10 Best Cheese & Red Wine Pairings

As National Cheese Lover’s Day approaches on January 20, what better way to honour the occasion than by delving into the art of pairing cheese and red wine?

The perfect companionship of these two indulgent delights can elevate your culinary experience to new heights.

We delve into tips on harmonising the nuanced flavours of red wines with an array of cheeses, unlocking the secrets to creating pairings that dance on your palate.

Whether you’re a seasoned connoisseur or just beginning your journey into the world of wine and cheese, these insights will guide you towards a symphony of tastes that celebrates the richness and diversity of this classic pairing.

So, let’s embark on a delicious exploration of pairing cheese with red wine.

How to Pair Cheese with Red Wine?

Match Lighter Wines With Milder Cheeses

Wines exhibit a spectrum of flavours and mouthfeel, ranging from lighter and subtler to bolder and more intense.

Similarly, cheese spans from mild and milky to robust and pungent, depending on the style.

When pairing the two, it is recommended to match lighter-bodied red wines with milder, less intense cheeses, and opt for bigger, more flavourful reds when indulging in more intense cheese varieties.

This principle holds true for pairing beverages with cheese across the board.

Selecting a full-bodied red wine to accompany a subtle tomme or a buttery bloomy rind may result in the wine overpowering the delicate cheese, eclipsing its nuances.

Conversely, opting for a very light red, like Gamay or Pinot Noir, might not provide the necessary backbone to stand up to a robust blue cheese or a well-aged wheel with an abundance of flavours. 

Match Tannin-Rich Wines with Longer-Aged Cheeses

Red wine is derived from the grape skins used in its production, and these skins contribute tannins to the wine during the fermentation process.

These astringent compounds have the potential to introduce a touch of bitterness and create a “dry” sensation on the palate, something that pairs well with intense, flavorful cheeses.

To optimise this, it is advisable to pair robust red wines with substantial tannins alongside dense, hard and long-aged cheeses that boast both a pronounced flavour profile and high-fat content.

Red wines such as Malbec, Tempranillo, Petite Sirah, Bordeaux or Cabernet Sauvignon find their ideal match in cheeses that can hold their ground against the bold character and tannins of the wine.

This strategic pairing not only accentuates the unique qualities of both the wine and the cheese but also ensures a harmonious and satisfying gastronomic experience.

Pair Sweet Red Wines with Salty Cheeses

While pairing similar flavours can lead to a perfect combination, exploring opposites can be equally rewarding.

This is why the tradition of pairing sweet red wines with salt-forward varieties endures.

Sweet red wines encompass a spectrum from light and effervescent to rich and robust, maintaining their compatibility with salty cheeses.

To enhance this delightful contrast, pair sweet red wines with blue cheeses or blue-bloomy hybrids.

Bubbly sweet reds provide a perfect match for bloomy rinds and they also work well with dense, salty Italian cheeses.

This contrast of sweet and salty elements elevates the overall tasting experience.

Feta Cheese

Recommended Wine: Nebbiolo

Nebbiolo is a red wine that is known for having an intricate flavour profile featuring nuances of dark red fruits, delicate rose aromas and a subtle hint of tar.

These notes pair well with a cheese that is unconventional but is not overly intense.

The creamy texture and rich fat content of feta cheese make it an ideal pairing, adding a delightful counterpoint to Nebbiolo’s complexity.

Furthermore, an alternative yet equally exceptional choice for complementing feta’s creamy goodness is Beaujolais, a red wine that seamlessly enhances the overall tasting experience.

Goat’s Cheese

Recommended Wine: Cabernet Franc

While goat’s cheese is best paired with white wines, don’t dismiss the intriguing possibility of pairing it with a red like Cabernet Franc.

This lighter red variety boasts a captivating interplay of flavours, including a deliciously tart acidity and delightful notes of fruit and herbs.

The fresh and fruity characteristics of Cabernet Franc harmonise seamlessly with the tart and earthy profiles of goat’s cheese.

Moreover, the wine’s higher acidity not only complements but also serves as a palate-cleansing element, effectively cutting through the richness of the cheese, creating a well-balanced and enjoyable tasting experience.

Gruyere

Recommended Wine: Pinot Noir

Gruyere is a semi-hard cheese known for its sweet, slightly salty, creamy and nutty characteristics.

Its unique profile presents a delightful combination of elements that make it an intriguing companion for various red wines.

In particular, the berry fruit flavours of Pinot Noir emerge as an excellent pairing choice.

The inherent sweetness, subtle saltiness and creamy texture of Gruyere combine well with the berry characteristics of Pinot Noir.

What makes this pairing exceptional is neither the wine nor the cheese dominates, allowing their respective qualities to shine through.

The balanced interplay between Gruyere and Pinot Noir is a testament to the art of thoughtful wine and cheese pairing.

Brie

Recommended Wine: Merlot

Brie is renowned for its soft-ripened texture, bloomy rind, and a rich variety of flavours that include creaminess, nuttiness, sweetness, earthiness and tanginess.

