A Matter of Taste - Cheese & Wine

Cheese and wine remain one of life’s great pairings – done well, the delicious combinations can transform an ordinary evening into something memorable – here's a basic guide.

For many people, the world of cheese boards, grape varieties and tasting notes can feel slightly intimidating. The good news? You do not need a cellar, a French surname or a degree in food science to begin. The first thing to understand about cheese and wine is that enjoyment matters more than expertise.

So, starting with the cheese – rather than buying a giant mixed board of unfamiliar varieties, choose three distinct styles to train your palate: a soft cheese, a hard cheese and a blue cheese is usually the best starting point.

For soft cheeses, in this country we are spoiled for choice. A ripe Somerset Brie, creamy Cornish Camembert or a good British goat’s cheese offers a gentle introduction. These cheeses tend to be creamy, mild and approachable.

Hard cheeses provide more complexity. A mature Cheddar – particularly farmhouse varieties from Somerset – or a wedge of Red Leicester can reveal nuttier, sharper flavours. As hard cheeses age, their flavours become deeper, saltier and often slightly crumbly.

Then there is blue cheese. Many beginners avoid it, but varieties such as Stilton can be surprisingly balanced, offering richness alongside a gentle tang.

Once you have your cheeses, move on to wine. As a general rule, lighter cheeses work well with lighter wines. Goat’s cheese pairs beautifully with a crisp sauvignon blanc, whose citrus and grassy notes cut through the creaminess. Brie or camembert often work wonderfully with chardonnay, particularly lightly oaked bottles that bring softness and roundness.

Hard cheeses like mature Cheddar can handle more structure. A merlot or pinot noir often brings enough fruit and depth without overpowering the cheese.

Blue cheeses are perhaps the biggest surprise. Their salty intensity often works best with sweeter wines. A glass of Port alongside Stilton remains a British classic for good reason.

Temperature also matters. Cheese should be served at room temperature – straight from the fridge it loses much of its aroma and texture. Wine, meanwhile, should not be served too cold or too warm.

And then there are accompaniments. Fresh figs, apples, grapes, walnuts, oat crackers and chutneys can all add contrast and texture without overwhelming the main flavours.

Quickfire Starter Pairings

• Somerset Brie & Chardonnay: Creamy, buttery and easy to enjoy.

• Goat’s Cheese & Sauvignon Blanc: Fresh, zesty and vibrant.

• Mature Cheddar & Pinot Noir: Balanced, earthy and rich.

• Red Leicester & Merlot: Soft fruit meets savoury depth.

• Stilton & Port: A classic British pairing with bold character.