Wine and cheese during the festive season: The best pairings

Imagine it is Boxing Day, the family is sitting together cosily, and on the table stands a lovingly arranged cheeseboard. Now comes the crucial question: which wine goes with it? The combination of wine and cheese is a science in itself — and especially during the festive season, you naturally want to get everything right.

In this article I will share how to combine wine and cheese perfectly, which classic mistakes to avoid and how to delight your guests with harmonious pairings. Because let's be honest: the right combination can turn a good experience into an unforgettable one.

Why wine and cheese go together so well

The combination of wine and cheese has a long tradition — and not without good reason. Both products are created through fermentation, both develop complex aromas and both benefit from correct maturation. When wine and cheese are in harmony, their flavour notes complement each other perfectly.

The secret lies in balance: the acidity in wine can offset the fattiness of cheese, while the creaminess of cheese softens the tannins in wine. Sweet wines, in turn, can perfectly round off salty or spicy cheeses.

The golden rule: the stronger the cheese, the more powerful the wine should be. This ensures that neither flavour overpowers the other.

Putting together the perfect cheeseboard for the festive season

Before we get to the wine pairings, let's talk about the ideal cheese selection. For a festive cheeseboard you need:

At least 5 different cheeses:

• A mild soft cheese (e.g. Brie or Camembert)
• A medium-aged semi-hard cheese (e.g. Gouda or Gruyère)
• A pungent hard cheese (e.g. Parmesan or Manchego)
• A blue cheese (e.g. Roquefort or Gorgonzola)
• A special cheese (e.g. goat's cheese or truffle cheese)

Important accompaniments:

• Grapes (classic and always a good fit)
• Figs (fresh or as a chutney)
• Nuts (walnuts, hazelnuts)
• Honey or chutneys
• Crusty bread, grissini or crackers

The cheeseboard should be taken out of the fridge about 2–3 hours before serving. Cheese develops its aromas best at room temperature — just like red wine, in fact.

Soft cheese: Creamy meets fruity

Soft cheeses such as Brie, Camembert or Chaource are particularly popular during the festive season. Their creamy texture and often mild to mushroomy aroma call for a wine that is fresh and fruity but not too dominant.

Perfect wine companions:

• Chardonnay: A fruity Chardonnay without too much barrique ageing harmonises perfectly with the creaminess
• Grüner Veltliner: The peppery note and fresh acidity cut through the fattiness
• Pinot Noir: A light, low-tannin red from Burgundy is the red alternative

My tip: a ripe Brie with a Champagne or Crémant is the ultimate luxury pairing for New Year's Eve. The bubbles cleanse the palate perfectly between bites.

Semi-hard cheese: The versatile all-rounder

Semi-hard cheeses like Gouda, Emmental or Gruyère are the all-rounders of any cheeseboard. They have enough character to be interesting but do not overwhelm. Depending on maturity, they can range from mild to pungent.

Best wine choice:

• Merlot: Velvety and fruity, ideal for medium-aged semi-hard cheeses
• Dornfelder: A German classic that suits more pungent Gouda particularly well
• Dry Bordeaux: A blend of Merlot and Cabernet for more mature semi-hard cheeses

Especially with raclette or fondue — typical New Year's Eve dishes — you should definitely go for white wine. A Chasselas from Switzerland is the traditional choice, but a Sauvignon Blanc also works wonderfully.

Hard cheese: Powerful and intense

Aged hard cheeses like Parmesan, Pecorino or old Gouda have an intense, salty flavour and a grainy texture. They need a wine with character and depth.

Top combinations:

• Barolo or Barbaresco: The tannic Nebbiolo wines from Piedmont are perfect partners
• Chianti Classico Riserva: Tuscan power meets Italian hard cheese
• Aged Rioja: The complexity of a Reserva or Gran Reserva harmonises beautifully

Insider tip: a 36-month-aged Parmigiano Reggiano with a glass of Amarone is pure magic. The dried fruit aromas of the wine and the umami notes of the cheese complement each other perfectly.

