Wine & Cheese Day: 6 Pairings You’ve Never Tried Before

July 25: Six Cheeses, Six Overseas Wines—and the Reasoning Behind Them

Every year on July 25 is National Wine and Cheese Day—a holiday launched in 2014 by American author and foodie Jace Shoemaker-Galloway. Her idea was simple and compelling: Wine and cheese have been an inseparable pair for millennia—in France, Italy, Spain, and everywhere else where people have developed a love for good food. Shoemaker-Galloway wanted to raise awareness of this and, at the same time, encourage people to try new combinations instead of always sticking to the same pairings. What began as an American day of celebration has since become a global event, with wine lovers, cheese retailers, and restaurateurs around the world using July 25 to do just that: experiment, taste, and discover. We’re taking that literally—and showing you six pairings that go far beyond the ordinary.

Wine from New Zealand pairs with goat cheese from the Loire Valley. Wine from Canada complements Gorgonzola. Wine from Chile holds its own alongside aged Manchego. July 25 is Wine & Cheese Day—and it deserves more than just a cheese platter with a single wine pairing that has to go with everything. We’ve selected six distinctive cheeses, paired each with a specific wine from the Cellardoor24 selection, and we’ll explain exactly why these pairings work. No coincidence, no rule of thumb—just a true appreciation of flavor. Six countries, six personalities, one great evening.

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1. Munster (Rotschmierkäse) & Gewürztraminer Seifried Nelson (Nelson, Neuseeland)

Seifried Estate Nelson Gewürztraminer (Nelson, New Zealand)

Munster is one of France’s most distinctive cheeses: reddish-orange on the outside, soft and creamy on the inside, with a very pronounced aroma and a surprisingly delicate, warm, and spicy flavor. It’s precisely this contrast that calls for a wine capable of holding its own—and the Seifried Gewürztraminer from Nelson is tailor-made for the occasion. Its intense aromas of lychee, persimmon, and rose petals drape like a veil over the robust esters of the red-rind cheese, softening them without overpowering them. The balanced residual sweetness of 13 g/l acts as a buffer: it nestles against the cheese’s fat, while the lively acidity refreshes the palate. The wine’s oriental profile—Turkish confectionery, white peach, grapefruit—meets the animal-spicy depth of the Munster, creating a moment that is greater than the sum of its two parts. Tip: Serve the wine chilled to 9–10 °C, but be sure to bring the cheese to room temperature.

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2. Goat Cheese (Saint-Maure de Touraine) & Whitehaven ‘Greg’ Sauvignon Blanc, Awatere Valley (Marlborough, New Zealand)

Whitehaven ‘Greg’ Sauvignon Blanc (Marlborough, New Zealand)

Saint-Maure de Touraine is a ripened goat cheese from the Loire region that, with its delicate mold rind, fresh, tangy milkiness, and slightly mineral finish, ranks among the most elegant goat cheeses of all. And it has had a natural pairing for centuries: Sauvignon Blanc. The Whitehaven ‘Greg’ from the Awatere Valley is no ordinary Marlborough Sauvignon, but a single-vineyard wine of exceptional precision. The salty minerality of crushed mussel shells, the herbal notes of freshly cut grass, and the lime-like acidity perfectly mirror what you look for in a good goat cheese: freshness, length, and vibrancy. The wine’s 7.5 g/l total acidity cuts through the cheese’s fat like a sharp knife, without being harsh. A pairing that makes no compromises—and one you simply must try.

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3. Brie de Meaux & Pinot Noir Queenston Mile Vineyard Niagara Peninsula (Ontario, Canada)

Queenston Mile Vineyard Pinot Noir (Niagara Peninsula, Ontario, Canada)

Brie is seduction in its purest form: tender on the outside, velvety and creamy on the inside, with that characteristic mushroomy, earthy note beneath its white rind. Most people instinctively reach for white wine with Brie—but a light, elegant Pinot Noir from the cool Niagara climate tells a much more exciting story here. The 2018 Queenston Mile Vineyard hails from one of Canada’s oldest wine-growing regions, right on the Niagara Escarpment, a UNESCO Biosphere Reserve. Cool nights and a long growing season result in a Pinot Noir with lively cherry and strawberry fruit, subtle herbal notes, and silky, elegant tannins. It’s precisely this tannin profile that’s the key: too much tannin would clash with the richness of the Brie, creating a metallic taste—but the gentle tannins of this cool-climate Niagara Pinot instead harmonize with the creamy texture and further highlight the earthy, mushroomy notes beneath the rind. Add a drizzle of wild honey to the cheese—and you’ll forget about the rest of the evening.

