Best wine to pair with cheese: Expert's ultimate guide

 Ah, wine and cheese: a winning combination that always hits the spot, whether after dessert (or before, if you’re French), just because – it’s the ultimate quick and easy dinner – or as part of an aperitivo (served pre-dinner to whet the whistle).

But why do wine and cheese make such a perfect pairing? It’s all down to their opposing characteristics, say the experts, with cheese being fatty and wine being acidic, making them, like any good couple, bring out the best in each other.

Deniz Bayram, wine educator at WSET (The Wine & Spirit Education Trust), explains the science. “Why does wine pair so well with cheese? The same reason we drown chips in vinegar or smother a roast in gravy – fat and grease need something to cut through and refresh the palate! Wine’s zingy tartness slices through the gooey, salty, creamy goodness of cheese, keeping each bite moreish instead of claggy and heavy.”

Why do sweet wines so often steal the show? Bayram explains: “Because sugar loves salt and fat, making everything feel lush and complete. A golden Sauternes with blue Stilton or a nutty Tawny Port with mature cheddar? No-brainers!

“If a Port is too boozy and intense, the Italians have you covered – Moscato d’Asti (lightly fizzy and floral with a touch of honey), Brachetto d’Acqui (like the pink, red-fruited cousin of Moscato, packed with strawberries and rose petals) or a deep, luscious Recioto della Valpolicella (think Port, but without the punch-you-in-the-face alcohol) will work wonders. A touch of sweetness is often all it takes to transform a cheeseboard.”

The expert continues: “While pudding wines have a magnetic attraction to cheese, dry whites, rosés, and reds have their place, too.

Mature, hard cheeses like sharp cheddar or Manchego? Try them with something with equal guts like a red Rioja Reserva or Australian Shiraz. Quick tip: strong and mature cheeses can mute lighter wines, so just ensure you match their strength.

Punchy cheese? Punchy wine. Delicate cheese? Delicate wine. Simple!”

Bayram concludes: “And here’s a fun one – there’s a tiny village in France, world-famous for its soft, tangy goat’s cheese. What’s it called? You guessed it, Sancerre. Best pairings don’t have to be invented - they often just happen. Fancy a rich Camembert? Try an equally buttery Chilean Chardonnay or a red South African Pinot Noir with a raspberry crunch.

At the end of the day, there are no rules – if it tastes good, it works. But if in doubt, treat wine a bit like chutney. It should complement, soften or lift what’s already on the board, not completely dominate or get overwhelmed by it.”

Peckish for a pairing? Here, we road up the best wine to pair with cheese.

Vin Santo del Chianti D.O.C. 2018

Pair with: a 12-month-old Pecorino

We couldn’t be bigger fans of Fattoria La Vialla, the family-run biodynamic winery in Tuscany, and its Vin Santo del Chianti – a sustainable dessert wine made from withered grapes – is a case in point (quite literally, as they conveniently sell them in boxes of three).

The 2018 vintage is bright copper in colour with an explosion of sweetness on the nose – think dates, sultanas and apricots with just a touch of vanilla – while the palate is all sweet honey with a long aftertaste.

Annette Mueller, the winery’s director of communications and public relations, suggests pairing the bottle with a 12-month-old Pecorino, whose rich, nutty and salty flavours contrast beautifully with the sweetness of the wine.

But she has a rather interesting trick up her sleeve. “Cut the cheese into cubes, dig a small hole into a square and fill it with the wine,” she says. “A super-delicious way to enjoy this pairing.”

Buy now £13.50, Lavialla

Vinca Organic White Wine

Pair with: Pecorino Siciliano

It doesn’t all have to be posh bottles and fancy stemware. The organic white from Vinca, the popular canned wine brand, is a stellar match for Pecorino Siciliano, the sheep’s milk cheese.

Made from Sicily’s famous Catarratto grape, it’s characterised by bright acidity, citrus notes and a stone-fruit finish. Because of its citrussy freshness, it works really well with high-fat cheese, such as sheep’s milk cheese with slightly tangy, nutty flavours. Prefer something milder? A young Pecorino also works, while an aged version adds depth with its firmer texture and sharper taste. Bellissimo!