Martha Stewart's Wine and Cheese Pairing
Find the perfect pairings for a “wow!”-worthy spread.
Wine and cheese? Yes, please! From serving an elegant charcuterie spread to unwinding with a cheese board at home (we all do it), these are wine complements that will earn you compliments.
Red Wine
Cabernet Sauvignon - a full-bodied red with dark fruit notes help bring out the flavors of stronger cheeses
- Aged Cheddar
- Roquefort
- Aged Gouda
Pinot Noir - the light body and notes of dark fruit pair best with cheese that have more delicate flavors
- Gruyere
- Brie
- Buche
Merlot - mid-range cheeses pair best to this easy-drinking red with a smooth finish
- Fontina
- Gouda
- Camembert
Malbec - notes of chocolate and ripe fruits allow for cheese pairings of bolder flavors
- Manchego
- Taleggio
- Aged Cheddar
Bordeaux Blend - earthy notes and bold fruit flavors in this wine will complement cheeses with equally bold flavors
- Camembert
- Chèvre
- Roquefort
Tempranillo - grown predominantly in Spain, pair this wine with Spanish cheeses
- Roncal
- Manchego
- Mahon
Sangiovese - dry Italian wine with high tannins and acidity makes a perfect pairing to creamier cheeses
- Parmesan Reggiano
- Mozzarella
- Fontina
- Ricotta
White Wine
Sauvignon Blanc - the light profile and citrusy character allow for a wide range of cheese pairings
- Brie
- Sharp Cheddar
- Gouda
- Monterey Jack
Pinot Grigio - medium-to-high acidity and notes of citrus allow for varied cheese pairings
- Crottin
- Ricotta
- Gouda
- Mozzarella
Chardonnay - an unoaked Chardonnay that is higher in acidity will pair with stronger cheese while oaked Chardonnay with lower acidity will complement more delicately flavored cheese
- Camembert
- Gouda
- Brie
- Gruyere
Moscato - the sweet flavors of this wine works wonders with spicier cheeses
- Gorgonzola
- Valdeón
- Muenster
- Pepper Jack
Riesling - pair sweet to semi-dry Riesling with salty and medium-aged cheese, while dry Riesling should be paired with creamier cheeses
- Feta
- Monterey Jack
- Brie
- Fondue
Viognier - its dry profile and high acidity complement savory cheeses
- Jarisberg
- Camembert
- Smoked Gouda
- Triple Creme
Rosé - bright and acidic Rosé pair with tangy or salty cheese while sweeter Rosé pairs with creamier cheese
- Aged Gouda
- Triple Creme
- Feta
Sparkling - its effervescence and high acidity make for a great pairing with buttery, creamy cheeses
- Baby Swiss
- Brie
- Camembert
- Chèvre