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Red Wine and Cheese Pairing
| Click for Description of Wine | Cheese Pairing for this Wine |
| Red Wine | Look at article below for a general overview. |
| Aleatico | St Andre, Brie, Camembert |
| Barbera | Parmigiano Reggiano, Taleggio |
| Bordeaux | havarti, Brie, Camembert, triple crème cheses, Epoisses, Saint Nectaire, chimay, chalosse, gabletou, tome de bordeaux, tome des recollets |
| Brunello | asiago, gouda, parmigiano-reggiano, dry jack, pecorino toscano, mozzarella, provolone, fontina, monterey jack, gorgonzola |
| Cabernet | Brie, Camembert, strong chedder, Danish blue, |
| Cabernet Franc | blue cheese, brie, camembert, extra sharp chedder, gorgonzola, havarti, sharp chedder, smoked cheder, swiss |
| Cabernet Sauvignon | Camembert, Strong Cheddar, Danish Blue, Baby Swiss, Blue Cheese, Camembert, Colby Jack, Garlic & Herb Brie, Gorgonzola, Gruyere, Havarti, Paramesan, Abbaye De Belloc, Ardrahan, Bra Tenero, Chalosse, Comte, Gouda, Llangloffan, Le Moulis, Ouray, Reblochon, San Andreas, Tome de Couserans |
| Cinsault | Cheddar |
| Dolcetto | Baby Swiss, Gruyere, Swiss |
| Grenache | Ossau Iraty, P'tit Basque, Chistou, Kaikou |
| Malbec | Cashel Blue, Iberico, Manchego, Taleggio |
| Meritage | Goat, Cheddar |
| Merlot | Cheddar, Gouda, Provolone, Abbaye de Belloc, Alpine Shepard, Cantalet, Camembert, Chalosse, Doddington, Gruyere, Ibores, Montasio, Pecorino Toscano, Robiola Bosina, Roncal, Toussaint |
| Muscat | Blu del Moncenisio, Fourme d’Ambert, Gorgonzola, Monte Enebro, Valdeon |
| Nebbiolo | Fontina, Grana Padano, Piave |
| Petit Verdot | Aged Cheeses |
| Pinot Grigio | Cheddar, Mild Cheeses |
| Pinot Noir | Brie, Camebbert, triple crème cheses, Epoisses, Saint Nectaire, chimay, Ossau Iraty, P'tit Basque, Chistou, Kaikou |
| Primitivo | Monterey Jack |
| Sangiovese | Comte, Emmental, Madrigal, Manchego, Parmiggiano Reggiano |
| Shiraz | Cabecou Feuille, Dubliner, Reblochon, Saint Nectaire |
| Syrah | Ossau Iraty, P'tit Basque, Chistou, Kaikou, Comte, Emmental, Madrigal, Manchego, Parmiggiano Reggiano, Sharp Chedder, Monterey Jack, Edam, Parmesan, Gouda |
| Tempranillo | Ossau Iraty, P'tit Basque, Chistou, Kaikou, Cheddar, Fium ‘Orbu, Fleur du Maquis, Havarti, Mahon, Manchego, Serena, Tomme de Savoie, Zamarano |
| Zinfandel | Muenster, Comte, Emmental, Madrigal, Manchego, Parmiggiano Reggiano |
Overview for Wine and Cheese PairingDeciding which wine to serve with what cheese can be a little intimidating. Never fear. With our cheese expert Waldemar Albrecht’s few simple ground rules, you’ll be completely confident as you mix and match your way to success. For starters... |
| GuidelinesMatch the acidity level. |
| Chances are, an acidic cheese will match nicely with an acidic wine. For example, acidic wines such as Sauvignon Blanc pair perfectly with fresh goat cheese, leaving a fruity tangy, rich and floral taste on the palate. |
| Opposites attract. |
| On the flip side, contrasting flavors can be quite complementary. For instance, salty blue cheese like Roquefort pairs nicely with a sweet dessert wine like a Sauternes to round off the strength of the cheese, and rich, creamy Brie pairs nicely with dry, bubbly Champagne as it will lift or cut through the cream of the cheese and enhance the taste. |
| TipsFind a common ground. |
| Or rather, terroir. Wine and cheese from the same regions make very good pairings. For example, a Basque country cheese and a Basque country wine will pair beautifully because they share similar characteristics. Similarly, a Tuscan Pecorino will pair beautifully with a Chianti Classico, while a Spanish Manchego and a juicy Rioja will seem like a match made in heaven. |
| A natural progression. |
| Begin with the mildest cheese and progress to the strongest. This is particularly important when preparing cheese flights, where each small portion of cheese is paired with a different wine. For example, start with a mild and tangy fresh goat’s milk cheese paired with a crisp, acidic Sauvignon Blanc, then move to the Comté and a big, hearty Rhône Valley red, and finally, a Sauternes or a Port with Roquefort Cheese |
| Signs of the perfect pairing. |
| The key to the perfect wine and cheese pairing is balance. Here are a few surefire signs that your pairing is a success: |
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You’re able to taste both the cheese and the wine without one overpowering the other. |
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The wine and cheese together bring out something new in either the wine or cheese that wasn’t present before. As an example, a Riesling wine will bring the sweet, juicy flavor of white peaches to an aged Gruyère. |
| You’re happy, and your guests are happy. Because ultimately, it’s all a matter of personal preference. |
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