Classic Wine And Cheese Pairings: A Match Made In Heaven

Wine and cheese are natural bedfellows as they have complementary characteristics, besides both being a delicious treat. However, there are almost as many varieties of cheese as there are wine, and it can be difficult to understand which combinations work best together. Here’s a guide to the perfect pairings.

Why are wine and cheese often served together?

It boils down to basic chemistry: cheese is a naturally fatty product, while wine is naturally acidic, so these two qualities balance each other pleasingly. Red wines contain high levels of tannins, which are a bitter tasting and astringent compound that occurs naturally in the skins, seeds and stems of grapes. The rich creamy texture of cheese counteracts this perfectly.

Because red wines are fermented with the grape skins left intact, the tannin content is higher. The grape variety, the length of fermentation time, and whether oak barrels were used will all affect the tannin content. A well matured red wine will have a smooth velvety texture, because the tannins soften out over time. 

However, white wine can also be paired successfully with cheese, especially crisp and acidic wines from cooler regions such as central and northern Europe and New Zealand. As a general rule, mature, strong tasting cheeses pair well with full bold reds, while milder cheeses pair best with fresh fruity whites. 

Classic cheese and red wine pairings

Red wine pairs best with aged cheeses with a punchy flavour, such as mature Cheddar, Cheshire, Red Leicester, and some types of Swiss cheese. Lighter reds such as Merlot or Pinot Noir can pair well with softer cheeses such as Brie or Cambert, because they won’t overpower the delicate flavours.  

Very pungent cheeses such as Stilton and Roquefort require full bodied reds such as Malbec or Cabernet Sauvignon to match the strength and complexity of the flavours. You may also wish to try pairing them with a fortified wine such as Port. 

Classic cheese and white wine pairings

Crisp acidic white wine pairs well with creamy cheeses such as goat’s cheese, or semi-hard cheeses such as Farmhouse Gruyère. Riesling or Sauvignons tend to go well with lighter cheeses, while a more full bodied sweet Chardonnay will complement a drier or saltier cheese. 

Drier rosé wine can pair well with cheese with a tangy flavour, such as goat’s cheese. Wines with citrussy or fruity flavours such as Riesling and Sauvignon Blanc also pair well with fresh lighter cheeses. 

Softer more delicate flavoured cheeses such as fresh Mozzarella and Burrata can also work well with champagne or sparkling wines, because the bubbles contrast pleasantly with the soft texture of the cheese. 

Swiss or Alpine cheeses such as Raclette with mild nutty flavours can pair very well with a Pinot Gris or a dry Reisling. Ultimately however, there are no hard and fast rules, so if you have a preference for an unconventional cheese and wine pairing, go ahead and don’t worry about what the experts say.