How to Pair Cheese with Natural Wine – Saveur Thinks Rioja Has the Answer

Photo: Tristan deBrauwere • Food Styling: Ben Weiner

When Saveur, one of the world’s most respected food and wine publications, set out to decode the art of pairing cheese with natural wine, they turned to Andrea Hillsey, owner of Square Wine Co., at the Wisconsin Art of Cheese Festival. The verdict was clear: low-intervention wines, with their freshness, texture, and occasional funk, are among the most food-friendly bottles you can open.

That’s a lesson Rioja has long understood. The region’s natural acidity, expressive terroir, and diversity of styles – from bright, early-drinking garnacha to complex, age-worthy tempranillo – make it an ideal partner for everything from silky triple crèmes to sharp aged cheddars.

“Thoughtful wines and carefully crafted cheeses can bring out the best in one another.”
— Saveur, April 2026

The Saveur feature maps five pairings, each built around a distinct cheese style, and the through-line is consistent: wines with natural acidity, minimal intervention, and a sense of place cut through richness, amplify funk, and reset the palate. These are exactly the qualities that define the best wines coming out of Rioja today.

Whether it’s a pét-nat-style sparkling echoing a mushroomy rind, or a structured red holding its own against an aged gouda, the article is a timely reminder that wine and cheese pairing isn’t about rules – it’s about finding bottles with enough character to meet great cheese on equal footing.

---

Rioja styles to try with cheese

FRESH	Young Garnacha or Rosado Pair with soft-ripened and triple crème cheeses Bright · Fizzy · Food-friendly
CRISP	White Rioja — Viura or Garnacha Blanca Pair with fresh goat’s cheese or mild brie White · Aromatic · Versatile
MED	Crianza Tempranillo Pair with aged manchego or semi-firm gouda Red · Fruity · Structured
BOLD	Reserva or Gran Reserva Tempranillo Pair with aged cheddar or firm, nutty cheeses Red · Complex · Age-worthy
FUNK	Old-vine Garnacha or Graciano Pair with washed-rind or blue-veined cheeses Red · Earthy · Expressive

---

The beauty of Rioja’s “Land of 1,000 Wines” is that there’s a bottle for every cheese on the board. Young, fruit-forward styles bring the same energy as a good pét-nat; structured Reservas match aged cheeses stride for stride; and the region’s increasingly celebrated whites offer an aromatic, food-friendly alternative that holds its own against anything creamy or tangy.

Next time you’re building a cheese board, think beyond the usual suspects. Rioja – in all its diversity – deserves a place at the table.

Read the full Saveur article →