A proper cheese board is a wine merchant's playground. There's no single bottle that works with everything, so most of the time you'll want at least one red and one white on the table. Here's how to think about it.
Soft, fresh cheeses (chèvre, mozzarella, feta)
Bright, acid-driven whites. Sauvignon Blanc is the classic answer. A crisp rosé works equally well.
Aged hard cheeses (Cheddar, Gouda, mature Parmesan)
These cheeses can handle bigger reds. Cabernet Sauvignon, Pinotage and structured Bordeaux blends all shine.
Blue cheeses (Stilton, Roquefort, our local Boschendal Stilton)
Blue cheese is intense, match it with intensity. Sweet wines are the surprise answer. Noble Late Harvest, Cape Tawny or a Muscadel will balance the salt and funk beautifully.
Brie and Camembert
Buttery, soft-rind cheeses want either bubbles (MCC is unbeatable here) or a lightly oaked Chardonnay.
Charcuterie (salami, prosciutto, biltong)
Cured meat loves savoury, medium-bodied reds. Cinsault, Grenache and lighter Pinotages all work. A juicy Pinot Noir is a more refined choice.