National Wine and Cheese Day - Pairing Notes

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While it may not require a national holiday to indulge in the age-old pleasures of wine and cheese, we’re certainly not ones to argue with a dedicated day of appreciation. National Wine and Cheese Day offers the perfect excuse to slow down, gather good company, and enjoy one of the gastronomic world’s most consummate couplings.

Much like winegrowing, cheesemaking is inherently rooted in not only tradition but terroir, and in the practice of pairing wine and cheese it is most certainly true that "what grows together, goes together". Yet a discerning gourmet always welcomes experimentation, and cheese remains one of the most versatile and forgiving canvases for exploring vinous hues.

It is in that vein that, below, we offer a curated guide to pairing classic cheese styles with wines of varying style, body, and character: from the ebullient elegance of Champagne to the luscious luxury of Sauternes, to more humble table staples and leftfield explorations in between.  

Sparkling Wine Pairing – Freshness & Fizz

Wine: Champagne or Traditional Method Sparkling (e.g., Crémant, English Sparkling, Corpinnat), Prosecco
Cheese: Brie de Meaux, Camembert, or Mozzarella

There’s an inherent celebratory feel to bubbles with its glinting perlage and velvety mousse. The creaminess of soft bloomy rind cheeses finds contrast in the acidity and effervescence of traditional method sparkling wines, resulting in a harmonious balance. The richness of Brie de Meaux is tamed by the linear cut of a Champagne – think the new ‘Brut Terroir NV’ release from Forget-Brimont. If Champagne is out of the budget, then a crémant will more than suffice; try the new Crémant de Limoux NV from Les Hauts de Pepy alongside creamy Camembert. For added savoury complexity, opt for a traditional method sparkling wine with extended lees ageing such as the Nadal Brut Reserva Original Corpinnat NV, or if youthful, floral-tinged radiance is desired then the Nino Franco ‘Rustico’ Prosecco Superiore DOCG NV alongside a fresh, salty Mozzarella di Bufala salad proves a divine duo. 

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Light White Wine Pairing – Aromatic & Zesty

Wine: Sauvignon Blanc (Loire Valley, Marlborough etc), Albariño/Alvarinho, or Pinot Grigio
Cheese: Goat’s Cheese (Valençay, Crottin de Chavignol), Feta, Ricotta

Here’s where acidity reigns supreme. Think citrus peel, green herbs, and mouthwatering sapidity. Loire Valley Sauvignon Blanc (Touraine, Sancerre, Pouilly-Fumé) is a natural partner for the region’s own ‘chèvre’. The clean, lightly grassy profile of the wine complements the tang and chalkiness of the goat's cheese: try the Domaine Octavie Touraine Sauvignon Blanc 2023 or Firmin Dezat Sancerre 2024. For something sunnier, a Galician Albariño lifts feta’s creamy salt with tropical notes and lemony zing – a job that Bodegas Castro Martin 2022 is more than capable of – while a summer salad or pasta of ricotta positively cries out for a proper Pinot Grigio, such as the 2024 from Perusini of Friuli Colli Orientali. 

Full-Bodied White Wine – Richness & Maturity

Wine: Aged Chardonnay (Burgundy, California, SA etc), White Rioja, or Viognier
Cheese: Aged Comté, Manchego, or Gruyère

Here we enter more complex territory. Oak, time on lees, and a deeper phenolic profile may lend these wines a creamy weight and nuanced palate. These so-called 'secondary' and 'tertiary' notes in wines can often be mirrored by the umami and ‘Maillard’ flavours present in aged cheeses, so it is no wonder that a mature Comté sings beside a Meursault - mirroring its nutty, buttery, and gently oxidative profile. Try Justin Girardin’s Meursault 2022 for a truly luxurious treat, or for more modest budgets the 2023 ‘Southend’ Chardonnay from Newton Johnson which gives white Burgundies twice its price a real run for their money with all its mealy, toasty sophistication. The same principle may be applied with cured Manchego, where the firm nuttiness and light caramel hints are reflected in the profile of long-aged white Rioja: the Urbina Blanco Crianza 2016 is textbook example of the style and a corker for the price.

