Cheese and wine is supposed to be a perfect marriage, but it is easy to get wrong. These five matches work almost every time, and each one has a simple reason behind it.
Fresh goat cheese and Sauvignon Blanc
A classic from France's Loire Valley. The wine's bright acidity matches the cheese's tang, and its green, citrusy edge makes the creamy cheese taste fresher.
Blue cheese and Port
Salty, strong blue cheese next to sweet, rich Port is one of the great contrasts. Think of Stilton with a ruby or tawny Port. Sweetness calms the salt.
Brie and sparkling wine
Bubbles and acidity cut through the soft, buttery richness of Brie and refresh your mouth for the next bite. A dry sparkling wine such as Champagne, cava or Prosecco all work.
Gruyère or Comté and Pinot Noir
Nutty, firm alpine cheeses are friendly with a light, fruity red. Pinot Noir does not overpower them, and its soft fruit plays against the cheese's savory notes.
Strong washed-rind cheese and off-dry Riesling
Pungent, orange-rinded cheeses like Époisses can overwhelm most wines. A little sweetness and bright acidity in an off-dry Riesling stand up to them and tame the smell.
Three small rules
- White wine often beats red with cheese. Tannin and strong cheese can clash.
- Take cheese out of the fridge an hour before serving. Cold cheese hides its flavor.
- Match strength with strength: delicate cheese with a gentle wine, bold cheese with a bold one.
Tell the Tipsy Juniper guide which cheese is on your board and it will suggest a bottle, including a zero-proof option.
