Wine and Cheese Pairing

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Your Grape-by-Grape Guide to Pairing Wine with Cheeses from Around the World

*grapes are listed alphabetically, followed by sparkling wines, sweet wines, and then some of the classic blends*

BARBERA
Abbaye de Belloc
Banon
Fiore Sardo
Fontina
Grana Padano
Lancashire
Ossau-Iraty
Piave
Taleggio

BLAUFRANKISCH
Pair your Blaufrankisch wines (also known as Lemberger) with these cheeses:
Cantalet
Feta
Limburger
Monterey Jack
Gouda (smoked, aged, or straight up)
Pepper Jack
Piave
Provolone
Smoked cheeses
Sublimity (washed rind cheese from Oregon)
Washed Curd


CABERNET SAUVIGNON
A big Cabernet Sauvignon red will pair well with these cheeses:

Abbaye de Belloc
Ardrahan
Bra Tenero
Chalosse
Cheddar (sharp)
Comte
Danish Blue
Gouda (aged)
Llangloffan
Le Moulis
Ouray
Reblochon
San Andreas
Tome de Couserans

CHARDONNAY
Chardonnay (Burgundy, California, Chablis, Pouilly-Fuisse, Morillon, etc.) wines can pair wonderfully with these cheeses:

Chardonnay Grape

Affidelice
Alpine Shepard
Bel Paese
Bucheron
Brie (esp. Burgundy)
Cambazola
Cantal
Cashel Blue
Chaource
Cotija

Dry Jack
Epoisses
French mountain cheeses
Garrotxa
Gruyere
Jarlsberg (esp. Chablis)
Panela
Parmigiano-Reggiano
Pave d'Auge
Pecorino (esp. Pouilly-Fuisse)
Provolone
Shropshire Blue
Tete de Moine


CHENIN BLANC
A few ideas for pairing Chenin Blanc with cheese:

Blue Castello
Camembert
Derby
Graddost
Raclette de Savoie

GAMAY
Brie
Camembert
Cheddar
Durrus
Feta
Morbier

GEWURZTRAMINER
A nice Gewurztraminer or dry Traminer wine would pair well with these cheeses:
Alpine Shepard
Ardrahan
Boursin
Chevre
Durrus
Meunster
Pecorino Romano
Robiola
Swiss
Tome d'Aquitaine
Tumalo Tomme
Wensleydale

GRUNER VELTLINER
Known as being a great food wine that can pair with almost anything, including artichokes and asparagus, Gruner Veltliner will also pair well with these cheeses:

Appenzeller
Brin D’Amour
Caerphilly
Chimay
Double Gloucester
Garrotxa
Harbourne Blue
Harvest Moon (washed rind cheese)
Munster
Livarot
Ibores
Mahon
Vacherin Fribourgeois


MALBEC
Malbec wines pair well with these cheeses:
Cashel Blue
Iberico
Manchego
Taleggio

MERLOT
Merlot, and even some Merlot blends, will pair nicely with these cheeses:

Gruyere

Abbaye de Belloc
Alpine Shepard
Cantalet
Camembert
Chalosse
Doddington
Gouda
Gruyere
Ibores
Montasio
Pecorino Toscano
Robiola Bosina
Roncal
Toussaint


MUSCAT
A white Muscat wine, be it dry, off-dry or semi-sweet, will pair nicely with these cheeses:

Blu del Moncenisio
Fourme d'Ambert
Gorgonzola
Monte Enebro
Valdeon

NEBBIOLO
Fontina
Grana Padano
Piave

PETIT SIRAH
Arina
Benning
Darcy
Pierre-Qui-Vire
Saint-Florentin
Soumaintrain

PINOT BLANC
Pinot Blanc (AKA Weissburgunder) wines pair particularly well with these cheeses:
Baby Swiss
Brie
Camembert
Dry Jack
Feta
Fontina D’Aosta
Montasio
Ossau-Iraty

Pierre-Robert
Pont L’Eveque
Robiola Vite
Sbrinz
Taleggio

PINOT GRIS
Pair your Pinot Gris with these cheeses:
Asiago Fresco
Banon
Camellia
Caprino Tartufo
Crottin
Garroxta
Ricotta
St. Nectaire


PINOT NOIR
Try pairing your Pinot Noir with these cheeses:

Berkswell
Buche
Cheddar (light)
Comte
Edam
Epoisses (with a big Pinot)
French Chevre (Cabriflore is a good example)
Fumaison
Gouda
Gruyere
Lancashire
Port Salut
Saint Andre