Blue cheese: Sweet meets salty

Blue cheeses like Roquefort, Stilton or Gorgonzola are the divas of the cheeseboard. Their intense, often salty and pungent flavour can overwhelm many wines. The solution? Sweetness!

Ideal companions:

• Port wine: The classic with Stilton, but it works with all blue cheeses
• Sauternes: A nobly sweet white wine balances the saltiness perfectly
• Riesling Auslese: German sweetness meets French blue cheese
• Gewürztraminer: The aromatic sweetness suits milder Gorgonzola in particular

The sweet-salty combination may sound unusual at first, but try it: a piece of Roquefort with a glass of port is one of the greatest taste experiences there is.

Goat's cheese: Fresh and mineral

Goat's cheese — whether fresh and creamy or aged and firm — often has a pleasant acidity and a distinctive aroma. These cheeses call for wines with a good acidic structure.

Perfect partners:

• Sauvignon Blanc: The mineral freshness and gooseberry aromas harmonise perfectly
• Sancerre or Pouilly-Fumé: Special Sauvignon Blancs from the Loire Valley, ideal with goat's cheese
• Pinot Gris (Grauburgunder): A somewhat fuller-bodied alternative

If you are serving an aged goat's cheese, you can also reach for a light red such as a young Beaujolais from the Gamay grape.

The biggest mistakes in wine and cheese pairing

Let's talk about the classic errors so you can avoid them during the festive season:

Mistake No. 1: Always red wine with cheese This is probably the greatest myth. White wines actually often pair better with cheese. The tannins in red wine can react unpleasantly with many cheeses, creating bitterness.

Mistake No. 2: Cheese that is too cold Cold cheese tastes of nothing. Take the cheeseboard out of the fridge in good time so the aromas can develop.

Mistake No. 3: Wine that is too warm Especially at Christmas in heated rooms: make sure the white wine stays chilled and the red does not get too warm.

Mistake No. 4: Too many different wines Less is more. Plan 2–3 wines that suit different cheeses rather than opening a separate wine for every cheese.

Practical tips for the festive season

For the cheeseboard on Boxing Day: Serve 5–7 different cheeses with 2 wines: a fresh white (Sauvignon Blanc or Grüner Veltliner) and a medium-bodied red (Pinot Noir or Merlot). Plus a glass of port for the blue cheese fans.

For New Year's Eve: Opt for elegance with Champagne or a good Crémant. A smaller but fine selection of cheeses — 3–4 varieties is perfectly sufficient. The sparkling wine goes with almost all cheeses and keeps the palate fresh.

For raclette or fondue: White wine is essential here! A Chasselas, Grüner Veltliner or Silvaner are ideal. The high fat content of the melted cheese needs the acidity of a white wine.

Quantity planning: Allow about 150–200 g of cheese per person if the cheeseboard is the main course. As a dessert or intermediate course, 50–80 g per person is enough.

My personal favourite combinations

After years of experimenting, I have a few combinations I love to serve again and again:

1. Aged Comté + Chardonnay from Burgundy: The nutty notes in the cheese and the buttery creaminess of the wine — simply perfect.

2. Époisse + Gewürztraminer: This intense French soft cheese needs an aromatic wine that can keep up with it.

3. Manchego + Tempranillo from Rioja: Same region, same love — what comes from the same area usually goes together.

4. Roquefort + Sauternes: The absolute classic that everyone should try at least once.

5. Goat's camembert + Sauvignon Blanc: Fresh, fruity and perfectly balanced.

Conclusion: Experimenting is allowed!

The combination of wine and cheese is not an exact science but an art. The basic rules help you avoid serious errors, but in the end what matters is what you enjoy. During the festive season you have the perfect opportunity to try out different combinations.

My most important piece of advice: do not be afraid of experimenting! Sometimes the best combinations arise by chance. And do not forget: at a convivial cheeseboard with family and friends, it is not just about the perfect combination but about enjoying it together.

So: arrange the cheeseboard, open a few good bottles and enjoy. The festive season is the perfect time to be enchanted by the magic of wine and cheese combinations. Cheers and bon appétit!