Wine and cheese have an awful lot in common.  They both come in a multitude of varieties, some more suited to certain occasions, climates and mood. Cheeses vary in moisture content, fat content, texture, flavour. Wines, too, vary in acidity, sweetness, body and structure. It stands to reason then that matching wine and cheese can be a complicated business. The good news is, even if you get it wrong, you’re still drinking wine and eating cheese, so relax; it doesn’t need to be taken too seriously. However, if you are keen to understand the basics of cheese and wine matching, we’ve got the cheat sheet for you.

Soft white cheese
Sparkling wine/Champagne
Chardonnay
'Sticky’ dessert wines e.g. Botrytis Semillon
Fortified wine e.g. Muscat, Port, Tokay

Fresh & cream cheeses
Semillon
Chardonnay
‘Sticky’ dessert wines e.g. Botrytis Semillon
Medium bodied reds e.g. Shiraz, Pinot Noir

Feta
Sparkling wine/Champagne
Riesling
Sauvignon Blanc
Medium bodied reds e.g. Shiraz, Pinot Noir

Goat’s cheese
Semillon
Chardonnay
Riesling
Medium bodied reds e.g. Shiraz, Pinot Noir

Hard Italian cheeses
Sparkling wine/Champagne
Semillon
Chardonnay
Full bodied reds e.g. Cabernet Sauvignon

Blue cheese
Riesling
Sauvignon Blanc
‘Sticky’ dessert wines e.g. Botrytis Semillon

Cheddar
Semillon
Chardonnay
Full bodied reds e.g. Cabernet Sauvignon, Shiraz

Washed rind cheeses
Sparkling wine/Champagne
Sticky dessert wines e.g. Botrytis Semillon
Fortified wine e.g. Muscat, Port, Tokay
Medium bodied reds e.g. Shiraz, Pinot Noir

Mozzarella
Riesling
Sauvignon Blanc
Sticky dessert wines e.g. Botrytis Semillon
Medium bodied reds e.g. Shiraz, Pinot Noir

Haloumi
Riesling
Sauvignon Blanc
Sticky dessert wines e.g. Botrytis Semillon
Medium bodied reds e.g. Shiraz, Pinot Noir

If you’re looking for a wine that is going to most comfortably pair with a variety of cheeses, your best bet is a full-bodied Chardonnay. If you are entertaining red drinkers, select a medium-bodied Shiraz and make sure you incorporate a couple of hard cheeses. A sticky is always an excellent choice too.

For a true cheese and wine masterclass, consider a visit to our friends at De Bortoli Yarra Valley where you can sample the best cheese and wine matches at the cellar door. Here are a few cheese and wine matches from the experts:

De Bortoli Black Noble with Blue Cheese (St Agur, Stilton, Gorgonzola or Valdeon)

This salt/sweet classic is found in Thai food and in the Roquefort – Sauternes match of France.

Pinot Noir with Morbier, Washed Rind or Brie

The formidable Epoisses washed rind of Burgundy provides serious contrast to the complexity of a well-made Pinot. Both, at their best, are just plain dirty and share barnyard characters that we find appealing. Sadly most Australian Brie styles are too clean and lack the forceful flavour of the French model.

Sparkling Wine with Fresh Salty Goats Cheese

Long ago we established, through plenty of hard slog, that salt complements and lifts the flavours of sparkling wine and most cold, acidic white wines. Unmatured salty, acidic goats cheese, or dishes containing it, are there to make your fizz look good. It pays to examine this match. Test it first by trying sparkling wine with a fresh goats cheese then put it up against a ripe brie, which is complex and alkaline, this should pretty much convince you for life.

Dessert Wines with Cheese and Honey

This is another fantastic experience based on a simple Italian mountain lunch of Gorgonzola, truffled honey and sweet wine. It is easily replicated after a visit to our cheese shop and Cellar Door.

Grana or Parmigiano with Big Red Wines

This is a historic match. If you do not enjoy this your palate requires readjustment. The salt/sweet rock hard character of the Grana family of cheeses can withstand the onslaught of a Shiraz. This is an alpha male match enjoyed by all genders.

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