RIESLING
Austrian, Alsatian, American and German Rieslings will pair with these cheeses:

Rieslings

Cheshire
Colby
Comte
Cotija
Edam
Gouda
Monterey Jack
Morbier
Panela
St.Andre
Swiss mountain cheeses
Redhawk (from the Cowgirl Creamery)
Saval
Stanser Rotelli
Tarentaise
Tomme Fermiere d'Alsace


SANGIOVESE
Sangiovese (AKA Chianti) wines will work well with these cheeses:
Asiago
Boschetto al Tartufo Bianchetto
Dry Jack
Fontina
Georgia Pecan Chevre
Mozzarella
Parmesan Reggiano
Pecorino
Piave
Provolone
Ricotta

SAUVIGNON BLANC
We particularly recommend pairing Sauvignon Blanc with goat cheese (many types of which are listed here) but we also love it with these other cheeses:

Abbaye de Belloc
Amarelo
Blue Castello
Brie
Bucheron
Cheddar (sharp)
Cheshire
Clochette
Coulommiers
Coupole
Crottin
Derby
Double Gloucester
Drunken Goat
Dry Jack

Goat Cheese

Explorateur
Goat Cheese
Graddost
Gruyere
Mahon
Majorero
Neufchatel
Pave D’Affinois
Selles sur Cher
Sonoma Jack
Teleme


ST.LAURENT
St.Laurent, which is a bit like Pinot Noir with a wild side, will pair with these cheeses:
Comte
Edam
French Chevre
Taleggio

SYRAH / SHIRAZ
A spicy Shiraz will pair well with a few cheeses:
Cheddar (sharp)
Edam
Gouda
St. Nectaire

TEMPRANILLO
A good Tempranillo wine will pair well with these cheeses:

Azeitao
Cheddar (sharp)
Fium 'Orbu
Fleur du Maquis
Havarti
Mahon
Manchego
Serena
Tomme de Savoie
Zamarano

VIOGNIER
Pair your Viognier wines with these cheeses:
Blue cheeses (light)
Brillat-Savarin
Goat
Livarot
Pave d'Auge
Stanser Rotelli
Tourmalet

ZINFANDEL
A hearty Zinfandel (AKA Primitivo) red wine will work beautifully with these cheeses:
Asiago
Canestrato
Dry Sonoma Jack
Goat cheese
Gouda
Gruyere

Maytag Blue
Muenster
Pau
Pecorino (esp. Fiore Sardo)
Piave
Zamorano

ZWEIGELT
Zweigelt, a red wine backed with great spice notes, pairs well with these cheeses:
Cheddar (sharp)
Edam
Gouda
Salers, A.O.C.
Selun (a Swiss cows milk cheese)
St. Nectaire


SPARKLING WINE
All styles of sparkling wines, including Champagne, will pair well with these cheeses:

Baby Swiss
Beaufort
Brie
Brillat-Savarin
Camembert
Cheddar (mild)
Chevre
Cooleeney
Crescenza
Edam (for dry wines)
Explorateur
Fromage de Meaux
Gouda
Langres
Pierre Robert
Pont l'Eveque
Sbrinz

SWEET WINE / DESSERT WINE
Pair your Ice Wines, BA's, TBA's, Sauternes, Tokaji, and Ruster Ausbruch wines with these cheeses:
Blue cheeses:
Bleu des Basques Brebis
Bleu de Sassenage
Cashel Blue
Fourme d'Ambert
Maytag Blue
or
Crème Fraiche
Marscapone
Taleggio

PORT
Cheddar (sharp)
Gorgonzola
Roqueforte
Stilton

The Artisan Cheese Gallery

BORDEAUX (red)
Brie
Camembert
Chalosse
Gabletou
Roqueforte
Tome de Bordeaux
Tome des Recollets

CôTES Du RHôNES (red)
Bleu d'Auvergne
Camembert
Chevrotin des Aravis
Fourme d'Ambert
Reblochon


SPECIFIC WINE AND CHEESE PAIRINGS:

WHITE WINES
Tschermonegg Cuvee Styria with Monte Enebro
Monte Enebre is a goat’s milk cheese from Spain which is cave aged in ash. This cheese is also known as the “Pirate’s Cheese”.

Feiler-Artinger Muscat-Ottonel Spatlese with Pave de Jadis
Pave de Jadis is a French pasteurized goat cheese covered in vegetable ash.

