The Romance of Wine & Cheese: 12 Timeless Pairings

The simple act of pairing wine and cheese transcends mere sustenance; it's an exploration of complementary textures, contrasting flavours, and the subtle alchemy that occurs when two culinary worlds collide. For centuries, this iconic duo has graced tables, offering a symphony of sensations that can elevate any occasion. But navigating this delicious landscape can feel daunting. In this article we’ll delve into 12 classic pairings. While individual palates vary, these honoured combinations offer a reliable starting point for your own wine cheese combination adventures.

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1. Pinot Noir and Gruyère: An Earthy Embrace

Imagine the delicate dance of a Pinot Noir across your palate. Its vibrant red berry notes – think cherry, raspberry, and a hint of cranberry – finds an exquisite partner in the nutty, subtly earthy character of Gruyère. This medium-firm Swiss cheese, with its complex yet approachable flavour profile, echoes the wine's inherent elegance. Neither component overpowers the other; instead, they engage in a harmonious conversation. The Pinot Noir's bright acidity cuts through the Gruyère's richness, while the cheese's savoury undertones enhance the wine's nuanced fruit.

Also try: The bright, juicy fruit of Beaujolais with the similarly nutty and smooth Jarlsberg.

2. Aged Port and Blue Stilton: A Bold Encounter of Sweet and Savory

Prepare for a captivating clash of titans. Aged Port, with its luscious sweetness, full body, and profound notes of dried fruit, spice, and sometimes even chocolate, demands a cheese with an equally assertive personality. Enter Blue Stilton, the king of blues. Its pungent aroma, salty tang, and creamy, crumbly texture create a thrilling counterpoint to the Port's opulence. The sweetness of the wine acts as a balm to the cheese's intensity, while the Stilton's complex character adds layers of intrigue to the Port's richness. Remember the golden rule: the sweeter the wine, the more robust the cheese it can handle.

Also try: The honeyed sweetness of Sauternes beautifully tempering the sharp, salty bite of Roquefort.

3. Champagne and Brie: Effervescent Elegance Meets Creamy Indulgence

There's a certain celebratory air to this pairing. The luxurious, triple-cream texture of Brie, with its buttery richness and gentle earthy notes, finds its perfect foil in the vivacious bubbles and crisp acidity of Champagne. The effervescence acts as a palate cleanser, cutting through the cheese's decadence and leaving a refreshing sensation. Furthermore, the often-present brioche or yeasty notes in traditional method sparkling wines like Champagne add a delightful layer of toastiness that complements Brie's subtle flavours.

Also try: The bright acidity of Chardonnay enhancing the creamy texture of Camembert.

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4. Moscato d’Asti and Gorgonzola: A Sweet Symphony of Lightness and Funk

Challenging the notion that pungent cheeses always require heavy, fortified wines, this pairing offers a refreshing perspective. The delicate sweetness, low alcohol, and vibrant fruitiness of Moscato d’Asti create a surprising harmony with the creamy, often piquant character of Gorgonzola. The wine's refreshing acidity and subtle effervescence cleanse the palate after each bite of the rich cheese, preventing it from becoming overwhelming. The interplay of sweet fruit and the Gorgonzola's characteristic "funk" is unexpectedly delightful.

Also try: The aromatic intensity and slight sweetness of Gewürztraminer finding a compelling partner in the robust flavour of Munster.

5. Tempranillo and Manchego: A Taste of Spanish Terroir

This pairing exemplifies the adage, "What grows together, goes together." Both Tempranillo, a cornerstone of Spanish red winemaking, and Manchego, a smoked sheep's milk cheese from the Basque Country, share a savoury, often smoky character that creates a seamless connection. The full body and moderate tannins of a typical Tempranillo provide structure that complements the firmer texture of Manchego, while the wine's subtle fruit notes enhance the cheese's buttery richness. It's a pairing that speaks of the Spanish landscape and its culinary traditions.

Also try: Fruit-forward character of Garnacha alongside the firm, slightly spicy Zamorano.

6. Sauvignon Blanc and Goat Cheese: A Zesty Awakening

Goat cheese, with its diverse range of textures and subtle earthy tang, acts as a wonderful canvas for the bright, herbaceous, and often citrus-driven notes of Sauvignon Blanc, particularly those from the Loire Valley. The wine's vibrant acidity cuts through the richness of the cheese, while its mineral undertones highlight the inherent nuttiness and sometimes herbal qualities of the goat cheese. It's a pairing that feels fresh, lively, and invigorating.

