If you’ve ever taken a bite of Camambert followed by a sip of Nebbiolo (just us?) you know that some wine and cheese don’t mix. That said, there are so many amazing pairings — wines and cheeses that create symphonies of flavor unlike any other wine and food combo. With endless options for exploration, we always have this list of foolproof wine and cheese pairings. These are classics that you can whip out whenever you’re entertaining…or hey, for a cheeseboard dinner on the couch. No shame.
But first, two rules for getting the most of your cheese!
- Always bring cheese to room temperature before eating. It allows you to fully appreciate the texture and aroma.
- When storing your cheese, make sure it’s wrapped neatly in paper — no plastic, no nudes. Good cheese shops will always sell cheeses wrapped in paper, which allows it to breath without drying out.
Parmigiano Reggiano and Lambrusco
A classic and highly underrated cheese from Emilia Romagna in Northeastern Italy. The crumbly, granular, flaky paste of really good Parm makes it a great grating cheese, but we save the really good stuff (Cravero, anyone?) for our cheeseboards. Complex and fragrant with fruit and savory flavors and a hint of sweetness, it’s a perfect pairing for fruity Lambrusco made in the same region. A classic example of the adage: what grows together goes together!
Comté and Côtes de Jura
This delicious, complex cheese from the Jura comes in both young and aged formats. Aged Comté is rich and nutty with a hint of fruit and a creamy texture. Both pair well with whites from the region, particularly Vin Juan made with Savagnin and Chardonnay. The pairing works because both wines have enough acidity to balance the richness of the cheese and complexity to complement it.
Camambert and Champagne
This gooey French cheese is known for its earthy, mushroomy notes and luscious paste. Camambert pairs well with a variety of wines, but is outstanding with Champagne, especially blanc de blancs. The crisp, bubbly wine with its notes of apple and breadiness is an amazing contrast for the rich, creamy Camambert.
Cheddar and Grenache
Okay, maybe it's not a "classic" pairing — but it's definitely a useful one if you're someone (like us) who snacks on a lot of English and American cheddar. This sharp cheese is often hard to pair thanks to its super bold flavor. Try a Priorat made with Grenache, or a Southern Rhône wine. The bold flavors of the wine will complement the cheese well.
