de Bourgogne.
• Chenin Blanc (Vouvray Sec) – Lively and textured, with apple and honeyed notes that harmonize with the richness of soft-ripened cheeses.

3. Washed-Rind Cheeses (Taleggio, Munster, Limburger, Époisses)

These “stinky” cheeses have a pungent aroma. Their flavour can be savoury, meaty, and surprisingly mild and creamy inside.
These washed-rind cheeses need wines with bold character and high acidity to stand up to their intensity.

The best pairing wines:

• Gewürztraminer – Its bold aromatic notes of lychee and rose petals are an incredible complement to the pungent, savory flavors of washed-rind cheeses, like Munster.
• Beaujolais (Gamay) – Fresh, juicy red fruit and soft tannins make it one of the few reds that won’t clash. They add brightness to the cheese’s savory core.
• Riesling – A medium-dry Riesling with its bright acidity and stone fruit notes can balance the richness and intensity. The acidity will refresh the palate against the salty, savory punch of washed-rind cheeses.
• Chenin Blanc (Off-Dry) – Excellent when the cheese is at its strongest, especially from regions like Vouvray or Saumur. The honeyed, apple notes and slight sweetness soften the pungency beautifully. Pairs beautifully with cheeses like Époisses or Taleggio.
• Côtes du Jura (Savagnin) – This nutty and oxidative French wine mirrors the bold, savory, and complex character of strong washed-rind cheeses, creating a beautiful regional harmony.

4. Semi-Soft Cheeses (Fontina, Havarti, Port Salut)

These semi-soft cheeses have a smooth, elastic texture and a mild, buttery, or nutty flavour. They are versatile and can be paired with a wide range of wines. Think aromatic whites and soft reds that enhance their creaminess without overpowering.
Here, you will need a wine that complements the cheese’s mellow, buttery character without overpowering its subtle flavour.

The Best Wine Pairings:

• Chardonnay (Lightly Oaked): The buttery notes and subtle spice from a touch of oak blend seamlessly with the creamy richness of cheeses like Havarti and Fontina.
• Beaujolais (Gamay): This wine is fresh, juicy, and fruit-forward, providing a delightful and refreshing contrast to the mild, buttery flavors of semi-soft cheeses.
• Pinot Gris: Aromatic and round, this wine’s notes of pear and spice are a perfect complement to the buttery texture of Fontina and Havarti.
• Dolcetto: This soft Italian red offers gentle tannins and vibrant red fruit, balancing the smoothness of semi-soft cheeses without being too heavy.
• Gewürztraminer: Perfumed and spicy with notes of lychee and ginger, this aromatic white can “enliven” mild, buttery cheeses, creating a surprising and memorable pairing.

5. Semi-Hard Cheeses (Cheddar, Gruyère, Manchego, Provolone, Comté)

These cheeses are firm but not crumbly, with flavors that intensify with age. They range from nutty and salty to sharp and tangy. They pair best with medium-bodied reds and structured whites that echo their depth.
The pairing depends on the cheese’s age. Younger cheeses can handle light-to-medium-bodied wines, while aged versions can stand up to more structured, tannic wines.

The Best Wine Pairings:

• Merlot: This soft, red-fruited red gracefully matches the nutty and slightly tangy character of a good Cheddar or Gruyère, making for a smooth and effortless pairing.
• Cabernet Franc: With its savory and herbal notes and moderate tannins, it provides a balanced contrast to the delicious depth of Manchego and Provolone.
• Viognier: Full-bodied and floral, with notes of apricot and peach, it perfectly complements the nuttiness of Comté and Gruyère.
• Tempranillo (Rioja Crianza): A classic Spanish red with earthy spice and red fruit, it’s a perfect regional companion for Manchego.
• Oaked Chardonnay: Rich and buttery, with notes of vanilla and hazelnut, it resonates with the depth of aged Cheddar and Comté, while its acidity keeps the pairing balanced.

6. Hard Cheeses (Parmesan, Pecorino Romano, Grana Padano, Aged Gouda)

These cheeses are intensely flavorful, salty, crumbly, and often aged. Their bold character needs wines that can match their intensity or provide a brilliant contrast, either bold reds, oxidative whites, or even fortified wines. The goal is to either soften the cheese with a wine’s tannins, provide a palate-cleansing contrast, or find a beautiful harmony with complementary flavors.

The Best Wine Pairings:

• Barolo (Nebbiolo): With its powerful tannins and complex notes of tar and rose, it stands up to the full intensity of the most aged, hard cheeses.
• Amarone della Valpolicella: This rich, concentrated red wine, with notes of dried fruit and spice, is a phenomenal match for the caramelized depth of aged Gouda.
• Châteauneuf-du-Pape: A full-bodied French red with rich, ripe fruit and a savory, peppery spice that makes it an unforgettable partner for nutty, complex aged cheeses.
• Sherry (Amontillado or Oloroso): Nutty and oxidative, a dry Sherry offers a unique and perfect match. Its savory notes and sharp acidity complement the crystalline texture of Parmesan and Grana Padano.
• Sparkling Wine (Franciacorta): The bright bubbles and crisp acidity of a quality sparkling wine cleanse the palate after each bite of a salty, crumbly cheese, making the pairing feel vibrant and refreshing.

7. Blue Cheeses (Roquefort, Gorgonzola, Stilton, Bleu d’Auvergne)

These pungent, salty, and sharp cheeses are a bold statement. When paired correctly, they create a sublime and unforgettable experience. They need wines with sweetness or richness to balance their sharp bite.
The goal is to either provide a sweet counterpoint to the cheese’s saltiness or find a rich wine that can stand up to its robust flavours.

The Best Wine Pairings:

• Port: This sweet, fortified wine is the iconic match for Stilton, with its rich, dark fruit flavors beautifully balancing the cheese’s saltiness and sharp bite.
• Sauternes: Lush and honeyed, this French dessert wine is the king of blue cheese pairings, effortlessly taming the intense tang of Roquefort.
• Tokaji Aszú: A Hungarian gem, its unique apricot and honey notes perfectly soften the sharpness and spice of any blue cheese, creating a harmonious and complex pairing.
• Ice Wine: This intensely sweet wine, made from frozen grapes, offers a luxurious and refreshing balance to the creamy richness of Gorgonzola.
• Zinfandel: A bold, jammy red, Zinfandel provides a fun and surprising twist. Its ripe fruit and spice stand up to the intense flavours of blue cheese, creating a power-on-power pairing.

As always, when it comes to pairing food and wine, the key lies in balance: acidity to cut through creaminess, tannins softened by fat, sweetness offsetting salt, or shared flavors that echo and enhance one another. Whether you’re hosting a casual evening with friends or curating your very own personal cheeseboard (per wine lovers’ orders, we recommend it once a month!), choosing the right wine elevates the cheese — and the cheese, in turn, elevates the wine.

So, don’t be afraid to experiment. Start with these pairings as a guide, but let your palate lead the way. With each sip and each bite, you’ll discover that wine and cheese aren’t just a pairing — they’re a conversation.

Want to know more about pairing wine and food? See Steak and Red Wine Pairing: Best Red Wines for Steak Lovers.