As Beringer Vineyards proudly marks 150 years as Napa Valley’s longest continuously operating winery, we’re preparing an anniversary celebration that’s a fitting tribute to generations of winemakers, the beauty of Napa Valley, and the enduring spirit that shaped California wine.
We invite you to host your own Beringer anniversary party with family and friends. To make it easy, fun, and delicious, we’ve created this guide to help you understand which wines pair best with which cheeses and why, so you can continue your exploration with more selection from your favorite cheese monger.
What Are Flavor Profiles and Why Do They Matter?
Every food or beverage has a flavor profile, or the characteristics that combine to make it taste the way it does. For wine, each grape variety has its own unique flavor profile, but how that presents in the glass is influenced by the region where it’s grown (terroir) and the winemaker’s techniques. Along with specific flavors, like “black cherry,” a wine’s flavors are also determined by its sweetness, acidity, fruitiness, and tannins (primarily in reds). For cheese, the basic character of the milk is influenced by what kind of milk it is, the aging process, and how the cheese is made. These factors combine to produce different degrees of creaminess, saltiness, tanginess, nuttiness, and earthiness.
Five Steps to Pairing Wine and Cheese
Pairing wine and cheese successfully can seem mysterious, but it’s really pretty simple, once you know what to look for.
- Match Intensity: Pair wine and cheese of similar intensity levels so they don’t overpower each other. For example, light-bodied wines, like Sauvignon Blanc, pair well with delicate fresh goat cheese. Bold reds, like Cabernet Sauvignon, complement robust aged cheddar or Parmigiano-Reggiano.
- Harmonize Textures: Pair based on the way the wine and cheese feel in your mouth. For example, mild, creamy Brie or Camembert have a round, rich texture like a buttery Chardonnay. Hard cheeses, like Manchego or aged gouda, echo the structure of Merlot or Cabernet Sauvignon.
- Mirror Flavors: Wine and cheese often have similar flavors that taste great together. For example, cherry and earthy flavors in Pinot Noir pair elegantly with nutty-sweet Gruyère.
- Contrast Flavors: Sometimes opposites attract. For example, the acidity of a crisp Sauvignon Blanc acts as a palate cleanser against the richness of creamy goat cheese. The sweetness of a Riesling can balance the saltiness of a tangy bleu.
- Go Local: Wine and cheese that share a regional heritage often taste amazing together. For example, pair Italian Sangiovese with Parmigiano-Reggiano or Pecorino Romano, or enjoy Champagne with creamy Brie or aged Comté.
Top Cheese Pairings for your Favorite Beringer Wines
Private Reserve Cabernet Sauvignon
Full-bodied and polished. Black fruit, crushed violets, sage, holiday spice, and cedar aromas lead to black fruit on the palate complemented by black olive, brown butter caramel, and espresso.
Aged Cheddar: The rich, elegant fruit and spice of the wine complement and enhance the bold, rich, and nutty cheese, deepening the indulgence.
Parmigiano-Reggiano: The very savory, full-bodied cheese gains even more complexity from the dark fruit, floral and savory notes, and spice of the wine.
Gorgonzola: Creamy, tangy, and pungent, the cheese contrasts invitingly with the plush fruit, spice, and herbal layers of the wine, creating a highly dimensional aromatic experience.
St. Helena Home Vineyard Cabernet Sauvignon
Generous dark, ripe fruit aromas and flavors with hints of black tea and vanilla from nose to finish. Full-bodied, round, and structured with fine tannins.
Aged Gouda: The sweet, nutty cheese is extremely satisfying with the ripe berry fruit, earthiness, and savory tannins in the wine.
Manchego: This rich, layered wine is perfectly matched to the complex depth of the cheese, creating a nuanced, elegant experience.
Pecorino Romano: The sharp, tangy cheese strikes a delightful contrast to the ripe fruit and earthiness of the wine.
Knights Valley Alluvium Blanc
Crisp and expressive. Vibrant aromas of Meyer lemon, lemongrass, and white jasmine. Minerality and bright acidity frame Asian pear, lime zest, and wet stone flavors.
Fresh Goat Cheese: The wine’s clean, energetic citrus and fresh acidity complement the bright tanginess of the cheese.
Brie: The Brie’s mild flavor and buttery rich texture harmonize beautifully with the wine’s delicate acidity and floral notes.
Gruyère: The savory, slight salinity and wet stone of the wine pair wonderfully with the sweet, nutty cheese.
Knights Valley Reserve Cabernet Sauvignon
Bright with fine tannins. Bold layers of black currant, plum, and boysenberry with dark chocolate, sage, tobacco, and spice move seamlessly from nose to palate to long, structured finish.
Aged Gouda: Complexity meets complexity in a luxurious, complementary marriage of richness, earthiness, and balance.
Parmigiano-Reggiano: The juicy vibrancy of the wine’s fruit complements the nutty-salty character of the cheese, while the two align on richness and complexity.
Roquefort: The bright acidity and dense fruit core of the wine hold their own against the bold, tangy, and pungent cheese, with both agreeing on richness and depth.
Cheese Board Tips from Beringer’s Hospitality Team
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- Celebrate variety: Choose cheeses with diverse textures, flavors, and intensities – something for everyone.
- Be cheese smart: Learn about the origins, flavor profiles, and wine pairings for your selections.
- Maximize flavor and texture: Take cheese out of the refrigerator 30–60 minutes before your guests arrive.
- Give them space: Leave room around each cheese to keep the flavors from mingling.
- Accessorize: Complement your selections with fresh and dried fruits, nuts, honey, chutney, olives, crackers, bread, etc., that enhance their flavors and textures.
- Label: Create a mini bio for each cheese, including its name, origin, and details, like milk type or aging, and which wine it pairs best with.
- Make the first cut: Get your guests started with a few slices and have cheese knives handy for self-service, too.
- Make it pretty: How food looks is every bit as important as how it tastes and feels. Decorate your cheeseboard with fresh herbs and edible flowers. Accessorize with petite bowls for condiments or small items, like nuts.
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Refill: As your guests make their selections, restock the board with their favorites.
We’ll help you create a delicious experience for your guests.
