Wine and cheese have been served side by side for centuries because each one elevates the other in fascinating ways. If you find the right pairing, buckle up for a tasting so harmonious, so deliciously complementary, that you’ll wonder how you could ever have one without the other.
But finding that perfect combo can be the tricky part. Fortunately, each of our expert wine team members is also a cheese enthusiast—and we’ve got their favorite pairings right here.
Laura Koffer, Advanced Sommelier:
When I think about pairing wine, I start by asking myself “What would a chef do to enhance the star ingredient?” Creamy burrata has a fresh flavor and rich texture that one might serve with an herbal pesto, spicy olive oil, or simply cracked black pepper. So it shines next to a wine that hits citrusy, herbal, and peppery notes, like a Grüner Veltliner, Sauvignon Blanc, or spicey red. The wine brightens and accentuates the cheese’s sweetness while refreshing the palate.
Wines:
2022 Tiare Sauvignon Blanc Collio Italy
2022 Pratsch Grüner Veltliner Riede Rotenpüllen Niederösterreich
2022 Massican Vino Bianco California
2019 Pietradolce Santo Spirito Etna Rosso Sicily
Eduardo Dingler, Wine Judge:
Grana Padano is a magical cheese that provides a rich and elegant experience. The expressive flavors embrace a fruity, bold style of wine—like a Napa Cabernet that boasts big red-fruit and plum notes, along with powerful tannins.
Wines:
2022 1881 Cabernet Sauvignon Napa Valley
2019 Hoopes Cabernet Sauvignon Napa Valley
2021 Realm The Bard Cabernet Sauvignon Napa Valley
Sur Lucero, Master Sommelier:
There is something truly special about enjoying foods and wines that are born in close proximity to each other. The amazing versatility of manchego cheese, in all of its age ranges, lend itself beautifully to its liquid cousin: Gran Reserva Rioja. A benchmark of a wine like the 2016 CVNE Vina Real Gran Reserva Rioja brings so much to the table in regards to longevity, power, richness, and layered complexity. I want my cheese to play the most magical supporting role in this relationship. Manchego is rich, sometimes buttery and slightly oily, with excellent salty and sometimes nutty characteristics. Gran Reserva Rioja just sings with sliced 24-month-aged manchego and a few Marcona almonds. It doesn’t take much to send me to my happy place.
I find that manchego works almost equally well with Brunello di Montalcino. I can’t think of a better value than the 2018 Cantina di Montalcino, which is made on the hill of Montasoli, essentially hallowed ground for the Sangiovese grape.
Wines:
2018 Cantina di Montalcino Brunello di Montalcino Tuscany
2016 CVNE (Cune) Vina Real Rioja Gran Reserva Especial
Joe Fisch, CEO:
Cheese: I love it all, but I gotta go with chèvre—goat cheese, to the layperson. A great one has fresh acidity and a creamy texture and is perfect with Sancerre, which is one of my summer standbys. The whole goat cheese/Sancerre combo really reaches its pinnacle with smoked-salmon panini or a tangy green salad.
Wines:
2022 Ronsard La Pleiade Sancerre
2022 Matthias & Emile Roblin Reserve de Maimbray Cuvee Terres Blanches Sancerre
