They say pairing wine and cheese is a balancing act because you want the wine to complement the flavours of the cheese and not over powers it. On the other hand, the flavour of the cheese must also not ‘out muscle’ the wine.
Strong tasting cheese are not the ideal snack with a light wine and mil;d cheese will be overshadowed by full-bodied, robust wines.
There’s a general rule of thumb to follow: the stronger the cheese is, move up the spectrum of the body of wine.
Hard, mild cheeses such as cheddar are normally best paired with milder wines like Merlot, Pinot Noir and unwooded Chardonnays. While stronger hard cheeses such as aged Gouda or Asiago go best with a full-bodied Shiraz, Cabernet Sauvignon or Bordeaux blends.
Aromatic wines such as Riesling and Gewurztraminer are great with soft cheeses like brie and Camembert; while a Sauvignon Blanc and Rose are classic pairings for goat cheese.
When it comes to blue cheeses, you want to pick an ice wine, late harvest wine or port. Going for higher sugar content will smooth out the edges of a strong blue cheese