Great cheese and wine pairing is mostly about matching salt, fat, and acidity. You don’t need a long rule list—just a few basic patterns.
Core basics
- Fresh, tangy cheeses (goat, feta) like high acid whites.
- Soft bloomy cheeses (brie, camembert) want gentle fruit and moderate acidity.
- Hard aged cheeses (cheddar, manchego) can handle more tannin and oak.
- Blue cheeses need sweetness or fortified richness to balance salt.
By style
Fresh / young (goat, ricotta, feta)
High acidity cleans up lactic tang. Try Sauvignon Blanc, dry Riesling, Vinho Verde. Avoid heavy oak or high alcohol.
Soft bloomy (brie, camembert, triple cream)
Rich and soft, low salt. Needs gentle acidity to cut fat: unoaked or lightly oaked Chardonnay, Champagne/Crémant, or a simple fruity Beaujolais if you want red.
Washed rind (taleggio, limburger, epoisses)
Funky aroma, often more salt. Needs lift and fruit: Pinot Gris (dry), Alsace-style whites, farmhouse cider, or sparkling. Avoid very tannic reds (they taste metallic).
Semi-firm (gouda young, havarti, fontina)
Supple texture, mild flavor. Works with broader range: Pinot Noir, Grenache, Chardonnay, lighter Merlot. Keep tannin moderate.
Hard / aged (cheddar, aged gouda, manchego, Parm)
Concentrated flavor, salt crystals, lower moisture. Can handle tannin and oak: Cabernet blends, Tempranillo (Crianza/Reserva), Rioja, Chianti Classico. Also great with nutty amontillado sherry.
Blue (stilton, gorgonzola, roquefort)
High salt + strong flavor. Needs sweetness or fortified depth: Port, Sauternes, late-harvest Riesling, or a sweet sherry. Dry red usually clashes and tastes sharp.
Simple board formula
- 1 fresh (goat)
- 1 soft bloomy (brie)
- 1 hard aged (cheddar or manchego)
- 1 blue (stilton or gorgonzola)
Add nuts, plain crackers, sliced apple/pear, and something sweet (fig jam or honey) for the blue.
Wine lineup suggestion
- High acid white (Sauvignon Blanc or dry Riesling)
- Textural white or bubbles (unoaked Chardonnay or Brut sparkling)
- Medium red (Pinot Noir or Grenache)
- Sweet/fortified (Port or Sauternes style) – small pour only
Troubleshooting
- Red tastes bitter: Likely too much tannin for soft/fatty cheese—switch to white or decant.
- Cheese seems metallic: High tannin + high salt (blue) clash—add sweet wine.
- Flavors feel dull: Cheese too cold; let sit 30 minutes.
Quick reference matches
- Goat cheese – Sauvignon Blanc
- Brie – Unoaked Chardonnay or Champagne
- Aged cheddar – Cabernet blend
- Manchego – Rioja (Crianza/Reserva)
- Blue – Port or Sauternes style
Need a match for a cheese not listed? Use the tool on the home page.