The harder / drier the cheese, the more tannins the wine should have. The grapes are sufficiently robust so that the wine does not lose its structure along with the cheese.

Sweet wines (Port or Late Harvests) accompany well the blue cheeses, because they balance the pungence of these. Roquefort fits a Late Harvest, the English Stilton or the spicy Castelo Branco cheese makes a classic combination with the LBV or Vintage Port and the gorgonzola combines with potent reds.

Uncured cheeses, such as the Chevre, call for lighter, fruity and new white wines.

Relatively young and even white red wines with some structure, go well with soft, rich bark cheeses such as Camembert, Brie and Gouda, as long as not very cured.

The softer cheeses, Emmenthal and Gruyère, accept soft, slightly tannic red wines.

Soft or fattening cheeses (such as Serras and Azeitão) combine well with white wines staggered in wood, with structured rosés or young and aromatic reds.

Generally, sparkling wines are an excellent combination with all types of cheeses. There is nothing like experimenting!