If you’re looking forward to celebrate Cheese & Wine Lovers Day this coming January 20, here we tell you about nine great cheese and wine harmonizations for you to put together an expert level cheese board.

Wine and cheese is probably one of the best combinations out there. Why? What is it about cheese that makes it the best friend of wine? According to a study carried out by the French Center for Food Taste and Behavior, published by the Journal of Food Science, cheese does not have a negative impact on wine, and is even capable of enhancing its flavour.

We invite you to enhance this combos with different jellies, onion chutney, nuts, seedy crackers and toasts with different textures and flavours. These will increase the chances of getting the pairings right.

Gruyere & Chardonnay

For relatively soft cheeses that stand out for their intense aroma of hazelnuts and butter, such as the delicate Gruyère, light red wines such as Amelia Pinot Noir are a great pick. Dry and fruity white wines with some aging, such as Amelia Chardonnay, are also an exquisite complement.

Gouda & Malbec

Although Gouda cheese is characterized by a dense texture, its flavour is quite mild, with hints of nuts and a tangy note. With a semi-mature character, this cheese works perfectly with red wines with a presence of oak, such as Terrunyo Malbec. Balanced with the oak, this wine offers a sweet entry and lingering tannins that balance deliciously well with mouthfuls of Gouda.

Roquefort & Late Harvest

There’s a rule that states that, the sweeter the wine, the stinkier the cheese should be. This is why we propose you to serve a strong Roquefort, of salty flavour and a soft, crumbly texture, with Concha y Toro Late Harvest. Delicately fruity, this wine stands out with its complex nose with notes of papaya that blend with typical notes of honey.

Goat cheese & Sauvignon blanc

Goat cheese is generally characterized by a distinctive acidity and spreadable, dense texture; however, in the north of Chile there are Andean cheeses that, once matured, develop a firm texture and a milder flavour. In both cases, they are very well accompanied by dry white wines such as Terrunyo Sauvignon Blanc, whose delicate freshness, minerality and crisp acidity complement this unique cheese.

Brie & Sparkling

For extremely creamy cheeses such as Brie, characterized by its buttery flavour and  mushroom-reminiscent aroma, you need a wine capable of breaking down fat. Crisp or sparkling white wines, such as Subercaseaux Grande Cuvée, are recommended to refresh the palate.

Ricotta & Pinot Grigio

Ideal for spreading and mixing with herbs, Ricotta stands out for being one of the softest, sweetest and creamiest cheeses. With a strong milky flavour, it is best paired with young, fruity white wines such as Casillero del Diablo Pinot Grigio.

Feta & Riesling

Of Greek origin, this creamy cheese made from sheep’s milk and cured in brine stands out for its freshness, acidity and high level of salt. We recommend you accompany it with young white wines and hopefully with a certain degree of sweetness, such as a Gewürztraminer or Riesling. If you couldn’t get these varieties, Casillero del Diablo Viognier is a great alternative.

Manchego & Cabernet Sauvignon

This cheese, made from sheep’s milk and matured for a minimum of 30 days, need to be paired with a full-bodied white wine or a red with silky tannins and a smooth texture.  Gran Reserva Cabernet Sauvignon is a great choice.

Parmesan & Merlot

This cheese is capable of fixing any dish thanks to its versatility. With a salty flavour and notes of grass and hazelnuts, it requires a crispy and full body white wine like a Chardonnay or a red wine with a certain aging, rich acidity and soft tannins like Marques de Casa Concha Merlot.