Wine And Cheese Pairing

Wine And Cheese Pairing Guide

Learn success wine and cheese pairings.  Leave your comments on what has worked well for you and what has not.

Article by: Barbara Bowman

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Click the cheese name to learn more about the cheese and to view wine and fruit pairing suggestions as well as recipes.  Click the wine name to view more information about the wine. 
Ardrahan Ireland Pinot Noir, Chianti, Sangiovese
AzeitaoPortugalSoftTempranillo, Moscatel
Ballyoak        IrelandSemi-softPinot Blanc, Pinot Noir
BanonFranceSoftChenin Blanc, Bordeaux
Beeleigh BlueGreat BritainBlueSauternes, Tokaji, Cabernet or Merlot
Bel PaeseItalySemi-softChardonnay
Baby SwissU.S.Semi-softAsti Spumante
BlueVariedHardTawny Port, Madeira, Sherry
Blue CastelloDenmarkSoftChenin Blanc, Sauvignon Blanc
Boschetto al Tartufo BianchettoItalySoftBarolo, Sangiovese
Brick U.S.Semi-hardChardonnay
BrieFranceSoftChampagne, Sweet Sherry, Merlot
Bucheron FranceSoftChardonnay, Sauvignon Blanc
CamembertFranceSoftCabernet, Chenin Blanc
Cacio de Roma  Chianti
Cheddar,mildEnglandSemi-hardChampagne, Chardonnay
Cheddar, sharpEnglandSemi-hardCabernet, Rioja, Sauvignon Blanc
ChevreFranceSemi-hardGewürztraminer, Champagne
ColbyU.S.Semi-softRiesling, Champagne
CotijaMexicoSemi-HardChardonnay, Riesling
Cream CheeseU.S./variedSoftWhite Zinfandel
Crème fraiche FranceSoftDessert wine
Danish BlueDenmarkSemi-hardCabernet
DerbyEnglandHardChenin Blanc, Sauvignon Blanc
Double Gloucester EnglandSemi-hardSancerre
Dry JackU.S.HardSancerre
EdamHollandHardRiesling, Dry Champagne, Pinot Noir
EmmentalerSwitzerlandHardBeaujolais, Châteauneuf-du-Pape
Evora  Valpolicella Classico, Amarone
FontinaDenmark, ItalySemi-softBarolo, Barbaresco, Nebbiolo
Fresh MozzarellaItalySoftLight Reds, Whites
GarrotxaSpain Merlot, Gewürztraminer
Goat CheeseFrance/variedSoftSancerre, Vouvray
GorgonzolaItalySoftSauternes - Bordeaux
GoudaHollandSemi-hardRiesling, Champagne
GraddostSwedenSemi-hardChenin Blanc, Sauvignon Blanc
Grafton Village CheddarU.S. VermontHardCabernet, Rioja, Sauvignon Blanc
Grana PadanoItalyHardBarolo, Barbaresco, Brunello di Montalcino
GruyereSwitzerlandHardChardonnay, Sauvignon Blanc
HavartiDenmarkSemi-softBordeaux, Rioja
Humbolt Fog, Goat CheeseU.S., CaliforniaNatural RindCalifornia or Australian Chardonnay
JarlsbergNorwayHardLight Reds, Whites
KasseriGreeceSemi-softLight Reds, Whites
KefalotiriGreeceSemi-hardDry White (Dry Creek Dry Riesling)
Madrigal Baby SwissFranceSemi-softFruity Reds & Whites
ManchegoSpainHardRioja,  Ribera del Duero, Merlot
ManouriGreeceSemi-softPinot Gris, Sauvignon Blanc
MascarponeItalySoftSweet, Dessert Wines
Maytag Blue U.S.Semi-hardLight Reds, Whites
Mini Babybel France/U.S.Whites
Monterey JackU.S.Semi-hardRiesling
MorbierFranceSemi-softFleurie, Beaujolais
Mozzarella Bufala ItalySoftChianti
MuensterFranceSoftBeaujolais, Zinfandel
NeufchatelFrance, U.S.SoftSauvignon Blanc, Sancerre
Ossau Iraty France        Semi-hard  Barolo, Merlot, Sauvignon Blanc
PanelaMexicoSemi-hardChardonnay, Riesling
Parmigiano- ReggianoItaly HardChardonnay
Pata CabraSpainSemi-softSyrah, Pinot Gris
Pave AffinoisFranceSoftSauvignon Blanc, Sancerre
PecorinoItalyHardChianti Riserva
Pecorino Romano ItalyHardChianti Riserva
Port SalutFrance / DenmarkSemi-SoftChinon, Bourgueil
ProvoloneItalySemi-hardChardonnay, Chianti Riserva, Barolo
Red LeicesterGreat BritainSemi-hardPinot Noir, Oaky Chardonnay
Ribafria    PortugalSemi-hardPannonia Gruener Veltiliner,  Savignon Blanc
RoncalSpainHardSyrah, Tempranillo
RoquefortFranceSemi-hardTawny Port
Shopshire BlueGreat BritainBluePort
Smoked Gouda HollandHardReds or White
Sonoma Jack U.S.Semi-hardSauvignon Blanc
St AndreFranceSoftFruity Rose
TelemeU.S.SoftSauvignon Blanc, Sancerre,
Tillamook Cheddar U.S.HardFruity wines, dark beer
WensleydaleEnglandHardGewürztraminer, Chardonnay
ZamaranoSpainHardRioja, Aged Spanish Sherry, Sangria

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Maso Canali

An excellent guide! If I might be so bold as to add, blue-veined cheeses are an acquired taste, but I can’t get enough of them – the richness is quite satisfying. I usually introduce friends to this obsession with the help of wine, though: A good Pinot Grigio (gotta get a word in about Maso Canali, since I represent them) can help enhance the experience for cheese newbs, especially those who find the moist sharpness of a good cambozola a little off-putting. The dryness of the wine has a way of cutting right through the new, potentially unpleasant flavors and accentuating the most accessible ones.

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I'll have to give that a try.  I too have never met a blue-veined cheese I didn't like. Thanks!

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I still think there's nothing quite like a chunk of piave with a chewy ciabatta and a super-tuscan.

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I will have to agree with Maso!!!!

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Author: B. Bowman
Updated:  April 26, 2011