1. Pinot Noir and Gouda
Why it works: The ever-present red berry fruit of a Pinot Noir is the perfect match for the sweet and nutty flavors found in a medium-firm cheese like Gouda. Both have just the right amount of aroma and complexity to them, without running the risk of one overpowering the other.
2. Rosé and Havarti
Why it works: The crisp, red fruit you find in a Rosé is delicious but delicate, and the mellow flavor you find in a Havarti complements the wine gracefully without overpowering it. In addition to this, the steely minerality of a Rosé is a great contrast to the smooth, soft texture of the cheese.
3. Champagne and Brie
Why it works: The softer texture of triple-cream cheeses like Brie demands something sharp and acidic to cut through the fat. The high acid and pleasantly stinging bubbles of Champagne combine with Brie’s thick creaminess in a contrast that is very satisfying. Plus, that brioche flavor you get in traditional method sparklers adds a tasty bit of toastiness.
4. Moscato and Gorgonzola
Why it works: As we’ve said, funkier cheeses call for a sweeter wine, but the lightness of Moscato and other sweet whites can be a terrific change if you’ve only ever matched pungent cheese with heavy, fortified wines. The fresh, acidic fruit of a Moscato cleans your mouth of heavier cheeses like Gorgonzola, leaving you nice and refreshed.
5. Sauvignon Blanc and Goat Cheese
Why it works: While they’re earthy and tart, most goat cheeses are a bit of a blank slate, so the citrus and mineral notes found in a Sauvignon Blanc bring out the wonderful nutty and herbal flavors that can be found in the cheese. The acidity is also a great way to cut through the heaviness of the goat cheese.
6. Cabernet Sauvignon and Cheddar
Why it works: A bigger, bolder cheese needs a wine that can lift it up, spin it around, and not get winded in the process. An aged Cheddar has a fattiness that matches up wonderfully with the mouth-drying tannins you’ll find in many Cabernet Sauvignons. Plus, their respectively bold flavors will match, instead of one drowning out the other.
7. Moscato and Gorgonzola
Why it works: Funkier cheeses call for a sweeter wine, but the lightness of Moscato and other sweet whites can be a terrific change if you’ve only ever matched pungent cheese with heavy, fortified wines. The fresh, acidic fruit of a Moscato d’Asti cleans your mouth of heavier cheeses like Gorgonzola, leaving you nice and refreshed.
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