Wine and cheese pairing: the best matches for your cheese board

Wine and cheese are natural partners, but some combinations work far better than others. A big red that’s brilliant with mature Cheddar can taste harsh with a soft goat’s cheese, while a sweet wine that sings with Stilton might seem cloying with Brie. The good news is that a few simple principles make it easy.

The basics

• Match intensity. Mild cheeses suit lighter wines; strong cheeses need something with more power.
• Salty cheese loves sweet wine. It’s the same reason salted caramel works.
• Creamy cheese loves acidity or bubbles. They cut through the richness.
• White wine is often better than red. Tannins can clash with soft cheeses, so whites, fizz and fortified wines are often the safer bet.

Cheddar and hard British cheeses

Mature Cheddar has a big, savoury, nutty flavour. It works well with fuller-bodied reds such as Rioja Reserva or Bordeaux. Beronia Rioja Reserva is a reliable match. A tawny port is even better, picking up the nutty notes. Graham’s 10 Year Old Tawny is wonderful with a crumbly vintage Cheddar.

Stilton and blue cheeses

Stilton and port is the most famous cheese pairing of all, and for good reason. The sweetness of the port balances the salt and tang of the blue. Graham’s LBV Port is a fantastic choice. Sweet white wines like Sauternes also work beautifully; Château Violet Sauternes is a great introduction.

Brie and Camembert

Soft, creamy, bloomy-rind cheeses need acidity and freshness. Champagne and English sparkling wine are superb, the bubbles cutting through the creamy texture. Chapel Down Brut is a lovely match. A light, fruity red like Beaujolais also works; Louis Jadot Fleurie is perfect.

Goat’s cheese

Fresh goat’s cheese and Sauvignon Blanc is a match made in the Loire Valley, where both are local specialities. The zesty acidity mirrors the tang of the cheese. Try Domaine Sylvain Bailly Sancerre for a classic pairing, or Brancott Estate Sauvignon Blanc for a fruitier style.

Manchego and Spanish cheeses

Manchego is nutty and slightly salty. Spanish reds like Rioja or Ribera work well, but dry sherry is the real winner. Barbadillo Oloroso or Barbadillo Amontillado have a nutty richness that’s perfect with aged Manchego.

Parmesan and aged hard cheeses

Parmesan is intensely savoury. It suits structured Italian reds such as Chianti Classico or Barolo. Castello di Albola Chianti Classico is excellent, and Batasiolo Barolo makes it special.

Washed-rind and pungent cheeses

Strong-smelling cheeses like Époisses or Stinking Bishop need a wine with plenty of aroma. Gewürztraminer is a surprising but excellent match; try Hugel Gewurztraminer.

Building a cheese board

Pick three to five cheeses with different textures and flavours: one hard, one soft, one blue and one goat’s. Then pick two wines rather than trying to match every cheese:

1. A tawny or LBV port for the blue and hard cheeses.
2. A crisp white or sparkling wine for the soft and goat’s cheeses.

That covers almost everything. Add crackers, grapes, chutney and walnuts and you’re done.

Explore more fortified wines in our guide to what port is and how to drink it.

FAQs

What wine goes best with cheese?

There’s no single answer, but port with blue cheese and crisp white wine with soft and goat’s cheeses are classic matches.

Is red or white wine better with cheese?

White wine is often the safer choice, as tannins in red wine can clash with soft, creamy cheeses.

What wine goes with Stilton?

Port, especially LBV or tawny, or a sweet wine like Sauternes.