The 10 Best Cheese and Wine Pairings of All Time, According to a Sommelier
Chips and dips, soups and sandwiches — some pairings are just meant to be. Cheese and wine also fall into that category, and even more so during the holidays. The world of cheese and wine is vast, with each variety imparting unique flavors that can clash or complement the other beautifully. To guide you to the best cheese and wine pairings, we turned to James O’Brien, New York-based sommelier and co-owner at Popina, to share his recommendations for some of the most popular (and festive!) cheeses — Brie, Gouda, cheddar, to name a few — and their very complementary wines.
1. Brie and Champagne
“Champagne pairs with everything, but I especially like it with a creamy cheese like Brie,” explains O’Brien. “The bright acidity and lively bubbles cut through Brie’s rich creaminess.” Although there really isn’t a bad Champagne, O’Brien leans towards Blanc de Blanc-style bottles, like Agrapart; it has notes of sharp apple and pear that complement the savory mildness of a Brie.
2. Parmigiano-Reggiano and Blanc de Blanc
Famously beloved for its slightly sharp, almost-nutty salty taste, Parmigiano-Reggiano is one of those highly-eatable cheeses that doesn’t overwhelm the palate. So, it’s okay (and encouraged) to pair it with a wine that lets the salty goodness shine. Although he loves Sangiovese like Podere Le Boncie “Chiesamonti” 2021 with Parm, O’Brien’s go-to is a Blanc de Blanc that’s slightly on the drier side and is full of acid that makes a “good Parm even better.” My pick? A Schramsberg Blanc de Blancs 2021 that’s from Northern California, has notes of lemon and is excellently bubbly.
3. Gorgonzola and Marsala
If you, like O’Brien, don’t typically gravitate towards blue cheeses, you should absolutely make an exception for this delicious Gorgonzola paired with Marsala. “There’s a lot going on with these two — but it’s all in harmony,” he says. The “complex and rich” Marco de Bartolo’s 100% Grillo is aged for 10 years in oak casks. “It’s savory, it has the sweetness of dried fruits, and its acidity stands up” to the tangy notes of a Gorgonzola.
4. Goat Cheese and Sauvignon Blanc
“Goat cheese and Sauvignon Blanc are a classic pairing,” says O’Brien. Don’t fix it if it’s not broken, right? You can’t go wrong with a bottle of Duckhorn, but if you’re looking for something a little more “special occasion,” check out Nicolas Barbou, a producer from Touraine. “His Oisly Utopie Creative has these fruity and grassy notes, but with an intense mineral edge that cuts through the richness of a creamy goat cheese, and accents the brightness.”
5. Manchego and Rioja
“Manchego and Rioja is a classic [pairing], so again — not reinventing the wheel here,” says O’Brien. The red wine’s bright acidity pairs beautifully with the nutty, creamy richness of a Manchego cheese. “I’m down with Bodegas y Viñedos Artadi Viña El Pisón 2021; its bright acidity and bold fruit flavors, combined with subtle oak notes, enhance the nutty and tangy qualities of Manchego.” Aka, a match made in cheese heaven.
6. Stilton and Port
A cheese as bold as Stilton beckons an equally bold pairing. “This cheese is not something I indulge in often, with its pungent and salty character; but it’s actually a beautiful thing with some aged Port,” says O’Brien. He recommends a W & J Graham’s Old Tawny Port, but any kind of Port wine that has some sweetness will pair with the saltiness of Stilton like a dream.
7. Gouda and Syrah
Similar to Stilton, “aged Gouda needs something assertive to stand up to its strong funky and salty flavors,” says O’Brien. And his ideal wine for that? A Syrah. He gravitates towards Balthazar Cornas Chaillot 2021 for its dark fruits and olive funk that match Gouda’s intensity, but also notes that the complex, dark flavors of any bottle of Syrah will pair well.
8. Raclette and Riesling
Raclette is famously a bit dense (despite being so melty), so a wine with a higher acidity, like a Riesling, helps. O’Brien’s recommendation? A bottle of Domaine du Gringet Le Feu Ayze Blanc 2022. It’s an alpine white Riesling with high acidity that cuts through the richness of Raclette; at the same time, its delicate and subtle floral and herbal aromas bring out the flavors in the cheese. It’ll transport you to the French Alps.
9. Havarti and Rosé
Havarti is a delicate cheese, explains O’Brien, so it pairs well with a delicate wine like rosé (that’s made from red grapes, but with less skin contact than red wine for a lighter color and flavor). “Here’s where you can have fun: Go classic with a rosé from Provence or spice things up with an Italian rosato like an Etna Rosato.” Whichever route you take, the almost buttery taste of a Havarti cheese won’t be overpowered by a rosé that’s lighter on the palate.
10. Aged Cheddar and Cabernet
“Cheddar is rich and fatty, which matches up nicely with some tannin,” says O’Brien. The glass that fits the bill? A bold Cabernet that’s smooth — almost velvety — with a flavor that’s full of fruit. If you’re looking to spend a bit more on a bottle, O’Brien says a Cathy Corison’s Cabernet Kronos Vineyard “would be an absolute knockout.”
What is your favorite cheese and wine pairing? Tell us in the comments below.