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Classic Matches that Work
Appears in
Published 2013
In the best cheese and wine pairings, each enhances and balances or brings out the best flavors of the other, either by contrasting with or echoing each other. Some pairings work so well together that they have become classics, and help illustrate the interplay of wine and cheese.
| Cheese Types | Wine Matches | |
| fresh or less-aged cheeses | young Asiago, crescenza, young Mahón, Humboldt Fog, feta, young pecorino toscano | light, fruity, high-acid white wines Sauvignon Blanc/Sancerre, Pinot Grigio, dry Riesling, Grüner Veltliner, Chenin Blanc/Vouvray, Albariño; dry rosés |
| more-aged firm cheeses | Cheshire, aged Asiago, Cantal, Cheddar, Mahón, Manchego, pecorino toscano | full-bodied red wines Cabernet Sauvignon/Bordeaux, Merlot, Chianti, Barbaresco, Barbera, Barolo, Rhône, Languedoc, Ribera del Duero, Rioja, Sangiovese, Syrah/Shiraz, Zinfandel |
| Cheddar | port vintage, tawny | |
| hard well-aged cheeses | Parmigiano-Reggiano | sparkling wines Champagne, prosecco, cava |
| Parmigiano-Reggiano, dry Jack, Mahón, aged Manchego | dry sherries fino, Manzanilla | |
| aged cheeses with nutty or sweet flavors | Gruyère, Comté, raclette, Gouda, Emmentaler | rich, lush, fragrant white wines Chardonnay/white Burgundy, Gewürztraminer, Grüner Veltliner, late-harvest Riesling, Viognier, Chenin Blanc/Vouvray |
| Gruyère, Comté, raclette, Gouda, tomme de Savoie | light- to medium-bodied red wines Beaujolais, Dolcetto d’Alba, Grenache, Nero d’Avola, Pinot Noir/red Burgundy | |
| Gruyère, Comté, Gorgonzola naturale, Stilton, Valdeón | dessert wines with nutty and caramel flavor Madeira, vin santo, off-dry sherries (amontillado and oloroso) | |
| bloomy-rind cheeses | Brie, Camembert | sparkling wines Champagne, prosecco, cava light- to medium-bodied red wines Beaujolais, dolcetto d’Alba, Grenache, Nero d’Avola, Pinot Noir/red Burgundy |
| double- and triple-cream cheeses | Brillat-Savarin | rich, lush, fragrant white wines Chardonnay/white Burgundy, Gewürztraminer, Grüner Veltliner, late-harvest Riesling, Viognier, Chenin Blanc/Vouvray |
| washed-rind cheeses | Morbier | sparkling wines Champagne, prosecco, cava |
| Morbier, Époisses de Bourgogne, Fontina, Muenster, Pont-l’Évêque, Taleggio | rich, lush, fragrant white wines Chardonnay/white Burgundy, Gewürztraminer, Grüner Veltliner, late-harvest Riesling, Viognier, Chenin Blanc/Vouvray | |
| Fontina, Pont-l’Évêque, Taleggio | light- to medium-bodied red wines Beaujolais, Dolcetto d’Alba, Grenache, Nero d’Avola, Pinot Noir/Burgundy | |
| Taleggio | full-bodied red wines Cabernet Sauvignon/Bordeaux, Merlot, Chianti, Barbaresco, Barbera, Barolo, Rhône, Languedoc, Ribera del Duero, Rioja, Sangiovese, Syrah/Shiraz, Zinfandel | |
| blue cheeses | bleu d’Auvergne, Cashel blue, Fourme d’Ambert, Roquefort | dessert wines Sauternes, late-harvest Sauvignon Blanc |
| mild to medium-intensity blue cheeses | Cashel blue, Fourme d’Ambert, Gorgonzola dolce | sparkling wines Champagne, prosecco, cava |
| buttery blue cheeses | Stilton, Cashel blue | off-dry sherries amontadillo, oloroso |
| powerful blue cheeses | Gorgonzola naturale, Stilton, Valdeón | dessert wines Madeira, vin santo, off-dry sherries (amontillado and oloroso), vintage or tawny port, Sauternes |