🧀 Wine and cheese pairings: Quick guide

Like PB & J, salt and pepper, or bacon and eggs, wine and cheese are a timeless duo that balances creamy textures, bold flavors, and complementary aromas. Whether you’re hosting a dinner, building a cheese board, or just relaxing with a glass after work, the right pairing can elevate both the wine and the cheese to a whole new level.

In this quick guide to wine and cheese pairings, we’ll break down the best pairings by cheese type, from soft and creamy to hard and aged.

🥂 Why wine and cheese work so well together

Cheese and wine share similar qualities: both are fermented, complex, and influenced by their terroir — the soil, climate, and craftsmanship behind their creation. The acidity and tannins in wine help cut through the richness of cheese, while the fat and protein in cheese soften the sharp edges of the wine.

When done right, a pairing creates balance with no single element overwhelming the other, and both flavors linger beautifully on the palate.

🍶 How to pair wine and cheese

Before diving into the pairings, keep these three principles in mind:

• Match intensity: Bold cheeses need bold wines; mild cheeses pair best with lighter styles.

• Balance salt and acid: Salty cheeses pair well with sweet or fruity wines that offset the saltiness.

• Consider texture: Creamy cheeses love crisp, acidic wines, while firm cheeses complement structured reds.

🧈 Soft & creamy cheeses

Soft cheeses like Brie, Camembert, and Triple Crème are buttery, mild, and rich. They need wines that cleanse the palate without overpowering the delicate flavors.

Best pairings:

• Brie or Camembert: Champagne, Chardonnay, or Pinot Noir

• Boursin or Triple Crème: Sparkling rosé or Sauvignon Blanc

• Coulommiers: White Burgundy or light Merlot

✨ Tip: Sparkling wines work beautifully with soft cheeses because their bubbles refresh your palate after each bite.

🧀 Semi-soft & washed-rind cheeses

Semi-soft and washed-rind cheeses (like Havarti, Fontina, and Munster) are creamier than firm cheeses but often have stronger aromas. The wines that pair best are medium-bodied and fruity enough to balance their earthiness.

Best pairings:

• Fontina or Havarti: Chardonnay or Pinot Grigio

• Munster or Taleggio: Gewürztraminer or Beaujolais

• Raclette: Pinot Gris or Viognier

✨ Tip: Fruity whites or light reds keep these cheeses from feeling too funky or heavy.

🧊 Hard & aged cheeses

Hard cheeses like Cheddar, Parmesan, and Gruyère have intense, nutty flavors and often a salty finish. They pair beautifully with structured reds and bold whites that can stand up to their complexity.

Best pairings:

• Aged Cheddar: Cabernet Sauvignon or Malbec

• Parmesan or Grana Padano: Chianti or Barolo

• Gruyère or Comté: Chardonnay or Riesling

✨ Tip: Aged cheeses often pair best with aged wines — both develop depth and umami over time.

💙 Blue cheeses

Blue cheeses are salty, tangy, and assertive — they need wines that contrast, not compete. Sweet dessert wines or bold reds create a beautiful balance of salt and sugar.

Best pairings:

• Roquefort or Stilton: Port, Sauternes, or Moscato

• Gorgonzola: Late-harvest Riesling or Amarone

• Blue d’Auvergne: Tokaji or Banyuls

✨ Tip: Don’t fear sweetness — dessert wines and blue cheeses are one of the most luxurious pairings in the world.

🥛 Fresh cheeses

Fresh cheeses like Mozzarella, Ricotta, and Burrata are light, mild, and creamy. Their subtle flavor shines with crisp, zesty wines that don’t overpower.

Best pairings:

• Mozzarella: Pinot Grigio or Vermentino

• Burrata: Rosé or Sauvignon Blanc

• Ricotta: Prosecco or Dry Riesling

• Goat Cheese: Sancerre or Sauvignon Blanc

✨ Tip: Bright whites with good acidity highlight the freshness of young cheeses.

Wine and cheese pairings chart

🍷 Final thoughts

Pairing wine and cheese is about finding harmony, not following rigid rules. The best wine and cheese pairings make each element taste better together than they do alone. Don’t be afraid to experiment: a bold blue cheese might surprise you with a sweet Riesling, or a fresh Burrata might shine with a dry rosé. Let your own taste buds lead the way.