Wine pairing
Best wine for Italian cheese
Last updated
Cheese and wine pairings work best when you match intensity: fresh, mild cheeses like a light wine, while aged, salty hard cheeses can take a structured red. Sweet wines with blue cheese are a classic contrast. Here are the wines on our list we pair with cheese.
Quick answer
Match intensity: crisp whites for fresh mozzarella or ricotta, structured reds (Nebbiolo, Sagrantino, Aglianico) for aged Parmigiano or pecorino, and a sweet passito with Gorgonzola.
13 wines to pour
Roero Arneis
Arneis · Piedmont (Roero)
Pear, almond and herbs, soft acidity. Serve at 48°F / 9°C.
Larry: “Rescued grape, generous wine.”
Vernaccia di San Gimignano
Vernaccia · Tuscany
Dry, mineral, faint bitter almond. Serve at 48°F / 9°C.
Larry: “Tuscany drinks red, except when it doesn't.”
Friulano
Friulano (formerly Tocai Friulano) · Friuli Venezia Giulia
Almond, pear, gently herbal. Serve at 48°F / 9°C.
Larry: “Friuli's prosciutto wine — San Daniele and a glass.”
Alto Adige Gewürztraminer
Gewürztraminer · Alto Adige
Lychee, rose and spice, aromatic. Serve at 46°F / 8°C.
Larry: “The only wine that can take hot sausage and win.”
Pecorino (wine)
Pecorino · Abruzzo and Marche
Herbal, citrus, high acid. Serve at 48°F / 9°C.
Larry: “Yes, it's a wine. No, it's not cheese. Pour it with the cheese anyway.”
Gattinara
Nebbiolo (Spanna) · Northern Piedmont
Firm, mineral, elegant Nebbiolo. Serve at 62°F / 17°C, decant.
Larry: “Northern Piedmont's secret. Ask for it by name.”
Ghemme
Nebbiolo · Northern Piedmont
Structured, savory, age-worthy. Serve at 62°F / 17°C.
Larry: “Gattinara's neighbor and rival.”
Ruchè di Castagnole Monferrato
Ruchè · Piedmont
Aromatic, rose and spice, soft. Serve at 60°F / 16°C.
Larry: “Smells like a flower shop, drinks like a red.”
Carmignano
Sangiovese with Cabernet · Tuscany
Structured, cherry and cassis. Serve at 62°F / 17°C.
Larry: “The original Cabernet-Sangiovese. Before it was cool.”
Sagrantino di Montefalco
Sagrantino · Umbria
Very tannic, dark, powerful. Serve at 64°F / 18°C, decant.
Larry: “Bring something fatty. And a friend.”
Marsala Superiore
Grillo, Inzolia and Catarratto · Sicily
Nutty, dried fruit; dry to sweet. Serve at 56°F / 13°C.
Larry: “Not just for chicken Marsala. Sip the good stuff.”
Passito di Pantelleria
Zibibbo (Muscat of Alexandria) · Sicily (Pantelleria)
Apricot, honey, dried fig. Serve at 54°F / 12°C.
Larry: “Cannoli and this. That's the whole review.”
Recioto della Valpolicella
Corvina blend, dried grapes · Veneto
Sweet red, cherry jam and chocolate. Serve at 58°F / 14°C.
Larry: “Amarone's sweet grandparent. Chocolate cake time.”
Cooking it tonight? Start with Italian cheese guide, then learn the basics in Wine Pairing 101.
Questions people ask
What wine goes with Parmigiano Reggiano?
A structured red such as Nebbiolo or a dry Lambrusco are popular choices.
What wine goes with fresh mozzarella?
A crisp, light white such as Falanghina or a dry rosato.
What wine goes with Gorgonzola?
A sweet wine such as a passito contrasts the salt and tang.
What wine goes with pecorino?
A firm red or a high-acid white; the Pecorino grape wine is a fun match.