Blue cheese and Rieslings
The best Riesling cheese pairing is with blue cheese. Rieslings are an easy-to-pair wine. They run the whole gamut from dry to sweet making it easy to complement. Blue cheese and Rieslings are an age old combination. Try a mild blue cheese so that it does not overwhelm you. Serve it with a baguette or with crackers. It goes best with a semi-dry Riesling.
Gouda and Carbernet Sauvignon
If you’re looking for a Gouda wine pairing you should try a Carbernet Sauvignon. Gouda is aged from between a month, for a soft creamy cheese, to three years – a hard, salty flavor. Carbernet Sauvignon goes well with Gouda since it has a high tannin content that holds up well with aged Gouda. It may prove to be too overpowering for a young, soft Gouda. Pinot Grigio tends to be a light wine, so it does not overwhelm the taste of a young Gouda.
Gruyere and Pinot Noir
Pinot Noir is an extremely versatile red wine which pairs well with many different types of cheese. Pinot Noir is typically light to medium-bodied with fruity notes of berries and hints of herbs and spices. Gruyere is a firm textured cheese with strong flavors. It goes extremely well with medium-bodied fruity wines. Pinot Noir offers the perfect balance between acidity, fruit and tannin to complement the strong flair of Gruyere. That’s why it’s our favorite for Pinot Noir cheese pairing.
Brie and Chardonnay
One of our favorite Brie wine pairing is Chardonnay. It is a popular white wine. A ripe chardonnay will have flavors of tropical fruits like pineapple and guava. A barley ripe Chardonnay will have hints of green apple and lemon. Most people love the classic oak-aged Chardonnay.
Brie is a slightly chalky, gooey cheese and can be quite strong in flavor. Since Chardonnay has a fruity, subtle flavor, that goes well with Brie. The two complement each other well and do not become overpowering for the taster.
What You Should Keep in Mind
Young cheeses pair best with wines that are juicy, fruity and with good acidity. They go best with sparkling wines, crisp whites and dry fruity reds.
Older cheeses would need wines with more body and complexity as they are rich and nutty.
Tannic wines go well with rich, aged cheeses because their tannins bind to protein and fat. They clean your palate after each bite.
Sweet wines balance salty cheeses.
Rich and creamy cheeses work well with oaky white wines.