Wine, Cheese, and Zalto: A Guide to (nearly) Perfect Pairings
Wine and cheese are a classic pairing. Add Zalto glassware, and the experience becomes something greater than the sum of its parts. Zalto’s philosophy—precision, lightness, and style specificity—mirrors the logic behind great pairings: nothing extraneous, nothing heavy-handed, everything in service of expression. Just as a well selected cheese can soften tannin or sharpen acidity, the right glass further reveals aroma, texture, and creates better balance.
Below is an incomplete-but-good starter guide to wine, cheese, and Zalto glass pairings, featuring esoteric regional cheeses, recognizable examples, and the perfect glass to complete the tasting experience. Wine and cheese delight; wine, cheese, and Zalto glassware transform.
Austrian Grüner Veltliner
An Austrian glass paired with Austria's most important white wine grape, paired with Austrian (and alpine style) cheese? This is the easiest paring to put together. Grüner Veltliner’s hallmark acidity, white pepper, and mineral snap make it exceptionally versatile. It excels with cheeses that are fresh, gently lactic, lightly funky, or Alpine in style, where acidity can cut fat and amplify savory notes.
Cheese suggestions:
Vorarlberger Bergkäse, Bregenzerwälder Bergkäse (young to mid-aged),Pinzgauer Bierkäse, Alpkäse, Tiroler Graukäse, Gouda (young, grass-fed, raw milk), Comté jeune, Tomme Vaudoise, Raclette du Valais (young), Appenzeller (mild selection), Chaource (slightly under-ripe), Tête de Moine, Pleasant Ridge Reserve (Uplands Cheese), Cowgirl Creamery Wagon Wheel, Brie, Young Munster, Labneh
Glassware: Zalto Universal or White Wine Glass- the Universal glass preserves Grüner’s energy and peppery lift, while the White Wine glass sharpens minerality and keeps creamy cheeses from feeling heavy. In both cases, the glass ensures the wine refreshes the palate between bites rather than competing with richness.
Riesling (dry)
Dry Riesling is high in acidity, with lime, green apple, and mineral notes. This makes it ideal for cheeses with salt, lactic tang, or gentle richness. It also works well with washed-rind or savory cheeses.
Cheese suggestions:
Munster d’Alsace, Limburger, Taleggio, Cowgirl Creamery Red Hawk, Vacherin Mont d’Or (early season), Tête de Moine, Chèvre frais, Valençay, Crottin de Chavignol, Gruyère (young), Comté, Tomme de Savoie, Taleggio (young), Reblochon (young), Brebis du Lochois, Rocamadour (fresh goat), Neufchâtel (Normandy), Brie de Nangis, Tomme Vaudoise, Abondance (young), Vieux Lille (lightly aged)
Glassware: Zalto White Wine Glass – mid-palate focus softens intensity of cheese while highlighting wine aromatics. For a Riesling with some age, the Universal Glass is the better choice.
Welschriesling
Welschriesling (when dry) can be crisp, floral, and high in acidity, often with subtle green apple and citrus notes. Its bright structure pairs beautifully with cheeses that are fresh, lightly lactic, or subtly nutty.
Cheese suggestions:
Topfen, Quark, fresh farmer’s cheese, Bellwether Farms Basket Ricotta, Brousse du Rove–style cheeses, Selles-sur-Cher, Caprino fresco, Chaource, Brie de Meaux (just ripe), Robiola fresca, Montasio giovane, Fontina giovane, young Comté, Reblochon (young), Taleggio (early stage), Hirtenkäse (Austria, fresh goat), Chabichou d’Anjou, Vacherin Fribourgeois (young), Saint-Marcellin, Appenzeller (young), L’Etivaz (young)
Glassware: Zalto White Wine Glass – focuses aromatics and preserves wine clarity.
Gelber Muskateller
Gelber Muskateller’s floral, lightly spicy character pairs well with cheeses that are fresh, aromatic, or lightly textured, highlighting both the wine’s perfume and the cheese’s creaminess.
Cheese suggestions:
Steirischer Ziegenkäse, chèvre frais, Caprino fresco, Crottin de Chavignol, Brebis du Lavaux (Switzerland, fresh sheep), Burrata (fresh, delicate), Valençay (very young), Coulommiers (young), Robiola di Langa (fresh), Tomme Vaudoise (young), Asiago fresco, Vacherin Fribourgeois (young), Haystack Mountain Creamery Haystack Peak
Glassware: Zalto White Wine Glass – showcases floral aromatics while letting acidity cut the creaminess.
