Wine and Cheese Pairings, Findinourwaynow.comIt’s been quite a while since my recommended wine and cheese pairings was first posted. A few readers asked that I share more about wine and cheese paring so I thought it would be a great idea to revisit this.

Many often struggle with Wine and Cheese pairings.  We wonder about what kind of wine should we serve when we have friends and family over for dinner or a barbecue.  I’ve learned a lot after much reading and have gathered a combination of things from other cooks, chefs and wineries as well as from asking many questions at my local wine stores or markets.  This is now my combined, go-to list when I’m trying to pair a good wine wine and different cheeses or a cheese plate.

I’ve actually framed this information and keep on my kitchen counter.  It gives me a quick and easy access to the information when I need it, most often when I’m in a hurry.   Unfortunately, that seems to be all the time.  I hope you find it as helpful as I have.

Wine and Cheese Pairings: The Perfect Pairs

First when making a decision about wine and cheese pairing, I always have a couple bottles of good Pinot Noir and Pinot Grigio on hand.  These two wines go well with any combination of meats, main course items, cheeses and simple appetizers.  So I choose what I prefer: red or white, or for fun, I have both.  

If you have the time and want to be more particular, these are some great combinations of wines and cheeses, combined with other items that we find pair well together.

Wine and Cheese Pairings, Findinourwaynow.com

Wine and Cheese Pairings – Classics for a Platter and/or Simple Appetizer Combinations:

    • Tawny Port – Stilton, Gorgonzola with Honey & Walnuts
    • Champagne – Brie, Camembert with Strawberries
    • Riesling, Sauvignon Blanc – Aged Gouda with Figs & Chocolate
    • Chardonnay – Gouda, Gruyere, Parmesan, Provolone with Almonds & Honey
    • Shiraz, Syrah & Cabernet Sauvignon – Cheddar with Apples & Walnuts
    • Merlot – Gruyere or Swiss Cheese with Almonds
    • Loire Valley Wines – Goat Cheese with Fresh Herbs or Chutney, Preserves & Berries
    • Amarone – Gorgonzola, Parmigiano-Reggiano with Balsamic Vinegar & Olives
    • Sauternes – Roquefort, Blue with Apples & Walnuts
    • Pinot Noir & Pinot Grigio – everything above or to your taste

Wine and Cheese Pairings, Findinourwaynow.com

Have fun with these Wine and Cheese Pairings.  Let me know what you think and what you enjoy the most when you try these various combinations.

Time for a glass and some cheese…

If you enjoyed this post check out Taking The Mystery Out Of Wine TastingBasic Wine Terms & Definition and A to Z Wine Terms & Definitions.

PS: What are some of your favorite wines and cheese pairings? If you would like to write a guest post about an experience, we would love to hear from you.

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  • HB

    What a good idea of putting a framed copy of this on the kitchen counter. I love your having taken the time to put this together. HB

    • http://findingourwaynow.com/ Susan Cooper

      I am so glad you like it. Let me know if you have any suggestions that may improve it. :), Susan

  • Cheryl Therrien

    I don’t drink, but many guests do. This is perfect for addressing those occasions. Thanks Susan!

    • http://findingourwaynow.com/ Susan P. Cooper

      Hi Cheryl, I love that this was a help to you in some way my friend.

  • http://lorrainemariereguly.wordpress.com/ Lorraine Marie Reguly

    I like Fontana Bianco. Have you tried it?

    • http://findingourwaynow.com/ Susan P. Cooper

      Not yet Lorraine, I’ll put it on my list to try. :)

  • Catarina Alexon

    In Europe we mainly drink port and red wine (of your choice) with cheese. But why does it have to be that way?

    • http://findingourwaynow.com/ Susan P. Cooper

      That is a good question Catarina, I say drink what you like with what tastes good with it (to you), just saying. :D

  • Deadwine

    For me, Brie or Camembert greatly enhances highly tannic wines like Cabernet Sauvignon or Tempranillo. The high fat content of those cheeses coats the palate and creates a barrier against the high tannin, rendering the wine softer, sweeter and smoother – a really sublime experience.

    • http://findingourwaynow.com/ Susan P. Cooper

      I could not agree with you more. The right food with a wine makes it all the better an experience over all. Thinking of the fat content against the tannins is definitely something to keep in mind.

  • http://writespeaksell.com jeannettepaladino

    Thanks, Susan. This is a good list to have as most guests don’t drink hard liquor any more. Interesting isn’t it? Everybody drinks wine or soft drinks.

    • http://findingourwaynow.com/ Susan P. Cooper

      That is so true Jeannette. Knowing that makes having a go to list like that much more important. :)

  • http://joannerambling.wordpress.com/ Jo-Anne

    I like trying different cheeses hubby not so much he prefers plain old cheddar

    • http://findingourwaynow.com/ Susan P. Cooper

      At least you try them Jo-Anne. Just thinks what he’s missing out on by not expanding his food horizons. :)

      • http://joannerambling.wordpress.com/ Jo-Anne

        I had some black jack cheddar in the fridge and he tried it said it tasted just like cheese, I wonder about that man. It is a sharper cheddar then what he usually eats

        • http://findingourwaynow.com/ Susan P. Cooper

          Ha, Ha, See? He can be won over with a bit of this and that. Who knows, pretty soon he might be eating things he never would have done so before. :)

  • Jon Jefferson

    It’s been a little while but pairings with beer, wine, cider or mead can be a fun way to explore different flavor possibilities. There are so many pairings to explore. But it is always good to have a basic go to list on hand.

