Wine pairing strong dry Cheese
Pairing wine with strong dry cheese (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.
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