White wine is reputably better paired with cheeses than red wine. This is due to the greater levels of tannin within reds, an element that gives black teas its “dry-mouth” metallic taste and feel. Whites also have higher levels of acidity, a desired trait The Kitchn describes as a “bright, mouthwatering sensation” and lighter body. When pairing wine and cheese, the flavors should equally complement or contrast. That balance is essential to the full enjoyment of the combination.
Harder cheeses can handle more tannin. In other words, firmer cheeses such as Cheddar and Muenster are more likely to stand up to the hardy taste of red wines, as opposed to bloomy, more delicate soft cheeses like Brie and Camembert. The stronger reds can complement firm cheeses without overwhelming them.
Try pairing wines and cheeses from the same region as a reliable starting point, as those combinations are almost always guaranteed to work well together (i.e. Italian wine with Parmesan).
Contrasting salty cheeses with sweet wine, and vice versa, can also yield great results.
Below are “safe” recommendations to start with. If you’re feeling adventurous, and love soft cheeses such as Brie with its buttery texture, pair with an old red wine. Likewise, don’t strictly veer away from pairing a firmer, vibrant Asiago with excellent white wine. Just because you usually drink Two-Buck Chuck doesn’t mean you can’t up your wine game. Taste, experiment boldly and enjoy!
Merlot (Red) : Gouda, Cheddar, Gorgonzola, Gruyere, Jarslberg, Parmesan
Pinot Noir (Red): Feta, Gruyere, Monterey Jack, Muenster, Port Salut, Swiss
Chardonnay (White): Brie, Camembert, Chévre (goat cheese), Gouda, Provolone
Champagne (White, Sparkling): Beaufort, Brie, Cheddar, Chévre, Colby, Edam
Dessert Wine (Sweet): Créme Fraîche, Marscapone, blue cheese
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