We know the familiar rules: white wine with fish, red wine with steak. But what happens when the cheese board comes out? With everything from creamy Brie and nutty Alpine varieties to aged Cheddar and pungent blue cheese, choosing the right bottle can feel considerably less obvious.
For guidance, we turned to David Kusz of MySOMM Wines, a local sommelier, wine educator, and consultant who holds the WSET® Level 4 Diploma in Wine. David represents small, specialized wineries from around the world and approaches these pairings from the cheese—considering its richness, salt, and flavor profile, then selecting a wine that complements or balances it.
These four pairings demonstrate how dramatically the right combination can change what you taste. Bubbles refresh the palate after rich, creamy cheese. Acidity brings other flavors forward. Earthy wines complement nutty cheeses, while salty and sweet can create an entirely different experience.
Best of all, you can taste the pairings yourself. Throughout October, House Wine in Worthington will feature the wines from this story on a dedicated shelf. Look for the “Featured in Northwest Columbus City Lifestyle” display, choose a bottle, add the recommended cheese and accompaniments, and create your own tasting experience at home.
Want to explore further? David hosts monthly wine dinners and is available for private pairing experiences. Find details at MySOMMwine.com.
Soft & Sparkling
Brie + Franciacorta
Rich, soft-rind cheeses like Camembert and double- or triple-crème Brie pair beautifully with Franciacorta, an Italian sparkling wine made using the same traditional method as Champagne. David’s pick is Bonfadini “Carpe Diem” Satèn Franciacorta DOCG, whose bubbles and acidity cleanse the palate after each creamy bite. Add Prosciutto di Parma to bring out the wine’s fruitiness. Family-owned Bonfadini grows its own Chardonnay and Pinot Noir grapes rather than sourcing fruit. Owner Francesca Bonfadini will Columbus later this month; follow @mySOMMwine for details.
Nutty & Earthy
Alpine Meets Pinot
Nutty Alpine cheeses like Gruyère, Comté and Emmentaler pair beautifully with David Hill Estate Pinot Noir from Oregon’s Willamette Valley. Their savory, nutty flavors accentuate the wine’s red fruit and earthy notes, while Pinot Noir’s acidity also complements prosciutto, salumi, and dried sausages. For a local addition, try an earthy terrine or pâté from Hungarian Butcher in Linworth. David Hill is one of Willamette Valley’s historic producers, with some of the region’s oldest vines.
Aged & Bold
Cheddar Meets Cabernet
Aged cheeses like Gouda and Cheddar have enough flavor to stand up to Le Vigne Cabernet Sauvignon from Paso Robles, California. Their salt and fat also help soften the wine’s tannins—the compounds responsible for that dry sensation in your mouth—creating a smoother pairing. Add peppered salami, mild soppressata, or bresaola, an Italian air-dried beef, to round out the board. For something a little different, try Red Leicester, a savory British cheese that pairs beautifully with Cabernet.
Salty & Sweet
Blue Meets Picolit
Salty blue cheeses like Gorgonzola Dolce, Stilton and Cambozola pair beautifully with Picolit, a rare Italian sweet wine known for its rich fruit flavors. David’s pick is Comelli Picolit DOCG from Friuli, Italy. Much like chocolate-covered pretzels, the salty-sweet contrast brings out the wine’s fruitiness. Add a drizzle of honey and toasted hazelnuts for another layer of flavor. Third-generation producer Comelli is certified organic, and Picolit’s difficult-to-grow grapes make this an especially precious wine.