Wine and Cheese Pairings

Wine experts agree that white wine pairs better with most cheeses than red wine does.

In France, the association of red wine with cheese is quite entrenched. However, wine specialists widely acknowledge that white wine actually pairs better with most cheeses than red wine.

These misconceptions often stem from habit: the bottle of red wine that accompanies the meal is usually finished with the cheese course, and there’s rarely a thought to open a new bottle at this point. Yet, making that extra effort is well worth it! Soft cheeses often have strong flavors that can overpower red wine, while cooked pressed cheeses generally pair better with white wine. The acidity and lightness of most white wines help balance the fat (and sometimes salt) in cheeses, whereas the tannins in red wines can clash with the fat and make the experience heavier.

The Right White Wine for Each Cheese

Cheeses with Dry White Wines

Dry white wines are incredibly versatile and pair well with a wide range of cheeses. Opt for acidic and fruity whites (a description that fits many white wines), and you’re likely to find a good match for almost any cheese board.

Here are a few classic pairings to inspire you:

• Crottin de Chavignol with Sancerre (Sauvignon Blanc)
• Comté with a wine from the Jura, such as Côtes du Jura (Chardonnay and Savagnin)
• Ossau-Iraty with Jurançon Sec
• Brie de Meaux with Bourgogne Blanc

As you can see, many successful pairings come from selecting a cheese and wine from the same region. The advantage of pairing white wine with cheese is that it is very hard to go wrong!

Cheeses with Sweet White Wines

Sweet white wines, which contain between 10 and 45 grams of residual sugar per liter, are suited to stronger cheeses. The sweetness of the wine can balance out more intense flavors in cheese.

For example, a Munster pairs wonderfully with a glass of Gewurztraminer.

A good rule of thumb is to consider which cheeses are often served with honey (like chèvre or brie) or jam (like Maroilles, Epoisses, Beaufort). If these cheeses pair well with sweet accompaniments, they can also handle a touch of sweetness in wine.

Cheeses with Liqueur Wines

Sweet white wines with more than 45 grams of sugar per liter, such as Sauternes, are ideal for blue cheeses (Roquefort, Fourme d’Ambert, etc.). These wines provide an excellent balance to the strong flavors of blue cheeses.

Sauternes is a classic choice that pairs exceptionally well with this type of cheese. Other options include Coteaux du Layon, Montbazillac, and late harvest wines.

Naturally sweet wines and fortified white wines (like Maurys, Muscats, Banyuls) also complement these cheeses.

Cheeses with Melted Cheese Dishes

Melted cheeses also pair better with white wines. The creamy texture of melted cheese is well complemented by the acidity and freshness of white wine.

The ideal pairing involves a white wine that offers these qualities, along with a nice roundness to match the melted texture. Examples include wines from Savoie or Burgundy, Chenin Blancs from the Loire, or even white Côtes du Rhône.