How to pair wine and cheese, according to sommeliers?

Bokovka: big wine in small glasses

A continuation of the popular Bokovkář Club, under the baton of sommelier Roman Novotný. Browse our considered selection of wines, and enjoy a unique atmosphere – in the summer, it'll remind you of Italy, in the winter cosy up among the candlelight.

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Sommeliers practice several ways:

1. Regional pairing

Cheeses and wines from the same region usually go well together because they have evolved together over centuries.

Example. - Crémant's freshness and subtle bubbles are a nice complement to the nutty and buttery notes of Comté.

2. Balancing the intensity of the flavours

Fine, fresh cheeses need light and acidic wines. Expressive and long-ripened cheeses call for robust, structured wines.

Example: Champagne & Morbier. The fresh acidity of Champagne lightens the richness of Morbier.

Example: Sauvignon Blanc from the Loire region (e.g. Sancerre or Pouilly Fumé) & Bouchon de Chévre Rians. The fuller-bodied white wines have enough body for rich and intense goat cheese.

Bokovka's Champagne Goutte with Morbier cheese

Full-bodied Chardonnay with goat's cheese

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3. Complementarity and contrasts

When pairing, we can choose one of two paths:

Complementing flavours - wine and cheese share similar characteristics that enhance each other.

Example: Tempranillo & Manchego. Sheep's cheese is characterised by its density and mild spiciness, which meets the fruitiness and tannins of red wine.

A play of contrast - The wine balances the characteristics of the cheese and creates a harmonious experience.

Example: Champagne & Morbier. Creamy and aromatic, Morbier claims the freshness and acidity of Champagne to lighten its flavour.

4. The fat needs a cut

Fatty and creamy cheeses require wines that are so-called cut through with acidity or tannins (tannins).