Also try: The honeyed notes and bright acidity of Chenin Blanc enhancing the creamy texture of Chèvre.

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7. Cabernet Sauvignon and Aged Cheddar: Bold Flavours in Perfect Harmony

When faced with a robust, flavourful cheese like aged Cheddar, you need a wine with the structure and intensity to stand its ground. Enter Cabernet Sauvignon, often characterised by its firm tannins, dark fruit notes (like blackcurrant and plum), and hints of cedar or spice. The tannins in the wine interact beautifully with the fat content of the aged Cheddar, creating a balanced and satisfying mouthfeel. Neither flavour is overshadowed; instead, they meld together in a powerful and memorable way.

Also try: The rustic charm of Montepulciano complementing the granular texture and nutty flavour of Parmigiano-Reggiano.

8. Provence Rosé and Havarti: Delicate Fruit Meets Gentle Creaminess

For a lighter, more refreshing pairing, look no further than the delicate red fruit and crisp acidity of a Provence Rosé alongside the mild, creamy Havarti. The wine's subtle berry notes – think strawberry and raspberry – complement the gentle flavour of the cheese without overpowering it. The steely minerality often found in Provence Rosé provides a lovely contrast to the smooth, soft texture of the Havarti, making for an easy-drinking and utterly enjoyable combination.

Also try: The refreshing fruit of a Spanish Rosado enhancing the delicate flavour of Ricotta.

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9. Riesling and Raclette: Aromatic Complexity Meets Buttery Smoothness

Raclette, with its smooth, melted texture and buttery, slightly nutty flavour, finds a delightful companion in the aromatic complexity and vibrant acidity of Riesling. The wine's notes of stone fruit (like apricot and peach), floral hints, and often a touch of minerality bring out a surprising nuttiness in the cheese. Opting for a Kabinett or off-dry Riesling ensures that its subtle sweetness doesn't overwhelm the cheese but rather creates a harmonious balance.

Also try: The aromatic intensity of Gewürztraminer enhancing the subtle sweetness of Edam.

10. Chianti Classico and Pecorino Toscano: A Tuscan Tapestry of Flavours

Another stellar example of regional harmony, the pairing of Chianti Classico and Pecorino Toscano speaks of the Tuscan landscape. The firm, often aged texture of Pecorino Toscano, a sheep's milk cheese with nutty and savoury notes, finds a perfect match in the robust tannins and bright acidity of Chianti Classico, with its characteristic cherry and earthy undertones. The wine's savoury secondary notes can even draw out a hidden herbal quality in the cheese, while its vibrant fruit holds its own against the Pecorino's boldness.

Also try: The elegant structure of Brunello di Montalcino finding a savoury partner in Grana Padano.

11. Vermentino and Fiore Sardo: A Mediterranean Embrace of Sea and Pasture

Transport yourself to the Mediterranean with this intriguing pairing. Vermentino, a white grape often found in coastal regions like Sardinia, boasts a slightly oily texture, vibrant acidity, and distinctive saline notes. Fiore Sardo, a nutty sheep's milk cheese also hailing from Sardinia (also known as Pecorino Sardo), echoes this salinity. The pairing creates a wonderful synergy, where the wine's citrus notes add a refreshing lift to the cheese's richness, and the shared minerality enhances the unique character of both.

Also try: The crisp acidity of Soave cutting through the richness of Mascarpone.

12. Malbec and Gouda: A Velvety Union of Fruit and Nut

Rounding out our exploration is the delightful pairing of Malbec and Gouda. The velvety texture, bold dark fruit (think blackberry and plum), and often subtle spice of Malbec find a wonderful partner in the nutty, often caramelised flavours of aged Gouda. The cheese's rich, flavourful profile and smooth texture harmonised beautifully with the wine's aromatic complexity, creating a balanced and approachable pairing that offers both indulgence and satisfaction.

Also try: The earthy fruit of Monastrell complementing the semi-hard texture and mild flavour of Tomme.

Photo courtesy of www.calendarcheese.com.au