Wine and cheese pairings have been cherished for centuries, but with so many styles available, knowing which to choose can transform your tasting experience. The secret lies in balancing the wine’s acidity, tannin, and flavour intensity with the cheese’s texture and character.

Creamy & Soft Cheeses – Elegant Matches

Soft cheeses like Brie, Camembert, and triple-cream varieties crave wines with freshness or bubbles to cut through the fat.

• Laurent-Perrier Grand Siècle, Dom Pérignon and Krug are Champagne icons. Their vibrant acidity and fine mousse cleanse the palate beautifully when paired with rich, creamy cheeses.
• For a still option, Louis Latour Marsannay Blanc offers buttery notes that complement the creaminess of Brie, creating a luxurious pairing.

Pro Tip: Serve Champagne well-chilled and allow cheese to reach room temperature to experience the full flavour contrast.

Hard & Nutty Cheeses – Structured Reds Shine

Aged cheeses like Comté, Gruyère, and Parmigiano-Reggiano develop nutty complexity, which pairs well with structured reds or elegant whites.

• • Labruyère Moulin-à-Vent Gamay from Beaujolais brings freshness and red fruit to balance the nuttiness of aged cheeses.
  • Castello di Ama Chianti Classico and Enzo Bartoli Barolo highlight herbal, cherry-driven profiles that enhance Parmesan’s umami.
  • Clarendelle St-Emillon by Haut-Brion or Domaine Bila-Haut Occultum Lapidem offer deeper complexity for aged Gouda or mature cheddar.

Blue & Bold Cheeses – Sweetness Tames Salt

Blue cheeses such as Roquefort or Stilton have intense salt and pungency, which are softened by wines with sweetness or richness.

• • Zenato Amarone’s dried fruit and chocolatey undertones beautifully contrast the sharpness of blue cheese.
  • Sette Ponti Crognolo offers ripe fruit and smooth tannins to complement rather than overpower.

Goat & Fresh Cheeses – Crisp Whites and Savoury Reds

Fresh cheeses like chèvre need wines with high acidity to refresh the palate.

• Greywacke Sauvignon Blanc and Misha’s Vineyard Pinot Gris offer citrus and mineral notes that pair perfectly with tangy goat cheese.
• Chapoutier CDP La Bernadine Rouge adds a savoury dimension when paired with herb-coated chèvre.

Conclusion

Pairing wine and cheese is about harmony—matching weight and balancing contrasts. Whether you prefer the sparkle of Champagne with Brie, the depth of Amarone with blue cheese, or the zest of Sauvignon Blanc with chèvre, Crystal Wines’ portfolio offers the perfect bottles for your next tasting board.