Wine pairing is not complicated. Match the weight of the wine to the weight of the food, and when in doubt, drink what grows near what you are eating. That is most of it. The rest is a handful of reliable combinations, which is what this guide is: the wine we would open with a Sunday roast, a barbecue, a pizza, a bowl of pasta and, because we are who we are, a cheeseboard. Every bottle mentioned is one you can buy from us.
If you would rather have the pairing done for you, our Dinner Party Packs put five wines with five matched cheeses, and the wine bundles are a good way to stock up.
Sunday Roast
The meat decides the wine. Everything else on the plate will get along with whatever you choose.
Roast beef wants a medium to full-bodied red. Don’t Tell Gary, an Australian Shiraz, is jammy with cherry and blueberry and a lick of spice, and it is the bottle we sell more of than any other red. For something with a bit more grip and a French accent, Marcelino Rioja Crianza has the vanilla and dried fruit that beef loves.
Roast chicken is happiest with a dry white that has a little texture. Laurel Vines Solaris, grown in East Yorkshire not far from the shop, is crisp with apple and elderflower and goes beautifully with a bird that has been in the oven a while. Vega Badenes Verdejo from Spain is the alternative if you like something rounder.
Roast lamb is rich enough to take a bigger red. A Côtes du Rhône is the classic: juicy, fruity, a touch of cinnamon and nutmeg, and bold enough not to be flattened by the meat. Vino de Montaña, a mountain red from western Spain, does the same job with a bit more wildness.
Barbecue
Burgers, sausages and anything charred need a red with fruit and a bit of smoke of its own. Don’t Tell Gary is the obvious call again. Malvasia Nera from Puglia is the one to try if you have not: soft, ripe, warm vanilla notes, and it takes a slight chill on a hot day. If you are putting cheese on those burgers, and you should, our burger cheese guide has you covered.
Chicken, fish, halloumi and veggie skewers want a dry rosé. Bieler Père et Fils from Provence is pale, fresh and floral with a mineral finish, and it disappears very quickly in the garden. Mesta Organic Rosé has a touch more fruit and stands up to a bit of spice.
Pizza
Pizza and Prosecco is a thing for a reason. Bubbles and tomato are friends. Our Spumante Rosé No. 7 from Baglietti is dry, fresh and pink, and it likes mushrooms and a soft, earthy cheese on the pizza. Taleggio, if you are asking.
A dry rosé is the other easy answer. La Villa Rosé from Gérard Bertrand in the Languedoc has the cherry and strawberry that mozzarella and pepperoni both enjoy.
For a pizza heavy on greens, tomato and salad, go white and zesty. Muscadet is bone dry and bright and cuts through the acidity of tomato without a fuss.
Pasta and Rice
Seafood pasta, paella and risotto are made for a light, fresh white. Vega Badenes Verdejo is fruity and clean and made for exactly this. Muscadet works too, and Laurel Vines Solaris if you want to keep it Yorkshire.
Carbonara and other creamy dishes need a red with some body to match the richness. Ventopuro Carménère Reserva from Chile is dense and full, with blackberry and a hint of dark chocolate, and it does not get lost behind cream and cheese.
Lasagne, bolognese and anything tomato-based want an Italian red with a bit of earth to it. Malvasia Nera again, or Otra Tierra if you fancy a change. Both have the fruit to match the tomato and enough structure for the meat.
Cheese
We could write a book on this, and one day we might. The short version: soft cheeses like fresh whites and fizz, hard cheeses like fuller whites and medium reds, washed rinds like something fruity, and blue cheese likes something sweet. A good LBV port with Stilton is the pairing everyone knows and it has earned its reputation. Our cheese pairing guide goes into the detail, and our cheese selections are built to go with any of the wines on this page.
Wine Pairing FAQs
Red wine with fish: is it ever right?
Yes, with meatier fish like tuna or salmon and a lighter red served slightly chilled. With white fish, stick to white.
What wine goes with spicy food?
Something with a little sweetness and no oak. An off-dry rosé like Mesta, or a Riesling. Big tannic reds make chilli taste hotter.
Does the wine need to be expensive?
No. Every bottle on this page is one we drink at home. What matters is matching weight to weight, and opening it a little before you eat.
We hope this has you sorted for whatever is on the menu. If you cook one of these, tag @lovecheeseyork on Instagram, because we love seeing how you love cheese and wine. Browse the full wine shop or pop into Gillygate and let us find you a bottle.
Love Cheese x