Furmint (dry)
Dry Furmint, particularly those from Hungary and Austria, pairs beautifully with rich, funky, and nutty cheeses because its bright acidity cuts through creaminess while its salty, mineral edge mirrors the cheeses’ natural savoriness. Subtle fruit and low aromatics let the milk flavors shine, so the wine cleans the palate without competing with the cheese. Here we have the regional Hungarian cheese recommendations, immediately followed by a cheese similar in style but more widely available in the US.
Cheese suggestions:
Pálpusztai, Taleggio, Rush Creek Reserve, aged juh túró, Gruyère, Pleasant Ridge Reserve, Challerhocker, Pálpuszta (fresh cow’s milk, Hungary), Pálpuszta Ripe Bloomy, Fromage d'Affinois, Moses Sleeper, Comté, aged Alpine cheeses, Parenyica (Slovakia, semi-soft, smoked or fresh), Scamorza Affumicata, Havarti, Trappista (Hungary), Vacherin Mont d’Or (soft, young), Camembert de Normandie (light), L’Amuse Signature Gouda, Beemster XO, Old Amsterdam, Kecskesajto (Hungarian goat), Crottin de Chavignol, Vermont Creamery Chèvre
Glassware: Zalto White Wine Glass – emphasizes tension and minerality. If the wine has some age or viscosity, pivot to the Universal Glass.
Hungarian Hárslevelű (Dry)
Aromatic, floral, and high-acid, Hárslevelű pairs beautifully with fresh to lightly aged cheeses that echo its delicacy.
Cheese suggestions:
Juhsajt (Hungarian sheep’s milk), Tehéntúró (Hungarian cow’s milk curd cheese),Lajta Sajt, Pálpusztai, Pannónia, Karaván (smoked version especially), Trappista (aged versions only), Ewes’ Milk Gomolya, Aged Gomolya, Füstölt Sajt (smoked Hungarian cheeses), Paprika-Crusted Cow or Sheep Cheeses, Ricotta salata, fresh Pecorino Toscano, Garrotxa, Steirischer Ziegenkäse, Ossau-Iraty, Old Chatham Brebis, Twig Farm Goat Tomme (Vermont)
Glassware: Zalto Universal Glass – lifts floral aromatics and balances cheese texture with acidity.
California Chardonnay (broadly)
Rich and textured, often showing its oak; pairs with luxurious creamy cheeses, but we also have some more adventurous ones to try.
Cheese suggestions:
Cowgirl Creamery Mt. Tam, Point Reyes Toma, Humboldt Fog, Point Reyes Farmstead Cheese Company Original Blue, Bellwether Farms Carmody, Fiscalini Bandaged Cheddar, Triple Creme cheeses, Brillat-Savarin, Fromager d’Affinois, Délice de Bourgogne, Chaource, Comté, Tête de Moine, Hook’s Creamery Aged Gouda, Beehive Cheese Farm Bonne Bouche, Young Gruyère, Murray’s Young Havarti
Glassware: Zalto Burgundy or Bordeaux Glass, depending upon the oak treatment of the wine – emphasizes weight, texture, and aromatic complexity. A very highly oaked example could benefit from the Balance Glass.
Chenin Blanc (Loire)
Chenin Blanc is highly versatile, with styles ranging from bone-dry and mineral-driven to rich, off-dry, or lightly sweet. Its hallmark is vibrant acidity, layered texture, and floral-fruit complexity, which makes it excellent with cheeses that emphasize freshness, minerality, or gentle richness.
Cheese suggestions:
Sainte-Maure de Touraine, Tête de Moine, Crottin de Chavignol (young), Valençay (young), Chabichou du Poitou, Robiola di Capra (fresh), Chaource, Brillat-Savarin (early stage), Cowgirl Creamery Mt. Tam (young), Robiola (mild), Comté (12–18 months), Gruyère (young), Tomme de Savoie, Fontina giovane, Montasio giovane, Reblochon (young), Taleggio (young), Curé Nantais (lightly aged)
Glassware: Zalto Universal Glass – Chenin Blanc benefits from a glass that preserves minerality while allowing aromatics to blossom. For dry Chenin's, the Universal glass emphasizes acidity and floral notes without exaggerating fruit, making every cheese bite and sip balanced and precise.
