Wine and Cheese Pairing: The Complete Guide

Wine and cheese have been partners for millennia, and for good reason: they make each other taste better. But with thousands of wines and hundreds of cheeses, how do you know what works? After years of tasting, we've distilled wine and cheese pairing into a few core principles—plus 15 combinations that never miss.

The Golden Rules of Wine and Cheese Pairing

Rule 1: Match Intensity

Light wines need light cheeses; bold wines need bold cheeses. A delicate goat cheese will be overwhelmed by a massive Cabernet, and a pungent blue cheese will demolish a light Pinot Grigio. Match weight to weight.

Rule 2: What Grows Together Goes Together

Regional pairings usually work. Manchego and Spanish Tempranillo. Gruyère and Swiss wine. Roquefort and Sauternes. Generations of winemakers and cheesemakers developed their products side by side.

Rule 3: Fat Needs Acid or Tannin

Rich, fatty cheeses like triple-cream Brie need wines with enough acidity or tannin to cut through the richness. A Champagne's bubbles and acidity refresh the palate; a tannic red wine scrapes fat from the tongue.

Rule 4: Salt Loves Sweet

Salty cheeses pair beautifully with sweet wines. The classic example: Roquefort and Sauternes. The salt amplifies the sweetness, and the sweetness balances the salt. This principle also applies to Port with Stilton.

15 Foolproof Wine and Cheese Pairings

Fresh Cheeses (Goat, Feta, Mozzarella)

• Fresh goat cheese + Sancerre: Citrus notes in the wine echo the tangy cheese
• Feta + Assyrtiko: Greek wine with Greek cheese—crisp acidity cuts the salt
• Burrata + Rosé: Creamy cheese needs wine with enough acidity to refresh

Soft-Ripened Cheeses (Brie, Camembert)

• Brie + Champagne: Bubbles and acidity cut through creamy richness
• Camembert + Pinot Noir: Earthy wine meets earthy cheese
• Triple-cream + Crémant: Budget-friendly version of Brie and Champagne

Semi-Hard Cheeses (Gruyère, Manchego, Gouda)

• Manchego + Tempranillo: Spain's signature pairing, nutty and fruity
• Aged Gouda + Riesling: Sweetness balances the caramelized cheese
• Gruyère + Chardonnay: Both nutty and rich, a natural match

Hard Cheeses (Parmesan, Pecorino, Aged Cheddar)

• Parmigiano-Reggiano + Barolo: Italy's greatest cheese meets Italy's greatest red
• Aged cheddar + Cabernet Sauvignon: Sharp cheese needs bold wine
• Pecorino + Chianti: Classic Tuscan combination

Blue Cheeses (Roquefort, Stilton, Gorgonzola)

• Roquefort + Sauternes: The ultimate salt-meets-sweet pairing
• Stilton + Port: British tradition, perfection in a pairing
• Gorgonzola + Amarone: Rich, powerful, and decadent

Building a Wine and Cheese Board

The best cheese boards offer variety: different textures, milk types, and intensities. Here's a formula that works:

• One fresh cheese (goat, ricotta)
• One soft-ripened (Brie, Camembert)
• One semi-hard (Manchego, Gruyère)
• One aged hard (Parmesan, aged cheddar)
• One blue (optional, for adventurous guests)

Pair this board with a diverse wine lineup: sparkling, light white, fuller white, light red, and bold red. Guests can experiment and find their favorite combinations.

Pairings to Avoid

Not every wine and cheese combination works. These pairings often clash:

• Big, oaky Chardonnay with fresh goat cheese (too heavy)
• Light Pinot Grigio with aged Parmesan (too light)
• Tannic Cabernet with fresh mozzarella (tannins feel harsh)
• Sweet Moscato with aged cheddar (strange flavor clash)

The Most Important Rule

Despite all these guidelines, the best pairing is the one you enjoy. Rules exist to guide discovery, not limit pleasure. Open a bottle, slice some cheese, and find what works for your palate.