Johann Donabaum Wachauer Riesling with Arina
Arina is a goat milk Gouda from Holland.

Hogl Terrassen Spitzergraben Gruner Veltliner with Couronne Lachoise
Couronne Lachoise is a French raw goat cheese.

Sabathi Possnitzberg Sauvignon Blanc with Four Corners Round Cheese
Four Corners Round Cheese is a washed rind cheese from Colorado.

RED WINES
Braunstein Mitterjoch Zweigelt with Green Hill from Sweet Grass Dairy
Green Hill is a cows milk cheese from Georgia.
OR Salers, A.O.C.
Salers is an unpasteurized cows milk cheese from Auvergne, France.

Feiler-Artinger Umriss Blaufrankisch with Sublimity Herbes de Provence
Sublimity is a raw cow cheese from Oregon, covered in herbes de Provence.

Wenzel Bandkraften Blaufrankisch with Piave
Piave is a pasteurized cows milk cheese from Bellunao, Italy.

Wenzel Kleiner Wald Pinot Noir 2004 with Saint Andre
Saint Andre is a pasteurized triple creme cows milk cheese from France.

DESSERT WINES
Gsellmann & Gsellmann Scheurebe/Pinot Blanc Beerenauslese with Winchester Dairy Boerenkaas Cumin Gouda
This Gouda is an unpasteurized Holstein cows milk cheese from San Diego County, studded with whole cumin seeds.

Heiss Cabernet Sauvignon / Blaufrankisch Ice Wine with Bleu de Sassenage
Bleu de Sassenage is a pasteurized cows milk cheese from Sassenage, France.

Weiss Gruner Veltliner/Welschriesling Ice Wine with Taleggio
Taleggio is a washed rind cows milk cheese from the Italian Lombardy region.

Pasler “C” Trockenbeerenauslese (Chardonnay) with Brique de Flanders
Brique de Flanders is a raw cows milk cheese from Normandy, colored with annatto seeds.

Wenzel Am Fusse Des Berges Ruster Ausbruch with Cashel Blue
The Cashel Blus is an Irish blue cheese from Friesian cows milk and penicillium roquforti mold.

76 thoughts on “Wine and Cheese Pairing”

  • Matthew Oyer

    Sadly, I couldn't find the complimenting note for "Smoked" Swiss. Although I may find this webpage educational, it would stand as pertinent to update the knowledgeable pairing of the multitude of smoked cheeses. Hopefully, considering I skimmed this webpage, perhaps I simply overlooked it and maybe another will see what I did not. Thanks for the efforts applied.

    Reply
    • Emily

      Hi Matthew-
      I would recommend a Zweigelt or Blaufrankisch wine with smoked cheeses. Both go perfectly with BBQ, too! Best Regards, Emily from Winemonger.

      Reply
  • Joanner1949

    I love all of your cheese pairings for Cabs.  I just read where reds are really not best paired with red wine because
    of the tannins but it is all about the journey and not about the destination.  I think you would find most people love
    cheese and red wine.   Please check us out at www.cheeseboardco for wine and cheese accessory items.

    Reply
  • is this a book? i need something like this for my job for custumer inf.

    Reply
  • Link not working.
    http://thetrufflespore.com

    Reply
  • I have my black truffle farm on the out skirts of a town called Barbastro, Huesca, Spain. You should be able to click on my user name to go to my black truffle web page.
    Cheers

    Reply
  • The original black truffle is always a welcome sight when enjoying cheese & a fine bottle of wine. Black truffle farms are a great way to make a living & very profitable too.

    Reply
  • Ed

    Which wine would you suggest serving with Spanish Tetilla cheese?

    Reply
  • Tambi

    I was wondering what to pair with a slightly oaked Late Harvest Chardonnay?

    Reply
  • Katherine Tucker
    Katherine Tucker January 29, 2010 at 12:43 PM

    Thank you SO much! We hosted a small 2000 Bordeaux tasting tonight. We were to have food, but the caterer cancelled at the last minute. I came here last night to get cheese pairing ideas. All were GREAT. I ended up with:
    Roquefort (I think my fav w/ the wine--the salty flavor really was outstanding)
    Morbier
    Comte
    Aged English Farmhouse Cheddar
    Double Cream Brie
    Guiggesburg Swiss

    All but the swiss I bought at Trader Joe's along with their house brand water cracker and bagette. Also, per your suggestion, we had seedless red grapes on the table.

