Everything you need to know to choose wine for your cheese

Avoid tannin-rich wine with cheese

Many people believe that the fat in the cheese softens the tannins, but on the contrary, they will have a drying effect on the cheese. Tannins react with proteins, but in cheese the proteins are in such a form that they have lost their ability to bind tannin. This applies regardless of how creamy the consistency of the cheese is.

Red wine or white wine?

Since cheese contains a lot of fat, a good amount of acid is required from the wine. Acid is generally more abundant in white wine. Since you should also avoid tannins, white wine is a better alternative to cheese than red wine. You will not find significant amounts of tannins in white wine. Fortified wine can also be good, especially if the cheese is flavourful.

Advice for those choosing red wine

If you prefer red wine, you need a red wine that is low in tannin and high in acidity. This is typically found in wines made from the Pinot Noir and Barbera grapes. Wines from the west side of Bordeaux such as Pessac-Léognan, Saint-Estèphe, Saint-Julien, Pauillac and Margaux, as well as Barbaresco and Barolo can all offer good acidity.

Wine recommendations for various cheeses

Brie and Camembert

Brie and Camembert are soft cheeses. They can be young, pasteurized, mild and simple, or mature, unpasteurized, flavourful and complex. Which type you go for will affect your choice of drink.

Red wine:

Red wine with Pinot Noir or Barbera will work well whether the cheese is young and pasteurized or mature and unpasteurized. Choose young and fruit-driven wines (these are often the most affordable) for mild and simple cheeses and older wines for rich and complex cheeses.

White wine: 

Dry white wines from the Graves or Pessac-Léognan districts of Bordeaux and lavish Chardonnay versions often have enough body to match the soft texture of these cheeses.

Parmigiano Reggiano (Parmesan), Grana Padano, Pecorino

Most people are familiar with Parmesan – which is actually called Parmigiano Reggiano. These are hard or extra hard cheeses with distinct aromas.

Red wine:

Barolo and Barbaresco are classic options and have enough aromatic intensity to match the distinct flavours of these cheeses. Remember to go for mature versions, where the tannins have softened a bit.

Blue cheese: Roquefort, Gorgonzola and Stilton

These are relatively strong cheeses with a lot of saltiness. The saltiness in the cheeses requires balance from sweetness in the wine. The strong flavour in the cheese also requires a lot of concentration in the wine. Therefore, dessert wines and sweet fortified wines are good alternatives.

White wine:

For example, try a Tokaj Aszú (Aszú refers to the sweet wines from the Tokaj region in Hungary) or a lavishly sweet Riesling. Both styles also have plenty of acid, which cleans up the fat from the cheese.

The famous dessert wine Sauternes, from Sauternes in Bordeaux, is classic with Roquefort, but unfortunately does not offer the same fresh acidity as the wines above. 

Red wine:

Recioto della Valpolicella is a sweet red wine made from dried grapes. The grape types used often provide good acidity, which can balance the fat in the cheese, and low tannin. Classic with Gorgonzola.

Fortified wine:

Sweet fortified wines such as Port, Madeira and Sherry work well with blue cheese. Port and Stilton are a classic combination.

Chèvre

This is a fresh, soft, white cheese made from goat's milk. The cheese is sour and often mild in flavour and has a crumbly texture. Delicate, fresh white wines pair well with the sour, mild flavor and slightly fragile texture of Chèvre.

White wine:

Since much Chèvre originates in the Loire, wines from the same region are often used for Chèvre. Sancerre and Pouilly-Fumé are classic options and are both delicate and fresh.

Jarlsberg and Emmentaler

These are hard cheeses originating in Switzerland. The cheeses have clean and distinct flavours that should be reflected in the wine. Therefore, go for young, aromatic wine.

White wine:

Sauvignon Blanc and Riesling are both aromatic grapes. Wines made exclusively from these grapes are often clean and clear in flavour and have little barrel flavour. Sauvignon Blanc is perhaps at its most aromatic and distinct in the New World.

Red wine:

Young and affordable wines made from Pinot Noir and Barbera often have an aromatic flavour profile with a pure and clear fruitiness.

Comté, Gruyère and Cheddar

These are firm, fatty and flavourful cheeses made from cow's milk. They can often have a slightly nutty character. The rich flavour and slightly nutty character of these cheeses are well reflected in white wine that has been aged on the lees and in barrels. This ageing often gives it some character and a touch of toasted nuts.

White wine:

Good examples of white wine with a touch of barrel maturation and lees are dry white wine from Graves or Pessac-Léognan in Bordeaux or lavish versions of Chardonnay.

Do you serve sweet accompaniments to the cheese platter?

Cheese is often served with accompaniments such as grapes, fresh fruits and berries, dried fruits, nuts and marmalades. It is important to remember that many of these accompaniments are sweet. Therefore, the sweetness of the wine should be adjusted to the sweetness of the accompaniment. For fresh fruits, a semi-sweet wine may be needed. For marmalades, a proper dessert wine is needed. You also have to take the cheese into account, of course.

Wine for warm cheese dishes

When it comes to warm dishes with cheese, these require more flavour in the wine than if the same cheese is served cold. Naturally, melted cheeses have a fuller consistency and therefore require more body in the wine.

Cheese fondue

Cheese fondue originates from the Swiss Alps and is often made with a combination of cheeses such as Appenzell, Emmental and Gruyere. Rich Chardonnay wines are often full-bodied and are therefore good alternatives if you prefer white wine. If you want to go for red wine, you can try full-bodied versions of Barbera.