What wine with cheese?
Quick answer
Plot twist: white wine is often better with cheese than red. A dry white with good acidity (Sancerre, Riesling) cleanses your palate between bites. For hard cheeses, a full-bodied white; for blue cheeses, a sweet wine (Sauternes, Port). Sommeliers recommend white in about 70% of cheese pairings.
Detailed answer
Here's the biggest myth in wine: red wine goes with cheese. It sounds right — a cheese board and a bottle of red feels classic. But sommeliers know the truth: white wine is usually the better choice.
The problem with red wine and cheese is tannins. Tannins clash with the fat and salt in most cheeses, creating bitterness. White wines, with their acidity and no tannins, cut through the richness and refresh your palate.
For soft, fresh cheeses (goat cheese, mozzarella, burrata), pour a Sauvignon Blanc or a dry Chenin Blanc. For semi-hard and hard cheeses (Gouda, Comte, Gruyere), go with a fuller white — oaked Chardonnay, Pinot Gris, or even a sherry. For washed-rind stinky cheeses (Epoisses, Munster), Gewurztraminer is a revelation.
Blue cheese is where sweet wines absolutely shine. Sauternes with Roquefort is one of the greatest pairings in the entire food world. The sweetness balances the intense saltiness, and the result is pure magic. Port with Stilton works on the same principle.
If you absolutely must have red wine with your cheese, choose a light, low-tannin red (Pinot Noir, Gamay, young Grenache) and pair it with medium-aged hard cheeses. Avoid pairing tannic reds with soft or blue cheeses — that's where the clashes happen.