Don’t get caught in a spin wondering which cheeses go with which wines. DECO is here to give you a cheat sheet on how to choose the perfect bottle to match your favourite Camembert.
FOR SOFT CHEESE
Soft cheeses love crisp whites, dry light coloured rosés, MCC’s, dry aperitif wines, and light-bodied reds with low tannins. Wines with apple, berry, or citrus flavours work best. Avoid heavy, tannic reds like Cabernet Sauvignon, Bordeaux, and Bordeaux blends.
Cheeses: Ricotta, Mozzarella, Burrata, Chèvre, Feta, Halloumi, Brie, Camembert, Brillat-Savarin, Crottin, Bûcheron
Pair with: Riesling (dry to sweet), Gewürztraminer, Moscato, Champagne, Cava, Chablis, Chenin Blanc, Pinot Gris, Pinot Grigio, Albariño, Grüner Veltliner, unoaked Chardonnay, Sauvignon Blanc, Provençal rosé, Beaujolais, Lambrusco, White Port, Fino sherry
FOR SEMI HARD, MEDIUM AGED CHEESE
These cheeses have a firm texture and stronger flavours. You’ll need to pair it with a medium bodied white, a fruity type red or vintage sparkling wine. Typically wines that offer a balance between acidity and fruity.
Cheeses: Havarti, Edam, Emmental, Gruyère, Jarlsberg, young Cheddar, Monterey Jack, Manchego, Tomme d’Alsace
Pair with: Chardonnay, white Burgundy, white Bordeaux, Pinot Blanc, Viognier, white Rhône blends, Riesling (off-dry), Gewürztraminer, Champagne, red Burgundy, Pinot Noir, Beaujolais, Dolcetto, Barbera, Zinfandel, Merlot, vintage Port, young Tawny Port, Amontillado sherry
Stinky cheeses call for light-bodied wines with demure aromatics that complement rather than compete.
Cheeses: Époisses, Taleggio, Morbier
Pair with: Gewürztraminer, Riesling, Sauternes, red Burgundy, Pinot Noir
These potent cheeses need wines with both sweetness and body to balance their heavy flavours.
Cheeses: Stilton, Gorgonzola, Roquefort, Cambozola, Bleu d’Auvergne
Pair with: Red Port, Tawny Port, Sauternes, Oloroso sherry, Banyuls, Recioto, Tokaji
For more info on how you can pair your wines and cheeses, keep an eye out on Elle Decoration’s Instagram for some hints!