Few things are more stylish than hosting a wine and cheese social, provided the host has a basic understanding of pairing wine with cheese. This is not as difficult as it sounds. You do not have to be a Chef d’Cuisine to make informed choices when selecting wines and cheeses. While there are no strict “proper” or “improper” pairings, some combinations yield better results than others. So, there’s no need to worry about creating a disaster. Most wine and cheese combinations will be acceptable to most people.
If you really want to impress your guests, you’ll want to do a bit better than “acceptable.” Picture it this way: On a scale from 1 to 10, with 1 being horrible and 10 bordering on spiritual, almost any wine and cheese combination will fall somewhere between 4 and 6, even by accident. To move closer to the 10 side, here are a few guidelines that will be helpful:
Helpful Guidelines for Wine and Cheese Pairings
- White wines complement soft cheeses with stronger flavors and aromas.
- Red wines complement hard cheeses with milder flavors and bouquets.
- Sweeter, fruitier wines complement a wider variety of cheeses.
- The saltier and more piquant the cheese, the sweeter the wine should be.
- Harder cheeses can handle more tannic wines.
- Softer cheeses are better with more acidic wines.
One reason soft cheeses are better with white wines is that they leave a thin layer of fat coating the inside of your mouth, blocking your taste buds. This makes red wines taste bland and monotonous. White wines are better able to cut through this layer. Champagne and sparkling wines are especially good at busting through the fat layer, and the carbonation creates delightful sensations. When in doubt, go with sweeter, fruitier wines—they pair well with the widest range of cheeses.
To master the art of pairing wine with cheese, it helps to understand a little about the cheeses themselves. Cheeses are made from the milk of one, or a combination of, three animals: cows, goats, and sheep. There are hundreds of different cheeses from around the world, but they can be grouped into 11 categories:
- Cheddar—Originating from the Somerset village of the same name, this cheese is made from cow’s milk and undergoes a process called “cheddaring,” which removes more whey and allows the acidity and proper texture to develop. It is pale yellow to orange, with a hard texture and an acidic bite. This category also includes American, Longhorn, Colby, and Monterey Jack cheeses. Cheddars can be young, aged, flavored, or smoked, and are rated by sharpness, from mild to extra sharp. They pair well with Merlot, Pinot Noir, and Syrah wines.
- Blue—Characterized by bluish veins running through them, blue cheeses have a pungent flavor and aroma due to the blue/green mold, or fungus, that gives them much of their character. Examples include Blue Cheese, Roquefort, Gorgonzola, and Stilton. These cheeses are especially wonderful with Sauternes, Muscat, and Port wines.
- Leaf-Wrapped—A process of preserving and flavoring cheese that predates the use of paper. The leaves seal in moisture and contribute their characteristics to the cheese. These cheeses can be wrapped in leaves, herbs, or even tree bark. They are rich, creamy, and luxurious, with flavors ranging from nutty to musky. Examples: Pecorino Folgie di Noce, Valdeon, and Hoja Santa. These cheeses pair well with Cote-du-Rhone, Sauternes, Sangiovese, Chardonnay, and Sauvignon Blanc.
- Soft—The most luxurious of cheeses, soft cheeses are typically served young (within 2 or 3 months of production). Many are mold-ripened, giving them a creamy, smooth texture and velvety, buttery taste, with an intoxicating, perfume-like aroma. Examples: Brie, Camembert, and Fromage de Meaux. These cheeses pair best with Champagne (both red and white), Blanc de Blancs, Viognier, Chardonnay, and Sauvignon Blanc.
- Hard—Aged for years to develop a crystalline texture and earthy, sweet, buttery flavors, hard cheeses are a must-have on any cheese plate. Examples: Piave, Sbrinz, Gouda, and Lancashire. To enhance these cheeses, pair them with Cabernet Sauvignon, Sangiovese, Merlot, and Champagne.
- Semi-Soft—These cheeses feature bold, assertive flavors, with tangy, meaty notes and a fruity finish. Examples: Manchester, Dorset, Fouchtra, and Tallegio. They pair wonderfully with Syrah, Chardonnay, Riesling, Viognier, Chenin Blanc, and Merlot.
- Washed Rind—These cheeses are bathed in saltwater, wine, or spirits, giving them a creamy interior and powerful aroma and flavor. Examples: Limburger, Raclette, Grayson, and Munster. They are legendary with Gewürztraminer, Muscat, and Riesling wines.
- Semi-Firm—These cheeses are often salted with brine and have a luscious fragrance of toasted hazelnuts, along with a sweet, buttery taste and herbal, earthy overtones. Examples: Flixer, Ibores, Adelegger, and Bra Tenero. Pair them with Cabernet Sauvignon, Chardonnay, Riesling, and Pinot Noir.
- Firm—These cheeses have a distinctive firm texture and a sharp, sometimes edgy flavor. Examples: Swiss, Double Gloucester, Gruyère, and Cantalet. Best served with Syrah, Merlot, Zinfandel, or Pinot Noir.
- Mountain—Produced above 2500 feet elevation, these cheeses have deep and complex flavors, thanks to the unique microorganisms living at high altitudes. They are smooth, nutty, earthy, and woody, with smooth herbal finishes. Examples: Gamonedo, Comté, Hoch Ybrig, and Forsterkase. Riesling, Pinot Noir, Merlot, and Muscat are great wine pairings for these cheeses.
- Raw Milk—Made from unpasteurized milk, raw milk cheeses develop deeper, more mature flavors and aromas than pasteurized varieties. They are almost decadent when paired with Riesling, Merlot, Sauternes, and Zinfandel wines.
These are just guidelines to get you started. Experience is the best teacher, so don’t be afraid to experiment and be bold. With a little practice, you’ll soon become an expert at pairing wine with cheese.
