Classic Cheese and Wine Pairing Chart

Classic Cheese and Wine Pairing Chart
Keep in mind, these tips are from my own experience, I’m not a party organizer nor am I a sommelier or a turophile (a cheese connoisseur). I just love cheese, wine and spending time with my friends.

Sometimes a specific wine with a specific cheese makes a magical pairing.

Wine and cheese pairing possibilities are endless. To simplify the strategy, we’ve broken things down by cheese category.

The list is presented alphabetically by cheese name divided in cheese categories. So you can just scroll through the list until you see the cheese you have then, and the best wine choices will appear on the “Wine” column.

For more information you can click the cheese or wine name link* and see a complete description.

*Note: we are still working on this, please keep checking for more information about each wine and each cheese.

Young fresh and soft, creamy cheeses

Young fresh and soft, creamy unripened cheeses: Fresh – Cow’s milk cheese, double or triple creamy, Stretched Curd and Brined, Soft and Brined, Semi-soft and Brined

Since fresh cheeses retain their youthful, milky qualities, they need wines that are youthful and spirited, too, to make their flavours shine. Mild cheeses pair well with lighter wines. In other words, pair younger cheeses with bright, fresh, young wines.

Velvety, refreshing and aromatic, these cheeses pair well with:

  • Light, crisp, floral, herbaceous, or sparkling wines.
  • Wines with apple, berry, stone fruit, tropical, melon, or citrus flavours work best.
  • Wine that’s light on oak flavour.

They also pair well with Pilsner beer, vodka, and gin.

Avoid: Big, tannic red wines like Malbec, Cabernet Sauvignon, Red Bordeaux, and Red Bordeaux blends. For example, if you pair a semi-soft cheese with a Cabernet Sauvignon, the cheese taste will be lost to the robust flavour of the Cabernet Sauvignon. A tannic red will feel too astringent and drying after a bite of fresh cheese, because it ties up whatever butterfat is available, leaving you with a chalky, unpleasant sensation.

Fresh and soft cheeses – Soft-ripened and Bloomy-rind – Cow’s milk cheese / Goat’s milk cheese

Note: Milder blue cheese like Cambozola share the same potential matches as bloomy cheeses.

Fresh and soft cheeses – Goat’s and sheep’s milk

For Goat’s and sheep’s milk cheeses, you can break the rules, as long as you stick with a fresh wine with lively acidity, it is best to avoid very mature sheep or goat cheeses as they can be very strong.

Mild

Cheeses listed in this Mild quadrant pair well with light white wines and champagnes.
Cheese Wine
Boursin White Wine: Gewürztraminer, Sancerre
Red Wine: Pinot Noir, Beaujolais
Notes: Confidently pair, dry white wine such as Sancerre or fruity red wine such as Beaujolais with Boursin.
Pinot Noir brings out its fresh and intense taste the best.
Brie White Wine: unoaked Chardonnay
Red Wine: Pinot noir (classic Pairing), Merlot
Sparkling Wine: Brut Champagne, Cava, Crémant, Sparkling wines (Methode Traditionelle)
Dessert Wine: Sweet sherry
Notes: Pairing a French Brie with a French Champagne would make an enjoyable taste sensation.
Brie needs a wine that will go well with its distinct flavours while remaining light enough not to overwhelm them.
Pinot Noir is Brie’s best friend. Brie needs a wine that will go well with its distinct flavours while remaining light enough not to overwhelm them.
The combination of rich texture and high acidity can make Chardonnay a good wine to enjoy with creamy cheeses, like Brie. The fruit of the wine will elevate the buttery, salty taste of the cheese.
Camembert White Wine: Chenin Blanc (classic Pairing), Chardonnay
Red Wine: Pinot noir
Sparkling Wine: Champagne, Prosecco or any good quality sparkling wine
Notes: Champagne, Prosecco or any good quality New World sparkling wine are great options with Creamy cheese.
Chardonnay shines with Creamy Camembert. The more subtle flavours of Chardonnay allow the flavours of Creamy Camembert to shine and the acidity in the wine cuts through the creamy richness.
Pinot Noir is a complex, delicate wine and the lightness of the red wine pairs well with a rich, soft cheese like Camembert. The mushroomy flavour of the wine also goes beautifully with the earthy taste of the cheese.
Chaource Sparkling Wine: Champagne
Notes: Chaource is made in miniature wheels that gives it an elegant appearance for serving with Champagne or light sparkling wines.
Fresh Chèvre (goat) White Wine: Gewürztraminer (classic Pairing), Sauvignon Blanc (classic Pairing), Grüner Veltliner, Chenin Blanc, dry Riesling, Semillon, Pinot Grigio
Rosé: Dry Rosé, Tavel rosé, Provence Rosé
Sparkling Wine: Champagne, Cava
Notes: Sauvignon Blanc is the perfect distinct white wine to pair with this tangy cheese. Sauvignon Blanc is a light-bodied, dry and bright white wine that has citrus and grassy notes that complement the cheese. This wine also works well with firmer French goat cheese that has developed spicy flavours.
Chenin Blanc, dry Riesling or Semillon are other good alternatives to Sauvignon Blanc with goat cheese.
Champagnes shine with soft goat cheeses.
Cava, a fine refreshing sparkling wine with amply and bright scents of citrus and apples, matches well with soft and creamy goat cheeses.
The Dry Rosé’s crisp acidity pairs perfectly with a nutty Goat’s Cheese. Tavel rosé, drier than other rosé wines, shines with goat and sheep cheeses.
Provence Rosé is a fresh wine with a strawberry tint and tangy aftertaste, pairing well with goat cheeses.
Fresh Chèvre (goat) (Loire Valley, France) White Wine: Sauvignon Blanc de Touraine (classic Pairing) Chenin Blanc from the Loire, Sancerre
Sparkling Wine: Champagne

