If you are a beginner, it may seem difficult to choose which wine pairs well with which cheese. The wrong choice can spoil the taste of both. This brief guide will help you feel like a professional in wine gastronomy and create the perfect cheese platter. Wine with Hard Cheeses Hard cheeses include cheddar, comté, Parmigiano-Reggiano (Parmesan), and Spanish manchego. It is usually easiest to pair wine with these cheeses. A great option would be a medium-bodied red, such as Cabernet Sauvignon or Rioja — this combination is likely to please almost everyone. However, as an experiment, you can try pairing cheddar with Chardonnay and evaluate this combination. Wine with Soft Cheeses Soft cheeses range from creamy ones like Philadelphia to semi-soft white cheeses with rinds, such as Brie and Camembert. Fruity red wines — Pinot Noir or Beaujolais — pair well with them. Rosé wine also goes wonderfully with these types of cheese. Wine with Goat Cheese The classic wine for goat cheese is Sauvignon Blanc. However, you can also try a “crisp” dry Provençal rosé (especially for a summer picnic) or a fresh fruity red wine like Beaujolais. Wine with Blue Cheeses Blue cheeses include English Stilton, Roquefort, and Gorgonzola. Classic wine pairings suggest sweet options — for example, Sauternes with Roquefort or Port with Stilton. If you want to experiment, try sloe gin or sweet sherry. Even stout beer can pair well with blue cheese, although mixing drinks within one evening is not recommended. Wine with Washed Rind Cheeses Washed rind cheeses, often referred to as “stinky,” include Époisses, Reblochon, Vacherin Mont d'Or, and Taleggio. They are generally quite pungent, so do not expect a “flavor explosion” when pairing them with wine. Dry white wine or a strong Belgian ale may work even better than red wines. Wine with Processed Cheese This refers not to processed cheese slices but to dishes such as fondue and raclette, which cannot be ignored. It is indeed challenging to pair wine with them. The best option would be to choose a dry aromatic wine from the region where these dishes are popular. And most importantly, do not be afraid to experiment, as no one can tell you in advance how sophisticated your taste buds can be.