Redefining the Classic Duo: Why Rethink Wine and Cheese Pairings?
Wine and cheese. A timeless combo that has, for centuries, brought people together around tables — intimate or festive. But let’s face it: brie and chardonnay, gouda and merlot, these pairings are so familiar they might as well have their own spot on the periodic table. So what happens when we take this classic match-up off the beaten path?
In this article, we explore innovative wine and cheese pairings that might surprise your palate — in the best way. Whether you’re a curious enthusiast or a veteran taster, these bold and unexpected duos will challenge preconceived notions and elevate your next tasting session.
Goat Cheese + Sparkling Rosé (with a Twist)
Let’s start with goat cheese, particularly a fresh chèvre, known for its tangy flavor and creamy texture. Most sommeliers reach for a crisp Sauvignon Blanc… but we’re going in a different direction: a sparkling rosé infused with wild Alaskan berries.
Why this works: The creaminess of chèvre begs for acidity, yes — but the extra-fruit character of a berry-forward sparkling rosé adds a playful contrast. Think bright strawberry, rose petal, and a slight earthy finish. The carbonation lifts the richness, leaving your palate refreshed after each bite.
Try it with: A locally made rosé from a cold-climate vineyard featuring raspberries or lingonberries. Bonus points if it’s pét-nat or méthode ancestrale – the texture plays beautifully with the cheese’s soft tang.
Aged Gouda + Off-Dry Riesling
Aged gouda, often with crunchy tyrosine crystals, is nutty, toasty, and deeply umami. You might instinctively reach for a medium-bodied red — like a Syrah or Cabernet Franc — but have you ever tried it with an off-dry Riesling?
Why it works: The wine’s slight sweetness tempers the gouda’s saltiness and acidity, while its high acidity cuts through the fat. Aromas of petrol, lime zest, and honey meet caramelized dairy — and the result is shockingly balanced.
This pairing flips expectation. All that intensity from the cheese draws out layers in the wine that often go unnoticed on its own.
Triple-Crème Brie + Dry Lambrusco
Triple-crème bries (like Brillat-Savarin or Délice de Bourgogne) are indulgently rich, with fat contents upwards of 75%. Most will pair them with Champagne—a classic high-acid cut-through-the-fat move. But let’s be daring: try a dry Lambrusco.
Yes, that fizzy red wine from Emilia-Romagna that still gets a bad rap based on outdated perceptions. Modern dry Lambruscos are flavorful, lightly tannic and pop with sour cherry and blackcurrant.
Pour it slightly chilled, and watch the interaction: the Lambrusco’s fine bubbles cleanse the palate, while the fruitiness keeps up with the brie’s buttery bloom. It’s like a berry panna cotta dusted with white pepper — both comforting and intriguing.
Manchego + Orange Wine
Manchego – sheep’s milk cheese from Spain – is firm, nutty, and just a bit oily. It’s often paired with Tempranillo. But try this next time: a skin-contact white (aka orange wine) made from a varietal like Pinot Grigio or Rkatsiteli.
Why this works: Orange wines offer grip, tannins, and oxidized fruit notes that mimic some qualities of red wine…but without the weight. They accentuate the nutty creaminess of Manchego while staying bright and zippy.
Texturally, it’s a match made in heaven. Aromatically? The dried apricot, chamomile, and herbal hints fold right into the lanolin-like notes of aged sheep’s milk. It’s not flashy — just unexpectedly smart.
Blue Stilton + Pineau des Charentes
If you like your pairings bold and unapologetic, this one’s for you. Blue cheese and sweet wine is old news (hello, Port), but let’s reach for something lesser known: Pineau des Charentes. This French fortified wine, made from grape must and Cognac, delivers nutty, honeyed complexity with a subtle kick at the finish.
The high salt and pungency of Stilton practically invite a sugary counterpoint — but Pineau, with its lower alcohol than Port, dances more lightly. Its amber nutty tone highlights Stilton’s moldy funk without being overwhelming, while the Cognac base adds an elegant backbone.
Serving tip? Let both the cheese and Pineau warm slightly to release their full aromatic potential. This is an autumn fireside pairing if there ever was one.
Comté + Chardonnay (But Not Just Any)
Comté, particularly aged (12-24 months), is complex: notes of toasted hazelnuts, brown butter, meaty stock, sometimes even pineapple. While many go for white Burgundy (and rightly so), let’s take a detour into cool-climate new world Chardonnay — from Oregon, Tasmania, or even Alaska if available.
These Chardonnays often skip the heavy oak in favor of lifted acidity and saline minerality. When paired with Comté, the wine amplifies the savory umami of the cheese, while the cheese elevates the fruit expression in the wine.
Tip: Avoid overly oaked or buttery styles. What you’re looking for is tension, not blanketing. Think of this pairing as a dialogue, not a monologue.
Washed-Rind Cheese + Skin-Contact Gewürztraminer
Washed-rind cheeses (like Taleggio, Limburger, or Reblochon) are not for the faint of heart. They’re funky, earthy, and often, downright pungent. But within that aroma lies a flavor that is smooth, sometimes even floral. Enter: skin-contact Gewürztraminer.
This isn’t your grandmother’s sweet Gewürz. Skin-contact versions bring weight and tannin, taking the varietal’s rose-petal and lychee legacy into more savory, exotic territory. That makes them perfect for washed-rinds: the aromatics intersect intriguingly, while the structure holds its ground.
It’s a bold pairing that rewards adventurous palates. Bonus: serve with rye bread and a touch of fig jam and you’ll convert even the skeptics.
A Few Pro Tips for Exploring New Pairings
- Balance intensity: Match powerful cheeses with expressive wines; subtle cheeses with lighter wines. Avoid letting one overpower the other.
- Play with texture: Bubbliness cuts fat. Tannins tame oiliness. Slick wines soften firmness.
- Contrast can be beautiful: Sweet with salty, funky with fruity, acidic with creamy — some of the best pairings are juxtapositions.
- Shop local and seasonal: Regionally-specific wines and cheeses often share environmental and cultural synergies. Don’t underestimate the terroir match.
Wine and Cheese Are Conversations, Not Formulas
Sometimes, the most memorable wine and cheese pairings aren’t those passed down by tradition, but the ones discovered through curiosity. What matters most isn’t following rules, but listening — to flavors, textures, and your own reactions. Wine and cheese, after all, are both living expressions of environment and time. Why should our pairings be static?
The next time you put together a cheese board, reach for something that raises eyebrows. A pét-nat with sheep’s cheese. A Lambrusco with triple-crème. Or that bold Gewürztraminer you’ve been unsure how to serve.
Your palate will thank you — and your guests might just ask, “Wait, what wine is this again?”