Here are some general guidelines for successfully pairing red wine with cheese:
A delicately flavored cheese should not be paired with a wine that has intense flavor characteristics.
The choice of the right wine depends on the cheese’s level of aging and the presence of sweetness or acidity.
The cheese’s sweetness is an important factor when pairing with red wines, which do not tolerate overly sweet, salty, or sharply acidic flavors.
Cheese maturation is another key element in wine selection. A classic example is Graviera from Crete or Naxos: only when well aged—ideally for at least three years—do they pair harmoniously with a structured, full-bodied red wine.
No dry red wine pairs successfully with blue cheeses such as Roquefort, Gorgonzola, Stilton, or traditional Greek “kopanistes,” as these cheeses overpower red wines.
Feta, fresh anthotyro, xinomyzithra, and goat’s cheese or “chloro” from the Cyclades pair well with a well-structured, rich red wine with vibrant acidity.
Cheese Selection for Red Wine
Suggested Cheeses to Pair with Red Wine
In general, red wine pairs successfully with well-aged Graviera or Emmental cheeses.
A delicate red wine made from the native Cretan grape Liatiko, such as Dafnios Red by Douloufakis, pairs beautifully with soft white or spreadable Greek cheeses, including Galeni fresh cream cheese (anthogala from Heraklion, Crete), Volaki (or Balaki) fresh cheese from Tinos, and PDO Manouri. It also matches well with lightly aged Graviera, Regato, Cheddar, or Parmigiano.
In contrast, rich and structured red wines with firm tannins—such as Aspros Lagos by Douloufakis made from Cabernet Sauvignon—pair successfully with aged, hard yellow cheeses like Gouda, Edam, and Mimolette from northern France, which are high in fat and low in acidity.
An aged dry red wine with a complex profile pairs elegantly with very mature hard yellow cheeses, which offer greater aromatic complexity.
Semi-sweet red wines pair exceptionally well with hard and spicy cheeses, including blue cheeses.
Finally, a sweet red wine—such as the naturally sweet Helios by Douloufakis made from the Cretan Liatiko variety—pairs beautifully with sweet mizithra or bold blue cheeses like Roquefort or traditional Greek “kopanistes,” as it enhances their pronounced sweet or salty character.
Συνοδευτικά αλλαντικά για το ερυθρό κρασί Συνοδευτικά τυριά για λευκό κρασί Συνοδευτικά τυριά για ροζέ κρασί