How to Make a Quality Match
German wine and cheese pairing is easier than it looks. A good German cheese board can include creamy Camembert, pungent Limburger, nutty Bergkäse, mild Tilsit, tangy Handkäse, rich Cambozola, fresh Quark, Black Forest ham, salami, rye bread, pretzels, pickles, mustard, fruit preserves, and wine jelly. The right wine brings everything together.
German Riesling, Silvaner, Weißburgunder, Grauburgunder, Spätburgunder, Dornfelder, Trollinger, Lemberger, Sekt, and sweet dessert wines all have a place at the table. The trick is to match the weight, saltiness, creaminess, acidity, sweetness, and intensity of the cheese with the character of the wine.
German Wine and Cheese Pairing at a Glance
For creamy cheeses: Try dry or semi-dry Riesling, Weißburgunder, Grauburgunder, or Sekt.
For pungent cheeses: Try Gewürztraminer, Silvaner, semi-dry Riesling, or a fruit-forward red.
For blue cheeses: Try sweet Riesling, Beerenauslese, Eiswein, or other dessert wines.
For hard cheeses: Try Riesling, Kerner, Spätburgunder, Lemberger, or Dornfelder.
For fresh cheeses: Try Silvaner, Weißburgunder, dry Riesling, Sekt, or Prosecco.
For charcuterie: Try Spätburgunder, Dornfelder, Trollinger, dry Riesling, or Sekt.
What you should know about German wines
About two-thirds of Germany’s vineyards are planted with white wine grapes. Riesling grapes take up a quarter of that area, while Spätburgunder (the German name for pinot noir) is the most dominant red wine grape. Contrary to popular opinion, Riesling is not always sweet; it ranges in flavor depending on where it is grown. Other top white wines are Müller-Thurgau, Gewürtztraminer, and Silvaner (similar to pinot gris). Dark and fruity Dornfelder, lightly structured Blauer Portugieser, light and slightly acidic Trollinger, and moderately tannic Lemberger are some of the most popular red wines. See also our Guide to German Wines.
How to Pair German Wine and Cheese
Match Weight with Weight
Light wines usually work best with mild cheeses, while fuller wines can handle stronger, saltier, or more aged cheeses. A delicate white wine can disappear next to an intense blue cheese, while a powerful red may overwhelm fresh Quark or young Camembert.
Use Acidity with Creamy Cheese
Acidic wines are excellent with creamy cheeses because they cut through richness. Dry Riesling, Silvaner, Weißburgunder, Grauburgunder, and Sekt can refresh the palate between bites of soft cheese, Brie-style cheese, Camembert, or creamy spreads.
Use Sweetness with Salt and Blue Cheese
Sweetness can balance salt, tang, and intensity. That is why sweet Riesling, Beerenauslese, Eiswein, Port-style wines, and dessert wines can work beautifully with blue cheeses such as Cambozola or Bavaria Blue.
Be Careful with Red Wine
Red wine can pair well with cheese, but strong cheeses can overpower lighter reds, while tannic reds can taste harsh with creamy or tangy cheeses. German reds such as Spätburgunder, Trollinger, Dornfelder, and Lemberger often work best with hard cheese, aged cheese, salami, smoked ham, or charcuterie. According to Manfred Klimek, a wine columnist for Die Zeit, “Hard cheese is really the only cheese that doesn’t snuff out a cool and high-tannin red wine.”
Taste from Mild to Strong
Arrange the cheese from mildest to strongest, then taste the wines in a similar order. That way you and your guests can visualize the options in terms of how powerful the tastes of each cheese are, meaning less time of wavering over which one to try next. Start with fresh cheese or mild Camembert, move toward semi-hard and hard cheeses, and finish with blue cheese or pungent sour milk cheese.
Trust your taste
If you like a certain pairing, it’s a good bet that your guests will as well. Do you have an all-time favorite cheese? Try it with a few different wines: take a sip of the wine, then a bite of the cheese, and then another sip of the wine and see how the taste profile changes. Do you like it? Or does one dominate the other? Experiment to see what works best for you.
Best German Wines for Cheese Pairing
Riesling
Riesling is one of the most useful cheese-pairing wines because it can be dry, off-dry, fruity, or sweet. Dry Riesling works with creamy cheeses, fresh cheeses, goat cheese, and charcuterie. Off-dry Riesling can handle tangy, salty, or lightly spicy cheeses. Sweet Riesling works with blue cheese and richer dessert-style pairings.
Silvaner
Silvaner is a classic food wine, especially with fresh cheeses, herbs, asparagus, light spreads, and mild cheese boards. It is a good choice when you want a quieter, less aromatic wine than Riesling.
Weißburgunder and Grauburgunder
Weißburgunder, or Pinot Blanc, is mild, fresh, and versatile. Grauburgunder, or Pinot Gris, is fuller and rounder. Both can work well with Camembert, Brie-style cheeses, semi-hard cheeses, fresh cheeses, and lighter charcuterie.
Gewürztraminer
Gewürztraminer is aromatic and expressive, which makes it useful with pungent cheeses, washed-rind cheeses, strong soft cheeses, and spicy accompaniments.
Spätburgunder
Spätburgunder is German Pinot Noir. It can be excellent with hard cheeses, aged cheeses, Black Forest ham, salami, smoked meats, and charcuterie boards.