    Some attending didn't even try the Morbier or Roquefort because they "don't like blue cheese". While I would not enjoy it by itself (unlike the other cheeses), with the wine I thougt both were heavenly.

    I would never have tried these, but for your endorsement. Thank you very much for contributing to an outstanding tasting event.

    Reply
  • Emily Schindler Weissman

    Hello Richard,
    The fig-and-olive tapenade could be lovely- a nice Cote de Castillon often has notes of dried plums, which the fig would certainly bring out. For cheese, I would suggest a Cantal, Tomme de Savoie, or Salers.
    Cheers, Emily

    Reply
  • Richard

    Hi Emily,

    I have a really nice Cotes de Castillon and would like to pair it with both a cheese and maybe a tapenade as well. I have a recipe for a Fig and Olive tapenade. Do you think that would be too sweet? I was thinking of an herbed goat cheese with that. But I am totally open to suggestions. What do you think???

    Thanks so much!

    Richard

    Reply
  • e.winemonger

    Hi Dani,
    Here are some quick recommendations:
    Sauvignon Blanc - Fresh goat cheese
    Moscato - Taleggio
    Chardonnay - Alpine shepard cheese
    Viognier - Tourmalet
    White Zinfandel - Havarti
    Cabernet Sauvignon-Merlot - Chalosse

    Cheers, Emily

    Reply
  • e.winemonger

    Hi MaryJ,
    With a sweet Riesling I would recommend great blue-veined cheese. Point Reyes Original Blue would be a fine choice.
    Cheers, Emily

    Reply
  • MaryJ

    Hello,

    I have a Canadian Riesling Dolce wine. What would pair well with it? It is quite sweet, unlike most of the other Rieslings I have tried.

    Reply
  • Dani

    Hi, I'm hosting a wine-tasting for my friend's bridal shower. I need some advice on cheeses to pair with these wines:

    Sauvignon Blanc
    Moscato
    Chardonnay
    Voignier
    White Zinfandel
    Cabernet Sauvignon-Merlot

    Thanks!

    Reply
  • Daniel Hebert
    Daniel Hebert July 1, 2009 at 2:58 AM

    Hi Sarah, for your gorgonzola dolce/mascarpone cheese, I recommend a simple Chilean Carmenere, specifically the Casillero de Diablo. Let me know what you decided to serve.

    Reply
  • Emily Schindler Weissman
    Emily Schindler Weissman June 28, 2009 at 6:11 AM

    Hi Sarah,
    This cheese just screams to be paired with a just-off-dry light bodied wine with a zip of acidity. The perfect candidate is the Feiler-Artinger Quartett Spatlese: it's an equal parts cuvee of Pinot Grigio, Chardonnay, Welschriesling and Pinot Blanc. Go out to our home page and search the catalog with this code: KF026.

    Be sure to chill the Spatlese well! And honestly, this may just be one of the best pairings I've come across- we will definitely be serving this in the days ahead.

    Cheers, Emily

    Reply
  • Sarah

    Hi, I've got a gorgonzola dolce/mascarpone cheese and was looking for suggestions for what wine might go well with it? I've got a Chablis, but I think it might be too dry for the sweet cheeses. Thanks!

    Reply
  • Anna

    Hi, I'm thinking about having a wine/cheese tasting come together with some friends, and I've got some great ideas from the above comments, but I need some help with pairing my favorite wine. I'm not sure which cheese would go best with it, it's called Lagrein and is a red Italian wine. Any suggestions? Would be great :)

    Reply
  • Lisa

    What cheeses go well with carmenere?

    Reply
  • Emily Schindler Weissman

    With the Shiraz, try a nice sharp Cheddar (always so warming when it's cold outside), an Edam, St. Nectaire or a good hearty Gouda.
    With the CdeP (that's wine geek for Chateauneut de Pape), I'd suggest going more in the direction of a Camembert, Fourme d’Ambert, d'Affinois or Reblochon. It would make a nice difference from the cheeses you pair with the Shiraz.
    One more note- I would suggest that your guests sample the CdeP pairing first and then the Shiraz. Cheers!

    Reply
  • Fern

    Hi, I need some cheeses for a wine tasting early next week. The two wines I'm having a bit of trouble with are Minor Creek Shiraz and2003 Sabon "Reserve" Chateauneaf du Pape. Any suggestions would be great.

