It’s National Wine and Cheese Day, and the pairing debates are in full swing as enthusiasts make bold calls on what belongs together. Makers are experimenting with aged reds and tangy soft cheeses or pouring fizzy, low-intervention wines alongside rich, washed-rind varieties to explore better food combinations. These pairing choices challenge old rules and move wine and cheese into more experimental territory.
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As pairing trends evolve, the strongest combinations still follow foundational principles that balance contrast and complement. Behind every standout match is an understanding of how acidity, texture and temperature work together to enhance each bite without overpowering it.
How this pairing tradition began
Wine and cheese have ancient roots, with evidence of cheese-making as early as 6,000 B.C. and wine not far behind. Their shared place in Mediterranean diets likely led to casual pairings long before formal rules existed. By the Middle Ages, European monasteries were refining both crafts. Monks, with access to vineyards and cheese caves, are believed to have explored pairing combinations that suited the palate and preserved balance. As culinary arts flourished during the Renaissance, cheese and wine pairings gained status as a mark of sophistication across European courts. The tradition eventually spread, evolving into today’s celebrated combinations.
Classic pairings that still reign
Some pairings earn their place by delivering balance that keeps people coming back. Wine and cheese lovers continue to favor these combinations for their contrast, structure and reliability. These classics still lead the way, offering a solid foundation as new flavors and formats enter the mix.
Pinot noir and gruyere
Gruyere holds its ground with a nutty base and just enough sweetness to echo the fruit in pinot noir. Its firm texture softens on the tongue, letting the wine glide in with a silky finish. Rather than dominate, each builds off the other, making the pairing feel natural and quietly complex.
Stilton and port
Stilton and port form a bold, balanced pairing that holds its own. The wine’s rich notes of dried fruit and subtle nuttiness cut through the cheese’s sharp saltiness without overpowering it. This pair creates a full-bodied match that highlights intensity over subtlety.
Champagne and triple-cream Brie
Triple-cream Brie drapes the palate in fat and mild dairy flavor, which Champagne cuts with brisk acidity and a rush of bubbles. It refreshes after each bite, drawing attention to both the wine’s minerality and the cheese’s indulgent softness. The textures build off one another, rather than compete.
Goat cheese and sauvignon blanc
Herbed goat cheese meets its match in sauvignon blanc, a wine with the acidity and edge to keep pace. The citrus and grassy notes cut through the tang, keeping each bite clean and refreshing. This pairing holds up through repeated sips, making it a sharp choice for warm-weather spreads and lighter fare.
New flavors on the rise
As National Wine and Cheese Day approaches on July 25, new combinations are stepping into the spotlight, attracting curious sippers who crave contrast and novelty. Rosé brings brightness that lifts provolone’s creamy salt, while sparkling wine draws out the caramel-like edge in aged Gouda. Orange wine’s slight funk and earthy grip blend naturally with the bite of asiago, offering a textured, savory pairing. Lambrusco’s fizz softens the bounce of mozzarella, especially in warmer months. Sherry’s roasted, nutty depth pairs neatly with briny feta, a duo taking the stage where fresh, bold flavors thrive.
Restaurants reimagining wine and cheese
Restaurants across the U.S. are turning wine and cheese into full-scale experiences, using them as the foundation for curated menus, tastings and seasonal events. The French Laundry in California offers cheese flights that can be anchored by West Coast wines, where local terroir drives the pairing decisions. Commander’s Palace in New Orleans folds regional cheeses into its seasonal menus, often matched with French and American wines that speak to the restaurant’s heritage.
In Seattle, Canlis keeps the tradition alive with a rotating cheese cart and guidance from its in-house sommeliers, encouraging guests to explore new combinations mid-meal. Down South in Savannah, The Grey builds its pairings around Southern-sourced cheeses and sustainable wines, bringing a fresh regional voice to the table. Each restaurant approaches the craft differently, aiming to turn a familiar combination into a standout experience that feels intentional and memorable, making National Wine and Cheese Day an even richer occasion to explore what’s new.
What to know before you pair
Pairing well takes more than flavor alignment. Texture, body and acidity determine how wine and cheese react together. Soft cheeses tend to favor light, crisp wines, while firmer aged cheeses call for something with structure or a sharp edge. Strong reds often overpower delicate cheeses, so pairing works best when both sides stay in check.
Acidity cuts through rich, fatty textures and keeps heavier cheeses from feeling too dense. Firmer cheeses bring grip that anchors smoother wines. Regional combinations work well, since products developed side by side often naturally complement each other. Temperature also plays a key role, helping unlock both aroma and mouthfeel to make the pairing feel complete.
A fresh era for wine and cheese
Wine and cheese may have ancient roots, but today’s pairings are evolving fast as chefs, producers and home hosts continue to push boundaries. Inventive mashups, bold flavor choices and regionally focused menus are redefining what belongs on the board. National Wine and Cheese Day captures this moment, offering a real-time look at how people eat, drink and rethink tradition.
Jennifer Allen is a retired professional chef and long-time writer. Her work appears in dozens of publications, including MSN, Yahoo, The Washington Post and The Seattle Times. These days, she’s busy in the kitchen developing recipes and traveling the world, and you can find all her best creations at Cook What You Love.