Wine & Cheese Pairings
About Our Classes
Our cheese pairing classes are among our most popular offerings, often selling out months in advance. We feature both wine and beer pairing options, attracting enthusiasts from all walks of life. At the Wine School, teaching comes with a rule: you can’t teach it unless you’ve made it. That’s why our instructors aren’t just talented sommeliers and winemakers—they’re cheesemakers too. This hands-on expertise ensures our classes are not only incredibly fun but also packed with knowledge.
Wine and Cheese Pairing Guide
Cheesemaking, like winemaking, is deeply rooted in tradition and shaped by countless variables, resulting in thousands of unique creations, each with its own distinct flavor. Despite this complexity, wine and cheese often find their way to the same table, and more often than not, the pairing works. Maybe it’s not perfect, but it’s good enough to elevate a moment. Somewhere, someone is enjoying a conversation enhanced by a thoughtfully chosen wine and cheese pairing.
But why leave it to chance? Some wines and cheeses are destined to shine together. This guide aims to help you build a solid foundation for mastering this timeless and delicious pairing.
Fresh Cheese
These types of cheese are made by curdling and draining milk, resulting in tangy, highly perishable cheeses with soft, often creamy textures. Examples include ricotta and queso fresco, as well as goat cheeses like French chèvre and brined varieties such as feta. These cheeses are characterized by their moisture and soft texture, with flavors that are persistent but never overwhelming.
The best wine pairings for these cheeses are light-bodied whites with fruit-forward profiles and crisp acidity. These wines are typically fresh, unaged, and stored in stainless steel tanks. Think Sauvignon Blanc, unoaked Chardonnay, Pinot Grigio, or Vermentino.
In these pairings, we match the weight of the wine to the cheese while using the wine’s acidity to balance the cheese’s sharpness. For herb-flavored soft cheeses, the herbaceous notes pair beautifully with vegetal whites like Sauvignon Blanc or Grüner Veltliner. Similarly, stretched cheeses like mozzarella, Oaxaca, burrata, and other whey cheeses can be paired in the same way for a harmonious balance of flavors.
Soft, Creamy Cheese
Some of the most exquisite cheeses in the world boast a soft, creamy texture. French classics like Camembert and Brie are iconic examples, joined by Époisses, Reblochon, and the heart-shaped Neufchâtel. Despite their light texture, don’t underestimate their flavor—these cheeses can be surprisingly pungent and intense. French Munster, for instance, is among the most powerfully flavored cheeses globally, yet its texture can be as soft as butter.
Pairing these cheeses requires bold wines that can stand up to their richness. This is where white wines shine. Full-bodied Chardonnays, traditional white Riojas, and oak-aged Viogniers offer the necessary weight and depth. The creamy mouthfeel imparted by malolactic fermentation in these wines harmonizes beautifully with the buttery textures of the cheese.
For a red wine option, light-bodied varieties like Pinot Noir or Beaujolais can work well, provided they have enough acidity to balance the richness of the cheese. Intensely aromatic cheeses, on the other hand, pair wonderfully with equally expressive white wines like Gewürztraminer or Riesling, creating a dynamic and flavorful experience.
Aged Semi-Hard and Hard Cheeses
As cheese ages, it loses moisture and develops concentrated flavors. Cheddar, Edam, Emmental, and Gouda are classic examples of semi-hard cheeses. They are known for their creamy yet firm and malleable texture. The flavor profiles can range from mild to assertive, making them versatile for wine pairing. Medium-bodied red wines like Merlot, Malbec, or Montepulciano complement these cheeses beautifully, balancing their richness without overpowering them.
Hard cheeses require a different approach. With their solid texture and bold, straightforward flavors, cheeses like Parmigiano Reggiano and Manchego are aged for years before reaching their peak. Their intensity pairs best with structured red wines, such as aged Tempranillo or Cabernet Sauvignon. These pairings can even allow wine lovers sensitive to tannins to enjoy more tannic wines, as the cheese softens the wine’s edges.
Blue Cheeses
When cheese is inoculated with bacteria from the Penicillium family, a transformation occurs. Blue spots and veins form, giving rise to bold aromas and intense flavors. Stilton, Roquefort, Cabrales, and Gorgonzola are the stars of this category. Their sharpness and notable salinity can make pairing challenging, but sweet, bold, and often fortified wines rise to the occasion. Vin Santo, Port, or Muscat de Beaumes de Venise offer the perfect counterbalance, with their sweetness complementing the saltiness and richness of the cheese.
Other sweet wines, like Sauternes or Tokaji, are also excellent choices. While some prefer pairing blue cheese with bold reds like Côte du Rhône or Cabernet Sauvignon, this combination can be hit or miss. For some, it produces an unpleasant metallic taste, so experimentation is key to finding what works for your palate.
Regional Wine and Cheese Pairings
When in doubt, look local. Regions with deep-rooted traditions in both cheese and winemaking often produce harmonious pairings. French goat cheese pairs naturally with the tangy Sauvignon Blancs of the Loire Valley. Manchego finds its perfect match in Spain’s robust Tempranillo, while Époisses aligns beautifully with the classic Chardonnays of Burgundy, its home region.
Be adventurous and creative. It’s hard to go wrong with wine and cheese—they’re made to be enjoyed together. More often than not, the pairing will create a synergy that’s greater than the sum of its parts.