Notes: What grows together goes together.
This cheese is known for its subtleness and needs to be paired with a wine that won’t overwhelm it.
Champagnes shine with soft goat cheeses.
Crottin de Chavignol White Wine: Sancerre, Sauvignon Blanc, Grüner Veltliner, Chenin Blanc
Sparkling Wine: Champagne

Notes: Champagnes shine with soft goat cheeses.
Délice de Bourgogne Sparkling Wine: Brut Champagne, Cava, Crémant, Sparkling wines (Methode Traditionelle)
Feta Red Wine: Beaujolais (classic Pairing)
Notes: You want a bright red wine that will match Feta’s saltiness. Beaujolais (or a light Greek wine) is the answer. A slightly sweet wine is also perfect with salty Feta.
Fresh Mozzarella White Wine: Pinot Grigio (classic Pairing)
Notes: The acidity of Pinot Grigio tangos well with this soft, slightly sweet classic pizza cheese.
Mozzarella di Bufala White Wine: Greco di Tufo
Rosé Wine: Dry Rose
Red Wine: Bright red
Ricotta White Wine: Riesling (classic Pairing), Pinot Grigio
Sparkling Wine: Prosecco
Notes: Sweet, creamy Ricotta loves tangy Riesling. Try Ricotta with both the sweet and the dry variations of this German classic wine.
Prosecco pairs with soft cheeses such as Ricotta.
For a unique combo, Pinot Grigio is ideal for soft cheeses such as Ricotta.

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Semi-aged and medium-hard cheeses/Moderately aged cheeses

Mild Cow, Mild Goat, Mild Sheep, Swiss or Swiss style.

Moderately aged and medium-hard cheeses have a firmer texture and stronger flavours. They have developed some complexity, but remain smooth and mild tasting.

That makes them partner best with wines that, like them, have some complexity but retain refreshing acidity. They need medium-bodied whites, fruity reds (such as such as Pinot Noir or Gamay), vintage sparkling wine, and aperitif wines that offer a balance between acidity, fruit, and tannin. In other words, a wide range of wines, from youthful to vibrant, but stopping shy of the biggest, boldest reds.

Washed Rind

Washed Rind is often referred to as ‘stinky cheese’. They tend to be quite pungent especially as they mature so don’t expect anything great in the way of a wine pairing.

Stinky Washed Rind cheeses call for light-bodied wines with demure aromatics that complement rather than compete.

Oddly a crisp dry white wine (can work better than a red wine).

Avoid: Pungent washed-rind cow’s cheeses will lose its stinky characteristics when paired with Chardonnay, but you can also opt for milder, traditional triple cream cheese to avoid the smell.