Chablis
Mineral, precise, and excellent with fresh goat cheeses.
Cheese suggestions: Soumaintrain (young, lightly washed), Époisses (very young, restrained), Crottin de Chavignol, Fromage de Cîteaux, Charolais, Chaource, Chèvre frais de Bourgogne, Délice de Bourgogne (plain, very fresh), Tomme de Bourgogne (young, lightly aged), Saint-Florentin, Langres (young), Brillat-Savarin (plain), Fromage Blanc, Fresh chèvre (very mild), Young Comté (12 months)
Glassware: Zalto Universal Glass – sharpens minerality, highlights cheese tang.
Muscadet
Lean, crisp, and saline, Muscadet excels with sea-influenced cheeses or lightly aged cow’s milk cheeses.
Cheese suggestions: Curé Nantais, Machecoulais, Tomme de Vendée, Gros chèvre nantais (young), Gwell (cultured Breton cream), Caerphilly (traditional style), Fresh Caillé de Chèvre, Montchevre Plain Goat Cheese Log, River’s Edge Chèvre, Young Saint-Nectaire (fermaged),Green Dirt Farm Prairie Tomme, Parish Hill Creamery Fresh Sheep’s Milk Cheese, Lactalis Président BrieFromage Blanc, Fresh chèvre (very mild), Whole-milk ricotta, Young Gouda, BelGioioso Stracciatella, Trader Joe’s Fresh Burrata, Saputo Stella Fresh Mozzarella Pearls (fully drained), Sargento Artisan Bakers Cheese, Bellavitano Gold (very young cut only), Nancy’s Cultured Cottage Cheese
Glassware: Zalto White Wine Glass – showcases bracing acidity and mineral freshness alongside cheese salinity.
Ligurian Pigato
Herbal, saline, and refreshing; pairs with Liguria’s fresh cheeses.
Cheese suggestions: Prescinsêua (fresh Ligurian curd cheese), Toma Ligure (young), Formaggetta di Savona, Robiola di Roccaverano (young), fresh caprino ligure, Caprino stagionato (aged goat, lightly oxidative), Toma stagionata (6–9 months), Testun al Barolo (briefly aged versions), Robiola fresca, Capriole Fresh Goat Cheese, Fresh sheep’s milk ricotta (lightly salted), Fresh chèvre (plain, mild), Robiola-style cheese (American or Italian import), Young Pecorino (dolce), Fromage Blanc
Glassware: Zalto White Wine Glass – maintains saline brightness and aromatic lift.
Italian Vermentino
Bright, citrusy, and coastal. Perfect with fresh sheep’s milk cheeses.
Cheese suggestions:
Pecorino sardo fresco, Caprino di Sardegna (fresh), Fiore sardo (young), Ricotta salata, Moliterno fresco, Burrata pugliese (fresh, young), Stracchino, Mozzarella di Bufala Campana, Tomme de Corse (young), Pecorino Toscano fresco, Asiago fresco
Glassware: Zalto Universal Glass – keeps aromatics lively, texture clear.
Pinot Grigio
Pinot Grigio wants light, clean, saline, and refreshing cheeses with no sweetness, no heavy rind, and minimal funk.
Cheese suggestions:
Fresh mozzarella di bufala, Burrata fresca,Robiola fresca, ricotta, Casolet della Val di Sole, Puzzone di Moena, Formagella del Luinese, Spressa delle Giudicarie, Toma Friulana (young, unsmoked), Fiore Sardo (young), Tomme de Gressoney, Brie de Nangis (young), Asiago pressato, Fontina giovane, Piave giovane, Comté (young), Reblochon (young), Livarot (light, young), Robiola Osella (cow’s milk version), Stracchino di Capra, Formaggio di Malga, Fior di Latte (drained, non-stretched), Morlacco del Grappa, Bastardo del Grappa, Nostrano Valtrompia, Graukäse, BelGioioso Crescenza, Lioni Fresh Mozzarella, Rumiano Fresh Mozzarella, Nettle Meadow Kunik (very young, thin slice), Bleu Mont Dairy Butterkäse, Vella Cheese Co. Fresh Jack, Sartori MontAmoré, Roth Butterkäse, Tillamook Farmstyle Cream Cheese, Point Reyes Original Toma
Glassware: Zalto White Wine Glass – maintains lightness and balance.
