Wich wine goes well with cheese?

Choosing the right wine to go with your cheeses can be challenging, but a few basic principles can help you see the wood from the trees.

In France, as the cheese capital of the world, it is common to serve powerful, tannic red wines with cheese. However, the tannins and acidity in red wine accentuate astringency and dryness, giving the impression of a more pronounced bitterness than is actually the case. It is therefore crucial to preserve the harmony between the aromas of the cheese and that of the wine, without either overpowering the other.

Forget the preconceived notion that only red wine goes well with cheese. In reality, each type of cheese goes with a different type of wine. When in doubt, we advise you to pair products from the same region. These regional pairings will guarantee the success of your cheese and wine pairings for those special evenings in with friends.

It is important to note that, in most cases, pairing a strong cheese with a strong red wine will cause its flavors to diminish. Here are a few tips for successful pairings time and time again.

• Soft bloomy rind cheeses

Soft bloomy rind cheeses, which are often creamy and smooth on the palate, go well with wines that do not dominate their delicate texture. For example, a Brie pairs well with a light, low-tannin red wine, such as a Cabernet Franc, a Saint-Aubin or an Australian Chardonnay.
For soft washed-rind cheeses like Munster or Maroilles, opt for an aromatic white wine such as Gewurztraminer.

• Hard-pressed cooked cheeses

Gruyères, Emmentals, Beauforts and Cheddars go wonderfully well with full-bodied, aromatic white wines, such as a Burgundy Chassagne-Montrachet or a Californian Cabernet Sauvignon.

• Hard-pressed uncooked cheeses

These cheeses, which are milder in taste than cooked cheeses, call for wines that bring out their creamy flavors without in any way overpowering them.
Pair a Saint-Nectaire or Reblochon cheese with a sweet, aromatic white wine such as one from the Rhône Valley, or a dense, spicy red such as a Pinot Noir from Alsace.

• Blue-veined cheeses

Blue-veined cheeses such as Roquefort, Bleu d’Auvergne, Fourme d’Ambert and Stilton are often powerful in flavor and saltiness, which is why it is so important to choose wines that can balance them out with their smoothness or intensity. Opt for a sweet white wine, such as a Sauternes, or a Coteaux du Layon from the Loire Valley.

• Goat and sheep’s milk cheeses

Often fresh and tangy in taste, goat and sheep’s milk cheeses call for lively, dry white wines to enhance their lightness. A Crottin de Chavignol is a perfect match for a Sauvignon Blanc from the Loire Valley, while a Pecorino, an Italian sheep’s milk cheese, pairs wonderfully well with an Italian Chianti.