Wine pairing guide
Chardonnay pairings: cheese, charcuterie & more
Chardonnay pairs best with brie, Camembert, Gruyère and mild aged cheddar. Oaked, buttery styles love creamy cheese; crisp unoaked styles suit goat cheese and seafood.
- Body
- Tannin
- Acidity
- Sweetness
Serve: 50–55°F
#1BrieButter meets butter. Oaked Chardonnay is brie's natural partner.
#2CamembertMushroomy rind and toasty oak.
#3GruyèreNutty cheese with a round, rich white.
Two wines in one grape. Oaked Chardonnay is rich and buttery; unoaked (Chablis, most French white Burgundy) is crisp and mineral. Both like creamy textures.
The best pairings for Chardonnay
| Pair it with | Why it works | Rule |
|---|---|---|
| BrieCheese | Butter meets butter. Oaked Chardonnay is brie's natural partner. | Match the weight |
| CamembertCheese | Mushroomy rind and toasty oak. | Match the weight |
| GruyèreCheese | Nutty cheese with a round, rich white. | Match the weight |
 ComtéCheese | Nutty and savory with a toasty Burgundy. | What grows together goes together |
 Aged CheddarCheese | Mild-to-medium cheddar suits a creamy Chardonnay; very sharp ones need red. | Match the weight |
 HavartiCheese | Buttery and mild, so it won't fight the oak. | Match the weight |
| Prosciutto CottoCured Meat & Seafood | Sweet cooked ham and a round white. | Salt loves sweet |
| Smoked SalmonCured Meat & Seafood | Unoaked Chardonnay and smoked fish is a brunch standard. | Acid cuts richness |
| ApplesFruit | Crisp apple echoes the grape's own fruit. | Match the weight |
| PearsFruit | Soft, juicy pear matches the texture. | Match the weight |
 Marcona AlmondsNuts & Seeds | Toasty nuts, toasty oak. | Contrast the texture |
Skip these with Chardonnay
- Roquefort Salty blue plus oak tastes bitter.
- Pickled Jalapeños Vinegar and heat strip the fruit.
- Soppressata Spicy, fatty salami needs acid or tannin that Chardonnay lacks.
Boards to pour Chardonnay with
Why these work
- Match the weight Light with light, bold with bold. A delicate cheese disappears next to a heavy red; a pungent one flattens a crisp white.
- What grows together goes together Foods and drinks from the same region grew up on the same tables, so Manchego and Rioja or Parmigiano and Lambrusco rarely miss.
- Salt loves sweet Salt makes sweetness taste rounder and sweetness makes salt taste less harsh, which is why ham and melon or blue cheese and honey work.
- Acid cuts richness Bright acid in wine, fruit or pickles rinses butterfat off your palate, so the next bite of a creamy cheese tastes as good as the first.
- Contrast the texture Crisp against creamy and chewy against crunchy keeps every bite interesting; bubbles do the same job in a glass.
Similar bottles: Champagne & Prosecco · Hard Cider · Pinot Noir · Merlot
Planning Thanksgiving & Friendsgiving? See the full board plan.
Chardonnay pairing questions
What cheese goes with Chardonnay?
Creamy and nutty cheeses: brie, Camembert, Gruyère, Comté and Havarti.
Oaked or unoaked Chardonnay with cheese?
Oaked for creamy, buttery cheeses. Unoaked for goat cheese, seafood and lighter boards.
Does Chardonnay go with cheddar?
Mild and medium cheddar, yes. Very sharp aged cheddar is better with a red.
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