Medium

Pair these cheeses with Light Red Wine, Rosè, Lagers, and Pilsner Beers.
Cheese Wine
Bel Paese White Wine: Chardonnay
Cheddar (Mild) White Wine: Chardonnay (classic Pairing), Pinot Grigio/Pinot Gris
Notes: The crisp and fuity Chardonnay enhances the creaminess of milder cheeses making them almost sweet.
The more full-bodied Pinot Grigio/Pinot Gris tends to go well with cheddar.
Edam White Wine: Riesling (classic Pairing), Pinot Grigio/Pinot Gris
Red Wine: Syrah/Shiraz
Notes: The more full-bodied Pinot Grigio/Pinot Gris tends to go well with Edam.
Riesling shines well with Edam.
Syrah/Shiraz goes well with smoky and rather sharp cheeses, such as Edam.
Époisses Red Wine: Chambertin
Gouda (young) White Wine: Riesling (classic Pairing), Pinot Grigio/Pinot Gris
Red Wine: Merlot, Pinot Noir
Notes: The more full-bodied Pinot Grigio/Pinot Gris tends to go well with Gouda.
Merlot, soft and fruity, can be complemented successfully with Gouda.
Gruyère White Wine: Chardonnay(classic Pairing), Vin Jaune de Savoie, Saubignon Blanc (classic Pairing)
Red Wine: Pinot Noir (classic Pairing), Benjolais, St. Laurent, Schiava, Merlot
Sparkling Wine: Champagne
Notes: Whether you choose to snack on gruyère whole or melty, the fruit and nut flavours in Chardonnay are an ideal mate.
The delicate flavours of Gruyère would be overwhelmed by a big, bold Cabernet Sauvignon, but are perfectly balanced when paired alongside a Pinot Noir. Pinot Noir is a dry and light to medium-bodied red wine that has these characteristics along with ripe red fruit flavours. It also works well with a nutty cow cheese with medium firmness, such as Gruyère.
Champagne’s ample acidity and toasty, nutty flavours complement most cheeses, ranging from fresh to aged.
Merlot, soft and fruity, can be complemented successfully with Gruyère.
Havarti Rosé Wine: Sweet Rosé
Red Wine: Bodeaux (classic Pairing), Rioja (classic Pairing)
Notes: If you’re drinking a fruity Rosé from a warm climate region – typically made from Shiraz or Grenache – a semi-soft cheese like Havarti is the ultimate pairing.
Jarlsberg White Wine: Viognier
Notes: The stone fruits found (like peaches) in Viognier mouthwateringly cut through the savoury flavours of Jarlsberg.
Grana Padano Red Wine: Sangiovese , Brunello di Montalcino , Chianti
Manchego Red Wine: Rioja (classic Pairing) , Grenache/Garnacha, Cannonau, Côtes du Rhône, Priorat, Cabernet Sauvignon, Malbec, Syrah/Shiraz
Notes: This sweet, classic cheese calls for the quintessential Spanish wine: Rioja!
Monterey Jack White Wine: Sauvignon Blanc (classic Pairing)
Red Wine: Merlot (classic Pairing)
Notes: This classic American cheese craves a wine that’s on the lighter, fruitier side – just like Merlot.
This cheese is known for its subtleness and needs to be paired with a wine that won’t overwhelm it. Sauvignon Blanc is a light-bodied, dry and bright white wine that has citrus and grassy notes that complement the cheese.
Morbier White Wine: Gewürztraminer (classic Pairing), Sauvignon Blanc, Grüner Veltliner, Chenin Blanc
Notes: Gewürztraminer is the perfect white wine to cut through the stink of morbier
Muenster White Wine: Moscato
Red Wine: Beaujolais (classic Pairing), Zinfandel (classic Pairing)
Notes: Moscato has a playful sweetness that surprisingly blends well with spicier cheeses such as Muenster.
Munster White Wine: off-dry Gewürztraminer, Viognier and off-dry Riesling
Red Wine: Côte de Nuits, Saint-Émilion, Côtes du Rhône, Chateauneuf du Pape
Notes: The strong floral and spicy aromas and flavours of Gewürztraminer are just the foil for strong smelling cheeses such as Munster. The strong floral, spice and fruitiness of the wine balances the strong flavours of the cheese. Viognier and off-dry Riesling also work well here.
Ossau-Iraty Red Wine: Garnacha, Cannonau, Côtes du Rhône, Priorat
Provolone White Wine: Chardonnay (classic Pairing)
Red Wine: Montepulciano, Dolcetto, Nero d’Avola, Aglianico
Reblochon White Wine: Chignin Blanc
Red Wine: Côtes de Nuit, Saint-Émilion, Côtes du Rhône, Chateauneuf du Pape
Semi-hard sheep cheeses Red Wine: Garnacha, Cannonau, Côtes du Rhône, Priorat
Dessert Wine: Madeira
Notes: The smoky, toffee, tangy nuttiness and fruit-cake aromas and flavours of Madeira as well as its high acidity both cut through the richness of these cheeses and enhances the tangy sheep milk flavours.
Swiss White Wine: Chardonnay
Sparkling Wine: Anti Spumanti (classic Pairing)
Taleggio Red Wine: Malbec
Dessert Wine: Vin Santo, Moscatel de Setúbal, Tawny Port

