- There are few things more enticing then a decadent cheese board positioned next to a glass of wine – but sometimes, choosing the right wine with the right cheese can feel like a game of chance.
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Cabernet cheese pairing
When choosing which cheese and cabernet pairing, look to full flavoured options. “The best cheeses to pair with bigger, heartier red wines are bigger, bolder cheeses. Try aged goudas, such as Reypanear VSOP, as the caramel notes and dense texture stand up to a cabernet sauvignon nicely.” -
Pinot noir cheese pairing
The best wine and cheese pairing here will be one that’s light, but with a little earthiness. “Choose more delicate flavoured styles like sheep’s milk – Ossau Iraty is a famous French one to try. Comte, with its complexity of flavour, is also a good option. You can even try pinot noir with brie.” -
Chardonnay cheese pairing
For cheese pairing with chardonnay, go for a like for like with something rich and buttery. “Try brie or triple cream white moulds. An oakier chardonnay can also work well with a creamy blue like the local Berry’s Creek Riverine, which is made from buffalo milk. It’s fatty and has a subtle salt flavour to match the higher acidity levels in the wine.” -
Sauvignon blanc cheese pairing
Sauvignon blanc is a classic pairing for goat’s cheese, Laura says. “The acidity of fresh goat’s cheeses like Meredith Farm Chevre balances the wine nicely.” -
Rosé cheese pairing
Rosé comes in many styles, and your cheese pairing could depend on which you choose. But Laura says your safest bet is: “Clean, salty cheeses, such as feta. The summery nature of rosé also makes it suitable to enjoy with Mediterranean cheeses like Spanish Queso Mahon or Cypriot Haloumi.”
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Sparkling and Champagne cheese pairing
Not much beats a glass of fizz clinked over a cheese board, and Laura suggests choosing: “Triple cream and high-fat cheeses, as the bubbles cut through the fat perfectly.” She also says that: “Vintage Champagne goes beautifully with aged cheeses, such as the G.Cravero Parmigiano Reggiano, which is dry and nutty but sweet.”
“For every wine, there is a perfect cheese to match its flavour, body, style, expression and terroir,” says Laura Lown, a Melbourne cheese consultant. “We match in three different ways when trying to pair cheeses and wines: cut through the flavours, complement the flavours and contrast the flavours.”
If you’re starting with the wine, Laura has some advice on picking a winning combination based on this cut, complement and contrast approach ahead.
Explore top rated cabernet sauvignon.
Explore top rated sauvignon blanc.
Explore top rated sparkling wine.
For more entertaining ideas, look to our Halliday Wine Companion Resources.
