For National Wine and Cheese Day, flip the script

Foodies across the nation will celebrate Wine and Cheese Day on July 25. If you want to partake but without resorting to the conventional pairings, you can’t go wrong if you pay attention both to the attributes of the cheese you’re working with and the wines you’re considering.

Foodies across the nation will be celebrating Wine and Cheese Day on July 25. Whether you’re an old hand at pairing iconic duos but are getting a little bored with the standards, or a complete novice who hasn’t the faintest idea but wants to celebrate anyway, we’ve got some good news. You can’t go wrong if you pay attention both to the attributes of the cheese you’re working with and the wines you’re considering. Even though the classic combinations (bold reds with Cheddar, for example) work for a reason, other wine selections can stand in for the conventional — and you might just stumble on a new favorite pairing.

A note: make sure that both your cheese and wine are at the optimal temperatures for serving — it’ll make all the difference to your experience. Here are a few pairings to inspire you as you celebrate:

Its mild and subtle flavor profile is easily overwhelmed, but Havarti isn’t just for white wines like Pinot Grigio or Sauvignon Blanc. Try it with a zingy California Zinfandel or your favorite Merlot. Either will contrast, but not overtake, Havarti’s understated elegance.

For a sharp Cheddar, you’d typically be reaching for a full-bodied, robust red such as Cabernet Sauvignon or Malbec. These set off the cheese’s rich, intense flavor and fat content. For a change of pace, serve up your sharp Cheddar with a white varietal; try a dry Riesling or a crisp Chardonnay. The acidity will enhance the tang and rich qualities of the cheese.

Goudas are often served with earthy reds like Syrah or Merlot. These reds hold up against the caramelized, nutty notes of Gouda without competing against it. But Gouda also plays well with an oaked Chardonnay or a Sauvignon Blanc; both will complement its buttery richness. (We especially like the essence of oak against the sweet caramel undertone of Gouda.)

A good Port Salut-style cheese deserves room to show off; it’s traditionally paired with a dry white wine or unoaked Chardonnay. Still, Port-Salut is worth exploring with a light-bodied Pinot Noir or a gently acidic Merlot. Fruity and more subtle than bolder reds, these won’t wash the Port-Salut experience out to sea.