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Hard aged full-flavoured cheeses

Aged Cow, Aged sheep, Grana

As cheese ages and looses water-content, it becomes richer in flavour with its increased fat content. They’re the easiest type of cheese to pair with wine. For the best results, select cheeses that have been aged at least a year.

Bold, full-bodied, tannic, oxidative and aromatic red wines pair best with Hard aged richer, creamier and full-flavoured cheeses. In other words, aged hard cheeses need wines with oomph to balance their dense, salty, and very savoury flavours. They work best with earthier wines with big, ample structure, aged wines, meaning those with some tannin. That’s because tannins bind protein and fat, essentially scrubbing the palate clean after every bite.

To compliment the bold flavours Cabernet Sauvignon, Merlot, Rioja or Meritage blends are strong choices and is probably going to be the most enjoyable pairing for most people.

Avoid: Fatter cheeses, like Parmesan, are hard to digest. If mixed with a very sweet and high alcohol content wine, such as Porto, the effect can be disastrous.

Sharp or Smoked Cheese

Wines made from a blend of red grapes are usually medium-bodied and well-balanced. With their fruit, herb, and spice flavours, red blends work well with smoked or sharp cheese because all the flavours become enhanced significantly. Red blend wine tends to work well with all meal options because it is considered well-rounded.

Aged cheese has intense savoury flavours. Wines that are paired with them need to be equally intense and should also be rather dry. Syrah holds up well in this pairing because it is dry, medium to full-bodied, and has dark fruit and herb flavours. A Shiraz with tobacco notes works particularly well with smoked cheeses.

Bold

Pair the cheeses in this quadrant with Red Wine, Ales, and Lambic Beers.
Cheese Wine
Asiago Red Wine: Montepulciano, Dolcetto, Nero d’Avola, Aglianico, Sangiovese , Brunello di Montalcino , Chianti, Cabernet Sauvignon, Malbec
Sparkling Wine: Prosecco
Cheddar (Aged/Strong) White Wine: Sauvignon Blanc (classic Pairing), Pinot Grigio/Pinot Gris
Red Wine: Cabernet sauvignon (classic Pairing), Merlot, Cabernet Franc, red Bordeaux blends, Rioja (classic Pairing), Malbec (classic Pairing), Syrah/Shiraz
Notes: Go for oaky, tannic wines and fruity, mellow beers to create a multi-layered, flavourful experience.
Chocolatey Malbec helps balance out the aggressive sharpness in aged cheddar.
A full-bodied and dry red Cabernet Sauvignon has hints of herbs and dark fruits. When paired with the extra sharp cheddar, the red wine draws out the bold cheddar flavours of this strong cheese. Cabernet Sauvignon also works well with other intense cheeses, particularly ones that are firm and salty.
The more full-bodied Pinot Grigio/Pinot Gris tends to go well with aged cheddar.
Shiraz, a generously flavoured wine, pairs well with rich, aged cheeses. A crumbly, mature cheddar will suit the muscularity of a bold, Australian Shiraz. The tannins bind to protein and fat, cleansing your palate after each bite.
Cheddar (Vermont Sharp) Red Wine: Pinot Noir (classic Pairing)
Notes: Vermont Sharp Cheddar is aged and needs to be paired with a wine that has earthy notes, such as Pinot Noir. Pinot Noir is a dry and light to medium-bodied red wine that has these characteristics along with ripe red fruit flavours.
Comté White Wine: Vin Jaune
Red Wine: Pinot Noir, Benjolais, St. Laurent, Schiava
Gouda (aged) White Wine: Riesling
Red Wine: Cabernet sauvignon (classic Pairing), Merlot, Cabernet Franc, Bordeaux blends
Notes: In order to stand up to the nutty flavours in aged gouda, you need a tannic, full bodied wine. Cabernet Sauvignon gets the job done.
Manchego (Aged) White Wine: Verdejo
Red Wine: Rioja
Sparkling Wine: Cava
Notes: Manchego is often matched with red Rioja, but it is better paired with Cava, or a Spanish white based on Verdejo.
Parmigiano Reggiano/Parmesan Red Wine: Italian Chianti (classic Pairing), Barolo, Montepulciano, Dolcetto, Nero d’Avola, Aglianico, Cabernet Sauvignon
Sparkling Wine: Prosecco (classic Pairing), Champagne (or other sparkling wine)
Notes: A good Italian Chianti and a potent Parmesan will provide a fascinating mix.
The bubbles in Prosecco cut through the saltiness of this hard cheese. Plus, they’re both Italian!
Pecorino Toscano Red Wine: Chianti Classico, Sangiovese, Brunello di Montalcino

