Wine and Cheese Pairing, Made Simple

Wine and cheese is one of the oldest pairings there is, and one of the most fun to explore. You don’t need a sommelier’s vocabulary to get it right. A few simple rules will take you a long way, whether you’re tasting your way through Temecula wine country or setting out a board for friends at home.

Three Rules That Always Work

1. Match the weight. Delicate wines go with delicate cheeses, and bold wines with bold cheeses. A light, crisp white would be lost next to a sharp aged cheddar, and a big red would flatten a fresh, mild cheese.

2. Acidity loves richness. Crisp, high-acid wines (sparkling, Sauvignon Blanc) cut through creamy, buttery cheeses and refresh your palate between bites.

3. Sweet loves salty. A sweet dessert wine next to a salty, tangy blue cheese is a classic for a reason. Add a drizzle of honey and you’ll see why.

Lighter wines, softer cheeses.

The Cheat Sheet

Start here, then trust your own taste:

• Sparkling wine: brie and other soft, creamy cheeses; salty prosciutto.
• Sauvignon Blanc: fresh goat cheese.
• Chardonnay: brie, or a mild gouda.
• Rosé: manchego, salami and fresh fruit.
• Pinot Noir: nutty gruyère and other Alpine-style cheeses.
• Cabernet Sauvignon or Syrah: aged cheddar or an aged gouda.
• Dessert wine or port: blue cheese, with honey or dried fruit.

When in doubt, think about where the wine and the cheese come from. Foods and wines from the same region have grown up together, and they usually get along.

Bigger reds want bolder, aged cheeses.

Taste Like a Pro

• Go from light to bold. Start with sparkling and whites, finish with reds and dessert wines, so each wine gets its moment.
• Let the cheese warm up. Cold mutes flavor. Keep your board chilled until shortly before guests arrive, then let it sit out a little before you start.
• Sip, taste, sip. Taste the wine, then the cheese, then the wine again. That second sip is where you’ll notice what the pairing does.
• Use the extras. Honey, fruit, nuts and a little hot pepper jelly bridge the gap when a pairing isn’t quite there.

Host a Wine Night at Home

The easiest way to try all of this is with friends and a board that gives you options. Our Social Board, made for wine nights and getting social, brings six artisan cheeses, five premium cured meats, fruit, honey and Mrs. G’s Hot Pepper Jelly for 10 to 12 guests. For a smaller night in, The Grazer serves 4 to 6, and The Mini Grazer is just right for two. Add a Baguette & Spread Board and pour three or four wines from light to bold.

Better with friends.

Learn It Hands-on

Want to go further? Gina leads charcuterie workshops for groups, and they can include a wine and cheese pairing. You’ll leave knowing how to build a board, and what to pour with it.

Packing your pairings for an afternoon out? Read our guide to packing a wine country picnic.