    Reply
  • Deborah

    I am holding a wine pairing this weekend and have the following cheese that I want to try and pair with 2 more wines but don't know which will go together:

    -St. Andre
    -Cambazola
    -Hubbardston Blue Cow (a surface ripened blue cheese with a very soft and creamy center)
    -Chocolate Goat Cheese

    Your help would be appreciated!

    Reply
  • Bob

    What cheeses do you suggest for:
    1) The Beaujolais'? the Nuveau's? and the Gamay's?
    2) A Brunello?

    Reply
  • Emily Weissman

    First, my apologies to Ruth, Caren, Joanne & Julie for not responding to their questions! This winemonger was a busy one, but I am back on duty.

    Caren: depending upon the style of the Muscadet: fresh & young Muscadets work well with hard goat cheeses, Beaufort d'Alpage and Comté, while vintage Muscadets can pair well with Mont Dore, Pont l'Évêque and Epoisse.

    Julie: for Rhone style wines I recommend Bleu d’Auvergne, Camembert, Chevrotin des Aravis, Fourme d’Ambert, and Reblochon.

    Cheryl: it can depend if your Rosé is off-dry or dry, but in general, drier Rosés pair well with light, fresh cheeses such as mozzarella and fromage blanc, while a Rosé that has a touch of residual sugar pairs nicely with a hard, aged cheese that has a bit of saltiness, such as a great parmesan, asiago or pecorino.

    Reply
  • Cheryl

    My husband and I are hosting a wine tasting party in a few weeks. We will be serving a rose wine as an appetizer and wanted to pair a cheese with this. What cheeses would you recommend?

    Reply
  • Julie Jones

    We're trying to pair a rhone style wine with cheese. It's 60% Petite Sirah, 16% Zinfandel, 18% Syrah, 6% Carignane. Can you recommend?
    Thanks!

    Reply
  • Joanne Seltz

    I am going to Portugal in early fall. What wine would you recommend for a causal sitting on the deck watching the ocean drink? What would you pair with it that can be found in the local village? Thanks

    Reply
  • Caren

    What cheese do you recommend for a muscadet?

    Thanks

    Reply
  • Ruth

    Feedback on these ideas + other suggestions please for pairings to go with

    Pinot Gris- Asiago, Ricotta+
    Chardonnay-? Brie
    Pinot noir-Edam
    Pinotages-?
    Rioja-Manchego +
    Sparkling Shiraz-chocolate mousse?
    Could I serve blue cheese with any of these or would I need a cab or Port?
    Thanks for any feedback

    Reply
  • e.winemonger

    Hi Big Red,
    So this is what I think you should try- DO start with a white, and make it Gruner Veltliner. Not just because that's my favorite white, but because it never fails to surprise people, I have never met the person who doesn't love it, and it starts off this pairing menu perfectly.

    Gruner Veltliner with Appenzeller
    -Appenzeller fits the season so well, and a big bodied Gruner stands up to the cheese and to the cooler weather

    Merlot with Robiola Bosina
    -This is a mild cheese, and the effect together will almost clear and prep the palate for the following match-ups, while still playing nicely with one another. Do try to get your hands on a lighter bodied Merlot. A light Pinot Noir could work as well. Nothing big and oaky!

    Cabernet Sauvignon with Reblochon or San Andreas
    -Big flavors here. Strong cheeses and full-bodied wine. This is kind of the meal in the set, while the triple cream cheeses also lend a lovely decandent feeling to the affair.

    Port and Stilton
    -Yes, a great standby. And again- it really fits the season.

    Alongside the cheese you could serve slices of baguette and water crackers. I would avoid any kind of whole grain or vegetable or flavored cracker of any sort. That said, the cracked pepper water crackers can work. And Carr's also makes a wheat biscuit cracker thing- are they called whole wheat crackers or wheatmeal?- that would work nicely with the port/stilton and cab/reblochon.

    Some fruits work, some don't. Stay away from citrus with these pairings. No melons. Grapes always work. Some slices of ripe persimmon could be nice.

    Happy Holidays!

    Reply
  • Big Red

    We are looking to do our first wine/cheese pairing party and are looking for a few 3-4 good proven matches to go with.

    Port /Stilton has made our initial list as we've had this pairing before and loved it.

    Most everyone in our group loves red wine so we lean towards big reds but would be willing to consider a white in the mix.

    Also, what do you recommend we serve the cheese on (water crackers, whole grain crackers, etc.)?

