When time is limited or a full meal isn’t an option, a cheese platter prepared quickly and effortlessly—and enjoyed alongside a good glass of wine—is one of the most satisfying choices.
There are some general guidelines that define wine and cheese pairings; however, they are not meant to be absolute rules, but rather helpful principles to guide your selection.
Cheese Selection to Pair with Wine
Hard, sweet cheeses such as Graviera, Emmental, Gouda, Edam, and Mimolette from northern France—aged for several years—are rich in fat and low in acidity. This makes them ideal partners for red wines, especially those with firm tannins, as their proteins—broken down through extended aging—bind more effectively with tannins, creating a balanced and harmonious pairing.
For this reason, the choice of the appropriate wine should be based on the cheese’s level of aging, as well as the presence of sweetness or acidity.
Soft cheeses with rich, intense flavor and low fat content—such as Brie—are best paired with a full-bodied, rich, aged white wine.
Feta is a wonderful match for traditional Greek salad, but it does not pair well with red wine, as it disrupts the wine’s balance to an undesirable degree. Feta, lightly aged anthotyro, xinomyzithra, and goat’s cheese—or “chloro” from certain Cycladic islands—are best paired with a well-structured, rich wine with vibrant acidity.
Blue cheeses—such as Roquefort, Gorgonzola, Stilton, and traditional Greek “kopanistes,” which are semi-hard, salty, and intensely flavored—do not pair well with white, rosé, or red wines. In contrast, rich and aromatic sweet wines can be an excellent match, enhancing their spicy and salty character.
Συνοδευτικά τυριά για λευκό κρασί Συνοδευτικά τυριά για ροζέ κρασί Συνοδευτικά τυριά για ερυθρό κρασί Προτεινόμενες ποικιλίες αλλαντικών ανα είδος κρασίου