Classic Matches that Work

Appears in

Published 2013

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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

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Chèvre and Sancerre

Double or Triple Creams and Champagne

Parmigiano-Reggiano and Sangiovese

Stilton and Port

Part of

Introduction

Wine and Cheese Pairing

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