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What red wine to pair with a cheese platter?

Which red wine with a cheeseboard ?

While professionals generally recommend pairing a cheeseboard with white wine, red wine can also work beautifully. Follow our guide to discover which red wine to enjoy with a varied cheeseboard for the best possible food and wine pairings.

Which red wine to drink with cheese ?

Pairing red wine with cheese is more challenging, but far from impossible. If you prefer to enjoy your cheeses with a red wine, choose light, low-tannin bottles. The tannins in red wine do not balance well with the lactic, fatty character of cheese, so avoid heavy Bordeaux-style wines. Instead, reach for a Pinot Noir from Burgundy or a Gamay-based wine to accompany varied cheeseboards including reblochon, camembert, comté or goat's cheese.

It is also worth trying a contrast pairing between a fresh goat's cheese and a fruity red wine. This type of association plays on complementary flavours: the tangy freshness of the cheese balances the slight bitterness of the tannins in a supple red. A Burgundy Pinot Noir or an Anjou Gamay rosé can work well in an original tasting, without overpowering the creamy texture of the cheese.

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Light red wines and characterful cheeses

To elevate your cheeseboard, opt for light, low-tannin wines made from grape varieties prized for their fruitiness and freshness. A Pinot Noir, a Gamay from the Beaujolais or an Alsace wine all pair well with goat's cheese, comté, soft or cooked pressed cheeses. These cuvées offer low alcohol levels and tannins that balance perfectly with the flavour of characterful cheeses. Pressed cheeses such as Cantal, Saint-Nectaire or Beaufort are ideal companions for fresh, light red wines.

Washed-rind cheeses such as Munster, Maroilles or Livarot call for frank, fruity red wines. These strong-tasting cheeses can be softened by red wines from the Loire Valley, which are less tannic than southern wines. Also favour wines with a lower alcohol content, to keep the tasting experience light and enjoyable.

Sweet red wines and blue-veined cheeses

To accompany blue-veined cheeses, sweet red wines are an excellent choice. Just as Sauternes, Monbazillac and other sweet white appellations are classically paired with this type of cheese, sweet red wines work equally well. The sweetness of the wine balances the salty, pungent notes of blue-veined cheeses.

For strong cheeses such as Roquefort, Bleu de Bresse or Fourme d'Ambert, a Banyuls rouge is an excellent choice. Portuguese wines such as a red Porto are also recommended with cheese plates. Among the most interesting pairings with blue cheeses, wines made from overripe grapes deserve a mention: an aged sweet red wine such as a vin de paille brings an aromatic richness that envelops the saltiness of blue-veined cheeses like Stilton or Gorgonzola. A sweet white wine such as AOC Coteaux du Layon, AOC Vouvray demi-sec or AOC Alsace Pinot Gris Vendanges Tardives also pairs beautifully with blue-veined cheeses.

Other ideas for red wine and cheese pairings

The pairing of a red wine with a cheeseboard also depends on the composition of the board itself. For a balanced plate containing hard cheeses, fresh cheeses, washed-rind cheeses and soft cheeses, a subtle red is the wiser choice. Supple Pinot Noir, Gamay or very soft Cabernet Sauvignon are safe bets. Avoid full-bodied reds unless you are serving exclusively powerful, characterful cheeses.

Pressed cheeses such as Saint-Nectaire, Tomme de Savoie or Beaufort pair well with a Savoie or a Burgundy wine, offering freshness, floral notes and silky tannins. A goat's cheese pairing with red wine is possible with a very light red or a rosé, but a dry white wine, an AOP Touraine Sauvignon Blanc or a Bourgogne Aligoté, remains the most natural choice. Read our dedicated guide on which wine to drink with goat's cheese for more detail.

Above all, remember that wine and cheese pairings are not bound by tradition: experiment, explore, note your preferences and adapt your red wine and cheese combinations to the seasons, your guests and the style of tasting you have in mind.

Can you alternate red and white wines on the same cheeseboard ?

If you are composing a very varied cheeseboard with fresh cheeses, cow's milk cheeses, cooked pressed cheeses or regional specialities such as Ossau-Iraty and Pecorino Sardo, it may be worth offering your guests both a dry white wine, such as an AOC Roussette de Savoie and a light red. Some pairings are better highlighted by white wines, such as goat's cheeses and aged hard cheeses, while others work better with a Pinot Noir or a Gamay.

This dual service enriches the cheese tasting experience and allows you to explore the full diversity of food and wine pairings, without limiting yourself to a single wine style. The key is to maintain a harmonious balance of textures and aromas throughout.

How to build a cheeseboard for red wine ?

