Wine loves fat and salt, and both are found in cheeses. When considering your wine selection, start with the aromatic profile of the cheeses. The best all-round wine is port, its sweetness beautifully complements most cheeses. Red wines also offer worthy options, but surprisingly often white wine works even better than red.
Additionally, it’s worth considering the gastronomy of the region of origin—for example, the strongly flavored Munster cheese from Alsace, France, pairs best with the region’s own wines; try it especially with Wolfberger Gewurztraminer.
Brie de Meaux, on the other hand, enjoys even heavily oak-aged white and red wines from Burgundy. Try it with, for example, Domaine du Vieux Lazaret Châteauneuf-du-Pape Blanc.
Blue cheeses often enjoy sweet and full-bodied wines. This applies to French Roquefort Papillon made from sheep’s milk, English Stilton made from cow’s milk, or Italian Gorgonzola made from cow’s milk. Try them with Osmin Foehn or Stellar Heaven on Earth. Gorgonzola is also served with Amarone, Ripasso, or Barolo.
