Is the white wine and cheese combination the best?

White wine and cheese: why it really is the best pairing

Wine specialists agree that white wine pairs far better with most cheeses than red wine does. In France, the image of cheese paired with red wine is deeply ingrained. Yet this habit stems from a simple reality: the red wine opened during dinner is often finished with the cheese course, and few people bother to open a new bottle at that point. It is, however, an effort that is well worth making.

Why does white wine pair better with cheese ?

Soft cheeses generally have a powerful flavour that overpowers red wine, and cooked pressed cheeses pair better with white than red. Why? The acidity and sense of lightness that most white wines provide helps to balance the richness and sometimes the saltiness of cheese. By contrast, the tannins in red wine often clash with that same richness, weighing down the palate and creating an unpleasant bitterness.

The principle is straightforward: the richer and more powerful the cheese, the more expressive the white wine needs to be to hold its own. And for every cheese there is a white wine, that is the beauty of this pairing.

To learn more about red wine pairings with certain cheeses, read our guide: which red wine to choose with a cheeseboard ?

Which cheeses pair with dry white wines ?

Dry white wines are the wines that work with the greatest variety of cheeses. Choose them acidic and fruity, and you are almost guaranteed to match any cheeseboard successfully. The pairing logic is ideal: the acidity of the white wine cleanses the palate after each bite of rich cheese, and the fruity or floral aromas of the wine extend the subtlety of delicate cheeses without overwhelming them.

Here are some great classic regional pairings:

• Crottin de Chavignol with a Sancerre (Sauvignon Blanc): the quintessential regional pairing from the Loire Valley;
• Comté with a Jura wine such as a Côtes du Jura (Chardonnay and Savagnin);
• Ossau-Iraty with a dry Jurançon: two Basque Country products sharing the same terroir;
• Brie de Meaux with a Burgundy white: roundness and finesse in harmony;
• Munster with an Alsace Pinot Gris: the aromatic power of the wine meets the strong character of the cheese.

As you can see, regional pairings consistently work well: a cheese and a wine from the same terroir share the same gustatory logic. And the great advantage of white wine with cheese is that it is very hard to create a bad pairing.

Which cheeses pair with medium-sweet white wines ?

Medium-sweet white wines contain between 10 and 45 grams of residual sugar per litre. This sweetness allows the wine to stand up to increasingly powerful cheeses, a contrast principle that works particularly well.

For instance, and again following regional pairing logic, a Munster is beautifully complemented by a glass of Gewurztraminer. A useful way to identify cheeses that respond well to a touch of sweetness: look at which cheeses are often served with honey (goat's cheese, brie…) or jam (Maroilles, Époisses, Beaufort…). If those cheeses marry so well with sweet accompaniments, it is because they naturally welcome a hint of sweetness in the wine.

Which cheeses pair with sweet white wines ?

Sweet white wines (over 45g/l residual sugar) follow the same logic taken to its conclusion. It is blue-veined cheeses, Roquefort, Fourme d'Ambert, Bleu d'Auvergne, that lend themselves most readily to a pairing with a sweet white wine.

Sauternes is the classic reference here, so remarkable is it with this type of cheese. Coteaux du Layon, Monbazillac, late-harvest wines and Alsace Sélection de Grains Nobles are equally wonderful. Naturally sweet wines and fortified white wines also pair beautifully with these cheeses. The principle is simple: the sweetness of the wine envelops the bitterness and piquancy of the blue cheese, creating a sweet-savoury contrast of great elegance.

Which wines pair with melted cheeses ?

Melted cheeses also pair better with white wines than red. Melted cheese takes on an even more unctuous texture than its counterparts, making the acidity and freshness of a white wine exactly what is needed to keep the tasting light.

The ideal pairing calls for a white wine with these qualities alongside good body to complement the melted texture. Savoie wines or Burgundy whites are excellent examples, as are Loire Chenin Blancs or white Côtes du Rhône. These wines offer enough structure to support the richness of melted cheese without ever overpowering its delicate aromas.

Why buy your white wines for cheese direct from the producer ?

The great white wine and cheese pairings, Sancerre with Chavignol, Jurançon with Ossau-Iraty, Gewurztraminer with Munster, are built on wines often produced by small family estates that do not use traditional distribution channels. On our marketplace, these wines are available at estate price, the same price as buying directly from the cellar. You access these exceptional cuvées without any mark-up, while directly supporting winemakers committed to passing on their regional expertise.

Frequently asked questions about white wine and cheese

Which white wine to choose as a first pairing with cheese ?

For a first, risk-free white wine and cheese pairing, choose a Loire Sauvignon Blanc, Sancerre, Pouilly-Fumé or Touraine. Its lively acidity and fruity aromas pair with a very wide variety of cheeses, from fresh goat's cheeses to soft bloomy-rind cheeses. It is the most versatile white wine for accompanying a varied cheeseboard.

Why does white wine pair better with cheese than red wine ?

White wine contains no tannins. It is precisely the tannins in red wine that create a gustatory conflict with the dairy fats and proteins in cheese, producing a sensation of bitterness or astringency. The acidity in white wine, by contrast, balances the richness of cheese and refreshes the palate. This is why sommeliers systematically recommend white wine as the first choice with a cheeseboard.

Which white wine with a blue-veined cheese ?

Blue-veined cheeses such as Roquefort, Fourme d'Ambert or Bleu d'Auvergne call for sweet or medium-sweet white wines. The sweet-savoury contrast creates a pairing of great elegance. Sauternes, Coteaux du Layon, Monbazillac or Alsace late-harvest wines are the most classic choices. The sweetness of the wine envelops the bitterness and piquancy of the blue cheese.

Can you serve white wine with a washed-rind cheese like Munster ?

Yes it is in fact the classic recommended pairing. Munster, a cheese with a very distinctive aromatic character, pairs remarkably well with an Alsace Gewurztraminer, a regional pairing that draws unanimous agreement from sommeliers. The wine, powerful and aromatic, holds its own against the cheese without being overwhelmed, and its spiced and floral notes create a surprisingly harmonious accord.

At what temperature should you serve white wine with cheese ?

Between 10 and 12°C for a dry white wine (Sauvignon, Chardonnay, Chablis) to preserve its freshness and acidity. For a medium-sweet or sweet white, serve slightly cooler still: 8 to 10°C, so that the sweetness does not feel heavy against the richness of the cheese. A white wine served too warm loses its aromatic backbone and allows the cheese to dominate the pairing.

White wine stands out as the most natural and versatile choice for accompanying a cheeseboard, whether dry, medium-sweet or sweet. From the perfect regional pairing of a Sancerre with a Crottin de Chavignol to the elegant contrast of a Sauternes with a Roquefort, the possibilities are endless and consistently rewarding. Discover our white wine and cheese selection, available directly at estate price.