A cheeseboard designed for red wine is not built in the same way as one intended for dry white wines. The fat content, salt level, degree of ageing and rind type of each cheese directly influence the pairing. It makes sense to group French cheeses that handle red wine tannins well, while limiting those that risk making the overall experience bitter. Avoid fresh goat's cheeses and fresh sheep's cheeses, and instead favour bloomy-rind cheeses such as brie or Mont d'Or, washed-rind cheeses such as Munster or Livarot, and pressed cheeses such as a fine Tomme de Savoie or a Saint-Nectaire.

Think about texture diversity too. An interesting board combines tender pastes, firmer rinds and occasionally some smoked or flavoured cheeses (with herbs, pepper or truffle), bearing in mind that these call for more expressive, fruit-forward red wines. To complete the experience, choose cereal breads or sourdough: their toasted aromas and thick crust pair naturally with the fruity notes and tannins of red wine, while supporting the texture of pressed and washed-rind cheeses.

Choosing your red wine by cheese family

For bloomy-rind cheeses (camembert, brie, Mont d'Or), favour supple red wines with very silky tannins, typically from Pinot Noir or Gamay. Washed-rind cheeses, more powerful and pungent, call for frank and fruity reds such as an Anjou Rouge or a Saumur-Champigny, which balance the strength of the rind without adding harshness.

For blue cheeses and blue-veined varieties, sweet red wines can create beautiful contrasts, especially if you enjoy sweet white wines with this type of cheese. While this article focuses on red wine, it is always worth providing one or two alternatives for guests who prefer dry white wines or a sparkling option. A Sauvignon Blanc remains essential with many goat's cheeses. On the sparkling side, a Montagnieu extra brut or an aged Champagne offer magnificent pairings with parmesan.

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Why choose your red wines for cheese direct from the producer ?

The Beaujolais Gamay, Burgundy Pinot Noir and naturally sweet wines that best complement your cheeses are often produced in small quantities by winemakers who tend their terroirs with real care. By purchasing directly at estate price on our marketplace, you access these cuvées at a fair price, with no intermediary margin, while directly supporting the people who make them. Every bottle is shipped from the winemaker's cellar, with full traceability from vine to table.

Our red wines for cheese at estate price, Gamay, Pinot Noir, Cabernet Franc, Banyuls: the full range of red wine and cheese pairings, direct from the producer. View our selection →

Frequently asked questions about red wine and cheese

Why avoid tannic Bordeaux wines with cheese ?

Tannin-rich Bordeaux wines (Cabernet Sauvignon, full-bodied Merlot) create a gustatory conflict with the dairy proteins and fat in cheese. This interaction produces an unpleasant bitter, astringent sensation on the palate. For cheese pairings, prefer light, low-tannin red wines such as a Beaujolais Gamay, an Alsace Pinot Noir or a Loire Cabernet Franc.

Which red wine to choose for a mixed cheeseboard ?

For a mixed board combining soft cheeses, washed-rind cheeses and pressed cheeses, opt for a versatile red wine: a Burgundy Pinot Noir or a Beaujolais Gamay are safe and reliable choices. Their lightness and silky tannins allow them to adapt to different cheese profiles without overpowering any of them. Avoid overly young, oaky or full-bodied reds with a varied cheeseboard.

Can you serve red wine with goat's cheese ?

It is possible but requires care. An aged goat's cheese can tolerate a very light red wine such as an Alsace Pinot Noir or an Anjou Gamay rosé. For fresh or creamy goat's cheese, a dry white wine remains far preferable: a Loire Sauvignon Blanc or a Chablis will create a far more harmonious pairing than any red wine.

At what temperature should you serve red wine with cheese ?

For a successful red wine and cheese pairing, serve your wine slightly cooler than usual: between 14 and 16°C for a Gamay or a Pinot Noir. Too high a temperature accentuates the perception of tannins and makes the pairing heavier with fatty cheeses. In summer especially, a lightly chilled red gains freshness and digestibility.

Which bread to choose with red wine and cheese ?

Bread is the often-overlooked third element of the wine and cheese pairing. With red wine, favour cereal breads, sourdough or crusty rolls: their toasted aromas and thick crust harmonise naturally with the fruity notes and tannins of red wine, while supporting the texture of pressed or washed-rind cheeses.

Pairing red wine with cheese is not a mistake, it simply calls for a little thought and the right grape variety choices. With a Beaujolais Gamay, a Burgundy Pinot Noir or a Banyuls for blue cheeses, you have everything you need to make the pairing a success. Find our complete selection of red wines to accompany cheese, available directly at estate price.