From Stacy Slinkard,
Your Guide to Wine.
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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