    • http://findingourwaynow.com/ Susan P. Cooper

      I agree Jon, it’s a blast to see what can go with what successfully. For me, having a quick go to list is essential when time is limited. :)

  • Along Came Mary

    I saw this & thought, is this a reblog?! ;) Thanks a bunch for a part 2, I love chedder….& Cab Sav, so good to know they pair well together!

    • http://findingourwaynow.com/ Susan P. Cooper

      Hi Mary, I am so glad you appreciated the revisit of this. Those two do make for a great combo. :)

  • Jeri Walker-Bickett

    I remain a big fan of Pinot Noir due to its ability to be paired with most anything. I’ll keep pairing gouda in mind with a Reisling :)

    • http://findingourwaynow.com/ Susan P. Cooper

      There are so many great possibilities for pairing foods with a good Pinot Noir. However, when you’re looking for a change, this list can be a great aide for you. :)

  • http://www.m4bmarketing.com Susan Oakes

    Can’t go past Champagne and Brie. Thanks for the list as there are a couple of would not have thought of Susan.

    • http://findingourwaynow.com/ Susan P. Cooper

      Hi Susan, I too love a great Champagne so I get that… LOL. That’s cool that I could give some new ideas too.

  • Debra Yearwood

    What a great list Susan, I’ve already pinned it. I use dates in lieu of the apple and walnut with the old cheddar and cabernet sauvignon. It seems to smooth out the wine.

    • http://findingourwaynow.com/ Susan P. Cooper

      Hi Debra, Thanks so much my friend. That does sound like a cool combination. I’ll definitely give that a try. :)

  • HomeJobsbyMOM

    My dad would love this list I’m sure. I’m not sure if he eats cheese with wine but he loves strawberries and chocolate with some of them.

    • http://findingourwaynow.com/ Susan P. Cooper

      That is so cool Krystle, I’m sure if he likes chocolate and strawberries with wine, cheese isn’t far behind. :)

  • http://www.shapedaily.com/ Mary Slagel@Shape Daily

    This post comes at perfect timing. I am going out to dinner with my friends this evening to celebrate my birthday and considering wine and Alfredo are my favorite things, I opted for an Italian restaurant. I noticed on the menu earlier this morning that they offer a cheese platter and I have been looking forward to it since. After reading this, I want to go to dinner right now!

    • http://findingourwaynow.com/ Susan P. Cooper

      That sounds like a great deal of fun all-around Mary. I know you and your friend will have a blast. The cheese plate sounds really cool and a good wine to accompany it will make it that much better. Enjoy. :-)

  • Pat Ruppel

    You have such a talent with food and drink. I wouldn’t even think about these things but it sounds nice. We don’t drink wine very often only occasionally when we’re sitting out on the deck on warm, summer evenings.

    When we do drink wine, it’s usually mixed with something else (Vernor’s or ginger ale). I don’t think my pallet has developed enough to know much difference between wines except I’m not too keen with dry wines and I like the zinfandel-types.
    Thank you Susan. You always provide such good information.

    • http://findingourwaynow.com/ Susan P. Cooper

      Hi Pat, Not every one is a regular wine drinker, but when you have an occasion its nice to have a “go to” list when you need one :-)

      • Pat Ruppel

        Cooking, wine, drawing, podcasts, blogging — where do you find the time to do all of it. I marvel at what you do. Your husband must think you’re Wonder Woman. (haha) :-)

        • http://findingourwaynow.com/ Susan P. Cooper

          Hi Pat, You are too funny. My husband has been my greatest cheerleader. Without him, I couldn’t do what I do. :-)

          • Pat Ruppel

            That’s nice, Susan. I love hearing that. We all need a cheerleader in our lives. Kudos to him!

  • Rebecca Thompson

    I often find that I just go with a wine I like and forget how much influence what you eat with it has on the experience. I noticed whilst I was overseas I, not knowing the wines and relying on someone else for suggestions that I didn’t really like the wine by itself but with the food, it somehow went well. I will need to keep this post nearby for the next occasion :)

    • http://findingourwaynow.com/ Susan P. Cooper

      Hi rebecca, That is so true, what you eat with a wine can change the way it tastes a great deal. One thing is for sure, if its good without food it will only get better with food. :-)

  • Along Came Mary

    LOL I had to reference your pairing articles as I am so hot tonight from the heatwave that I decided I need some Chardonnay before bed…then, I noticed I still had some aged Irish cheddar…I paired them but pondered, “I wonder what Susan would think??” ;) (Delsih, btw!)

    • http://findingourwaynow.com/ Susan P. Cooper

      That is so cool that you use this as a reference for your wine choice. I miild cheddar is a great choice and bet it was awesome. :-)