Pairing wine and cheese sounds romantic and effortless — and it can be! But there are a few common pitfalls that can turn an elegant experience into a flavor clash. At Salt and Board Eatery, we’ve helped countless guests find that perfect pairing, and we’ve also seen where things go wrong.
If you’re building your own board at home or just want to level up your tasting skills, watch out for these 7 common wine and cheese pairing mistakes — and how to fix them.
1. Pairing Bold Reds with Soft Cheeses
This is one of the most frequent mistakes: grabbing a big red like Cabernet Sauvignon and pairing it with a soft Brie or Camembert. The high tannins in young red wines can make creamy cheeses taste metallic or sour.
Fix:
Pair soft cheeses with lighter reds (like Pinot Noir) or go for white wines with high acidity (like Sauvignon Blanc or sparkling wine) that balance out the richness.
2. Ignoring Acidity
Wine with too little acidity can feel flabby when paired with creamy or fatty cheeses. The result is a dull, heavy flavor experience.
Fix:
Look for wines with good acidity (think white wines like Sauvignon Blanc, dry Riesling, or sparkling wines) to keep the palate fresh and elevate the cheese.
3. Going Too Big Too Soon
Opening with the boldest red wine and sharpest cheddar might sound tempting, but it can overpower your palate early on and make other pairings feel underwhelming.
Fix:
Start light and build up. Begin with mild cheeses and light wines, then move into aged cheeses and fuller-bodied wines as your tasting progresses.
4. Overloading the Board
Too many intense flavors can compete with each other — think truffle cheese, garlic-stuffed olives, strong blue cheese, spicy jam, all on one plate. It becomes hard to enjoy individual elements, let alone pair them.
Fix:
Keep it balanced. Include a variety of textures and flavors — one soft, one hard, one bold — and mix in neutral pairings like fresh fruit or honey to reset the palate.
5. Overchilling Your Wine (and Cheese)
Serving wine too cold or cheese too chilled can mute flavors. Cold temperatures mask aromas and textures, especially in reds and soft cheeses.
Fix:
Let your cheese sit at room temperature for at least 30–45 minutes before serving. Take white wine out of the fridge 10–15 minutes before pouring, and chill reds just slightly if the room is warm.
6. Skipping the Sweet Pairing
Many people avoid sweet wines, but when paired properly — especially with salty cheeses — the contrast can be magic.
Fix:
Try a blue cheese with a sweet Port or a nutty gouda with a late-harvest Riesling. These opposites bring out the best in each other.
7. Not Trusting Your Own Taste
Sometimes we get so caught up in doing things “the right way” that we forget the most important rule of all: enjoy what you love.
Fix:
Use pairing rules as a guide, not a script. If you love a specific cheese and wine together — even if it breaks convention — that’s your perfect pairing.
Pro Tip: Create a Mini Tasting Flight
If you’re hosting a gathering, try this:
- Pick 3 wines (e.g., sparkling, white, red)
- Pair with 3–5 cheeses of varying styles
- Add a few accompaniments like honey, nuts, or fruit
- Provide note cards or a chalkboard for guests to jot down their favorite pairings
Not only is this interactive, but it also helps everyone discover new favorites — and maybe even a few happy accidents.
Final Thoughts
Wine and cheese pairing isn’t about being perfect. It’s about having fun, exploring new flavors, and creating moments worth savoring. Avoiding a few common mistakes can make the experience smoother, but the best tip of all is to enjoy the journey.
At Salt and Board, we’re here to guide you — whether you’re a first-time taster or a seasoned cheese lover. Come visit us, and we’ll help you avoid the missteps and find your ideal match on the very first board.