Garganega (Soave)
Subtle, almond-toned, perfect with soft or semi-soft Veneto cheeses.
Cheese suggestions:
Monte Veronese, Asiago Fresco, Casatella Trevigiana, Morlacco del Grappa, Monte Veronese d’Allevo (6–12 months), Stracchino di Malga, Robiola Bresciana, Formaggio Ubriaco (wine-washed, lightly aged), Ubriaco (young), Fontina giovane, Asiago Fresco, Young Pecorino (dolce), Robiola-style cheese (import or domestic), Fromage Blanc, Bellwether Farms Crescenza
Glassware: Zalto White Wine Glass – accentuates texture and brightness.
Pouilly-Fumé
Mineral-driven, flinty, and expressive, Pouilly-Fumé is ideal with fresh, bright cheeses, particularly goat’s milk styles.
Cheese suggestions: Crottin de Chavignol (young to demi-sec), Valençay, Selles-sur-Cher, Sainte-Maure de Touraine, Pouligny-Saint-Pierre, Chabichou du Poitou, Rigotte de Condrieu, Charolais (chèvre), Mâconnais (aged), Tomme de Chèvre (aged), Chevrotin des Aravis, Saint-Nectaire (fermaged), Salers (young), Comté (12–18 months), Ossau-Iraty (young), Garrotxa, Valencay (ash-heavy, older), Fresh goat cheese / chèvre logs, Cypress Grove Midnight Moon and Humboldt Fog, Laura Chenel Chèvre, Bucheron (chèvre), Fromage Blanc, Feta (mild, French-style), Young Manchego, Gruyère (young), Coach Farm Fresh Goat Cheese, FireFly Farms Fresh Chèvre, Bellwether Farms Crème de la Crème, Andante Dairy Acapella, Capriole Fresh Goat Cheese, Haystack Mountain Soft Goat (fresh or just-set), Willamette Valley Cheese Co. Fresh Fromage Blanc, Old Chatham Creamery Fresh Sheep’s Milk Cheese
Glassware: Zalto Universal Glass – emphasizes purity, minerality, and citrus notes, complementing the cheese’s tang.New World Sauvignon Blanc
New World Sauvignon Blanc (Napa, Sonoma, New Zealand, Chile, South Africa) is all about high acidity, citrus, passionfruit, fresh herbs, and sometimes grassy or tropical notes, often with more fruit intensity (and occasionally light oak or lees texture) than the Loire.
Cheeses should be fresh, tangy, creamy, or lightly herbal, avoiding heavy salt or long aging that can clash with the wine’s brightness.
Cheese suggestions: Chabichou-style chèvre, Fresh chèvre (California, Oregon, New Zealand), Goat feta (mild, not overly salty), Wensleydale (plain or lightly herbed), Queso Fresco (cow or goat), Paneer (unsalted or lightly salted), Caerphilly (traditional, crumbly style), Vermont Creamery Coupole, Mt. Townsend Trailhead, Nettle Meadow Kunik, Humboldt Fog, Laura Chenel Chèvre, Capriole Montchevre, Valençay, Robiola Bosina, Serra da Estrela, Pélardon, Cypress Grove Midnight Moon, Fresh mozzarella (lightly salted), Burrata, Feta, Wisconsin Brick
Glassware: Zalto White Wine Glass – lifts aromatics and balances acidity.
Sancerre
The classic pairing is goat cheese, but you can think outside of that box. If the cheese tastes like limestone, cellar air, or dried herbs — you’re on the right track.
Cheese suggestions:
Cœur de Touraine (aged), Bouton de Culotte (Berry goat cheese), Rond de l’Isle, Berrichon sec (extra-aged goat), Livarot (very young, barely washed), Tomme de Savoie (very young, low-fat style), Chèvre lactique, ash-free, extended drain, Gaperon (light garlic, minimal pepper), Crottin de Chavignol (young/lightly aged), Valençay, Pouligny-Saint-Pierre, Vermont Creamery Coupole (extra-young, no ash), Zingerman’s Manchester, Bittersweet Plantation Dairy Fleur de la Terre, Meadow Creek Dairy Grayson (very young cut)
Glassware: Zalto Universal Glass – emphasizes minerality and crisp acidity.
