Wine and cheese have been a match of two staples for centuries.  Today there is an ever increasing number of options for both wines and cheese when it comes to pairing decisions.  It can be a little difficult to know where to begin.

Here is a handy guide to give you a place to start for pairing your favorite wines with soon-to-be favored cheese – or vice-versa.

A  few tips to keep in mind:

Pairing wines and cheeses from the same region is a  “safe” place to start wine and cheese combinations. A good Italian Chianti and a potent Parmesan will make for nice combination. Also, remember that the harder types of cheese (i.e. Cheddar or Parmesan) can handle more tannic wines. While creamy cheeses, such as Brie, typically pair better with wines that have more acidity, like a Chardonnay, or perhaps a silky Pinot Noir. A salty cheese and a sweet wine  (i.e. Blue Cheese and Port or a nice Ice Wine).

Wine and Cheese Pairings Suggestions:

Beaujolais – Brie, Camembert, goat cheese

Cabernet Franc – Brie, Camembert, Cheddar, Fontina, goat cheese, Gorgonzola, Port Salut, Swiss

Cabernet Sauvignon – Camembert, Cheddar, Colby, Gorgonzola, Gouda, Parmesan, Blue cheese, Roquefort

Chardonnay - Brie, Camembert, goat cheese, Gouda, Gruyere, Parmesan, Provolone

Champagne - Brie, Camembert, Cheddar, Colby, Edam, Gouda, Gruyere, Parmesan

Chenin Blanc – Camembert, goat cheese

Chianti – Fontina, Mozarella, Parmesan or Provolone

Gewürztraminer - Camembert, Muenster, Swiss

Merlot - Brie, Camembert, Cheddar, Gorgonzola, Gouda, Gruyere,

Pinot Blanc - Brie, Camembert, Feta

Pinot Gris – aged Cheddar, Asiago, Edam, goat cheese, Gouda, Mozarella, Muenster

Pinot Noir – Brie, Camembert, Feta, Gruyere, Monterey Jack, Muenster, Port Salut, Swiss

Port – Blue, Gorgonzola

Riesling – Brie,Colby, Edam, Gouda, Monterey Jack – if the wine is sweet and fruity, maybe a late harvest (maybe try some Blue)

Sangiovese – Blue, Fontina, Mozzarella, Parmesan, Provolone

Sauvignon Blanc - Asiago, Brie, Cheddar, Feta, goat cheese, Gruyere

Shiraz/Syrah – Cheddar, Edam, Gouda, Parmesan

Zinfandel - Asiago, Blue, Feta, goat cheese, Gouda, Gruyere, Muenster

Keep in mind that these are just recommendations and not RULES!  Feel free to experiment with your own pairings and see if there’s a good combination whether listed here or not.  Remember, if it tastes good to you then you have found a winning combination.