What wine goes with hard cheese (Comté, Beaufort)?
917 wines to serve with hard cheesesWith a hard cheese, serve a full-bodied, mineral white such as a Chardonnay, or a fine red with supple tannins: Pinot Noir, Nebbiolo or Sangiovese. The more mature the wheel, the more intense the wine can be, right up to a tawny Port for an aged Comté.
Comté, Beaufort, Abondance, tomme or Manchego share a melting texture and aromas of hazelnut, butter and dried fruit. Our wines from Italy, Spain, South Africa and Portugal go with this cheeseboard just right. Our wine and cheese pairing guide also covers the other cheese families.
Doña Paula - Los Cardos Malbec 2024
A beautiful representation of Argentinian Malbec
Argiano - Rosso Di Montalcino 2024
Montalcino in a supple, fruity style, to open without waiting ten years.
Tapanappa - Tiers Vineyard 2022
A great cool-climate Chardonnay, between creamy depth and mineral tension.
Giuseppe Quintarelli - Bianco Secco 2024
A Valpolicella white that is saline, aromatic, and precise, a singular signature from Giuseppe Quintarelli.
Au Bon Climat - Sanford & Benedict Chardonnay 2022
A cool-climate Chardonnay combining depth, tension, and precision, emblematic of the Sanford & Benedict coastal vineyard.
Simcic Marjan - Cru Selection Ribolla 2023
A Ribolla of terroir, precise and saline, which finely expresses the mineral freshness of the Brda hills.
Simcic Marjan - Opoka Cru Chardonnay 2017
A great Slovenian Chardonnay of terroir, ample and taut, carried by the minerality of the opoka.
Ten Minutes by Tractor - Estate Chardonnay 2021
A precise and saline maritime Australian Chardonnay, where freshness meets a beautiful woody complexity.
Sylvain Langoureau - Saint Aubin 1er Cru Le Champlot Blanc 2024
Le Champlot as a premier cru: chalky minerality, almond and ripe peach.
Calera - Chardonnay 2020
High-altitude Chardonnay, green apple and almond, carried by a volcanic minerality.
Kistler - Les Noisetiers Chardonnay 2024
A white cut like the great Meursaults: invigorating nose, vanilla palate, broad texture.
David & Nadia - Grenache 2022
The finesse of South African granite in an ethereal Grenache
Jasci - Montepulciano sans soufre 2023
A concentrate of red fruits and sweet spices in this cuvée dedicated to pleasure.
Quinta de la Rosa - Vintage Porto 2016
Bella Union - Cabernet Sauvignon 2018
The union of 2 extraordinary Cabernet Sauvignon vineyards, this is the first wine made by Belle Union.
Twomey - Anderson Valley Pinot Noir 2023
A premium Pinot Noir from the cool climate of the Anderson Valley
Alheit Vineyards - Fire by Night 2024
A high-class Chenin blanc from old Swartland vines
Silver Oak - Napa Valley Cabernet Sauvignon
A legendary Cabernet Sauvignon from the Napa Valley
Stag's Leap Wine Cellars - SLV 2020
The vintage that beat the most Bordeaux blind at the 1976 Judgment of Paris
Matías Riccitelli - Viñedos de Montaña Malbec 2018
A clean Malbec that reflects the elegance and power of the old vines of Mendoza
Santa Rita - 120 Reserva Especial Merlot 2019
Cherry, plum and cocoa: a round Merlot with silky tannins that is effortless to drink.
La Rural - Rutini Apartado Gran Malbec 2018
A dense and complex Malbec from a selection of 3 exceptional terroirs
Campagnola - Piuma Valpolicella Ripasso 2019
A round and charming Valpolicella Ripasso
Goldeneye - Confluence Vineyard Pinot Noir 2018
A world-class Pinot Noir from California's northernmost vineyards
Which wine for which hard cheese?