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Blue cheeses

Blue cheeses need wines with both oomph and sweetness to balance their bold flavours and usually very salty, savoury body. The sweetness in the wine helps balance the “funk” in the cheese and makes it taste creamier. Also, the “stink” of the cheese will help balance the sweet taste of the wine.

Give salty cheeses a sweet wine partner. Match super funky Crumbly stinky Blue cheeses with sweet wines. It works particularly well if the cheese is creamy. You get the complement from the creamy texture of the cheese and structure of the wine, as well as the contrast from the salty and sweet.

Port, medium-sweet sherry, Madeira and Marsala pair well, especially with blue cheeses.

Sweeter wines like Moscato, Gewürztraminer, and Late Harvest dessert wines, also match wonderfully with stinky, washed-rind, and blue-veined cheeses.

Avoid: Blue cheese with a youthful, high tannic red wine can make the wine taste metallic.

Strong

These cheeses should be paired with Dessert Wines, Ports, and Stout Beers.
Cheese Wine
Cabrales Dessert Wine: Madeira
Notes: Madeira, a fortified wine from the Portuguese island of Madeira is delicious with sheep milk – brebis cheese, particularly full-fat firm styles such as Cabrales. The smoky, toffee, tangy nuttiness and fruit-cake aromas and flavours of Madeira as well as its high acidity both cut through the richness of these cheeses and enhances the tangy sheep milk flavours.
Gorgonzola White Wine: Riesling, Pinot Bianco, Orvieto Classico, Frascati Sup., dry Malvasia, Gavi
Rosé Wine: Chiaretto del Garda, Lagrein Kretzer
Red Wine: Bourdax (classic Pairing), Valtellina superiore, Sassella, Dolcetto, Barbera (slightly sparkling), Chianti Classico, Teroldego, Merlot del Triveneto, Sangiovese di Romagna
Dessert Wine: Sauternes (classic Pairing)
Notes: Soft and creamy gorgonzola cheeses are better matched with soft, savoury red and/or white wines.
Gorgonzola Piccante White Wine: “Passito” Muscat
Red Wine: Barolo, Barbaresco, Carema, Gattinara, Gemme, Chianti Cl. Riserva, Recioto, Amarone, Brunello di Montalcino, Cabernet
Dessert Wine: Vin Santo, Marsala vergine, Gambellara Recioto
Notes: Spicy Gorgonzola cheese requires well-structured, valuable, aged red wines.
Matching with sweet wines in general is also recommended: “passito” Muscat wine or “Marsala vergine” (which is also good with desserts), and Gambellara Recioto are also excellent.
Roquefort White Wine: Riesling
Dessert Wine: Sauternes (classic Pairing), Tawny Port, oloroso Sherry, Monbazillac
Notes: Roquefort and Sauternes is a classic pairing, as the rich, honey, fruit flavour of peaches and apricot of the wine combine well with the salty, tangy flavours of the cheese.
Roquefort also goes well with sweet wines like Riesling, besides fortified wines like Tawny Port or a rich oloroso Sherry.
Roquefort (young) White Wine: Sauvignion Blanc
Rosé Wine:Rosé
Notes: Younger Roquefort cheese which tends to have a slightly creamy flavour can be paired with a Rosé or Sauvignion Blanc which has a good fruit flavours and acidity.
Stilton White Wine: Oaked Chardonnays, oaked Sauvignon Blancs, Sauvignon Blanc Semillon/Sauvignon-Semillon
Dessert Wine: Tawny Port (classic Pairing), Red Port (classic Pairing), Madeira, Oloroso sherry
Notes: Typically Stiltons are paired with red Ports, but a softer, creamier Tawny Port is a better option. The challenges posed by tannins and high alcohol are offset by the wine’s intense grapey sweetness.
Oaked Chardonnays or oaked Sauvignon Blancs and Sauvignon-Semillon blends are a good bet. The melon-tropical-citrus flavours of Chardonnay harmonize with the blue vein (particularly in Stilton), while the oak brings out the creamy, nutty background.

