Pairing wine with strong dry cheeses (such as Comté, Beaufort, Tomme, Emmental, Parmigiano-Reggiano, Pecorino, Manchego Viejo) is all about matching intensity and playing with texture, umami, and nuttiness.
Nothing beats Vin Jaune with old Comté cheeses.

🧀 Strong Dry Cheeses: Best Wine Matches

🥂 Sparkling Wines (Dry or Aged Styles)

• Champagne (Brut or Extra Brut) – Especially aged versions. The acidity and bubbles cut through the dry texture and highlight nutty, savory notes.
• Italian aged Spumante or Prosecco – Structured bubbles that complement aged cheeses beautifully.

🍷 White Wines (Structured & Textured)

• White Burgundy (Morey-Saint-Denis, Meursault, Puligny-Montrachet) – Creamy and complex, amazing with aged Comté or Gruyère.
• Aged Chenin Blanc (Saumur, Vouvray Sec, Savennières) – Rich, waxy, and layered—great for aged hard cheeses with crystallization.
• Jura whites (Savagnin or Vin Jaune) – Nutty and oxidative, perfect for Comté or Beaufort.

🍷 Red Wines (Umami and Earthy)

• Barolo or Barbaresco – Nebbiolo’s tannins + dried fruit + acidity = a match for hard cheeses like Parmigiano.
• Ribera del Duero / Rioja Reserva – Spanish classics with Manchego or Zamorano.
• Chianti Classico Riserva or Brunello – Structured Sangiovese and dry, salty cheeses = Italian soulmates.

🍷 Fortified Wines (If You’re Feeling Fancy)

• Dry Sherry (Amontillado or Oloroso) – Salty, nutty, oxidative—pairing magic with aged cheese.
• Madeira (Sercial or Verdelho) – Bright acidity and savory depth to mirror the dry cheese complexity.