Wine & Food

Snooth User: danilija

Best redwine with cheese

Posted by danilija, Aug 10, 2010.

There's to many topics in here, and I didint have the energy to find out if anyone have already written about this. I would like to know, what kind of redwine would you suggest to drink with some different cheeses and grapes? What would be THE BEST? 


Reply by Tyler Worth, Aug 10, 2010.

It really depends on what kind of wine you like and what sort of cheese you're trying to pair with it. This could get to be a very long discussion, but here are just a few combinations that I have tried and liked.

  • Triple Cream Brie and any super crisp, minerally white. Chablis and Sancerre are perfect for it.
  • Nutty hard cheese like Parmigiano Reggiano with Falanghina or a more fruit forward style of Cortese (Gavi di Gavi).
  • Sharp English Cheddar and a cool climate apple-toned Chardonnay, New or Old World.
  •  Firm sheep's or mixed milk cheeses like Manchego and Iberico with a really earthy Valpolicella Ripasso or New World Pinot Noir.
  • Salty bleu cheeses like Spanish Cabrales and Manzanilla Sherry.
  • Creamy bleu cheeses with tawny or aged port.

This list is far from being complete, and there are some pairings on here that probably aren't exactly the traditional stand-bys, but at least it's a place to start. If you try any of these, let me know what you think.

Tyler Worth

Reply by danilija, Aug 11, 2010.

I guess I will try something. :) Thank You!

Reply by Girl Drink Drunk, Aug 11, 2010.


I think you'll find, in general, that red wine isn't the ideal match for the majority of cheese, nor grapes.  I prefer whites, fortified and dessert wines for almost every cheese.

Reply by amour, Aug 11, 2010.

Of course, one can go on ad infinitum on this topic.

Choosing easily available cheeses and red wines, regardless of location...(USA,Canada,  Europe, Far East, Australia, or anywhere else on earth!)) a practical quick and accurate reply from me , backed by my honest personal experience, is as follows:

Genuine French Brie with MERLOT (From anywhere)

(I absolutely adore French Farmhouse Brie)

Genuine Greek Feta with BEAUJOLAIS/FRANCE

Muenster with Beaujolais (Wisconsin / USA Muenster)

Genuine Danish or Italian Fontina with BAROLO /ITALY

Fresh Mozzarella  with  Light Red wines

Bufala (Buffalo) Mozzarella (ITALY) with Chianti/ITALY

HAVARTI  with BORDEAUX REDS French or California style or South African style

Red Leicester U.K with Pinot Noir (any)


Does that help?



I definitely love any Muenster with any Cru Beaujolais !

Any Muenster and any good Beaujolais should be easily available to anyone anywhere, just about...and absolutely affordable, if it matters hugely.

Reply by Carly Wray, Aug 11, 2010.

All of these suggestions are worth following (and they're all making me hungry). I'll throw in earthy Pinot Noir + Abbaye de Belloc. Can result in magic. 

Reply by mdwine, Aug 11, 2010.

first need to know what cheeses... this is a difficult task... If you are serving European cheeses stick to the regional burgundian chheese... burgundian wine etc... what r your cheeses?

Reply by danilija, Aug 11, 2010.

Thank YOU amour! That helped me a lot. 

Im just learning to eat cheese, so far Ive... well, it's our own cheese here in Finland, and than ive also feta and mozarellas.

But Im glad that I got so many good hints so far!! About wines AND also cheeses. All new ideas are very welcoming!

Reply by dmcker, Aug 11, 2010.

Good match suggestions from Amour. As GDD indicates, whites are often an easier match to wines (an acidic sauvignon blanc with goat cheeses from the Loire is a great match, but also sublime is a good not-so-astringent chardonnay from Burgundy with a good goat cheese from the same area), but there are *plenty* of reds that go well with cheese (and that's what I'll mostly be focused on in the list below).

Cheese cooked into or otherwise present in various dishes can make an easier match. And as mdwine mentioned, the safe way to start is to match cheeses to the wines of the area where they are produced. Some general guidelines (but god and the devil both are in the details, so you need to pay attention to specific matches) are whites with softer, stronger-flavored cheeses, reds with harder, milder cheese. Truly pungent, aged cheeses go best with sweeter wines. In general, that is. ;-)

  • A lighter pinot noir from Switzerland is a perfect match with an earthy cheese and mushroom fondue.
  • Gratined potato dishes (as well as gruyere or ementhaler or comte cheese gratins including vegetables such as cauliflower) go well not just with chardonnays but also pinot noir. If you use light cheddars instead, merlots and the cabernet family (i.e. Bordeaux blends) can work well, too.
  • Agiorgitiko (some compare those from Nemea to merlot) or Xynomavro from Greece will go well with saganaki, or feta on its own or in salads.
  • Sangioveses of all sorts (and nebbiolos) can go well with caprese salads, cheesy lasagnas and a number of cheeses on their own. Try a Brunello di Montalcino with nibbles of fresh parmesan. Also try a Barbaresco with talegio.
  • Port and stilton (or any hard or soft blue cheese for that matter, as Tyler mentions above) is a match made in heaven (white Sauternes and sweet Vouvrays also go great with Roquefort, etc., but so do lush Right Bank Bordeauxs loaded with merlot). 
  • Rioja goat cheeses with rioja tempranillos can be a superb match. Asiago also goes well with Chianti.
  • A good zinfandel with aged gouda (which I like very much) rocks my boat.
  • Mimolettes and edams go just great with Bordeauxs, right bank or left.
  • Though this is a white, try a gewurtztraminer with muenster.
  • Look for roses to match both soft and hard cheeses as well. Try a Tavel rose (or a Cotes du Rhone for that matter) with some camembert. But also try the camembert with Champagne, white or pink. That, too, is a classic match.

And the list goes on.... Afraid I have limited experience with Finnish cheeses--what can you tell us about them?

Have fun in your explorations!

Reply by Stephen Harvey, Aug 11, 2010.

One match that does not work is Champagne with some creamier cheeses such Brie and Camenbert, not sure what causes it but it creates a nastry aftertaste

FYI the champagne was Pol NV and a good bottle, the cheeses were good quality French ones from a very reliable cheese shop

I love aged Cabernet with cheddar

Reply by napagirl68, Aug 12, 2010.

Some of the combos I personally have liked (caveat: quality of wine/cheese is MANDATORY!)  manchego with tempranillo, cambozola with chardonnay, fontina and Nebbiolo, and suprisingly, provolone taste really great with a minerally chardonnay.

Therse are my opinnion only....  we all have different tastes.  I am not sure what a heavy cab whould go with... maybe a hearty cheddar??  Otheres would have to chime in on this.

Reply by amour, Aug 12, 2010.

Do not forget how well CHAMPAGNE and FRENCH GOAT CHEESECHEVRE marry!

Reply by shawkes, Aug 20, 2010.

Go to the store, buy some cheeses, taste them with your wine.  The one you like most is the best!

Reply by Z03fke, Aug 20, 2010.

A nice brunello with some pecorino, but that's my taste :)

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