Few things go together better than wine and cheese, but deciding which type of wine to select for your cheese and wine pairings can be challenging.

Thankfully, we’ve plenty of handy tips to point you in the right direction.

Whether you’re planning a wine and cheese evening or want to know what wines to order in your weekly shop – we’ve got your back.

Here are our favourite wine and cheese pairing tips, plus some tried and tested combinations guaranteed to tantalise your taste buds.

You’ve set out your cheese board – crackers, nuts, olives, and hearty slices of artisanal bread ready to go. Now, the choice of wine beckons. But where to begin? 

• In the world of wine and cheese pairings, acidity is always a trusty ally. Wines high in acidity beautifully offset the richness of most cheeses, offering a lift of freshness between bites. So, begin your search with high-acidity wines — whether that’s red, white, sparkling, or sweet.

• Contrasting tastes, more often than not, are also a winner. We all know how addictive the salty and sweet combination can be. The same principle applies here. Cheeses with a salty kick, such as blue cheese or feta, pair perfectly with dessert wines such as Port.

• Fancy serving bubbles? The fizz of sparkling wines combined with the lushness of creamy Brie or Camembert is pure magic. Similarly, Prosecco’s bubbles beautifully balance the distinctive character of an aged Parmesan.

• Try matching wines with similar traits, like a nutty, robust white wine from the Jura region of France or a Palo Cortado Sherry paired with a Comté or Gruyère.

• Another helpful tip is to match your wine with the age and potency of the cheese. The more pronounced the cheese’s flavour, the more distinctive the flavours of the wine should be. Aged cheeses, in particular, have an affinity for tannins, which bind to its proteins and fat. So reserve those big, tannic reds for matured cheeses and serve something light and juicy, such as a Gamay or young Garnacha, with fresher, softer cheeses.

• One of our favourite wine sayings is, “What grows together, goes together.” If you’re uncertain about which wine to enjoy alongside your cheese selection, look at where your cheese comes from. It’s hard to go wrong when you copy the locals – Rioja and Manchego, Roquefort and Sauternes, they are classic combinations for a reason.

Here are some of our favourite cheese and wine pairings – all are worth exploring to discover your perfect cheese and wine combo.

An aged Gouda is a cheese with bags of character. It carries a sharp, almost spicy taste, bursting with umami-rich notes that call out for fruity depth.

Cabernet Franc brings a medley of red berry and cherry flavours, with hints of sun-ripened red pepper and floral scents, that harmonise seamlessly with the intensity of mature Gouda.

The balance of tannins in Cab Franc is also just the ticket for this cheese. Besides a traditional Loire Valley Cabernet Franc, a Right Bank Bordeaux red with a good splash of Cabernet Franc in its blend would be spot on.

Luxurious, indulgent Brie demands something to balance its velvety texture. Bubbles are a great shout.

In particular, Champagne and other traditional method sparkling wines, matured on the lees, develop a yeasty, toasty character that complements Brie’s buttery, slightly mushroomy flavour.

And if reds are more your style, opt for a vibrant Pinot Noir or light and bright Beaujolais.

A bold, well-matured Cheddar deserves a full-bodied, assertive wine. Something that can counter its sharpness and salinity. A vibrant Cabernet Sauvignon fits the bill. Its tannins harmonise with the Cheddar’s proteins and fats, elevating rather than overwhelming the cheese.

Washed-rind cheese (more commonly known as the stinkiest of cheeses) are powerhouses of flavour. Think Munster, Taleggio, or Époisses.

When looking for a wine to pair with these bold cheese, timidity won’t do. Embrace courage. Go with gusto. Aromatic Gewürztraminer, rich with tropical fruit and floral notes, stands firm against a strong cheese.

While the potent flavours of washed-rind cheeses might overshadow the subtleties of other wines, Gewürztraminer remains unyielding.

For the finest picks, Alsace is your destination.