Cheese contains a lot of fat and salt, which pair excellently with wine. Cheeses should be approached through their flavor profiles. Port wine is the best all-purpose wine for cheeses. If the platter features several different styles of cheese, port wine is an excellent choice. Red wines are also generally considered cheese wines, but often white wines may actually be a considerably better option. You can also take the gastronomy of the region of origin as a guideline, and serve, for example, Mozzarella with an Italian wine.
Manchego
Manchego is usually a relatively mild-flavored hard cheese, which pairs well with red wines from the Rioja region, as they also have berry-sweet aromas. Try Manchego with, for example, Baron de Ley Reserva or El Pacto.
Mozzarella
This soft cheese is traditionally made from buffalo milk, although it is also made from cow’s milk. In flavor, they are mild. For creamy mild cheeses, fresh, light dry white wines are suitable, without an overly powerful flavor profile that would overpower the cheese’s own delicate and mild taste.
Serve good Mozzarella di Bufala, i.e., Mozzarella made from buffalo milk, as well as Mozzarella Burrata (i.e., wonderfully runny Mozzarella cheese filled with cream and pieces of Mozzarella cheese). For wines with these, we can recommend Mezzacorona Pinot Grigio and Parés Baltà Cosmic.
