Throughout history, wine and cheese pairing has been looked upon as both an art and a science. It’s been the subject of thousands of articles, books, seminars and some serious debates between sommeliers and fromageries.
Truth be told, the making of a blissful marriage of wine and cheese doesn’t have to be such a head-scratching ordeal because many different types of wines can be paired with many different types of cheese.
There are, however, a few tips that can help you make some good choices along the way.
- Try pairing wines from the same region where the cheese is from. For example: A Beaujolais with a French Brie, a Brunello with an Italian Asiago, or a Spanish Rioja with a Cabrales.
- Match by flavor intensity:
Strong, flavorful cheeses are best paired with full-bodied wines
Light, creamy cheeses are better suited for lighter-bodied wines
- Match by cheese texture:
Hard cheeses pair well with red wine while soft, creamy cheeses are best with white wine.
- If you’re serving a variety of cheeses, offer a variety of complementary wines. But if you want to limit the wine choices that complement most cheeses, choose either a Riesling or a Chardonnay as your white wine and a light- to medium-bodied Pinot Noir as your red.
But the best tip of all – go with your own personal preferences and enjoy the experience!