The classic saying — 'buy on an apple, sell on cheese' — reflects the wine trade's knowledge that cheese flatters wine. But not all cheese-wine pairings are equal. The general principle is regional matching: Burgundy Chardonnay with Époisses and Comté, Sancerre with goat's cheese, Port with Stilton, Champagne with triple-crème. White wines are often more successful than reds: the acidity in whites cuts through fat and amplifies cheese flavour, while tannin in red wine can clash with the protein in many cheeses. The exceptions are young, low-tannin reds like Beaujolais or a light Pinot Noir, which pair brilliantly with firm aged cheeses.
The best wines for cheese
White Burgundy
10–13°CA Côte de Beaune Chardonnay is the most versatile cheese pairing: its acidity cuts through fat and cream, its oak complements aged hard cheeses, and its minerality elevates soft washed-rind cheeses like Époisses.
Best with Comté, Gruyère, Brie, Époisses, and aged Cheddar.
Loire Mineral White
8–11°CSauvignon Blanc · Loire Valley
Sancerre is the definitive match for goat's cheese (chèvre). The wine and cheese come from the same region, and their shared grassy, mineral, and citrus characters create a textbook regional pairing.
Outstanding with fresh chèvre, Crottin de Chavignol, and Sainte-Maure.
Celebratory Sparkling
8–10°CChampagne's effervescence and acidity cut through the fat and salt of any cheese. It's particularly magnificent with triple-crème cheeses (Brillat-Savarin, Explorateur) and with fresh ricotta and burrata.
Ideal with triple-crème, bloomy-rind cheeses, and mixed cheese boards.
Fortified Classic
17–19°CVintage Port's dark fruit, sweetness, and fortified depth is the traditional and celebrated match for Stilton and other blue cheeses. The wine's sugar balances the cheese's saltiness and pungency.
The classic match for Stilton, Gorgonzola, and Roquefort.
Occasions featuring cheese
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Get started — freeCheese and wine — frequently asked questions
Does red or white wine pair better with cheese?
White wine is generally a safer match for most cheeses. The acidity in white wine cuts through fat without the tannin clash that can make red wine taste bitter with many cheeses. Exceptions include young, low-tannin reds (Beaujolais, light Pinot Noir) with firm aged cheeses.
What wine goes with blue cheese?
Sweet or fortified wines are the classic match for pungent blue cheeses like Stilton, Roquefort, and Gorgonzola. Vintage Port is the definitive Stilton pairing. Sauternes or a late-harvest Riesling also work beautifully.
What wine pairs with a mixed cheese board?
Champagne is the single most versatile choice for a mixed board — its acidity handles soft, hard, aged, and fresh cheeses equally well. A neutral, unoaked Chardonnay or a dry Riesling are excellent still-wine alternatives.
What wine goes with soft, creamy cheeses?
Champagne and other sparkling wines are ideal for soft, high-fat cheeses (Brie, Camembert, Brillat-Savarin). The bubbles and acidity cut through the cream. A rich, full-bodied Chardonnay also works well.