    Finally, would you add fruit tot he tasting and if so what would you recommend?

    We love wine and cheese and want to learn more about pairing them, thanks for bearing with our elementary questions.

    Reply
  • e.winemonger

    Hi Kayla,
    You know what? It's the holidays- so I say break out a sparkling Italian wine to go with that Robiola. Spumante? I say yes!
    Otherwise, go for a white that has some character, but not a whole lot of overwhelming oakiness.

    Reply
  • Kayla

    I have a cheese and wine tasting comming up this weekend. It's all Italian themed. I have a Fontina D'Aosta, a Pecorino Foglie Noce, and a Robiola Bosina. I'm having a hard time with the Robiola...I want it to be a really great match, but the cheese is so simple. Any suggestions???

    Reply
  • Hank

    Hi,

    What non-Spanish cheeses would you pair with some Spanish varietals (albarino, tempranillo, verdejo)? I can see Manchego with a Rioja, Iberes with a verdejo, a Mahon with a tempranillo too. The reds may be either joven or crianza. Also, another possible red is a Spanish cabernet franc. Thanks in advance.

    Reply
  • e.winemonger

    Hi Petronio,
    I say all triple cream cheeses pair great with sparkling wines, and for me, I would say especially with very dry sparkling wines. Otherwise, do try some of the other cheeses I have recommended above. The mild cheddar is a neat pairing!

    For the white Burgundy, you can of course refer to the Chardonnay pairings. A great rule of thumb is picking a cheese from the specific area your wine hails from (some Burgundian cheeses include Epoisses, Citeaux, and Aisy Cendre). Otherwise, a goat cheese will usually work nicely with these wines (such as the Crottin de Chavignol)

    If what you have is a Burgundy Aligoté, then pair with Charolais or Maconnais.

    Bon Appétit!

    Reply
  • e.winemonger

    Hello Lynda,
    In addition to the cheeses I have previously suggested for the wines you are drinking, I would try these:

    Sonoma Red Zinfandel: pair with cheddar or a blue goat cheese. But really, a Sonoma dry jack works wonderfully well.

    Bordeaux 100% Merlots: pair with aged gouda, manchego, or Mont Veronese.

    Bordeaux blends from St. Emilion: pair with Cantal, Comte, Reblochon or Tomme de Savoie

    More Côtes Du Rhônes: pair with Coulommiers, Gaperon, and even Brie.

    Cheers!

    Reply
  • Petronio

    I need to pair cheeses with a white burgundy wine (Gran Cru) and with champagne.

    For the white burgundy I researched and found that the best matches are: Impromptu, Acapella, and Melange. Maybe Rondo and Nocture. However, these are probaby hard to find in short notice. Any other suggestions?

    What about the champagne. I know it is very versatile and would probably go fine with most cheeses. Any preferred best matches though? I like St Andres and Savorin Brillat. Are these a safe bet? Any other suggestions?

    Thanks!

    Petronio

    Reply
  • Lynda Dukacz

    Hi

    I need to know what cheeses best match the folowing wines please:
    Red Zinfandel - Sonama Valley
    Merlot - Bordeaux France
    Saint Emilion - Bordeaux - France
    and more cheese suggestions for Cote Du Rhone- France
    many thanks
    Lynda

    Reply
  • e.winemonger

    Hi Rhonda,
    My ideal wine line-up for these cheese would be a Muscat Spatlese, a couple of dessert wines in the Beerenauslese and Ice Wine realms, and some sparkling wines.

    White stilton is not a blue cheese. It's more of a creamy, plain cheese which is why you find it blended with various fruits. It's this blank-canvas-studded-with-fruit personality that makes it such a lovely pair with a nice dessert wine - with the fruit bringing out those notes in the wine, and the cheese not being overpowering.

    Meanwhile, both brie and a sharp cheddar pair nicely with sparkling wines (Champagne, cava, sekt, etc.). The port cheddar would, of course, pair even better with a port wine- but in the overall scope of the cheeses here, a switch to port against the sparkling wine & dessert wines wouldn't work so well.

    All that said, you mentioned that this is for a work event. If you don't think they will go for the dessert wines (although, in my experience, while people SAY they don't like them, they are ALWAYS happy when they actually try them!), I would suggest you serve some sparkling wine and a white wine such as a Pinot Blanc or Chardonnay.

    I hope you have a lovely event!