Dornfelder, Trollinger, and Lemberger
Dornfelder offers darker fruit, Trollinger is lighter and fresh, and Lemberger can bring more structure. These reds work best with savory boards, hard cheeses, smoked meats, sausages, and robust breads.
Sekt
German Sekt is sparkling wine. Its bubbles and acidity make it a flexible pairing for creamy cheese, fresh cheese, fried appetizers, pretzels, charcuterie, and party boards.
A few pairing suggestions by type of cheese:
Hard cheeses (in German: Schnittkäse): Allgäuer Bergkäse, Allgäuer Emmentaler. These go well with white wines with strong aromas, and fruity red wines; the stronger or more nutty the cheese, the fuller a flavor profile of the wine. The more concentrated salt and fat content in these cheeses go well with the tannins in the red wine.
Semi-hard cheese (in German: halbfester Hartkäse): Holsteiner Tilsit, Hüttenkäse Appenzeller, Gouda. There are lots of possible pairings here, depending on the flavor profile of the cheese, but you can’t go wrong with a Riesling or a light Beaujolais. A stronger cheese goes well with fruity, low-acid white wines.
Blue cheese (in German: Blauschimmelkäse): Bavaria Blue, Cambozola. Because of their stronger flavors, blues require a careful pairing. Your best choice is a sweet wine with a hint of acidity; these cheeses also pair well with dessert wines, ports, and sherries.
Soft,creamy cheese (in German: Weichkäse): Altenburger goat cheese, Odenwälder Frühstückskäse, Bavarian Brie, Bavarian Camembert. For young cheeses, select a fresh, fruity wine. For riper varieties or those with herbs or other additions, choose a medium to complex white wine that will match the more intensive cheese aromas.
Sour Milk Cheese (in German: Sauermilchkäse): Hessischer Handkäse, Harzer Käse. These cheeses have a pronounced pungent smell and aromatic flavor. They are a perfect match for young white wines, like Federweisse or young Beaujolais.
Soft, fresh cheese (in German: Frischkäse): Hüttenkäse, Quark. Complement the fresh flavors with dry or semi-dry Riesling, try Champagne, or Prosecco: or even consider a Gewurztraminer or a late-harvested sweet wine (Spätlese)
German wine, cheese and charcuterie pairings
| Cheese | White wine | Red wine | Charcuterie |
|---|---|---|---|
| Soft cheeses (like Bavarian Brie or Camembert) | Dry to semi-dry Riesling, young Grauburgunder | Spätburgunder, Trollinger | Black Forest Schinken |
| Soft cheese with washed rind (like Limburger) | Dry Riesling, Gewurztraminer, Silvaner | Dornfelder | “Touristenwurst” salami |
| Fresh cheese (like Quark) | Silvaner, Weißburgunder, Bacchus | Schwarzriesling | Tyrolian Jagdwurst |
| Blue cheese (like Cambozola) | Beerenauslese, Eiswein | Cabernet Sauvignon | Honey Bourbon Salami Whips |
| Goat cheese (like Altenburger Ziegenkäse) | Silvaner, Weißburgunder, Riesling | Portugieser | Landjäger Salami |
| Semi-hard cheese (like Tilsiter) | Weißburgunder, semi-dry Riesling; Gewurztraminer for stronger varieties | Regent | Gelbwurst with Parsley |
| Hard cheese (like Allgäuer Emmentaler) | Kerner, Riesling | Lemburger, Dornfelder | Swiss Bündnerfleisch (pure beef Schinken) |
FAQs About German Wine and Cheese Pairing
What German wine goes best with cheese?
Riesling is one of the most flexible German wines for cheese because it can be dry, off-dry, fruity, or sweet. Silvaner, Weißburgunder, Grauburgunder, Sekt, Spätburgunder, Dornfelder, Trollinger, and Lemberger can also work well depending on the cheese.
What cheese pairs with Riesling?
Riesling pairs well with Camembert, Brie-style cheese, fresh cheese, goat cheese, Tilsit, mild semi-hard cheese, and some blue cheeses. Dry Riesling works well with creamy cheeses, while sweet Riesling can balance salty or blue cheeses.
What cheese pairs with German Spätburgunder?
Spätburgunder, or German Pinot Noir, works best with hard cheese, aged cheese, Bergkäse, Emmentaler, salami, Black Forest ham, smoked meats, and charcuterie.
What wine pairs with Camembert?
Camembert pairs well with dry Riesling, semi-dry Riesling, Sekt, Weißburgunder, Grauburgunder, or a light Spätburgunder.
What wine pairs with Limburger?
Limburger needs a wine with enough aroma and structure. Try Gewürztraminer, Silvaner, semi-dry Riesling, Dornfelder, or another fruit-forward German red.
What wine pairs with blue cheese?
Blue cheese pairs best with sweet wines such as sweet Riesling, Beerenauslese, Eiswein, or other dessert wines. The sweetness balances the cheese’s salt and intensity.
What goes on a German cheese board?
A German cheese board can include Camembert, Limburger, Bergkäse, Tilsit, Cambozola, Quark, Black Forest ham, salami, rye bread, pretzels, pickles, mustard, apples, grapes, nuts, fruit preserves, honey, and wine jelly.
Is red or white wine better with cheese?
White wines are often easier to pair with cheese because acidity and freshness balance creaminess and salt. Red wines can work well with hard cheese, aged cheese, and charcuterie, but very tannic reds may overwhelm soft or tangy cheeses.
