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Can you drink red wine with cheese?

60 Views Posted on: 2025-04-11
 

Yes, you can drink red wine with cheese, provided you match it to the right type of paste. Favour supple, low-tannin and fruity reds (Pinot Noir, Gamay from Beaujolais), served slightly chilled. Save blue cheeses for a fortified sweet wine (Maury, Banyuls), and keep in mind that whites often remain a better fit. Best avoided: young, powerful or overly oaky reds.

The association of red wine and cheese is anchored in the collective imagination. Yet modern sommeliers temper this pairing, pointing out that most of the time, white wines turn out to be better suited to accompany cheeses.

So, can you really drink red wine with cheese? And if so, how do you choose the right wine according to the type of cheese on the cheese board? Here is our guide to the best pairings between red wines and cheeses.

Red wine and cheese: a tradition that is not so universal

Historically, red wine was served with cheese quite simply because it was more common and more robust. But on the palate, the pairing is not always ideal. Some red wines, rich in tannins, can clash with the fatty texture or the acidity of fresh cheeses.

Red wine lovers, rest assured: with a few tips and the right wine choices, the cheese and red wine pairing can become delicious.

Which cheeses go with red wine?

Mild and young cheeses

Young cheeses, soft-paste and without a washed rind, are delicate. So as not to overwhelm them, it is better to favour light red wines, with silky tannins and red-fruit flavours. Pinot Noir is an excellent choice, especially if it comes from Alsace or Burgundy.

Pressed-paste cheeses

Cooked or uncooked pressed-paste cheeses (Comté, Tomme, Cantal, Grana Padano) pair very well with structured reds such as Cabernet Sauvignon or Cabernet Franc, from Bordeaux or the Loire.

Washed-rind cheeses

Cheeses such as Époisses, Maroilles or Ami du Chambertin are powerful and very aromatic. A well-ripened Pinot Noir, a Beaujolais cru or a red wine from Savoie can create a lovely pairing.

Blue cheeses

For blue cheeses (Roquefort, Gorgonzola, Fourme d'Ambert), the bitterness and saltiness call for a wine able to balance them. Try a red fortified sweet wine such as a Maury or a Banyuls.

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Which red wine for a cheese board?

A varied cheese board calls for a versatile red wine. A Pinot Noir or a low-tannin red, slightly chilled, can work well. Beaujolais wines such as Morgon or Fleurie are also excellent choices. Avoid reds that are too young or oaky.

What about alternatives to red wines?

White wines are often better suited. Their acidity, freshness and absence of tannins go with the fatty texture of cheeses. A Sancerre or Chablis for fresh cheeses, a sweet white for blues, or a vin jaune for an aged Comté are ideal.

The keys to a successful cheese / red wine pairing

  • Favour supple, low-tannin and fruity red wines.
  • Avoid powerful, young or overly oaky reds.
  • Match the intensity of the wine to that of the cheese.
  • Think about the moment of tasting: at the end of a meal, a lighter wine is preferable.
  • For an assortment of cheeses, go for a versatile red such as a Pinot Noir or a Gamay from Beaujolais.

Drinking red wine with cheese is not a mistake, but it does require a little thought. What matters is the subtle harmony in your glass and on your plate.

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Why buy direct from the winemaker? Because you pay the estate price, the one set by the winemaker at the cellar door, with no middleman adding a margin. Every vintage is traceable and your bottles are shipped directly from the estate's cellar, for optimal freshness. On Avenue des Vins, our sommeliers hand-pick independent winemakers and more confidential cuvées.

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FAQ - Red wine and cheese

Which red wine for a varied cheese board?

Go for a versatile, supple and low-tannin red. A Pinot Noir or a Gamay from Beaujolais, lightly chilled, suits most cheeses without overpowering the most delicate ones. Avoid young, powerful or very oaky reds that crush the board.

Does red wine really pair with cheese?

Yes, provided you choose it well. With pressed-paste cheeses (Comté, Cantal) and washed rinds, red works very well. With fresh cheeses and blues, tannins can clash: a white or a fortified sweet wine is often a better fit.

Which red wine for Roquefort or a blue cheese?

Blue cheeses (Roquefort, Gorgonzola, Fourme d'Ambert) call for a wine able to balance their salt and bitterness. A red fortified sweet wine such as a Maury or a Banyuls works wonders: its sweetness wraps around the cheese's power.

Which red wine with Comté?

Comté, a cooked pressed-paste cheese, pairs with a structured red such as a Cabernet Sauvignon or a Cabernet Franc from Bordeaux or the Loire. For a well-aged Comté, a vin jaune from the Jura remains the benchmark pairing on the white side.

At what temperature should you serve red wine with cheese?

Serve light, fruity reds slightly chilled, around 13-15 °C, rather than at room temperature. This coolness softens the tannins and preserves the fruit, which makes the pairing more harmonious, especially at the end of a meal.

Why buy your wine directly from the winemaker?

Buying direct from the winemaker means the estate price with no middleman adding a margin, a traceable vintage and bottles shipped from the estate's cellar. On Avenue des Vins, our sommeliers hand-pick independent winemakers for more confidential cuvées, through a short supply chain.