Pairing Guide

Beer? Wine? Chocolate? You name it.  There’s a pairing out there that you’ll love. Or even better, experiment and discover your own!  There really aren’t any rules, just guides.

The only thing better than sitting down with a delicious artisan cheese and a good loaf of bread is sitting down with those two and a nice bottle of wine – or beer, but that’s for another article.

Many of our guests are intimidated trying to pick the “right” wine for their cheese. But there’s really no reason to be. First, there are no rules. It really depends on your personal likes and dislikes. Second, it’s all about experimenting to find what you like—a good excuse to buy more wine and cheese!

While there are no rules, here are some guidelines to help you in your experimenting.  And keep in mind the goal of a good pairing is to make two things that taste good on their own, taste even better when consumed together.


  • You want to avoid pairings where the cheese or the wine overpowers the other one. For instance a big heavy red wine would overwhelm a fresh young cheese. The cheese would just get lost so the pairing hasn’t made the two better.
  • Instead, you want to pair a light, young cheese with light wines such as Rieslings, Pinot Gris, or Pinot Noirs.
  • On the other end of the spectrum, consider a hard Parmigiano-Reggiano, or a Manchego? You remember how those cheeses left a glistening film on your fingers and lips? And how they filled your mouth with flavor rather than cutting through to the back of your mouth with clean crispness? Well, that’s fat content! And any full-flavored fatty cheese, like washed rinds or sheep’s milk cheeses, needs a medium- to full-bodied wine like a Rhone or a new world Cabernet Sauvignon.


  • One approach is to find a flavor in the cheese and then find a wine that also has that flavor. Pairing the two will elevate that flavor.
  • A good example is pairing a sweet aged Gouda with a lightly sweet wine.


  • Another approach is to pair contrasting flavors. That sometimes creates an altogether new flavor.
  • A classic contrasting pairing is sweet and salty.
  • Consider pairing lightly sweet wine with a salty cheese, like Blue Cheese


  • You know that the growing conditions where a wine is made can impart particular flavors (called “terroir”) to a region’s wines. The same is true with cheese.  The cheese’s flavor is affected by the vegetation the animals graze on.
  • So if a wine and cheese are made from the same region, there’s a better chance they will share common flavor characteristics.
  • A good example is matching a Spanish Manchego with a Spanish Rioja.
  • Washed rinds are a great one for this as well because they are often washed in local wine.
  • This doesn’t always work, but it can be a good starting place.


  • If you are going to do multiple pairings at a dinner or an event, order the tastes from lightest mouthfeel and lowest alcohol content, to heaviest mouthfeel and highest alcohol content. In other words, begin with the lightest and work your way to the heaviest and most complex.


  • Remember, these are just guidelines.  At the end of the day, we encourage you to just wing it and start experimenting to see what pairings make your palate happy.
  • And remember, even a bad pairing can be educational.


  • Think bubbly. Don’t limit yourself to still wines. Sparkling wines and late harvest desert wines can be great pairings with cheese. And remember, Champagne goes with everything!
  •  Don’t limit yourself to wine. We are at ground zero for craft beer here in Colorado, and there are great pairings there. We address that in a separate post. And don’t forget craft ciders. Again, experimentation is your best guide. Taste and have fun.
  • Ask us! We used to make wine professionally, as well as being professional cheesemakers. And cheese and we’ve certainly consumed our fair share of both. We’ll be happy to give you a recommendation based on our past experimentation.

Here are some suggested pairings:

Fresh and Soft Cheeses.  These cheeses pair very well with crisp white and dry rose wines as well as sparkling wines. Just avoid big, tannic red wines as they will overpower the cheese.  Our favorite pairing in this category is a fresh, lemony chevre with a crisp Sauvignon Blanc.

Cheeses: Chevre, Mozzarella, Ricotta, Feta,
Wines: Sauvignon Blanc, Pinot Gris, Chablis, Un-Oaked Chardonnay, Sancerre, Lambrusco, Champagne

Creamy, Bloomy Rind Cheeses.  These rich, buttery cheeses pair well with rich white wines or low tannin fruity red wines. Champagne is also great because the effervescence cuts through the richness of the cheese.

Cheeses: Brie, Camembert, Triple Cremes
Wines: American Chardonnay, Pinot Noir, French Beaujolais, Côtes du Rhône. Champagne!

Semi-Hard, Medium-Aged Cheeses. These well-balanced cheeses have a firmer texture and stronger flavors, but they go with the widest variety of wines.  They want medium-bodied whites or fruity reds.  Just don’t go too big!

Cheeses: Challerhocker, Alpenzeller, Comte, Gruyere, Havarti, Young Chedda
Wines: Chardonnay, white and red Burgundy, Viognier, Rose, Rioja, Pinot Noir, Zinfandel, Merlot, Beaujolais,  vintage Port, young Tawny Port.

Hard Cheeses.  These cheeses have been allowed to develop deep flavors as they’ve matured and so they want full-bodied whites and tannic reds that can match their intensity. They all have a bit of sweetness, some more than others (Aged Gouda) and some have a slightly saltier taste (Parm). Both pair with a sweeter wine.

