There is perhaps no more perfect pairing than that of wine and cheese. Their subtle flavors and textures are a natural complement to one another, and with endless varieties of each, matchmaking opportunities abound.

Fresh, Young, Bright Cheeses: Such as burrata, chèvre, feta
Reds: Rose, Spanish Rosado
Whites: Sauvignon Blanc

Blue Cheeses: Such as Dolce, Gorgonzola, Roquefort, Stilton
Reds: Amarone, Port
Whites: Sauteren, Sweet Sherry, Vin Santo

Firm Aged Cheeses: Emmental, Gouda, Gruyere, Manchebo, Parmesan
Reds: Bordeaux, Cabernet Sauvignon
Whites: Chardonay, Dry Sherry, Marsanne, Rousanne, Viognier

Funky, Washed Rind Cheeses: Epoisses, Muenster, Tellegio
Reds: Burgundy, Pinot Noir
Whites: Gewürztraminer, Madeira Reisling

Creamy, Bloomy-Rind Cheeses: Brie, Camembert, Double & Triple Cream Cheeses
Reds: Beaujolais, Branchette d’Acqui, Pinot Noir
Whites: Champagne, Chardonnay