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Wine Pairings

Pairing Cheese and Wine

When in doubt, serve wine or beer from the same general geographic areas as the cheese.

• Most white wines can be served with any cheese. Cheeses with bloomy rinds (like brie) are good with fruity reds or light, dry champagnes.


• Fresh, medium and hard cheeses are good with crisp, fruity wine, white or red. Cheddars go well with sweet wines.


• Goat cheeses go well with dry reds.


• Smooth and creamy cheeses work well with full-bodied wines.

Chocolate and Wine Pairings

Partner light-bodied wines with light chocolate and full-bodied wines with stronger chocolates. Also match the sweetness of the chocolate. Sweet milk chocolates are perfect with Muscat, Merlot, or Pinot Noir, while more robust wines like Zinfandel, Cabernet Sauvignon, and Beaujolais will mellow the bittersweetness of dark chocolate. Serve a white wine or a sherry with white chocolate.

Pairing Food and Wine

• A general guideline is to pair delicate wines with delicate flavors, medium-bodied wines with foods of medium weight or intensity, and full-bodied wines with strongly flavored and heavier foods.


• Delicate wines, such as Riesling and Sauvignon Blanc, work well with vegetables, salads, fish, lemon sauces and poached or steamed recipes.


• Medium, earthy, hearty wines, such as Chardonnay, Pinot Noir and Merlot, go well with poultry, pork, salmon, butter and cream sauces, sauted, baked and roasted foods.


• Full-bodied, pungent, spicy wines, like Cabernet Sauvignon, Syrah and Zinfandel work well with beef, barbeque, meat and wine sauces, and grilled or braised foods.

Co-op Advantage Party Planning Guide, Fall 2006.