Given its diverse profile, Brie offers a versatile canvas for wine pairings, allowing you to accentuate specific facets of its character.

An ideal pairing is a fruity Merlot with moderate tannins.

This pairing allows the cheese’s creamy and nutty elements to meld with the wine’s fruit-forward notes.

Alternatively, if you aim to emphasise the earthy nuances inherent in Brie, Pinot Noir becomes an appealing option.

The subtle earthiness of the wine aligns with the cheese’s natural flavours, creating a nuanced and sophisticated pairing that delights the palate.

Gouda

Recommended Wine: Shiraz

Gouda has a distinctive sweet and pleasantly sharp taste, culminating in a luscious caramelised finish.

The ideal red wine pairing is Shiraz, known for its ripe berry flavours.

The wine’s ripe berry notes complement the sweet and sharp characteristics of this cheese.

Shiraz also introduces additional layers to the pairing with subtle hints of tobacco and smoke, adding complexity to the ensemble.

This pairing is elevated when enjoying smoked Gouda.

The inherent tobacco and smoky notes in Shiraz find resonance with the smokiness of the cheese, creating a delightful fusion.

Aged Cheddar

Recommended Wine: Cabernet Sauvignon

Aged cheddar is a bold cheese and such cheeses require a red wine with equally robust traits.

Consider the formidable combination of a strong, aged cheddar cheese and the robust tannins of a Cabernet Sauvignon.

This pairing transcends mere compatibility; it is a fusion of two bold entities that elevate the entire tasting experience to celestial heights.

Rather than one overpowering the other, these elements engage in a flavorful dialogue, creating a symphony of taste that resonates on the palate.

The cheese’s strength and depth of character seamlessly integrate with the wine’s boldness, resulting in a pairing that is nothing short of a match made in the culinary heavens.

Pecorino

Recommended Wine: Chianti

Pecorino is a hard and dry Italian cheese with a distinctively salty profile.

Typically aged for one year, it has a noticeable sharpness.

On the other side of the palate spectrum, Chianti, a Tuscan Italian wine, brings its own set of characteristics to the table.

It is renowned for its tartness, acidity and pronounced tannins, complemented by deeply savoury notes that add to its complexity.

The deeply savoury notes in Chianti serve as a coaxing agent, enticing and elevating the herbal nuances present in Pecorino.

Meanwhile, the cheese’s granular texture perfectly pairs with the wine’s structured tannins.

Moreover, the black fruit flavours inherent in Chianti assert themselves boldly against the robust flavours of Pecorino, forming a partnership where each element holds its ground.

Stilton

Recommended Wine: Port

Port wines, distinguished by their bold, full-bodied nature and delectable sweetness, demand an equally extraordinary cheese companion.

What better pairing than the salty and pungent Stilton?

Combining cheese and sweetness is a time-honoured tradition and Stilton’s intensity correlates with the desired level of sweetness in the wine.

This is where an aged, sweeter Port steps into the spotlight, offering the perfect partnership to complement the distinct funkiness of Stilton.

With this pairing, the sweetness of the Port acts as a counterpoint to the intensity of Stilton.

Swiss Cheese

Recommended Wine: Beaujolais

Swiss cheese is known for its semi-firm texture and creamy mouthful and since Beaujolais is a light and fruity red wine, it provides a smooth and refreshing contrast.

The mild flavour of Swiss cheese makes it versatile among a variety of wines.

Beaujolais doesn’t overpower the delicate flavour of Swiss cheese, allowing both the wine and cheese to shine without one dominating the other.

Beaujolais wines, made from Gamay grapes, often have a good level of acidity.

This acidity acts as a palate cleanser, cutting through the richness of Swiss cheese and refreshing the taste buds.

The wine is characterised by its cherry and raspberry flavours. These fruity notes complement the cheese’s nutty and slightly sweet profile, creating a delightful fusion of fruity and nutty elements.

Manchego

Recommended Wine: Rioja

Both Manchego and Rioja hail from the La Mancha region of Spain and typically, regional pairings work well because the local culinary traditions have developed in tandem.

Manchego has a rich, nutty and slightly tangy flavour profile.

This richness is well-matched by the bold characteristics of Rioja wine.

Rioja wines, especially those with some age, often have well-integrated tannins and a structured profile.

The tannins in the wine can cut through the creaminess of Manchego, providing a balance that prevents either the cheese or the wine from overpowering the palate.

Rioja wines typically exhibit flavours of red fruits, such as cherry and strawberry, along with subtle spice notes.

These characteristics complement the nutty and savoury elements of Manchego, creating a delightful interplay of sweet and savoury on the palate.

As National Cheese Lover’s Day graces the world on January 20, this journey serves as a delectable celebration of the timeless union between cheese and wine.

The intricate dance of textures, aromas and tastes showcased in each pairing underscores the magic that happens when cheese and red wine come together in perfect harmony.

As you savour the diverse combinations, let the artistry of these pairings remind you that there’s always room to explore, experiment and celebrate the myriad possibilities that emerge when exquisite cheeses meet the nuanced world of red wines.