Each hard cheese has its own character, from fruity Comté to crystalline Parmesan. Here are the pairings we recommend most often in the shop.
| Cheese | Wines to choose | Why it works |
|---|---|---|
| Young Comté fruity Comté, Abondance | Full-bodied Chardonnay, Piedmont white | The roundness of the white embraces the supple paste and its milky notes. |
| Aged Comté, summer Beaufort long-aged Comté, Beaufort Chalet d'Alpage | Oak-aged Chardonnay, tawny Port | Notes of toasted hazelnut and dried fruit answer each other from start to finish. |
| Tomme and Morbier Tomme de Savoie, Morbier, Saint-Nectaire | Supple Pinot Noir, Nebbiolo d'Alba | A fine, fresh red goes with the rind and its cellar and forest floor notes. |
| Cantal and Salers medium-aged Cantal, Salers, Laguiole | Tuscan Sangiovese (Chianti Rufina, Rosso di Montalcino) | The acidity of Sangiovese refreshes a dense, slightly tangy paste. |
| Sheep's milk cheeses Manchego, Ossau-Iraty, Idiazabal | Spanish Tempranillo, Grenache | The ripe fruit of the Spanish red extends the sweetness and nuttiness of sheep's milk. |
| Aged Mimolette and Gouda extra-aged Mimolette, aged Gouda | Tawny Port, Douro red based on Touriga Nacional | The caramelised character of the cheese calls for a wine with notes of dried fruit. |
| Parmesan and Pecorino Parmigiano Reggiano, Grana Padano, Pecorino | Nebbiolo, Aglianico del Vulture or Taurasi | The fine tannins and liveliness of the Italian red answer the salt and the crystals. |
| Melted cheese raclette, Savoyard fondue, tartiflette | Fresh, mineral Chardonnay, lively white | Hot cheese calls for freshness to keep every bite light. |
For a board mixing several hard cheeses, a full-bodied Chardonnay bridges the young wheels and the most mature ones.
White first, then red
Our take: with a Comté or a Beaufort, white wine often wins over red. The richness of the paste and its brown butter aromas find a natural echo in a full-bodied Chardonnay, from Burgundy or South Africa. White keeps the palate fresh and lets the cheese express itself fully.
Red becomes a lovely option when it plays on finesse. A Nebbiolo from Piedmont, like those from 460 Casina Bric, or a Tuscan Sangiovese from Fattoria di Basciano brings acidity and silky tannins, perfect with a tomme or Parmesan. To finish with an aged Comté, try a tawny Port from Quinta do Vallado: its notes of walnut and caramel extend those of the cheese with a lovely sweetness.
Three pairings to try
Alpine Beaufort and South African Chardonnay. The tension of the wine highlights the floral notes of summer milk.
Manchego and Tempranillo. Two Spanish classics that share ripe fruit and hazelnut.
Aged Mimolette and tawny Port. A caramel and dried fruit duo, ideal at the end of a meal.
The Wine Wanderer Team
Your questions about wine and hard cheeses
What red wine goes with Comté?
With Comté, choose a fine, fresh red: Pinot Noir, Nebbiolo or Sangiovese. Their silky tannins respect the melting texture of the cheese and their acidity balances its richness. Keep more structured reds for long-aged Comtés, whose hazelnut and forest floor aromas can take more substance.
White or red wine with hard cheese?
White wine pairs most easily with hard cheeses. A full-bodied Chardonnay or an aromatic Italian white answers the richness and buttery notes. Red also works when it stays light and supple, like a Pinot Noir. For a mixed board, a white bridges all the cheeses.
What wine goes with Beaufort?
Beaufort calls for a rich, mineral white, such as an oak-aged Chardonnay. This floral, slightly fruity Alpine cheese loves wines that combine roundness and freshness. A well-aged summer Beaufort also takes a supple Pinot Noir or, at the end of the meal, a white Port served chilled.
What wine goes with a hard cheese board?
For a hard cheese board, plan two bottles: a full-bodied white and a fine red. Chardonnay goes with young Comté, Abondance and tomme. A Nebbiolo or a Tempranillo takes over with Manchego, Cantal or Parmesan. Serve the cheeses from mildest to most mature, and the wines in the same order.
At what temperature should wine be served with Comté?
Serve white wine between 10 and 12 °C and red between 15 and 17 °C with Comté. Also take the cheese out of the fridge an hour beforehand: at room temperature, it releases all its aromas and the pairing gains in harmony. A tawny Port is best slightly chilled, at around 14 °C.
What wine goes with Parmesan or Manchego?
With Parmesan, a lively Italian red such as Nebbiolo or Aglianico works wonders; with Manchego, prefer a Spanish Tempranillo. In both cases, the acidity of the wine answers the salt and the small crystals of these aged cheeses. An aged Parmesan also goes very well with a tawny Port.