We’re no stranger to a good drop of vino, but when it comes to knowing how to pair wine with cheese, fruit, or cured meats, it can be an absolute minefield. Those with discerning palettes know that smooth and creamy ricotta pairs perfectly with a fruity champagne, and that a light and floral rosé is dreamy with prosciutto, but if you’re not blessed with the nose of a sommelier, it’s easy to feel a little lost.

If you’re new to the pairing game, remember this one top tip: Taste each element before mixing them. Not ready to go it alone? Follow these easy three-step combinations to create winning wine, cheese, and meat pairings that will impress even the most discerning guest. 


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The Wine: Select a sharp brut, which has a fresh fruitiness. Otherwise substitute it for a sparkling chenin blanc from the Loire Valley or a cava from Spain.

The Cheese: Anfora is known among locals for its house-made ricotta, a smooth, thick, and creamy textured cheese used in this pairing. Looking for a similar cheese for your platter? Opt for a variety with a mild taste and a low sodium content.

The Meat: Mangalitsa hot coppa is exactly as the name suggests—a spicy, flavour-packed cured meat that’ll liven up your dish. Cured with salt and Calabrian chili, and then dry-aged, this coppa has a good balance of spice and fat, so the flavours are not passed over for spice.

Why It Works: Wine and spicy foods are difficult to pair, but this combination is perfectly balanced.  The cheese will also act as a buffer for the spicy meat.


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The Wine: Opt for a light and refreshing rosé with red berry and floral notes, and a mild, peppery spice.

The Cheese: Mahón reserva. The reserva wheels are extra aged, and rubbed with butter and pimentón during the curing process. The resulting texture is granular and crystalline, while the flavour is bold and sharp with notes of buttered popcorn and tropical fruit with a tongue-tingling finish.

The Meat: Anfora sources its prosciutto from a family that has been curing the meat for 30 years.  Don’t stress—your store-bought variety will still work in this pairing.

Why It Works: Rosé is great for the prosciutto because the soft, sweet berries will match up with the slight sweetness of the meat, and the acidity will balance out the fat.  When in doubt, seek out wine and cheese from the same region.


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The Wine: Try a crisp, medium-bodied riesling with peach notes. Don’t be afraid to get a riesling with some residual sugar—it will seem a little sweet on its own, but it will be magical with the cheese.

The Cheese: Mycella blue cheese, a Danish favourite, is rich, fudgy, and mildly salty, with occasional cherry and blueberry notes. Drizzle with honey for a sweet twist.

The Extras: Ditch meat for this pairing—the sweetness of dried mango slices balances the rich and creamy blue cheese.

Why It Works: If you only try one combination, it should be this one! The acid of the riesling will cut the fat and salt of the cheese and match the aromatics.  Blue cheese is pungent, fatty, and salty, and it does best with a wine that can match its richness and slight sweetness.


Let us know what pairings you have tried, and what your favourites are in the comments below!