Champagne
Champagne is less about effervescence and more about structure, acidity, and texture. Its high acidity, autolytic notes (bread, brioche), and fine mousse make it one of the most versatile wines at the cheese table. The right pairing highlights Champagne’s ability to refresh richness, amplify umami, and extend finish.
Cheese suggestions:
Appenzeller (mild to medium), Langres, Époisses (very young), Ami du Chambertin, Pont-l’Évêque (young), Chèvre frais, Ricotta (sheep or cow), Prescinseua, Parmigiano-Reggiano (36+ months), Pecorino Toscano (aged) – Works best with richer cuvées
Zalto Glass: Zalto Dessert Glass: Unlike flutes, the Zalto Dessert glass is designed to reveal texture rather than exaggerate bubbles. It allows autolytic aromas to open, integrates acidity, and gives Champagne the breadth it needs to stand up to aged and umami-rich cheeses—transforming Champagne from aperitif to centerpiece.
Prosecco
Prosecco is defined by freshness, lift, and immediacy. With bright orchard fruit, gentle florality, and softer acidity than Champagne, Prosecco shines with cheeses that are delicate, milky, and lightly textured. The goal is harmony, not contrast—pairings that preserve Prosecco’s charm and drinkability.
Cheese suggestions:
Fresh mozzarella di bufala, Fior di latte, Stracciatella, Burrata, Ricotta (cow or sheep), Prescinseua, Robiola fresca, Asiago fresco, Piave Vecchio, Old Amsterdam, Parmigiano Reggiano, Fontina giovane, Pecorino Toscano Stagionato, Idiazabal, Ossau-Iraty, Montasio giovane, Tilsit, Latteria Friulana (young), Robiola dolce, Monte Veronese (young), Brie (barely ripe), Camembert-style cheeses (early), Chaource (young), Taleggio (young, firm stage), Maroilles, Époisses de Bourgogne, Pont l'Évêque, Raclette (unmelted, young), Curé Nantais (very young), Chèvre frais, Bûcheron, Crottin de Chavignol, Garrotxa
Glassware: Zalto Champagne Glass – Prosecco benefits from a glass that preserves freshness without flattening aromatics. The Zalto Champagne glass maintains gentle effervescence while allowing fruit and floral notes to open—keeping Prosecco lively rather than simple.
Rosé Wines (Dry)
A classic rosé occupies a unique space between white and red, offering freshness, gentle fruit, and subtle structure. Its versatility makes it one of the most forgiving and rewarding wines to pair with cheese. The best matches emphasize salt, freshness, and soft textures, allowing rosé’s acidity and light phenolic grip to keep the palate energized.
Cheese suggestions:
Fresh chèvre, feta, Mt. Tam (Cowgirl Creamery), Humboldt Fog (early cut), Robiola, young mixed-milk tommes, Fontina giovane, Crottin de Chavignol (fresh), Caprino fresco, Ossau-Iraty (young)
Glassware: Zalto Universal Glass – Rosé needs a glass that respects both acidity and texture. The Universal glass offers enough breadth to reveal fruit while maintaining precision, allowing rosé to move effortlessly between freshness and structure—ideal for cheese pairings that span styles.
Skin-Contact (Orange) Wines
Here we will focus on those from Austria and the Loire, since this method of winemaking differs from country to country, region to region, and winemaker to winemaker, so a one-size-fits all approach to the cheese pairings won't work. But the choice for the Zalto glass style will.
Austrian skin-contact wines tend to be precise rather than extreme—driven by acidity, herbal nuance, and fine phenolic structure rather than overt oxidation. Grapes like Grüner Veltliner, Welschriesling, Gelber Muskateller, and Weissburgunder produce wines that are tactile yet controlled, making them exceptionally food-friendly.
The best cheese pairings emphasize alpine freshness, subtle rind character, and salinity, allowing the wine’s structure to frame rather than dominate.
Cheese suggestions:
Bergkäse (young to mid-aged), Tilsit (Austrian style), Schlossberger Alt, Ossau-Iraty, Pecorino stagionato, Tomme de montagne, Schafmilch Tomme, Ubriaco al Raboso, Montafoner Sura Kees, Brindza-inspired fresh sheep cheeses
Loire orange wines are rarer and often subtle, mineralic, and quietly expressive, frequently made from Chenin Blanc, Sauvignon Blanc, Melon de Bourgogne, or Romorantin. These wines lean toward chalk, orchard fruit, tea leaf, and saline bitterness, making them exceptional partners for goat’s milk cheeses and natural rinds.
