Wine and cheese are two delicacies that have gone hand in hand for centuries. The right pairing can bring out the best of both worlds – emphasizing the aromas of the wine and revealing the richness of the cheese. Here are a few tips on how to harmonize these two passions.
1. Fresh cheeses and light white wines
Fresh cow’s cheese, mozzarella, or ricotta pair best with light and crisp wines such as Malvasia, Graševina, or Sauvignon Blanc. This combination brings freshness and a gentle balance of flavors.
2. Soft cheeses with noble mold and aromatic white wines
Brie and Camembert love wines with more body. They pair beautifully with Chardonnay or Pinot Blanc, and for bolder combinations, try sparkling wines.
3. Semi-hard cheeses and medium-bodied red wines
Gouda, Edam, or Istrian cow’s cheese go well with Merlot, Teran, or Pinot Noir. The wine’s gentle tannins balance the richness of the cheese.
4. Hard and aged cheeses and strong red wines
Parmesan, Pag cheese, or mature Cheddar demand wines with strong character such as Cabernet Sauvignon, Plavac Mali, or Barolo. Together they create a rich, intense experience.
5. Blue cheeses and dessert wines
Gorgonzola or Roquefort enjoy contrast. They are best served with Muscat, Prošek, or sweet dessert wines. The sweetness of the wine softens the strength and spiciness of the blue cheese.
✨ Final tip: the rule always holds – pair cheeses and wines from the same region. Istrian cheese and Malvasia, Pag cheese and Dalmatian Plavac – nature rarely makes mistakes.
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