Table of suitable and recommended combinations of varietal wines with types of cheese.
STILL WHITE WINES: | |
Grüner Veltliner | soft fresh cheeses with no rind (Brynza, Feta...) smoked and steamed cheeses (Koliba, Oštěpek...) |
Welschriesling | semi-hard cheeses (Gouda, Provolone...) soft cheeses with no rind (Ricotta, Curd cheese with herbs...) |
Sauvignon Blanc | semi-hard cheeses (Zlatá Praha, Leerdammer...) fresh goat’s and sheep‘s cheeses (Feta, Brynza...) |
Pinot Gris | mature cheeses (Munster, Blaťácké zlato...) hard cheeses (Pecorino, Gran Moravia...) |
Riesling | mature cheeses of Trappist style (Père Joseph, Port Salut...) hard cheeses (Emmentaler, Cheddar...) |
Chardonnay | semi-hard cheeses (Madeland, Gouda...) soft goat's cheeses with white mould (Bougon...) |
Moravian Muscat | blue-vein cheeses (Roquefort, Niva...) fresh cheese with no rind (Gervais, Lučina, Mascarpone...) |
Gewürztraminer | blue-vein cheeses (Gorgonzola, Modřenín...) smoked cheeses (Korbáčik, Koliba...) |
STILL RED WINES: | |
Pinot Noir | bloomy rind soft cheeses (Camembert, Brie...) hard cheeses (Asiago, Emmentaler...) |
Blauer Portugieser | bloomy rind soft cheeses (Brie, Hermelín...) steamed and smoked cheeses (Parenica, Edam...) |
Frankovka | bloomy rind soft cheeses (Camembert, Hermelín...) soft fresh cheese with no rind (Cream Cheese, Lučina...) |
Merlot | bloomy rind soft cheeses (Camembert, Brie...) steamed cheeses (Mozzarella...) |
Cabernet Sauvignon | bloomy rind soft cheeses (Brie, Coulommiers...) hard goat‘s and sheep‘s cheeses (Manchego, Kefalotiri...) |
© Milan Magni. All rights reserved.
You can find out more about the individual grape varieties in the section grape varieties.