You are here:About>Food & Drink>Wine
About.comWine
Photo by Plush Studios / Getty Images

Pairing Wine and Cheese

From Stacy Slinkard,
Your Guide to Wine.
FREE Newsletter. Sign Up Now!

Guidelines for Combining Your Favorite Wines and Cheeses

Wine and cheese have gone hand in hand for centuries; however, with today’s ever increasing options for both wines and cheese the pairing decisions can be staggering. So, to take a lot of the guess work out of pairing, here is a handy guide to give you a starting point for pairing your favorite wines with soon-to-be favored cheese. Keep in mind that these are just recommendations, not law – experiment with your own pairings and see if there’s a combination, listed or not, that just knocks your socks off.

A few tips to keep in mind: Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. For example, a good Italian Chianti and a potent Parmesan will provide a fascinating mix. Also, remember that the harder types of cheese (i.e. Cheddar or Parmesan) can handle more tannic wines. While creamy cheeses, such as Brie, typically pair better with wines that have more acidity, like a Chardonnay. Give salty cheeses a sweet wine partner (i.e. Blue Cheese and Port).

    Wine and Cheese Pairings:
Beaujolais
  • Cheese to Consider: Brie, Camembert, goat cheese

    Cabernet Franc

  • Cheese to Consider: Blue, Brie, Camembert, Cheddar, Fontina, goat cheese, Gorgonzola, Port Salut, Swiss

    Cabernet Sauvignon

  • Cheeses to Consider: Camembert, Cheddar, Colby, Danish Blue, Gorgonzola, Gouda, Parmesan, Roquefort

    Chardonnay

  • Cheese to Consider: Brie, Camembert, goat cheese, Gouda, Gruyere, Parmesan, Provolone

    Champagne

  • Cheese to Consider: Beaufort, Brie, Camembert, Cheddar, Chevre, Colby, Edam, Gouda, Gruyere, Parmesan

    Chenin Blanc

  • Cheese to Consider: Camembert, goat cheese, Graddost

    Chianti

  • Cheese to Consider: Look for regional cheeses to complement an Italian Chianti, perhaps Fontina, Mozarella, Parmesan or Provolone

    Dessert Wine

  • Cheese to Consider: Crème Fraiche, Marscopone, or shake it up with a salty/sweet combo. and consider a crumble or two of blue cheese.

    Gewurztraminer

  • Cheese to Consider: Boursin, Camembert, Chevre, Muenster, Swiss, Wensleydale

    Gruner Veltliner

  • Cheese to Consider: Blue cheese, goat cheese, Munster (the original French version)

    Merlot

  • Cheese to Consider: Brie, Camembert, Cheddar, Gorgonzola, Gouda, Gruyere, Jarlsberg, Parmesan

    Pinot Blanc

  • Cheese to Consider: Brie, Camembert, Feta

    Pinot Gris

  • Cheese to Consider: aged Cheddar, Asiago, Edam, goat cheese, Gouda, Mozarella, Muenster, and even Ricotta for a unique combo.

    Pinot Noir

  • Cheese to Consider: Brie, Camembert, Feta, Gruyere, Monterey Jack, Muenster, Port Salut, Swiss

    Port

  • Cheese to Consider: Blue, Gorgonzola

    Riesling

  • Cheese to Consider: Brie, Blue, Colby, Edam, Gouda, Monterey Jack

    Rioja

  • Cheese to Consider: Asiago, Cheddar, Havarti

    Sangiovese

  • Cheese to Consider: Blue, Fontina, Mozzarella, Parmesan, Provolone, Ricotta

    Sauvignon Blanc

  • Cheese to Consider: Asiago, Brie, Cheddar, Feta, goat cheese, Gruyere, Neufchatel, Parmesan

    Shiraz/Syrah

  • Cheese to Consider: Cheddar, Edam, Gouda, Parmesan

    Zinfandel

  • Cheese to Consider: Asiago, Blue, Feta, goat cheese, Gouda, Gruyere, Muenster
  •  All Topics | Email Article | | |
    Advertising Info | News & Events | Work at About | SiteMap | Reprints | HelpOur Story | Be a Guide
    User Agreement | Ethics Policy | Patent Info. | Privacy Policy©2008 About, Inc., A part of The New York Times Company. All rights reserved.