Martha Stewart's Wine and Cheese Pairing

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

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