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4. Parmigiano Reggiano (24 months) & Sangiovese Claymore ‘Blackbird’ (Clare Valley, Australia)

Claymore Wines ‘Blackbird’ Sangiovese (Clare Valley, South Australia, Australia)

Parmigiano Reggiano is umami in solid form. After 24 months of aging, it has transformed into a crystalline, grainy, intense flavor bomb—salty, nutty, with a long, savory finish that lingers on the palate. Full-bodied red wines with high tannins can come across as harsh here; wines that are too light simply get lost. The Claymore “Blackbird” Sangiovese from the Clare Valley strikes the perfect balance. Sangiovese—Italy’s finest red grape variety, reinterpreted in Australia—brings its characteristic cherry tomato fruit, dried herbs, invigorating acidity, and a medium tannic structure to the table. This high natural acidity in the Sangiovese is the decisive factor: it plays off the saltiness of the Parmigiano, highlights its nuttiness, and creates a distinctly refreshing sensation on the palate. Add a small splash of aged balsamic vinegar directly onto the cheese—and the Clare Valley Sangiovese completes the picture.

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5. Gorgonzola dolce & Vidal Select Late Harvest Pillitteri Estates Niagara Peninsula (Ontario, Canada)

Pillitteri Vidal Select Late Harvest (Niagara Peninsula, Ontario, Canada)

Blue cheese and sweet wine—this is one of the world’s great classic cheese-and-wine pairings, and there’s a solid sensory reason for it: The saltiness and intensity of the blue cheese need the sweetness of the wine to balance them out, and conversely, the cheese elevates the wine’s complexity to a new level. The Pillitteri Vidal Select Late Harvest from Niagara is a Canadian dessert wine made from the Vidal grape, a hybrid bred specifically for Canada’s cold climates. Fully ripe, late-harvested grapes yield a concentration of apricot, honey, dried peach, and a hint of exotic fruit, supported by a fresh acidity that keeps the wine from ever feeling heavy despite its sweetness. Paired with Gorgonzola dolce—creamy, mildly salty, with its characteristic blue veins that slowly melt on the tongue—a dialogue of contrasts emerges that enhances both. Add a small walnut cracker—and you’re all set.

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6. Manchego (12 months) & Besoaín Single Vineyard Carménère Cachapoal Valley (Cachapoal Valley, Chile)

Besoaín Wines Single Vineyard Carménère (Cachapoal Valley, Chile)

Manchego, aged for 12 months, is a sheep’s-milk cheese with remarkable character: firm, with its distinctive zigzag rind, a buttery, nutty body, and a long, slightly peppery finish. It calls for a red wine with body, fruit, and a hint of spice—and that’s exactly what the Besoaín Carménère from the Cachapoal Valley delivers. Carménère, a grape variety that has nearly died out in Bordeaux, has found a second home in Chile, and in the Cachapoal Valley—right on a terrace along the Maipo River—it shows what it’s truly capable of. Ripe blackberry, cassis, and plum meet chocolate, cedar, and a subtle hint of truffle—an aromatic profile that resonates beautifully with the nutty depth and peppery finish of the Manchego. The silky tannins and well-integrated acidity ensure that the wine gives the cheese room to shine rather than overwhelming it. Pair it with a few Kalamata olives and quince paste—and you’ll be in the right place on July 25.

July 25 is your chance to open five or six bottles and embark on a journey of discovery with friends or family. No rules, no dress code, no need to be shy. For thousands of years, cheese and wine have been the most democratic forms of enjoyment—and with wines from New Zealand, Canada, Australia, and Chile, you’ll get to hear six stories from six wine regions all at once this evening. Each pairing is a little adventure in itself.

You can find all six wines right in the Cellardoor24 shop—either individually or as a set. If you try one of the pairings, feel free to let us know in the comments how you liked it. We’re curious to see which pairing will be your favorite.

Cheers—or rather, Prost—and have a wonderful wine and cheese day! 🧀🍷