Fresh cheese pairs well with fruity light wines. French cheese like Camembert and Brie pair well with white wines like Pinot Gris, Sauvignon Blanc, but also a Silvaner from Trentino-Alto-Adige, or with a red wine like a simple and fruity Beaujolais or a Lambrusco di Sorbara.
Fresh cheese and wine tip: combine Camembert with Pinot Gris, if you like classic matches, or serce the cheese with a Alto-Adige Sylvaner to explore a different combination.
Emmental, Gruyère, Tomme, Castelmagno… Semi-hard cheeses have a stronger flavor and require more structured wines, with a right balance of fruity, acidity but also tannic flavors.
Pair these cheeses with barriqued white wines or red wines with a harmonious and pleasant taste like Beaujolais, Zinfandel, Dolcetto.
Semi-hard cheese and wine tip: choose Castelmagno and Barolo for a more traditional pairing, but also Barbaresco - made from the same Nebbiolo grape - can be a good option.
Roquefort pairs well with aged Bordeaux or with Alsatian white wine, while for Gorgonzola it is necessary to make an observation: the piquant one goes well with structured and tannic red wines like Barolo, Barbaresco or Brunello di Montalcino. A sweet creamy gorgonzola marries best with Pinot Bianco, Dolcetto or Chianti Classico.
Blue cheese and wine tip: for Gorgonzola we suggest dry white wines like Gewurztraminer, an aromatic and intense white wine, Sylvaner or Franciacorta.
Aged cheeses pair well with aged full-body wines. Serve aged Cheddar, Gouda, Pecorino, Parmigiano reggiano with tannic red wines like Brunello di Montalcino, Nobile di Montepulciano, Sagrantino di Montefalco, Bordeaux, Barolo, Barbaresco or with a white Cabernet Sauvignon.
Hard cheese and wine tip: combine Amarone della Valpolicella, an amazing structured red wine, with Parmigiano reggiano 24-36 months, or with a truffle cheese, to exalt the nutty notes of this wine.
Cheese and wine pairing by Wikimedia