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When pairing cheese to wine, consider the acidity and fat content of the cheese. For instance, if you want to serve a creamy, light and fresh cheese look to pair it with a crisp, vibrant wine. If you enjoy hard cheeses look to pair it with bold, red wines. Classic pairings we love are Sauvignon Blanc with goat cheeses or Cabernet Sauvignon with Parmigiano Reggiano. |
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We like to pair our tangy fresh cheeses such as Chevre, Burrata, Feta, Coupole, and Humboldt Fog with wines that are crisp, fruity, grassy and light in color. In some instances, you can even taste the fresh herbs. They go great with wines such as Chenin Blanc, Pinot Grigio, light Rieslings, Sauvignon Blanc and White Bordeaux.
For a complete list of cheeses that pair well with this category of wine, please click here.
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We find that our Brie from France and our Robiola from Italy pair nicely with rich white wines or fruity red wines. Specifically we like Chardonnay, Pinot Gris, Grenache, Pinot Noir and Beaujolais.
Fruity red wines typically have lower levels of tannin, making them a good pairing with bloomy rind cheeses. Rich white wines are also nice companions to these cheeses because they are full bodied, “big in the mouth” and have a long finish.
For a complete list of cheeses that pair well with this category of wine, please click here.
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We suggest pairing our washed rind cheeses like Taleggio from Italy, Munster from France and Red Hawk from California with rich aromatic whites, dark beers and extremely robust reds. We make this suggestion because many of these cheeses are washed in wine that comes from regions that produce Gewürztraminer, Rieslings, and Champagne. These cheeses can also be washed in brine causing them to be salty and therefore pair well with sweet dessert wines.
For a complete list of cheeses that pair well with this category of wine, please click here.
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Blue cheeses such as Roquefort from France, Stilton from England, and Gorgonzola from Italy can have a pungent taste that pairs well with dessert wines and robust red wines. Try pairing a Sauternes, late harvest Riesling, port or Vin Santo. Their inherent sweetness balances the “saltiness” that is present in blue cheeses.
For a complete list of cheeses that pair well with this category of wine, please click here.
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When we think of Cheddars and Alpine Cheeses that dominate this category, we recommend that you pair them with full bodied and aromatic whites or medium bodied reds. Try Chardonnay, Pinot Noir, Merlot, Sangiovese, or Syrah. These heavier whites and medium reds have more tannin than the lighter reds, which allow them to stand up to the more mature cheeses in this category.
For a complete list of cheeses that pair well with this category of wine, please click here.
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If you like hard cheeses such as Parmigiano Reggiano from Italy and Aged Gouda from Holland, try them with medium to full bodied reds. We like Zinfandel, Cabernet Sauvignon and Malbec. These wines match the intensity of cheeses that have been allowed to mature and develop in flavor.
For a complete list of cheeses that pair well with this category of wine, please click here.
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