Wine Pairings with Cheese

Cheeses are among the trickiest foods to pair with wine, since there are a great many types with different characteristics. Choosing the right wine means respecting the texture, the degree of ageing and the aromatic intensity of the cheese. Let's discover the best wines to pair with the various types of cheese.

Characteristics of Cheeses and General Pairings

The choice of wine depends on several factors:

• Degree of ageing: fresh cheeses call for light, crisp wines, while aged ones pair better with more structured wines.
• Type of milk: cow's, sheep's or goat's milk affects the level of acidity and the intensity of the flavour.
• Structure and salinity: creamy cheeses need soft wines, while blue cheeses call for sweet, complex wines.

Best Food and Wine Pairings for Cheeses

Fresh and Soft Cheeses

• Best wine: Sauvignon Blanc
• Alternative: Vermentino di Sardegna, Prosecco Superiore DOCG

Examples of cheeses: Mozzarella, Burrata, Ricotta, Stracchino

Bloomy-Rind Cheeses

• Best wine: Champagne Brut
• Alternative: Franciacorta Satèn, Chardonnay Burgundy

Examples of cheeses: Brie, Camembert

Aged Cheeses

• Best wine: Chianti Classico Riserva
• Alternative: Barolo, Amarone della Valpolicella

Examples of cheeses: Parmigiano Reggiano, Grana Padano, Pecorino Sardo

Blue Cheeses

• Best wine: Passito di Pantelleria
• Alternative: Sauternes, Recioto della Valpolicella

Examples of cheeses: Gorgonzola, Roquefort, Stilton

Mistakes to Avoid in Pairing

Avoid red wines that are too tannic with fresh, creamy cheeses, because the high acidity of the cheese can create an unpleasant contrast. Take care with very dry wines alongside blue cheeses, because they need a sweetness to balance their savouriness. Avoid wines that are too aromatic with delicate cheeses, so as not to mask their flavour.

Specific Pairings for Some Famous Cheeses

Buffalo Mozzarella → Sauvignon Blanc, Vermentino Brie and Camembert → Champagne Brut, Chardonnay Borgogna Parmigiano Reggiano → Chianti Classico Riserva, Barolo Gorgonzola Piccante → Passito di Pantelleria, Sauternes