There's more to pairing cheese and wine than you might think. Many cheeses are too strong to match with fine or mature red wine. In fact, white wines are often better with cheese than reds. Sweet white wines, in particular, taste good with sharp, salty blue-veined cheeses.
The great blue-veined cheeses, such as French Roquefort, are a classic with Sauternes or a late-harvest California Sauvignon Blanc. Stilton is good with a mature tawny or vintage port. Spain's Cabrales matches well with dry Oloroso sherry or a mature red Rioja. Gorgonzola calls for a big red wine, such as a Barolo from Italy or an Australian Shiraz.
A younger tawny port is a good match with these velvety, soft-ripened and triple-cream cheeses, as are fruity young red wines, such as Pinot Noir from California's Russian River Valley or a good Beaujolais.
This type of firm, often sharp cheese pairs well with late-harvest Sauvignon Blanc, Oloroso sherry or a good vintage port. Red Bordeaux wine and cheddar is a combination to be avoided.
Goat's Milk Cheeses
There is a wide range of goat cheeses, but in general they have strong flavors and are well paired with Sancerre from France, late-harvest Sauvignon Blanc from California, Sauternes, and mature tawny ports and lighter vintage ports.
An aged gouda matches very well with a mature Bordeaux wine or California Cabernet Sauvignon.
This classic Spanish cheese makes a good combination with vintage port, sweet Muscat or even a fruity Zinfandel.
Match this strongly flavored cheese with a big Italian red wine, such as Barolo or a reserve Chianti, or try a mature California Cabernet Sauvignon.
Match the nutty flavor of this firm Italian sheep's milk cheese with Zinfandel, a lighter Rhône red wine or sherry.
Sourced from: Williams-Sonoma