Wine and cheese go together like toast and butter, and we all love a good triple creme brie, but not all wines love it as much as we do. Some really fall for a dry, salty cheese like parmesan and some for those wonderful aromatic cheeses like roquefort and gorgonzola. So which wine goes with which cheese?
Think in terms of pairing a wine with a cheese that has similar textural qualities. Try matching light, dry wines with light, dry cheese and creamy, smooth, full bodied wines with bigger, bolder cheeses. But like all rules, they are made to be broken, so mix it up and see what you like.
Profile One, pinot gris, sauvignon blanc or albarino
Clean, bright and crisp, our Profile One and its similar varietals pair well with Brie, burrata, Camembert, feta, halloumi, parmigiano-reggiano and ricotta. We especially love it with this herbed chèvre from Laura Chenel in Sonoma.
Profile Two, chardonnay or viognier blends
Oaky and buttery, our Profile two, though not a chardonnay, shares some of the characteristics that make a great chard. These wines love a good goat cheese like Humboldt Fog or Mitica drunken goat cheese from Whole Foods. They also pair well with other softer cheeses including Brie, Edam, Emmental, Gruyère, Jarlsberg, un-aged Cheddar and Manchego.
Profile Three, sauvignon blanc, albarino, gewurztraminer, pinot gris, viognier and riesling blends
The lighter, floral aromatics of these wines pair well with aged Cheddar, Cheshire, Comté, Brie, Havarti, aged Gruyère, aged Gouda, pecorino, Manchego, Asiago, fontina, Swiss, Muenster and parmigiano reggiano.
Profile Four, pinot noir, gamay, barbera or pais
These lighter dry reds go with just about everything, but they really love mild softer cheeses like havarti, Edam and Emmental, as well as bolder cheeses like Gruyère, Jarlsberg and unaged Cheddar.
Profile Four | Five tempranillo, malbec, merlot or coastal syrah
Our Profile Four and its similar varietals are a little fuller than pinot noir but not as bold as our Profile Five, a cab or a syrah. Like our Profile Four, they play well with lots of cheese, including Brie, and also love Manchego, pecorino, Asiago, Cheddar, Colby, Gruyère and Gouda.
Profile Five, cabernet sauvignon or syrah
These bigger, bolder, more complex wines and can take stronger cheeses like a Point Reyes blue, Camambert aged Cheddars and aged Gouda.
Profile Six, malbec, zinfandel or petite syrah
Dry reds like these, with a slight sweetness to them, pair exceptionally well with smoked Gouda, sharp Cheddar, Gorgonzola, Brie, dry Jack and fun cheeses with extra flavors like Trader Joe's White Stilton with apricots.
Profile Nine or dry rosé of pinot noir
Pair these dry rosés with soft goat and sheep cheeses like this 100% Sheep's Milk Fromage Blanc from award-winning fromager, Vermont Shepherd.
Whichever cheese you're serving, allow it to come up to a cool room temp, around 68 degrees. Your wine, both whites and reds want to be about 50-55 degrees - you'll get fuller flavors if your reds are slightly cooler and whites slightly warmer. But here at BOXT we're all about simplifying wine, so we give you permission to ignore the rules and just drink your wine and eat your cheese however you please.
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