The Loire approach favors restraint over power, so cheeses should emphasize freshness, minerality, and gentle evolution.
Cheese suggestions: Crottin de Chavignol (affiné), Sainte-Maure de Touraine, Valençay (mature), Selles-sur-Cher, Chabichou du Poitou, Chaource, Brillat-Savarin (early), Tomme de chèvre, Curé Nantais (young), Faisselle, Fromage blanc, Young Curds or Farmer’s Cheese
Glassware For Both: Zalto Balance Glass – It works for most skin-contact wines because it is designed around equilibrium rather than amplification. Where other glasses emphasize aroma, volume, or power, Balance is about managing tension—which is exactly what most orange wines require.
Etna Bianco
Etna Bianco (Sicily, often Carricante) is crisp, saline, and mineral-driven, perfect for cheeses that emphasize terroir and freshness.
Cheese suggestions:
Pecorino fresco (Sicilian or Tuscan), Pecorino Etneo, Piacentinu Ennese (Sicily), Crottin-style chèvre, ricotta infornata, caprino fresco, Ragusano fresco, Fontina giovane, Montasio, Burrino Siciliano, Ricotta salata (fresh, not pressed), Taleggio fresco, Brie de Meaux (young),
Glassware: Zalto Universal Glass – accentuates volcanic minerality and freshness.
Etna Rosso
Etna Rosso is volcanic, taut, and mineral, demanding cheeses with salinity, restraint, and texture.
Cheese suggestions:
Pecorino Etneo, Caciocavallo ragusano, Ragusano DOP, Provola dei Nebrodi, Caciocavallo Podolico (young), Vastedda del Belice (fresh sheep), Robiola di Roccaverano, Chaource (fully set core), tomme-style cow’s milk cheeses
Glassware: Zalto Universal or Bordeaux Glass – highlights savory depth while preserving freshness.
Tempranillo (Rioja, Ribera del Duero, Toro, and beyond)
Tempranillo (Rioja, Ribera del Duero, Toro, and beyond) brings red and black cherry, leather, dried herbs, tobacco, and savory oak with moderate-to-firm tannins. The best cheeses share savory depth, nutty age, and firm structure—not sweetness or high funk.
Cheese suggestions:
Manchego Curado, Idiazábal (aged, unsmoked), Zamorano, Castellano (oveja), Roncal, Torta del Casar (firm edge, not runny), Flor de Guía (Gran Canaria), Gamonedo del Valle, Mahón-Menorca, Pecorino Sardo Maturo, Manchego (Reserva or Curado), Aged Gouda (12–18 months), Cabot Clothbound Cheddar (12+ months), Fiscalini Bandaged Cheddar (12–18 months), Ossau-Iraty (aged)
Glassware: Zalto Bordeaux Glass – tames Tempranillo’s tannins (especially Rioja Reserva, Ribera del Duero). Lifts dark cherry, leather, and savory notes without exaggerating alcohol. Handles oak, structure, and age gracefully
Rotburger (Austria, also called Zweigelt)
Juicy, lightly spiced; best with approachable cheeses.
Cheese suggestions:
Waldviertler Graukäse (young), Mühlviertler Bergkäse (young cut), Topfenkäse (seasoned, not creamy), Brimsen (cow’s milk, lightly aged), Gouda-style raw milk, 6–8 months (European, not sweet), Emmental-style cheeses, Raclette-style (low-fat, young), Tomme noire (lean, rustic tomme), Cantal Entre-Deux, Jasper Hill Farm Moses Sleeper (very young cut), Sequatchie Cove Dancing Fern, Hollerhorn Peppercorn Fontina (light hand), Lively Run Cayuga Blue (very young, minimal veining)
Glassware: Zalto Bordeaux Glass – maintains brightness and structure.
St. Laurent (Austria)
A savory, cool-climate red, with sour cherry, forest floor, subtle game, and fine tannin. It's a cousin of Pinot Noir, so you can take that into account. The cheese pairing goals are ones that are earthy and restrained. It also pairs well with medium-aged Alpine cheeses.