Light-Bodied Red Wine – Delicate & Juicy

Wine: Pinot Noir (Burgundy, New Zealand, SA), Gamay (Beaujolais), or Grenache
Cheese: Reblochon, Époisses, or Taleggio

Supple tannins and bright acidity are key here. The funk and soft wash-rind character of cheeses like Reblocohon, Taleggio or even Époisses call out for something red-fruited and nimble. A chilled Beaujolais or a delicate Pinot Noir allows the complexity of the cheese to take centre stage without overwhelming it – try the satisfying Beaujolais-Villages 2023 from Domaine Rochette or the charming Cheverny Rouge 2023 from Domaines Bellier which combines both grape varieties in a hearteningly ‘paysan’ package. If pairing Époisses, look for a Pinot with a bit of bottle age - its earthy undertones echo the pungency of the cheese without competing. 'Tom's Block' 2019 Pinot Noir from Neudorf in Moutere, New Zealand, is a marvellous, mature example that punches well above its weight. Further Antipodean augmentations of traditional pairings can be found in the combination of mild, fruity Taleggio with the deft, strawberry-tinged 2022 'Prodigal' Grenache from Kilikanoon of Australia's Clare Valley.

Full-Bodied Red Wine – Bold & Structured

Wine: Cabernet Sauvignon, Malbec, Syrah/Shiraz, or Sangiovese
Cheese: Aged Cheddar, Pecorino, Gouda

Here’s where the tannins come into their own. Hard, aged cheeses rich in protein and fat help soften the edges of broadly structured reds. Think of a cave-aged cheddar beside a 'Left Bank' Bordeaux replete with all the magisterial cassis, cedar, and cigar box notes of classic Claret. The Château Le Coteau 2019 provides just that with an added floral lift typical of Margaux. A wedge of extra-aged Gouda with its caramelised crunch pairs delightfully with the sweet spice and velvety punch of an Argentinian Malbec - Achaval Ferrer's Mendoza Malbec 2022 being an axiomatic candidate. Power meets power, but neither loses grace. Or if opting for a rich beef ragu tagliatelle or pappardelle topped with shaved Pecorino, the Boscarelli Vino Nobile di Montepulciano 2021 will provide the necessary  cherry and leather nuances to complete an exemplary ensemble. 

Dessert Wine – Sweetness & Decadence

Wine: Sauternes, Tokaji Aszú, Port (Ruby, Tawny, LBV, Vintage)
Cheese: Roquefort, Gorgonzola, or Stilton

Sweet and salty is one of nature’s quintessential contrasts. The richness and intense saltiness of blue cheese, with its veined, pungent depth, needs sweetness and acid in tandem. A glass of chilled Sauternes brings honeyed botrytis and unctuous marmalade notes to the party, and while often not cheap, some great value can be found in Les Carmes de Rieussec 2020 (375ml). For something punchier, a Vintage Port’s jewel-like dark fruit and rocky spice are a match made in hedonistic heaven beside Stilton - the Quinta de La Rosa Vintage Port 2019 offers a wonderfully accessible gateway into this inimitable style. Tokaji Aszú, with its soaring saffron and apricot notes coupled to electric acidity, suggests a more ethereal counterpoint to Roquefort’s power, with the '5 Puttonyos' 2018 bottling by Pajzos getting the nod for its mind-blowing value and longevity - if you can resist it long enough!

 

A Final Note

Whether you build a rustic cheeseboard or a more curated tasting flight, National Wine and Cheese Day is less about the rules and more about the moments they create. That said, thoughtful pairings elevate both components - and when done well, the sum is always greater than the parts.

So pour a glass, slice a wedge, and toast to a timeless duo.

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