Wines that pair with
Aggregated across 5 related dishes — most-paired wines first.
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Red · Full · Dry
The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.
Works with Aged Cheese · Aged Goat Cheese · Aged Cheddar Cheese +1 more Aged Cheese · Aged Goat Cheese · Aged Cheddar Cheese · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic
White · Medium · Dry
The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.
Works with Aged Goat Cheese · Aged Brick Cheese · Aged Cheddar Cheese +1 more Aged Goat Cheese · Aged Brick Cheese · Aged Cheddar Cheese · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic
Red · Light · Dry
Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.
Works with Aged Goat Cheese · Aged Brick Cheese · Aged Cheddar Cheese +1 more Aged Goat Cheese · Aged Brick Cheese · Aged Cheddar Cheese · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic
White · Light · Dry
Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.
Works with Aged Brick Cheese · Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic
Red · Light · Dry
Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.
Why it works with Aged Brick Cheese
Light reds like Beaujolais pair flexibly with Aged Brick Cheese — soft tannins, bright acid, food-friendliness.
Red · Medium · Dry
Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.
Why it works with Aged Brick Cheese
A medium red like Merlot is the safe everyday choice for Aged Brick Cheese.
Fortified · Full · Sweet
Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.
Why it works with Crostini With Goat & Cream Cheese, Roasted Garlic, Basil & Roasted Red Pepper, Dash Of Aged Balsamic
Port with blue cheese is the dessert-table classic.
White · Light · Off-dry
Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.
Why it works with Aged Brick Cheese
Riesling's bright acid lifts Aged Brick Cheese cleanly — the lean white strategy.
5 matched dishes. Drill into one to see its tailored pairings.
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