Wine and cheese make a most promising union. The challenge is that there are almost as many different types of cheeses as there are wines. While it is difficult to generalize about matching cheese and wine, there are quite a few successful pairings that are worth recommending.
Our rule of thumb is that cheeses and wines are classically excellent partners based upon their balance of saltiness and sweetness. Generally speaking, salty cheeses complement sweeter wines while more mild cheeses call for more acidic wines. Other factors such as acidity, aroma and texture also come into play.
is the perfect compliment to Brie because it foils the richness and brings out the earth of the rind.
Camembert is great with Champagne
for the same reason as the Brie with Chardonnay, but more delicate and refined.
Cheddar cheese calls for a low tannin, medium bodied red like Pinot Noir
to bring out the nuttiness of the cheese.
Goat cheese is wonderful with Sauvignon Blanc
or a nice Sancerre
because the acid of the wine is complimented by the acid of the cheese.
Gouda is great with a higher tannin red like Cabernet Sauvignon
to stand up the caramel flavors of the cheese.
The nuttiness of the Gruyere loves the spicy fruit of a Red Zinfandel
Parmesan is wonderful with a low acid red like Sangiovese
from Italy because it mirrors the richness and depth of flavor found in both.
Swiss cheese pairs beautifully with a nice a Merlot
to help bring out the depth of flavors not at first recognized in the cheese.