Many cheese and wine varietals have grown up together, oftentimes on the same farm or within a small village. Eegional recipes for wine, cheese, and other local dishes were paired. Passed down from generation to generation, these pairings continue to exist centuries later. The roots of regional pairings go no deeper than those in Europe.

Scientists believe foods that sit on opposite ends of the spectrum of taste often create a pleasant taste sensation, triggering a good match in the mind. This is true for wine and cheese as well as many other food and drink combinations.

Studies also point to the science behind “palate cleansing” to help explain how food pairing works. This is an oft-referenced concept in the realm of food pairing. Astringent foods alternated with creamier foods often create a pleasant taste combination. This discovery helps to explain why wine and cheese have been paired together for so long, as the two developed simultaneously centuries ago.

Cheese is a fatty food. Wine is astringent. They oppose each other to create a balanced mouthfeel. Because fatty foods are oily, eating them lubricates the mouth. You take a bit of cheese and your mouth feels slick. Take a drink of wine and the tannins will make the mouth feel dry or rough.

Sauvignon Blanc is often paired with goat cheese. The citrus and mineral notes found in Sauvignon Blanc will bring the tasting experience to the next level. This is because the wine’s aromatic flavors make the herbal notes in the goat cheese stand out.  

The best cheeses to pair with red wine are hearty ones – semi-firm, firm and aged hard cheese. Cabernet Sauvignon, Merlot, Syrah, Zinfandel, Tempranillo and Sangiovese are but a few of the red wines that pair well with aged Gouda and Cheddar, aged Manchego or Pecorino and other similar cow, goat or sheep milk cheeses. 

For younger, lighter and more fruity firm or semi-firm cheese,  go back to serving a white wine or a very light red such as an old world Pinot Noir, Schiava from Alto Adige, or Beaujolais.