Cheeses: Parmigiano Reggiano, Aged Gouda, Clothbound Cheddar,
Wines: Chardonnay, Aged white Burgundy or Bordeaux, white Rhone blends, Viogner, Cabernet Sauvignon, Shiraz, Merlot, sparking whites and reds, vintage Port, Muscat, Sherry.

Washed Rind Cheeses. The trick with these cheese is to find a wine that complements rather than competes with these strong flavored cheeses. We find the best matches are a rich, aromatic/fragrant whites or something with some sweetness.  If you want to go red, try a medium bodied red. A fortified wine can also work.  (Beer is probably the best match at the end of the day.)

Cheeses: Taleggio, Epoisses, Pont L’Eveque
Wines: Gewurztramer, Riesling, White Burgundy, Sauternes, Sparkling Red, Pinot Noir, Shiraz, Muscat, Port, Tokaj.

Blue Cheeses: Blue cheeses require wine that is not only a little sweet but which also has some “oomph”. This is to help balance and complement the saltiness which the cheese brings to the table. We generally avoid pairing Blue Cheese with red wines. These creamy, pungent, salty cheeses tend to make red wine taste excessively bitter.  A classic wine pairing is Stilton with Port because the strength of the cheese can hold its own against the sweetness and high alcohol content of the wine.

Cheeses: Stilton, Gorgonzola, Roquefort, West West Blue
Wines: Sauternes, late harvest Riesling, Port, Sparking wines

I already have my wine. What does it go with?

  • Light bodied whites like Sauvignon Blanc, Pinot Grigio, and dry Alsatian or German whites: Pair these wines with goat cheeses and fresh cheeses.
  • Medium-bodied whites and dessert wines like Chardonnay, Sauternes, or Muscato: Pair these sweet, ‘stickier’ wines with goat cheese, alpine cheeses, aged Goudas and blue cheese.
  • Medium reds like Pinot Noir, Rioja, Syrah, Grenache, and Tempranillo: Pair these acidic reds with cheddar, younger Goudas and washed rind cheeses.
  • Jammy Reds such as Malbec, Zinfandel, Barolo, or Chianti: These ultra-fruity reds go well with sheep’s milk cheese, hard cheeses, and blues.
  • Bold Tannic Reds like American or traditional French Cabernet Sauvignon, Merlot or Australian Shiraz: These guys pair fabulously with full-flavored mixed milk cheeses and sheep milk cheese.

The best advice of all? When in doubt, ask us!  (303/455-2221 or

Let’s admit it: When most people think of pairing cheese with an adult beverage, they think of wine. But here in the heart of craft beer country, we’re happy to tell you that beer is actually easier to pair with cheese than wine.

The (nutritional) fat in cheese can coat one’s mouth and actually prevent you from tasting the wine. The carbonated bubbles of beer, on the other hand, can help cut through the fat.

Plus, beer can be made from a wide range of grains, hops, and yeasts, along with other add-ins, such as fruits and spices that can all help it pair with cheese. It’s not to say that wine isn’t a great pair for cheese. It’s just that it can be harder to nail that perfect pairing.

So if you’re like us, and often times your go-to beverage choice is an amazing Colorado craft brew, here are a few tips to pairing cheese and beer.

  • Look for common characteristics: Like stinky cheeses and pungent/sour beers, or strong-flavored aged cheddars with bold beers.
  • Don’t pair aggressively flavored beers with subtle flavored cheeses. I’m talking to you Double IPA and soft cheese. That’s a no-no. Unless you like it. Then it’s all fine. All of these rules are just “guide posts.”
  • Go the other direction: Pair contrasting textures/flavors: Sometimes pairing that creamy oatmeal stout with a hard, granular Fiore Sardo works wonderfully, and the contrast serves to heighten the individual characteristics of both beer and cheese.
  • Think about pairing beers from an area with cheese from the same area. Often, the terroir of an area is expressed in the food products from that area, making these pairings surprisingly complementary.
  • Have fun. There are no rule when pairing beer and cheese. It’s just what you like.

Here are some sample pairings.

  • Fresh Goat Cheese: Saison, Wheat Beer, Lambic
  • Bloomy Cheeses (Brie, Camembert, Triple Crèmes): Pilsner, Witbier, Saison,Trappist styles, Cider
  • Stinky Washed-Rind Cheeses (Taleggio, Epoisses): “Brett” Beers, Sour Ales, Dark Belgian Ales
  • Aged Hard Cheeses (Cheddars, Goudas): IPA, Brown Ale, Dunkel
  • Blue Cheese: Stout, Porters, IPA, Barley Wine, Lambic
  • Sheep’s Milk Cheese: Cider, Brown Ale
  • Alpine Cheeses (Challerhocker, Comte, Gruyere): Belgian Ales
  • Aged Alpines: Bock Beer
  • Aged Goudas: Stout, Brown Ale, Scotch Ale
  • Asiago/Parmesan: Brown Ale, Dunkel, IPA, Saison