How to Pair Vegan Cheese with Wine

When I was researching for my blog post regarding building a plant based cheese board I noticed that quite a few resources either over generalized or completely skipped over pairing dairy-free cheeses with wine. The thought being that most vegan or plant based cheeses tend to taste the same and don’t have the same depth of flavor as their dairy counterparts. But times are changing and the ways we are crafting cheese are changing too. More and more brands (including my own) are creating cheeses with varying textures and flavors, stretching the boundaries of what we think about when it comes to dairy free cheese.

So, I wanted to create my own general guide, a few suggestions of wines that can pair perfectly with your plant based cheese boards. Normally cheeseboards or charcuterie boards contain multiple cheeses, ranging from mild to funky, soft to firm. My suggestions here are what I think of as chameleon wines, capable of pairing with different kinds of vegan cheeses to offer all your guests something fun to drink while snacking.

If you need assistance finding vegan wine the website https://www.barnivore.com/ is a fantastic resource.

The Wines:

Sparkling Wines:

Okay, I’m going to be upfront and say that I am completely biased when it comes to sparking wine. I love the bubbles, I love the acidity, I love the freshness. I’ve experienced champagne, Franciacorta, Prosseco, cava, sparkling wines from all over the new world and they all make me smile. But here’s why a bottle of bubbly should be included in your wine and cheese night:

·       CO2 (the bubbles) cleanses the palate, perfect for pairing with fattier or richer foods

·       The acidity helps balance sharp and salty flavors

·       Often containing notes of lemon, apple or peaches (white sparling) or red fruits such as raspberries, plums and red-currants (red or rose sparkling) the fruit notes pair beautifully with cheese

·       Blanc de Blanc (or white sparkling wine) is usually higher in acidity and lighter in flavor, pairing well with softer or milder cheese.

·       Blanc de Noir or Rose generally has a heavier body and pairs better with saltier and heartier cheeses

Semi-Dry Riesling

Born and raised among the Finger lakes of Western NY my wine education aptly included this beloved varietal. Riesling was brought to the Finger Lakes by Dr. Konstantine Frank and now is grown by pretty much every winery in Western NY. Semi-Dry is in reference to its sugar content, containing residual sugar it is slightly sweet and heavier on the palate. But, Riesling also has a bright acidity, white fruit notes, and citrus to balance out the sweetness. The residual sugar makes a difference when it comes to cheese pairing:

·       Semi-Dry Riesling pairs beautifully with spicy food (most wine does not, due to its alcohol content or body), so a chilled glass can be served with your dairy-free pepperjacks

·       The heavier body means it can stand up to saltier and heavier cheeses

·       The acidity and light flavor pairs well with softer and milder cheeses

Semi-dry Riesling can be a dynamic choice for your cheeseboard and have a wider appeal for your guests because it is slightly sweet.

Pinot Noir

Alright, is this list just a list of my favorite wines? Yes, you caught me red handed. Now you know what to bring to my next event. BUT here’s the thing, pinot noir is also a workhorse wine to get for your next cheese tasting or charcuterie board. It’s a very approachable red, lighter and not as tannic (that crazy mouth drying sensation when you drink over-steeped tea or a heavy read wine). New World pinot noir (wines produced in North and South America, Australia and Africa) is more fruit forward as well, making it even more approachable.

·       Pinot Noir being medium bodied can handle saltier, firmer and heavier cheeses really well

·       Containing red and black fruit notes it can handle smoked goudas (like my “Kindle”) and blue cheeses

·       Rose Pinot Noirs are even more dynamic, the lighter body pairing better with softer and milder cheeses

·       Pinot Noir is more likely to pair well with your plant based meats on a charcuterie board as well as more condiments ranging from sweet to salty

As the plant based cheese industry continues to grow and shift so too must our ideas behind cheese and wine pairing. Specific cheeses pair better with specific wines of course, but the wines listed here are perfect for parties or small gatherings when you’re aiming to please multiple people (something that is very difficult to do).

Need cheese for your next cheese and wine night? Check out my store here.