Pairing wine and cheese is an art. It’s all about balancing flavours, textures and aromas to bring out the best in both. They’re a classic pairing for a reason, right? But can non-alcoholic wine hold up to the rich, creamy, and sometimes pungent profiles of a well-curated cheese board?
Brie and Camembert – Try with non-alcoholic Chardonnay
Soft, bloomy-rind cheeses like Brie and Camembert are rich, creamy and buttery. So they require a wine that cuts through the fat without overwhelming their delicate flavour. A non-alcoholic Chardonnay is the perfect match, thanks to its bright acidity and notes of green apple, citrus and vanilla.
Try: Luminara Non-Alcoholic Chardonnay. Luminara is a standout brand within Trinchero Family Estates, a wine company that has built a reputation over more than 50 years. Notably, it is the first Napa Valley wine brand to offer an alcohol-removed product. In the glass, Luminara Chardonnay has a delicate, pale straw-yellow hue that immediately catches the eye. Right from the first sip, the wine presents crisp, refreshing green apple notes, complemented by a touch of tropical fruit, such as pineapple or mango. A subtle underpinning of oak balances these frui
Goat’s cheese – Try with non-alcoholic Sauvignon Blanc
Goat’s cheese is tangy, fresh and slightly grassy, making it an ideal match for a zesty, high-acid white like Sauvignon Blanc. The wine’s citrusy, herbaceous notes mirror the cheese’s natural brightness, creating a refreshing combination.
Try: Saint Viviana Sauvignon Blanc – On the palate, brisk citrus notes are immediately to the fore. Grapefruit and lemongrass take the lead before giving way to slightly softer flavours, such as honeydew melon. At the back of the palate you’ll get some of that herbaceous flavour that seeks to balance the fruit notes. It’s a sort of two-tier flavour profile that keeps the wine zesty and approachable. As well as being non-alcoholic, Saint Viviana Sauvignon Blanc is also low in calories, gluten-free and okay for vegans.
Cheddar and aged Gouda – Try with non-alcoholic Cabernet Sauvignon
Hard, aged cheeses like Cheddar and Gouda have bold, nutty and sometimes even caramel-like flavour. They benefit from a structured red to stand up to them. A non-alcoholic Cabernet Sauvignon, with its deep berry notes and firm tannins, balances the cheese’s richness while enhancing its savoury complexity.
Try: Ariel Cabernet Sauvignon– This US option delivers dark fruit flavours of blackcurrant and blackberry, followed by hints of cherry and plum that bring a certain sweetness to the wine. These fruit elements are complemented by that subtle touch of oak. The tannins are present but not overpowering, and the acidity is crisp enough to provide the ideal accompaniment to these hard cheeses.
Blue cheese – Try with non-alcoholic sparkling rosé
Blue cheeses like Stilton and Roquefort are intense, salty and pungent, traditionally paired with sweet wines like Port or Sauternes. However, a dry sparkling rosé can add a refreshing contrast.
Try: Freixenet Sparkling Rosé– The initial sip is marked by notes of red berries before that citrus undertone makes itself known. The wine’s acidity is well-integrated, giving it a clean and balanced taste that is not too sharp. Overall, it’s crisp and enjoyable to sip and ideal on the side of a cheese board.
Parmesan and Pecorino – Try with non-alcoholic sparkling white wine
Salty, crystalline cheeses like Parmesan and Pecorino Romano are known for their umami-packed depth. A dry, alcohol-free sparkling wine with crisp acidity and fine bubbles enhances their nutty complexity while cleansing the palate between bites.
Try: Opia Sparkling Chardonnay – The initial sip brings forward crisp green apple, ripe pear and zesty lemon notes. Combined with the effervescence, it’s a wake-up call for the old tastebuds. As the flavours unfold, a bit of minerality emerges, as well as a hint of honey (although without making it overly sweet). It’s very easy to drink. Especially with cheese.
Pairing wine and cheese the non-alcoholic way
Pairing non-alcoholic wine with cheese is about finding flavours that harmonise. Whether you’re looking for a crisp white to balance creamy cheeses or a robust red to enhance aged varieties, there’s an alcohol-free option that can deliver just as much depth and complexity as its alcoholic counterpart.
Image credit: Dorien Monnens