Tips to combine cheese and wine

by Marta Burgués

Cheese is one of the gastronomic food that provides more flavours. Each cheese is different and offers thousands of tastes on the palate that can be combined perfectly with a variety of wines. Let us know some tricks to pair cheese and wine: do you already know which one goes well and with what kind? Choose well and enjoy!

First flavours

Some cheeses, whether they are more tender or fatty, can go better with white or stronger red wines. The truth is that it depends on several factors, including texture, level of acidity or creaminess. Initially, we recommend trying some cheese alone and then combined with a wine. Thus, we will check if the wine detracts flavour from the cheese or instead maximizes it.

Brie cheeses

The French brie cheeses are usually creamy and smooth. They go better with Chardonnay grape wines to enhance this creaminess and make them irresistible.

 TAGS:Joseph Drouhin Bourgogne Chardonnay Laforet 2012Joseph Drouhin Bourgogne Chardonnay Laforet 2012

Joseph Drouhin Bourgogne Chardonnay Laforet 2012 is a white wine with a blend based on chardonnay of 2012 and 13º of alcohol content. 


The famous Italian parmesan cheese goes well with red wines, but it really does best with Italian Chianti, the popular Tuscan wine, in its rosé or red varieties.

 TAGS:Ruffino Chianti 2013Ruffino Chianti 2013

Ruffino Chianti 2013 is a red wine from the Chianti Classico DO based on the top of merlot and canaiolo from 2013 vintage and 13º of alcohol. 

Blue cheeses

Powerful, hard, salty and sharp. Blue cheeses are strong on the palate. Therefore, the ones of this type, such as Gorgonzola, go well with a Port wine, while regular blue cheese can be combined with a Riesling wine.

 TAGS:Knipser Riesling Laumersheimer Kapellenberg Kabinett Trocken 2013Knipser Riesling Laumersheimer Kapellenberg Kabinett Trocken 2013

Knipser Riesling Laumersheimer Kapellenberg Kabinett Trocken 2013 is white wine of the Pfalz DO with the best bunches of 2013 riesling and 11.5º of alcohol content. 

Feta cheese

This cheese is typical from Greece and Italy, and now everywhere, but is more traditional of some Mediterranean countries. We find them in salads and pasta. The wine that can pair this cheese is a French Beaujolais.

 TAGS:Louis Jadot Beaujolais Villages Rouge 2013Louis Jadot Beaujolais Villages Rouge 2013

Louis Jadot Beaujolais Villages Rouge 2013 is a red wine Beaujolais with 2013 grapes and 12.5º of alcohol strength.

Strong cheeses

Other cheeses, without being blue, provide to the palate a somewhat stronger flavour, something between salty and sharp. Among these are the cheddar, which combines with a rich Cabernet Sauvignon; gouda, better with a Merlot; or Gruyère, suitable for drinking it with a Sauvignon Blanc, among other reds.

 TAGS:Marques de Griñon Cabernet Sauvignon 2010Marques de Griñon Cabernet Sauvignon 2010

Marques de Griñon Cabernet Sauvignon 2010 is a Spanish red wine with DO Dominio de Valdepusa vinified with cabernet Sauvignon from 2010.

*Images: Uvinum and neal whitehouse piper (flickr)

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