    Reply
  • rhonda shaffer

    what wines go with brie, brie with pepper
    white stilton with lemon peel, white stilton
    with blueberries and sharp cheddar with port wine?
    this is for work I know cheese but not wine
    thanks

    Reply
  • e.winemonger

    As a general rule, I recommend pairing a medium bodied red or white wine with naked goat cheese. This is a Spanish cheese made from raw milk that has been aged for 6 months, and it packs a good tang of flavor along with a lovely creaminess.

    With paive, I always like a good Italian red (this cheese is from Italy), such as a Nebbiolo or Sangiovese. However, we did a wine and cheese pairing course where I specifically paired this cheese up with the Wenzel Bandkraften Blaufrankisch and the results were beautiful.

    The 2002 vintage of the Wenzel Blaufrankisch would be an excellent choice for both cheeses. It shows more elegance than the preceding vintage, and that element will keep it from overpowering the naked goat, while the inherent spiciness of the grape will give it the kick it needs to pair with the piave.
    If you want to go with one of the Italian wines, I would lean towards the Sangiovese.

    cheers!

    Reply
  • j

    what is a good wine to pair with naked goat cheese? and paive cheese?
    Your suggestions is greatly appreciated.
    thank you

    Reply
  • Giselle

    Hi, having a party this weekend and what would you recommend with Syrah and Pinot Gris?? cheeses and appetizers?? First pairing party, help!

    Reply
  • e.winemonger

    Hi Laura,
    You're absolutely right- we do need a Rose section. I am a big fan of these wines, and am very happy to see their resurgence in popularity. In fact, we will be importing a wonderful Zweigelt Rose from the Feiler-Artinger winery that I am certain will become a crowd favorite.

    And now to which cheeses. As with the fresh chevre, I stand by my suggestion for a lighter styled cheese. Some others would include Mozzarella and fromage blanc. If the Rose has a touch of residual sugar, you could pair it nicely with a hard, aged cheese that has a bit of saltiness, such as a great parmesan, asiago or pecorino.

    Finally, try pairing with a cheese from the same region as the wine, following the above profiles for the choice of cheese (i.e. fresh and light or lightly salty)

    I hope you will let us know what you chose, and which worked best!

    Reply
  • Laura

    I am having a Rose' tasting at my wine shop. Would love to see Rose' as a catergory here. Many of my customers are discovering these wines due to recent good press. What else besides goat cheese would you recommend with these dry wines? Thank you!

    Reply
  • e.winemonger

    Hello Maria,
    Mourvedre wines pair very well with cheeses that are goat milk based. For the rose, go with a lighter style. And then of course something more intense with the 2004 - perhaps Chabichou du Poitou (good brands to seek out are Le Chevrot from Sevre-et-Belle and Chabis from Soreda or Desport.) Your local cheesemonger can point out all of the goats milk cheeses that they carry.

    Reply
  • e.winemonger

    Hello Sal,
    Here are my recommendations-

    Parrano: A red wine such as a California or Oregon Pinot Noir, a Chianti or a Zinfandel.

    Ricotta Salata: Find a Pinot Gris with just a touch higher residual sugar. Not a sweet wine, but something to complement the Salata of the Ricotta. It's a shame we are sold out on the Wenzel Pinot Gris 2001, as it would have been just perfect. Try looking for an Alsatian version.

    Montasio: Either Merlot or Pinot Blanc.

    Sardo: An Argentinian wine from the same region as the cheese is always a good bet, or a Barbera or Zinfandel.

    Aged Cheddar with Black Truffle: Tempranillo, Gamay, Port, or serve it first with some sparkling wine.

    Aged Cheddar with Green Peppercorns: You want a rich white or red wine. For the white, I would highly recommend a Smaragd Gruner Veltliner or the lightly oaked Melusine Gruner Veltliner. You'll have the full-body you need and then the pepper will pick up on the finish very nicely. For red, go with one that shows off a bit of spice- a Zinfandel, Shiraz or Zweigelt.

    Cheers!

    Reply
  • Sal

    Hello, I was wondering what wines would go well with Parrano Cheese, Ricotta Salata, Montasio, Argentinian Sardo Cheese, Savello, Aged Cheddar with Black Truffles, and Aged Cheddar With Green Peppercorns. Thanks, it is very important.

    Reply
  • Maria

    Okay I have to wines from Cline Cellars - a 2004 Mourvedre & a 2006 Mourvedre Rose. What cheeses can I pair with theses.

    thanks

    Reply
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