Proper Wine and Cheese pairing is an art. The nuances that exist in each respective category are boundless, endless, and frankly overwhelming. But while regions, styles, animals, and aging all make choosing the cheese just as complicated as choosing the wine, if you zoom out and look at the 10,000 foot view, there is a way to simplify it before you start down the rabbit hole. Not that you need to. Because while wine and cheese pairing CAN be a daunting art, it can also be an incredibly simple pleasure that only requires knowing a handful of rules. And once you know them, you know them for life. So let’s break down 4 very common types of cheeses, the wines to pair with them, and the reasoning behind it.
Fresh Cheeses
Examples: young creamy goats milk, spreadable cheeses
Types of Wines to Pair
Light bright white wine - ideally Sauvignon Blanc. You could also do sparkling (Champagne, Cava, Franciacorta, Cremant, Prosecco, etc), Pinot Grigio, Vermentino, or Riesling - something crispy and light.
Why?
Your cheese is way higher in acidity than you probably realize - especially the fresh cheeses. Because food pairing 101 mandates that your wines acidity must be as high or higher than the food it’s being paired with, it eliminates a lot of red wines from the “ideal wine pairing” category. Why? Most red wines cap out at medium acidity, and few get to high. White wines typically have higher acidity - especially varieties like Sauvignon Blanc - and Champagne has the highest acidity of them all.
Try these wines
soft to semi soft cheeses
Examples: Brie, Camembert, something with a rind that’s a little gooey
Types of Wines to Pair
This is Chardonnay territory. A white with a little more body and richness - that still has acidity. Other great options include Viognier, Chenin Blanc, Roussane/Marsanne, and Ribolla Gialla. You COULD start introducing red wines if you wanted - keep it super light though. Pinot Noir, Grenache,
Why?
A richer cheese needs a richer wine to stand up to it, and while we’re still in need of acidity, we’re also not quite ready for tannin. Tannin needs something to bind with - ideally protein. This is why red wine and steak are so lovely together. White wines don’t have it (not usually anyway) and lighter bodied reds tend to not have much. The lack of tannin in both those categories of wine makes it much easier to pair with cheese. When you start introducing the saltier firmer cheeses, ahead, that’s when the bigger tannins can join the party.
Try these wines
Semi firm cheeses
Examples: Young Gouda and Cheddar
Types of Wines to Pair
This is really where light red wines start to shine. Look to Pinot Noir, Grenache, Cotes du Rhône, Beaujolais, Dolcetto, and Loire Valley Cabernet Franc (Bourgueil, Chinon)
Why?
While tannin can overwhelm and overpower lighter, fresher cheese, as the cheese gets more firm, we can start to introduce them in a soft manner. Most of these wines have a light, freshness about them that can help bring out the softer side of the cheese but also stand up and support their more rich style.
Wines to Try
Hard Cheeses
Examples: Comte, Parmesan, and Mimolette - aged and/or hard cheeses that are a little crunchy, usually have salt crystals, and feel a little saltier
Types of Wines to Pair
Time to finally grab the big glass - medium to fuller bodied red wines is what you want here. Great examples include Cabernet Sauvignon, Bordeaux blends, Merlot, Syrah, Tempranillo, Barolo, Brunello di Montalcino.
Why?
One thing tannin also loves is salt and these harder cheese usually have a combination of texture and salt to support a weightier red. I love enjoying these at the end of the meal when I’m finishing up a red wine and can even add a little compote or honey to fully satisfy my sweet tooth.
Wines to Try
When in doubt..
Grab the Champagne or employ this rule: What grows together goes together.
Honestly, when in doubt the best rule of thumb for just about any food and wine pairing is either grabbing he champagne or leaning on “what grows together goes together.” In short, it just means you should look for wines that are made in the same region as the wine. It’s mother natures way of telling us what’s up and even when the tannin or the acidity might be a little off according to these rules, the trump card is always region. Comte and Bordeaux, Sancerre and Goat Cheese (Chavignol if you can find it) - it just works. Of course if you’ve got a cheese board with an assortment of cheeses work in that middle ground of light reds and full bodied whites - or sparkling which basically goes with everything.
Lastly, don’t skip your dessert wines with cheese. It’s obviously not right for every situation but damn if you can’t bring me to tears with some Vintage Port and Blue Cheese.