Cheese is the perfect place to experiment with your wine pairings.
Rich, complex whites and reds are classic, but the key is really to let the consistency and texture of the cheese lead your wine pairing choices. Soft cheeses, for example, demand a certain fruit level and balance in the wine, compared to blue cheeses which are more suitable to sweet styles.
There is no need to guess anymore what wine goes with what cheese: read our recommendations below and learn the best matches to any cheese!
Cheese Fondue
Cheese fondue is a classic Swiss dish that's both comforting and convivial, typically made with a blend of Gruyère and Emmentaler cheeses. These two cheeses are known for their excellent melting qualities and distinct flavors. Gruyère brings a slightly sweet, nutty taste, while Emmentaler adds a mild, buttery, and slightly fruity element. When melted together, they create a smooth, velvety mixture that's perfect for dipping.
When pairing Fondue with Italian wine, the focus should be on finding a wine that can complement the richness and creaminess of the cheese without overpowering it. A light-bodied white with noticeable acidity and a hint of dryness would be ideal.
A wine like an Italian Pinot Grigio or a Soave, known for their crisp acidity and refreshing profile, would be a great match. These wines are light enough to not compete with the fondue while their acidity cuts through the cheese's richness. A slightly dry profile ensures that the wine complements the fondue's flavors without adding excessive sweetness. The alcohol content should be moderate to maintain a pleasant balance with the dish.
Strong Cheddar Cheese
Strong Cheddar is a robust, often sharp cheese with a deep, tangy flavor profile. It pairs best with a wine that is full-bodied to match its intensity and has significant tannins to complement the cheese's rich texture.
The wine should be relatively dry to balance the sharpness of the cheddar. A higher alcohol content works well to cut through the cheese's richness. For Italian wines, a robust Barolo or a Super Tuscan would be excellent choices, as their structure and complexity can stand up to the strong character of the cheddar without being overshadowed.
