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Wine and cheese is a perfect pairing, and a cheese board is a great addition to a get-together or can be the star of the show, depending on the occasion and timing. Add it to the holiday spread or host a wine-and-cheese party any night. While you undoubtedly have your favorites, you can up your cheese board game with these expert suggestions from the California Wine Institute for pairings with some of the state’s most popular wines. If you’re not sure what cheeses play well with your favorite Cabernet Sauvignon, Chardonnay, or Zinfandel, now you’ll know and can whip up a delectable board throughout the holiday season and anytime.
How to build a board
To build a charcuterie board, unseasoned crackers and sliced baguette provide good neutral bases for each bite. Top off the board with delectable accompaniments such as honey, pesto, hot mustard, olives and tapenade, nuts, pickles, jams, and fresh fruits—such as pears, apples, and grapes—as well as dried fruits, depending on what will best complement your selected wines and cheeses.
How much will you need?
The amount of cheese, meat, and accompaniments you will need depends on whether you plan for your charcuterie board to serve as a snack or more of a main bite. Here are some guidelines for either scenario:
- Meat and cheese: 3-4 ounces each per person for appetizer; 6 to 8 ounces per person as meal
- Bread/crackers: 2-4 ounces per person as appetizer; 6-8 ounces as meal
- Olives: 2 ounces per person (or 2-3 pieces per person)
- Fruit: 2-3 pieces per person
- Mixed nuts: ½ ounce per person
Assemble your cheese board and uncork a bottle of wine for these favorite pairing suggestions from the experts at the California Wine Institute. Cheers!
Photo California Wines
Cabernet Sauvignon
California Cabernet Sauvignon is renowned for its elegance, tannic structure, and ageability. Most Cabernet Sauvignon is barrel aged, contributing complexity and spice.
Camembert: Similar to Brie but smaller, Camembert is the perfect size for four people to share with a bottle of Cabernet Sauvignon. A ripe Camembert has a big beefy aroma, with notes of mushroom and garlic. It can stand up to the deep flavor and tannic strength of Cabernet Sauvignon.
Cheddar: An aged cheddar has a creamy, yet crumbly, texture, layers of flavor that unfold slowly, and a vivid tang. Seek out a clothbound (also known as bandage-wrapped) cheddar for maximum complexity and compatibility with a fine California Cabernet Sauvignon.
Dry jack: The extra-aged version of a Monterey jack is firm, complex, and deeply nutty. It needs a concentrated red wine such as Cabernet Sauvignon to match it in strength.
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Chardonnay
Chardonnay is California’s most popular white wine, for good reason. It has a creamy texture, abundant fruit aromas—think pear and apple, with a squeeze of lemon—and often a toasty or vanilla note from barrel fermentation.
Triple-cream cheese: These cream-enriched, high-fat cow’s milk cheeses have a texture like whipped frosting and a luxurious richness that work well with Chardonnay’s plush, rounded mouthfeel.
Brie: This semisoft cow’s milk cheese has a buttery, spreadable texture and mushroom scent. A velvety Chardonnay complements that supple, spreadable interior and the Brie doesn’t overwhelm the wine.
Monterey Jack: California’s iconic table cheese is mild, mellow, and a great melter. Try it on a grilled cheese sandwich with a glass of Chardonnay. The wine’s acidity and minerality help balance the buttery sandwich.
Photo California Wines
Zinfandel
Zinfandel is zesty, bold, rich in fruit, and long associated with sunny California. The grapes need to be quite ripe before harvest to yield their signature fruit-forward character and spicy aroma, so Zinfandel wines can often be full-bodied.
Hot pepper jack: An everyday cheese with some sass and spice makes a fun pairing for a peppery Zinfandel. Make quesadillas or mac-and-cheese with hot pepper jack, and Zinfandel will be just the right lively match.
Aged Gouda: Matured for six months or more, cow’s milk Gouda develops butterscotch aromas and a salted-caramel flavor (although the cheese doesn’t have a speck of sugar). A powerful Zinfandel with its ripe blackberry jam scent has the strength for that seeming sweetness.
Smoked cheddar: Put a lightly smoked cheddar on a charcuterie or antipasto platter and open a fruity, medium-weight Zinfandel. Give the wine a quick chill—maybe 15 minutes in the fridge—to brighten its fruity notes and make it a refreshing counterpoint to the smoky cheddar.
