Wine and cheese are not always a perfect match: a big red can fight a soft cheese, and tannins turn metallic next to a sharp one. But a few pairings work almost without fail.
Five pairings
- Fresh goat's cheese and a white with lively acidity, such as sauvignon blanc.
- Brie and camembert with brut sparkling wine: the bubbles and acidity refresh the palate after a rich cheese.
- Aged parmesan or grana with a full, oak-aged red.
- Mature gouda and cheddar with a soft red or a barrel-aged chardonnay.
- Blue cheeses with sweet and fortified wines: salt and sweetness complement each other.
The rule
The firmer and saltier the cheese, the fuller or sweeter the wine should be. Light, fresh cheeses ask for light, fresh wines. Pairings by origin work well too: cheese and wine from the same region have been adapting to each other for centuries.