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Any cheese that is enriched or encrusted with other ingredients, such as nuts, herbs or spices serve with Light Whites or Light Reds (Beaujolais).

More pungent cheeses pair well with more robust wines, generally, the richer the cheese, the richer the wine.

Serve after-dinner cheese plates with full-bodied or sweeter wines.

Watch those tannins – Tannic red wines are terrific with rich, aged and harder types of cheese, because their tannins literally bind to protein and fat, cleaning your palate after each bite. But the same process makes tannic wines feel far too astringent with young cheeses; they tie up what little fat’s available, leaving you with a chalky sensation and a metallic aftertaste. If you must serve red wine with young cheeses, reach for one low in tannin, like Beaujolais or sparkling red Lambrusco.

If you are having a single wine to match an array of cheeses, you might consider a sparkling wine.

Sparkling wine or Champagne is always welcome. Their ample acidity and toasty, nutty flavours complement cheeses from fresh through aged and the bubbles will physically lift cheese off your palate and offer a palate cleansing effect. They are incredible with soft, creamy, sticky cheeses. But seek out sparklers with moderate intensity. Champagne and other traditional method sparkling wines work well, especially aged versions whose savoury notes that are also supremely food- (and cheese-) friendly. A mixed plate of cheeses is a great excuse to open another bottle of Champagne—as if you needed one.

Riesling, especially off-dry is low in alcohol, but its acidity, sweetness, tropical fruits, and mineral backbone let it partner broadly. Alsatian Gewürztraminer is another great choice. It’s dry with a delicate body, but its floral aromas will waft ethereally above the savoury notes of all of the cheeses. You can also pair Lambrusco and lighter dessert wines quite broadly because they serve as a foil for salt.

What grows together goes together.

Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. More often than not, you’ll do well to trust the local traditions and match wines and cheeses from the same region together. “What grows together goes together.” Just as the growing conditions impart particular characteristics (called “terroir”) to a region’s wines, these same characteristics may be imparted to the cheeses through the vegetation on which the animals graze. (though there are of course exceptions to this fall back plan.)

Salt loves sweet

Sweet wines beautifully balance the saltiest cheeses like hard Grana, blue cheese, aged Gouda, or Feta. The salt in the cheese heightens the perception of sweetness in the wine, so a wine that’s already headed in that direction makes for a breezy pairing.

Texture: complement or contrast

Rich, creamy cheeses blend seamlessly with buttery, oaky white wines, creating a truly harmonious palate sensation. But contrast can be welcome, too. The bubbles in sparkling wines pose a nice counterpoint to a rich cheese, scrubbing your tongue clean and making you want another bite. That’s why Camembert and Champagne are a classic combination.

Cheese loves fruit and nuts

There’s a reason we adorn cheese plates with fresh fruits, dried fruits, and nuts. The juicy, tangy fruits go well with young cheeses like Brie. Sweet dried fruits are wonderful with salty cheeses like Stilton. Buttery, bitter nuts are tasty with rich Cheddar.

Furthermore a selection of dried fruit, nuts, bread or crackers can help bridge any imperfections in the wine and cheese pairing.

But Remember

Pairings are definitely subjective: if it tastes good together to you; then it’s a good pairing.

These are just guidelines, and sometimes despite these generalities, you can find some good pairings that break the rules.

The most important tip is to choose cheeses and wines that you like;
usually your own taste buds will guide you.

The flavours in the cheese and wine will complement each other to enhance their taste. Play with the combinations within these guidelines to find the pairing that you like best.

With these tips, you should be able to make cheese and wine pairing less complicated and more enjoyable. You can enjoy numerous combinations and experiment with this guide as a starting reference point.

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Note: I get really excited about cheese and wine, so it’s difficult for me to be brief when there is so much wonderful information to share!

Also check:

***In Development, please keep checking.


Reference: Content and images based on information from: https://www.wikipedia.org/ https://cheese.com https://www.cookipedia.co.uk
https://culturecheesemag.com https://www.gourmetsleuth.com https://winefolly.com/ https://www.tasteatlas.com https://www.wine.com/ https://winemonger.com https://www.terroir-france.com/


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