How to Pair Wine and Cheese For the Perfect Cheese Board?

WHY DO WHITE WINES PAIR BETTER WITH CHEESE?

White wines are in general a better match with cheese than red wines. They are often lighter, fresher and fruitier in style and that helps them to pair with different kinds of cheese types. White wines do not usually have any tannins and that is what makes them more cheese-friendly. In case you can choose only one bottle to pair with many different types of cheeses, a dry, light or medium-bodied, fresh and delicately fruity white wine would be a safe choice!

WHICH CHEESES GO BEST WITH ROSÉ WINE?

Even if we don’t often consider them, rosé wines can be a very good choice for cheese pairing. They are often light or medium-bodied, fruity and unlike red wines they have low and very soft tannins. Light rosé wines go really well with fresh cheeses like mozzarella, ricotta, feta or fresh goat cheeses. Some semi-hard cheeses for example cheddar or gouda can be paired well with more structured rosés.

WHICH CHEESES GO BEST WITH RED WINE?

Red wines can be tricky to pair with cheeses due to their tannins. They clash with the fat, the rind and the milk proteins of the cheese causing a very unpleasant metallic and bitter aftertaste. The more tannic the wine is, the more challenging it is to pair with cheeses. Therefore, if you prefer red wines with cheese, choose the ones with soft tannins and fruity aromas like Pinot Noir, Gamay or Barbera. The best types of cheeses to go with red wines are semi-hard or hard-cheeses and preferably a bit matured. Good examples of these cheeses are gouda, gruyere, parmesan and pecorino. If you really enjoy the bold and strong reds, you should choose strong and hardy cheeses to go with, for example an aged cheddar.

FRESH CHEESES

For example: Goat’s cheese, Mozzarella and Ricotta

These cheeses without a rind have soft texture and very delicate aroma and taste. Because of their delicate nature they are best paired with light and simple white or rosé wines, that are delicately aromatic and low in alcohol. Stronger wines would overpower the delicate flavours.

Classic pairing: Sauvignon blanc from Loire Valley, Pinot Grigio from Italy

Adventurous pairing: Albariño from Spain, Prosecco from Italy or a light rosé from Provence or Languedoc

WASHED RIND CHEESES

For example: Époisses, Reblochon and Taleggio

These cheeses are characterized by a rind that is washed several times with water and salt in order to allow the growth of Brevibacterium linens bacteria. This wanted bacteria is the reason for the brownish colour, the pungent aromas and the elastic consistency of the cheese. The washed rind cheeses have typically earthy and animal aromas. Ideal match can be medium-structured and fresh white wines like Chenin Blanc from Loire Valley or Chignin from Savoie. With époisses could also work some sweeter style white wines from Alsace. Once again if you prefer red wine, you could try the light reds from Beaujolais, Burgundy or Jura.

Classic pairing: Chablis, Rhône whites

Adventurous pairing: Chignin Bergeron from Savoie, Chardonnay, Pinot Noir or Poulsard from Jura

HARD CHEESES

For example: Comté, Manchego, Parmesan and Pecorino

These are usually the easiest type of cheeses to pair with wine. They are firm and savoury and usually aged between 2 and 36 months. The aging increases the flavours and the saltiness of the cheese. Therefore, it is good to take account the maturation of the cheese while choosing a wine. The younger examples go well with lighter white and red wines. Whereas the matured ones need more complex wines to go with. For example, a Vintage Champagne could be a great match with aged parmesan. Due to its freshness and bubbles it would cut through the fatness and saltiness of the cheese but at the same time support the complex aromas and flavours.

Classic pairing:

Younger cheeses: Saint-Véran from Burgundy, Saint-Péray from Rhône, Valpolicella, Beaujolais

Matured cheeses: Vintage Champagne, aged Burgundy or Rhône whites

Adventurous pairing:

Younger cheeses: Lambrusco

Matured cheeses: Vin Jaune from Jura, Vin Santo from Tuscany, Amontillado Sherry

A simple guide to put together the perfect cheese board

• 1. Choose the bottle(s) of wine you would like to serve. Think first what wine(s) you are planning to serve and this can guide you to  choose the types of cheeses that go well with that particular wine. You may even serve two different types of wine and this will allow you more choice with the cheeses. You can also choose first the cheeses and then choose an easy wine that goes well with each of type of cheese chosen, but with less flexibility. It is usually best just to choose a light-bodied, dry, delicately fruity white wine in this case.
• 2. Choose what types of cheeses and how many you would like to serve. The amount of cheese depends whether the cheese board is the main event or whether it is served at the end of a meal. If you are serving the cheese board alone 3 or 5 different types of cheeses would be a good amount. If it is served after a proper meal two or three is more than enough. It is good to keep in mind your own and your guests' preferences. If you don't know what kind of cheeses your guests like it might be better to avoid the funkiest ones.
• 3. Choose the right accompaniments. Once again, the amount of accompaniments can differ whether the cheese board is served as a meal or a part of a meal. Remember to include at least either crackers or bread and perhaps some jam/chutney. If you would like to make your cheese board richer, you can add some cured meats, grapes, apple slices, nuts and olives etc. The accompaniments make the cheese board look more inviting and even prettier. However, always pay attention that the chosen accompaniments are not too strong or spicy so they won't overpower the flavours of each cheese or the wine that they are served with.
• 4. Last but not least remember to take the cheeses out to room temperature around an hour before serving them to allow all the subtle flavours of the cheeses to come through.