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Wine & Cheese Pairing Guide
General Wine Advice
Sweet white wines tend to have an affinity for almost all
cheese. Fruity-styled wines, whether red or white, go well with most cheeses. Red wines with bitterness and astringency are unlikely to pair well with cheeses.
Aged Provolone: Ivory to pale beige; full-flavored, becomes sharper, more crumbly with age.
Wine Affinities: Sweeter-styles wines, such as Port, Amarone, Sauternes and Eiswein.
Swiss & Gruyère: Swiss heritage, alpine cheeses. Ivory-yellow with nutty,
full-bodied flavor.
Wine Affinities: Riesling, Sauvignon Blanc, Pinot Blanc, Chardonnay, Beaujolais,
Pinot Noir, Merlot.
Brie & Camembert: Rich, creamy, pale ivory, soft-ripened cheese with earthy mushroom flavor.
Wine Affinities: Sparkling wines, Chardonnay, Beaujolais , Pinot Noir, Madeira,
Post, Sherry.
Gouda & Edam: Gouda is smooth, creamy and slightly sweet. Edam is lighter and has firmer texture. Both are pale yellow and buttery.
Wine Affinities: Riesling, Sauvignon Blanc, Pinot Gris, Pinot Blanc, Beaujolais and some lighter-styled Chardonnay.
Monterey Jack & Muenster: Semi-soft, creamy white cheeses with mild to mellow flavors.
Wine Affinities: Riesling, Sauvignon Blanc, Pinot Blanc, Chardonnay, Beaujolais,
Pinot Noir, Merlot.
Aged Cheddar: Golden or white; becomes sharper, more crumbly as it ages. The world's favorite cheese.
Wine Affinities: Riesling, Sauvignon Blanc, Pinot Gris, Merlot, Cabernet Sauvignon, Sauternes, Port, Madeira , Rich Sherry.
Blue & Gorgonzola: Creamy ivory with blue-green veins, firm and crumbly. Piquant, full, earthy flavor.
Wine Affinities: Red or white sweet wines, fruity red wines (Amarone, Port).
Brick: Creamy, surface-ripened cheese whose flavor and aroma intensify with age.
A Wisconsin original.
Wine Affinities: Mild Brick - fruity red or white wines. Aged Brick - Riesling, Sauvignon Blanc, Chardonnay, Beaujolais , Pinot Noir, Merlot.
Aged Asiago & Parmesan: Italian heritage and hard cheese. Pale yellow, buttery, nutty, granular.
Wine Affinities: Chardonnay, Riesling, Sauvignon Blanc, Pinot Blanc , Burgundy, Merlot, Bolcetto, Barbera.
Pairing recommendations from Master Sommelier Doug Frost. For more information about wine & cheese pairings, please visit The Wisconsin Milk Marketing Board website.
