Wine & Cheese Pairing for Beginners

For many people, the thought of pairing wine and cheese is a little intimidating. Usually, it’s because there are so many options available, the odds of ‘getting it right’ can seem slim. Fortunately, creating great wine and cheese combinations isn’t quite as daunting as it might look. Once you know a few basic principles, the possibilities are nearly endless. 

The goal of pairing is to match two (or more) items in a way that yields an outcome greater than the sum of the parts. This applies to pretty much anything you want to consume. Whether it’s wine and cheese, or sandwiches and a beer, the idea is the same. Keeping the end in mind will help give you a much better result.

When creating a pairing, the first rule to follow is to not overdo it. Many people try to create excessively elaborate, multi-ingredient pairings under the belief that more is better. (Try the smoked salmon with fried capers, crushed wasabi chickpeas, basil pesto, crème frâiche, and carrot foam!) Complexity can be a good thing when it makes the combination better, but adding layers just to add syllables to the description rarely helps. 

Next, consider the characteristics of what you’re eating because they impact how your palate tastes the wine. Remember, in virtually every combination the food will be the bigger, more intense part. That doesn’t have to mean the food is aggressively spiced or powerfully flavored - beef stew is a huge food when you’re eating it, but it’s about as docile a flavor profile as there is. It means the food will command more attention than the wine when consuming it. Yes, there are exceptions to the rule - a colossal Italian Amarone paired with some saltine crackers, for example. But normally, what you’re eating will change your perception of what you’re drinking. 

For cheese, that means thinking about what commands attention. Is the cheese fresh goat milk chévre with lots of bright acidity and pop? Maybe it’s a clothbound cheddar, full of earthy flavors and rich aromas. Perhaps you have a wedge of intense blue cheese you can smell from the next room. Cheeses can be salty, funky (also called “barnyard”), creamy...there are all sorts of adjectives. Taste the cheese and see what stands out. Those traits are what the pairing will aim to match. 

Next comes the big decision - to have the wine complement or contrast those traits. Camembert, for example, is soft and luxurious and can be quite savory when ripe, often presenting aromas of mushrooms and cream. To complement those characteristics a great choice would be a wine that has a similar body and richness, such as Chardonnay from France’s Burgundy region. Often round and plush, these wines can also show earthy, mushroomy tones. Together, they present a combination that is full of related characteristics. 

On the other hand, if contrast is desired, pick a wine that presents characteristics that will serve as a foil to the cheeses. For example, a soft, fruity red (not sweet, just fruity) brings out the cheese’s creaminess because the tannins in the wine mix with the fat in the cheese, yielding a “melt-in-your-mouth” texture that is irresistible. French Gamay, most often found in Beaujolais, is a great choice, or a young Spanish Tempranillo.  

After a decision is made to either compliment or contrast in the pairing, the next choice is whether or not to employ condiments. A small dollop of something adds another layer of flavor to the combination. It’s not necessary, of course, as purists are quick to point out. In my book, if something can add more flavor and make the end result even tastier, I’m all for it. The more instruments in the symphony, the better!

In the Camembert pairing example, adding a blob of good Dijon mustard heightens the flavors of the cheese and wine, and brings even more rich texture to the pairing. If contrast is the goal, swap out the mustard for a little cherry jam, and the wine’s berry personality will jump out of the glass. 

Once combinations are seen in these terms - picking the main characteristics of the cheese, selecting a wine to either contrast or complement those characteristics, and making a decision on a condiment - now the fun can begin. It’s time to practice! The combinations tried, the easier it is to see how these elements work together. Soon, you’ll realize certain ingredients share similar traits and can be swapped out. Out of cherries? No problem - strawberries or raspberries will be great. No lemon marmalade? Consider another citrus fruit like lime or orange. 

Some of my favorite combinations bring together some ingredients that are expected, a few that aren’t! Here are a few of my go-to favorites.

Stilton, Italian hazelnuts, and acacia honey with tawny port: the classic combination of Stilton blue cheese from England and port is a classic. I prefer the caramelly, butterscotchy flavor of tawny port to the deep berry tones of ruby port. To make the connection stronger, I emphasize the wine’s nuttier flavors with the hazelnuts. The honey brings sweetness to the cheese and gives the combination a rich, full mouthfeel.

Fresh chèvre from the Loire Valley, lemon curd, and Sauvignon Blanc from Touraine: the old adage, ‘what grows together goes together’ is on full display here! The Loire Valley in France is home to some of the most delicious goat cheeses in the world. Tangy, lemony, and rich, these cheeses are sunshine in cheese form. The wine comes from the same region as the cheese, and it definitely shares its optimism. Bright and cheerful, with plenty of citrus notes and sometimes just a hint of salinity, which makes the combination feel fuller on the palate. Lemon curd, a combination made from fresh juice, eggs, butter, and sugar, has the texture of pudding with the bright flavor of lemon that really brings it all together. A home run for brunch!

English clothbound cheddar with blackberry jam and California Cabernet Sauvignon: cheddar is an easy win with port, but why stop there? Full-bodied Cabernet Sauvignon from California offers deep black fruit flavors matched by the blackberry jam, and has soft, rounded edges from aging in oak barrels. Hints of vanilla warm the flavor combination up as you eat it. Delicious!

First published on www.cheeeseprofessor.com.