Wine/ Generic Cheese Pairings – Marcella The Cheesemonger International Guilde des Fromagers
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Wine/ Generic Cheese Pairings

A few tips in choosing which cheeses to pair with which wines:

We all tend to be intimidated by the thought of pairing wine and cheese. It’s not as daunting a task as one might think. The most important tip is to choose cheeses and wines that you like; usually your own taste buds will guide you.

That being said, here are two easy guidelines to assist you:

  1. Your cheeses and wines should complement each other; mild cheeses pair well with lighter wines and more pungent cheeses pair well with more robust wines. The secret here is to avoid having either overpowered by the other. For example, if you pair a semi-soft cheese with a Cabernet Sauvignon, the cheese taste will be lost to the robust flavor of the Cab.
  2. Choosing cheeses and wines from the same region is also an excellent way to find sublime pairings. For example pairing Seattle-based Beecher’s Flagship with a Washington Syrah would be a nice pairing or pairing a French Brie with a French Champagne would also make an enjoyable taste sensation.


I have prepared this chart to assist you in successfully pairing cheeses and wines for your next event or quiet evening at home relaxing:


Cheese White Wine Red Wine Champagne/Sparkling Wine Dessert Wine
Asiago Soave Merlot Champagne Port, Madeira
Baby Swiss Pinot Blanc Asti Spumante
Blue Brie Cotes-du-Rhone Port
Blue Cheddar Merlot Tawny Port, Sherry
Blue Cheese Sancerre Zinfandel, Bordeaux Madeira, Tawny Port
Blue Triple Cream Chardonnay Tawny Port
Brie Pinot Gris Gamay Beaujolais Champagne Sweet Sherry
Camembert Sauvignon Blanc Cabernet Sauvignon
Cheddar (Mild) Gruner Veltliner Gamay Beaujolais, Syrah
Cheddar (Medium) Chardonnay Merlot Champagne Port
Cheddar (Sharp) Pouilly Fuisse Syrah, Cabernet Sauvignon Tawny Port
Chevre (Aged Goat Cheese) Merlot
Chevre (Fresh Goat Cheese) Vouvray, Chenin Blanc, Sancerre Pinot Noir
Chevre (Ripening Goat Cheese) Riesling, Chardonnay, Riesling
Colby Riesling Pinot Noir Champagne
Comte Merlot, Pinot Noir, Cabernet Sauvignon
Cotija Chardonnay, Riesling
Cream Cheese Riesling, White Zinfandel Cabernet Sauvignon
Crème Fraiche Muscat, Port
Feta Sancerre, Sauvignon Blanc Gamay Beaujolais Champagne
Gorgonzola Gewurztraminer Merlot Moscato d’Asti Tawny Port
Gouda (Aged) Cabernet Sauvignon, Pinot Noir
Gouda (Smoked) Merlot, Pinot Noir
Gouda (Young) Riesling Gamay Beaujolais
Gruyere Sancerre Merlot Champagne Tokaji, Port
Havarti Chenin Blanc Tempranillo, Bordeaux
Limburger Blaufrankisch
Manchego Rioja, Tempranillo, Syrah
Morbier Pinot Gris Dry Rose
Mozzarella Pinot Gris Dry Rose, Chianti
Muenster Gewurztraminer, Pinot Gris Zinfandel
Myzithra Merlot, Meritage
Parmesan Chardonnay, Riesling, Sancerre Merlot, Pinot Noir, Syrah Lambrusco Port, Madeira, Sauternes
Pecorino Romano Gewurztraminer Merlot, Zinfandel
Provolone Chardonnay Sangiovese, Barolo, Syrah
Raclette Riesling Gamay Beaujolais
Romano Merlot, Bordeaux
Roquefort Sancerre Bordeaux Tawny Port, Sherry
Swiss (Mild) Riesling Gamay Beaujolais
Swiss (Robust) Pinot Gris Chateauneuf-du-Pape, Zinfandel Port, Madeira
Triple Cream Vouvray Bordeaux Champagne, Blanc de Blanc

For more pairings and other information regarding cheese, please visit my blog at cheesemonger .

©Copyright 2009 Marcella Wright and Echoes from the CheeseMines  – Used by Permission

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