The 3 best wines with aged Cheddar & Parmesan
1 Cabernet Sauvignon Full-bodied red
Aged Cheddar softens Cabernet’s tannin.
Serve 60-65°F Good bottles from about $15; Napa classics $50+
2 Nebbiolo (Barolo) Full-bodied red
Parmigiano and Barolo: a Northern Italian classic.
Serve 60-65°F Langhe Nebbiolo from $20; Barolo $45+
3 Tempranillo (Rioja) Medium-to-full red
Rioja Reserva with Manchego.
Serve 60-65°F Crianza from $12; Gran Reserva $30+
Best on a budget: Rioja Crianza.
Also good
What to avoid
- Delicate whites. Lost against intense cheese.
It depends how you cook it
| If you’re having… | Pour |
|---|---|
| Gouda | Merlot or Tawny Port. |
| Manchego | Tempranillo. |
Why hard cheese can take tannin
Aged cheeses like Cheddar, Parmigiano-Reggiano, Gouda and Manchego lose moisture and gain fat, salt and savory flavor as they age. That fat and protein softens tannin (the same reason red wine and steak work) so these cheeses are among the few that love bold reds.
For a cheese board built around hard cheeses, a Rioja Reserva or a Cabernet is ideal; finish with a Tawny Port for the nuttiest cheeses.
Frequently asked questions
What wine goes with aged Cheddar?
Cabernet Sauvignon or Bordeaux: the cheese’s fat and salt soften the tannin.
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