FRESH AND SOFT CHEESES
Flavours range from tangy to mild, matching well with crisp, fruity, light-bodied wines with citrusy or tropical flavours. Avoid wines that are high in tannins.
The cheese: Brie, Camembert, chèvre (goat’s cheese), Brillat-Savarin, crottin.
The wine: Riesling, Sauvignon Blanc, Chardonnay, Champagne.
SEMI-HARD AND MEDIUM-AGED CHEESE
Firm in texture and strong in flavour, these cheeses need medium-bodied, well-balanced wines. Try sparkling whites, apéritif whites and fruity reds.
The cheese: Cantal, Comté and French Emmenthal.
The wine: Chardonnay, white Burgundy, white Bordeaux, Champagne, red Burgundy, Pinot Noir.
Bold, full-flavoured cheeses with prominent salty and savoury flavours like these need bold, slightly sweet wines to match.
The cheese: Roquefort and Cambozola.
The wine: White Burgundy or Bordeaux, Viognier, white Rhône blends, Zinfandel, red Port.
HARD, AGED CHEESE
Nutty, salty flavours are complemented by full-bodied whites, tannic reds and sweet Ports.
The cheese: Aged Cantal, tomme de Savoie, French raclette.
The wine: Aged white Burgundy or Bordeaux, Riesling, Champagne, red Burgundy, red Port.