The 5 best wine and cheese pairings
Resident wine expert Richard Pryor takes us through the classics
It is easy to underestimate the thought and care that goes into a wine and cheese selection. When done right, your palate is elevated to new heights, as flavours mix and collude in ways you’d never expected. But with an abundance of vineyards, grapes and cheeses to choose from, the road to that perfect pairing can often prove elusive.
Thankfully Richard Pryor has done the work for us. Having spent nearly 20 years in the wine trade, Pryor rose through the ranks at various bars, restaurants and wine merchants while tirelessly sampling the finest wines in the business. As the current expert sommelier at French bistro chain Cafe Rouge, he was well placed to advise us on the best pairings out there.
Richard Pryor
The delicacy of these cheeses requires a gentle performer, and a Pinot Noir does the job beautifully.
The acidity of the Pinot Grigio contrasts beautifully with this rich and creamy cheese.
The act of opening a bottle is a purely enhancing, ephemeral experience unique to us as a species.
The fresh, grassy notes of these cheeses are only enhanced by the herbal aromas of these wines… but the Kiwi style, magnificent on its own, is a touch too aromatic.
Parmesan and Grana style cheeses match perfectly with a richer, yeasty Champagne. Bollinger or Louis Roederer for preference, but Krug would do at a push!
Stilton and other crumbly blues are proof of a benevolent deity when paired with a Port. For my money, the best vintages are best enjoyed on their own, but a solid LBV or ruby will complement these princes among cheese beautifully.
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