Cheese and Wine Guide
Wine and Cheese Pairing Guide
You may think that getting such a classic combination right is easy – after all, according to some historians, wine and cheese have been consumed as a pair since the earliest days of civilisation. There is, however, a surprising level of complexity and planning involved when pairing different cheeses and wines.
We looked into some of the most common cheeses served at the end of a meal, so you’ll know which bottle (or bottles) to pick up next time someone reaches for the cheeseboard.
When it comes to pairing cheddar, certain strengths are better suited to some wines more than others. For example, a creamy, mild cheddar – as opposed to a strong, mature cheddar – will taste better when accompanied by a delicate grape such as a Chardonnay.
A full-bodied Cabernet Sauvignon, however, holds up well against sharp and mature cheddar, as the impactful tannins help to draw out the bold flavours.
Soft cheeses with tangy rinds go perfectly with an oaky wine, such as Sauvignon Blanc. Brie’s strong, creamy flavour makes it an indulgent complement to Champagne too – giving you a handy excuse to crack open a bottle.
Gouda is exceptionally nutty and needs a bold partner to complement its intense flavour. A full-bodied wine that’s rich in tannins pairs well with gouda, so we recommend a Cabernet Sauvignon.
This Estevez Cab Carménère is a fine example of its type, from one of Chile's most premium vineyards.
Crumbly, British cheeses like Wensleydale need a full-bodied, high tannin wine to complement the tangy, creamy flavour. We recommend drinking a robust burgundy, such as Pinot Noir – blending a stunning French import with this delicious British invention.
There isn’t a pasta dish in the world we can think of that doesn’t benefit from a generous sprinkling of parmesan. Served as a garnish, or by itself, parmesan has been enjoyed throughout Italy and beyond for over nine centuries, with the first use of this aromatic cheese dating back to the Roman Empire.
Our Parmigiano Reggiano is aged for 14 days and goes perfectly with a light white wine, such as Pinot Grigio, or even sparkling wine, like Prosecco.
Love it or hate it, blue cheese has its own special requirements when it comes to wine pairing. Known for its unique taste, as well as its health qualities, blue cheese contains good bacteria to aid digestion and support a healthy immune system.
Due to its bold, salty flavour, blue cheese should be paired with low-tannin wine, such as a Chardonnay. Limoux Chardonnay is a particularly good choice, as it’s buttery, oaky flavours will enhance the intense notes of the cheese.
Powerful, creamy, and moreish, camembert can be paired with a host of crisp white and sparkling wines, including Pinot Grigio and Cava.
Curious about the best way to serve camembert? Serve warm and combine with garlic, chutney, and a few hearty chunks of crusty white bread for a crowd-pleasing snack.
- Estevez Chilean Cabernet Sauvignon
- Rich, smooth and well-balanced
- Castellore Sicilian Pinot Grigio
- Crisp with pear and apple aromas
- Exquisite Marlborough Sauvignon
- Blackcurrant leaf, lime and nectarine
- 2003 Vintage Champagne
- A superb 2003 vintage Champagne