We can’t buy happiness, but we can buy cheese and wine, which is pretty much the same thing! Follow our tips to guarantee the success of your next night with friends, cheese and wine!



Similar intensities


Firstly, it is important to combine cheeses and wines with similar intensities, so that one does not overwhelm the other. Thus, wines with an alcoholic percentage superior to 14,5% (considered intense wines) fit better with cheese with a stronger flavor. In the same way, if the alcoholic percentage of the wine is inferior to 12%, cheeses with more delicate flavors will create the ideal mix. To achieve perfect balance, try combining:

  • Pinot Noir or Beaujoulais with hard-texture cow cheese such as Gruyère or Comté;
  • Cabernet Sauvignon or Merlot with aged cow cheese such as Cheddar or Gouda


Red Wine

The Red Wine category can be split in two: Bold and Light. Bold Red Wines and aged cheeses, rich in strong flavors, are perfect allies – Syrah wine and smoked aged Gouda – as well as Light Red Wines and semi-hard, delicate flavored cheeses – Pinot Noir and Brie.


White Wine

“Cheesely” speaking, we can consider White Wines far more versatile than Red Wines. White Wine easily combines with different types of cheese, except for one: blue cheese, as its flavor is very intense and overwhelms the wine’s taste. This way, good combinations include Saugvinon Blanc with goat cheese or a dry Resling with some cheese Fondue.



Rose Wine goes together wonderfully with light and fresh flavors, so adding a slice of Mozzarella to a glass of Rosé turns it into a remarkable experience.




Due to its high acidity, Sparkling wines harmonize well with creamy soft cheeses. The Champagne and Camembert duo will not let you down.



Port Wine and Madeira Wine

Strong wine asks for strong cheese! Both Port and Madeira Wines fit with “Queijo da Serra” and blue cheese (known by their distinct aromas). The older the wine gets, the stinkier/more aromatic the cheese can be. The sweetness of these wines complements the taste of the cheese. Try tasting a glass of Port Wine with a slice of Roquefort cheese. You can also enjoy a glass of Madeira Wine with a piece of “Queijo da Serra”.


If still in doubt, try:

  • Combining wine and cheese from the same region. For example, Manchego Cheese with Garnacha Wine (both from Spain);
  • Buying a hard texture cheese to go with either White or Red Wine. This type of cheese has enough fat to balance the tannins of the Red Wine, as well as the adequate delicacy to be savored with White Wine. This way, you’ll always get it right.