Wine & Cheese Pairings Made Easy
Wine and cheese – two of the best things in this beautiful, complicated world. It’s no wonder they work perfectly together. With the never ending number of combinations that can be made between them, it can seem overwhelming - but this should be fun!
Regardless of what cheeses you’re planning to serve for your next charcuterie shindig, there are a couple general rules of thumb that can be applied to any wine pairing:
Match flavor for flavor- Richly flavored cheeses need an equally flavorful wine. Aged cheese do well with high tannic red wine like Cabernet Sauvignon, while mild soft cheeses work with light aromatic wines, like dry Riesling.
Wines and cheese from the same region go well together- If you’re taking a tour of Spain with manchego and iberico, pair them with Albariño. If you’re enjoying French Muenster and Brie, go with a tall glass of Champagne.
When in doubt, go with a firm semi-mild cheese- Selecting an easygoing cheese means you can offer your guests a wider selection of wines. Some safe bets are Swiss, Asiago, or Edam. These go wonderfully with tannic reds such as Syrah, or light whites such as Pinot Grigio.
Fresh Cheeses
Fresh cheeses are young, usually mild in flavor, with a creamy texture and low acidity. These mild-mannered cheeses can very wildly, from buffalo mozzarella to ricotta to feta. Despite the wide variety, most fresh cheeses pair nicely with dry Rosé, reds with low tannins such as Pinot Noir, or sparkling wines such as Prosecco or Champagne.
Favorite Pairings: Burrata & Pinot Noir, Feta & Sparkling Ros´
Soft Bloomy Rind Cheese
Soft cheeses with a fuzzy rind are known for being pungent in aroma with earthy, nutty, creamy, and mushroomy flavors. A sparkling wine like Prosecco has high acid and subtle sweetness that will cut through the intense flavor of the cheese. Alternatively, you could match the buttery textured cheese for a buttery or oily white wine, such as a Chardonnay.
Favorite Pairings: Brie & Semillon, Camembert & Chablis
Firm Cow Cheeses
Firm cow’s milk cheeses tend to be densely packed with a potent savory flavor. Some will even have a nice crunch due to calcium lactate crystals. Salty cheeses make high tannic red wines seem more fruity and sweet, so pair these with big bold reds like Cabernet Sauvingnon or Zinfandel.
Favorite Pairings: Gouda & Merlot, Raclette & Cabernet Sauvignon
Goat’s Milk Cheese
Goat’s milk cheeses come in many different styles, from soft and spreadable chevre to semi-firm aged goat gouda. Most often goat cheeses will have a grassy, earthy, and tangy flavor, all of which go great with a high acid white wine such as Sauvignon Blanc or Chenin Blanc.
Favorite Pairings: Chevre & New Zealand Sauvignon Blanc, Humboldt Fog & Viognier
Blue Veined & Funky Cheeses
Ah, my favorite! The stinkier the better in my book! Blue veined cheeses are the best of both worlds, they’re smooth and creamy while being loaded with pungent aroma and flavor. Sweet wines such as a Port or Sauternes balance out the funk and greatly intensify the experience.
Favorite Pairings: French Roquefort & Ice Wine, Stilton Blue & Port
Final Thoughts
Well, I hope you and your guests enjoy your next charcuterie shindig, and that none of you end up board - ha! Sorry, that had to be done.
The best part about pairing wine with cheese is that even if it’s an imperfect pairing - you’re still getting wine and cheese! All that really matters is that you and your guests enjoy the wines you’ve selected - the rest is just icing on the cake.
