Pairing cheese and wine can be intimidating, but really, it’s all about experimenting. There are no set rules, only guidelines. The five pairings below are a good place to start.

  • Salty with Sweet: The salty flavor of blue cheeses, and even some washed rind cheeses, balances out the sweetness of dessert wines, and vice versa. Try Stilton with Port or Epoisses with Sauternes.

  • Regional: Try pairing cheese and wine produced in the same region. Spanish Manchego or Zamarano with an Albariño wine, and Beecher’s Flagship Reserve cheddar with a Washington state Syrah are examples of regional pairings that work well.

  • Creamy with Tannic: Triple Crème cheese is buttery, smooth and gentle; the perfect foil for the rough tannins found in a young red wine from Bordeaux. Although slightly less creamy, Brie might be another good match.

  • Acidity with Acidity: Repeat after me: Goat cheese and Sauvignon Blanc. You will not be disappointed. Why? The acidity in goat cheese gives it a tangy zip that matches perfectly with the crisp acidity of most Sauvignon Blancs. Try French Selles-sur-Cher with Sancerre.

  • Rich and Creamy with Bubbles: If the only reason for this pairing is complete decadence, so be it. Champagne or any sparkling wine paired with a rich, creamy cheese is one of life’s great pleasures. Try it with St. Andre Triple Crème or a wedge of rich, dense Gruyere.
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