How to Pair French Wine and Cheese

Pairing French wine and cheese doesn’t have to be complicated. Whether you’re serving a creamy Brie, tangy goat cheese or bold blue, a few simple rules can help you create delicious combinations at home. One of the most common misconceptions about cheese pairing is that red wine is always best. In reality, many French cheeses pair more successfully with sparkling, white or sweet wines, which often have the acidity needed to balance richness and salt. Not sure where to begin? Check out our four expert tips below for pairing French wine and cheese, followed by eight curated pairings that promise to overdeliver. 

4 Expert Tips for Pairing French Wine and Cheese 

#1 Match Intensity & Texture 

When seeking out a wine for your next French cheese, consider the cheese’s texture and intensity first. Lighter, creamier cheeses will often pair better with lighter-bodied wines, whereas more pungent cheeses can generally handle bolder bottles. Similarly, texture also plays a big role in wine and cheese pairings. Softer, creamier cheeses fare better with light-bodied wines, while firmer cheeses can stand up to fuller-bodied wines. 

#2 What Grows Together, Goes Together 

As with other cuisines and dishes, sticking to regional cheese and wine pairings is always a good idea. Like wine, cheese is also an extremely terroir-driven product, meaning that climate conditions, soils, and topography of an area all play into how its agricultural products taste. For example, the flavorful goat cheeses of the Loire Valley pair beautifully with the Sauvignon Blanc-based white wines made in the area; similarly, nutty Comté from the Jura is a perfect match with the region’s signature vin jaune wines.  

#3 Opposites Attract  

In certain cases, pairing sweet wines with strong cheeses can be a match made in heaven. The best example of this is generally found with stinky blue cheeses, which come to life when served with late-harvest or fortified wines. The residual sugar found in these wines beautifully contrasts the strong flavors of the cheese, making for some of the most thought-provoking wine and cheese pairings out there.  

#4 Avoid Tannins 

While some red wines are suitable for pairing with cheese, taking tannins into consideration is imperative. Prominent tannins can make cheeses taste metallic due to the chemical reaction that happens in the mouth. Our tip? Reach for light-bodied reds with low levels of tannins, such as Gamay or Pinot Noir, and only pair these bottles with hard cheeses.  

8 Classic French Wine and Cheese Pairings

Brie de Meaux with Champagne PDO 

When in doubt, pair your cheese with a bottle of bubbles. The high acidity found in the wine cuts through the creaminess found in most cheeses, as well as cleanses the palate to prepare it for your next bite. More specifically, the yeasty flavors and texture found in Champagne perfectly complement the buttery texture and flavors of Brie de Meaux – which also happens to be produced relatively close by.  

Comté with Vin Jaune 

Few pairings embody the notion of “what grows together, goes together” better than Comté and vin jaune. This unique, oxidative wine boasts a distinct nuttiness that mirrors similar flavors in this beloved French cheese, making for a memorable pairing that’s certain to leave a lasting impression. 

Chèvre with Sauvignon Blanc 

The high acidity and herbaceousness of Sauvignon Blanc-based wines shine alongside the tangy notes and earthiness of goat cheese. For a local wine pairing that can go the limits, grab a bottle from the Loire Valley’s Touraine PDO or seek out a Vin de France bottling made within the region.  

Roquefort with Sauternes 

Contrary to the complementary matches above, Roquefort and Sauternes offer a unique contrast pairing. When the pungent flavors of the cheese and residual sugar found in Sauternes collide, it’s simply magic – give it a go, we promise you won’t regret it. 

Camembert with Crémant de Loire PDO 

Like Champagne and Brie de Meaux, the high acidity and bubbly texture found in crémants are perfect for pairing with the soft texture and earthy, mushroom-like flavors found in Camembert. While crémants from other French regions would work very well, we love the fruit-forwardness found in the Chenin Blanc-based bubbles of the Loire Valley. 

Reblochon with Vin de Savoie 

Like Comté and vin jaune, Reblochon and Vin de Savoie showcase another stellar example of “what grows together, goes together.” The high acid found in the region’s local whites – made under the Apremont and Chignin appellations, as well as the Vin de France designation – cut through the cheese’s lusciously creamy texture.  

Raclette with Bourgogne PDO (Chardonnay) 

Chardonnay is known for its beautiful balance of bright acidity and creaminess, which shine alongside the similar textures and flavors found in raclette – and if the cheese is melty, gooey, and slathered atop a plate full of potatoes, all the better!  

Mimolette with Beaujolais AOC 

Mimolette is a solid example of a hard cheese that can handle the body and low tannins in red wine. When paired with chilled, fruit-forward Gamay from Beaujolais, the cheese truly takes on a new dimension. 

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