Cheese suggestions:
Tomme de Savoie, aged Alpkäse, Comté, Innviertler Surspeckkäse, Bregenzerwälder Bergkäse, Topfenkäse with caraway or herbs, Tomme au foin, Cantal Entre-Deux, Pecorino Toscano (semi-aged, not dolce), Gouda-style raw milk, 8–10 months (European), Meadow Creek Dairy Grayson, Hollerhorn Peppercorn Fontina, Uplands Cheese Company Pleasant Ridge Reserve, Red Barn Farm Lincoln Log, Twig Farm Goat Tomme, Lively Run Cayuga Blue, Ayrshire Farm Maggies Round, Hidden Springs Driftless
Glassware: Zalto Bordeaux Glass – brings out red fruit while softening tannins.
American Pinot Noir
Pinot Noir's from Washington, Oregon, and California are broadly defined by bright red fruit, delicate tannins, and subtle earthiness. Its finesse and acidity make it exceptionally versatile with cheeses, particularly those that emphasize texture, mild richness, and nuanced flavor rather than intensity alone.
Here we are not talking about those that lean towards being a higher alcohol "fruit and jam bomb", but instead one whose hallmark is balance— its structure can handle soft-ripened cheeses while also complementing lightly aged Alpine varieties, making it ideal for a wide cheese selection.
Cheese suggestions: Brie de Meaux, Chaource, Robiola (fresh or lightly aged), Cowgirl Creamery Mt. Tam (younger cut), Brillat-Savarin (early), Comté (12–18 months), Gruyère (young), Tomme de Savoie, Raclette (young), Fontina giovane, Crottin de Chavignol (affiné), Sainte-Maure de Touraine (young), Valençay, Robiola di Capra, Taleggio (young), Munster (lightly ripe), Époisses (very young), Tête de Moine, Colby
Glassware: Zalto Burgundy Glass – Pinot Noir’s delicate structure is easily overwhelmed. The Burgundy glass’s wide bowl and gently tapered rim amplify aromatics while guiding wine across the palate, highlighting texture and red fruit while softening subtle tannins—perfect for nuanced cheese pairings.
Spätburgunder (Pinot Noir from Germany)
Elegant and restrained; pairs with soft cow’s milk cheeses.
Cheese suggestions:
Tilsit, Butterkäse, Handkäse mit Kümmel, Allgäuer Bergkäse, Harzer Käse, Altenburger Ziegenkäse, Glückstädter Bauernkäse, Odenwälder Frühstückskäse, Ziegenrolle vom Blütenhof, Heumilch Schnittkäse, young Alpkäse, Cowgirl Creamery Wagon Wheel, Pleasant Ridge Reserve, Rush Creek Reserve, Vermont Shepherd
Glassware: Zalto Burgundy Glass – reveals aromatic subtlety and mid-palate texture.
Burgundy (red )
Red Burgundy (Pinot Noir from Bourgogne, Côte de Nuits, or Côte de Beaune) is all about elegance, acidity, perfume, and silky tannin rather than power. It pairs best with cheeses that are supple, earthy, and aromatic, not overly salty or aggressively sharp. Think creamier textures and mushroomy rinds rather than hard, salty blocks.
Cheese suggestions:
Époisses (lightly ripe), Ami du Chambertin, Tomme de Bourgogne, Tomme de Savoie, Brillat-Savarin, Délice de Bourgogne, Reblochon, Soumaintrain, Langres, Vacherin Mont d’Or, Saint-Nectaire Fermier, Camembert, Brie de Meaux, Havarti (plain, not flavored), Young Monterey Jack, Fromage Blanc or fresh cow’s curd cheese
Glassware: Zalto Burgundy Glass – amplifies red fruit or oak nuances.
Bordeaux (red)
Red Bordeaux (Left or Right Bank) sits stylistically between Pinot’s elegance and Cabernet’s power: structured tannins, dark currant fruit, cedar, graphite, tobacco, and savory earth. The best cheeses offer firm texture, moderate salt, and nutty or savory complexity that softens tannins without overwhelming the wine’s restraint.
Cheese suggestions: Ossau-Iraty, Rocamadour, Cantal Entre-Deux, Majorero, Tomme de Chèvre, Pont-l’Évêque (young or demi-affiné), Brebiou, Bethmale, Petit Basque, Salers, Laguiole Grand Aubrac, Tomme des Pyrénées, Tomme noire / farmhouse tomme, Moulis, Young Manchego, Double Gloucester, Cabot Clothbound Cheddar, Humboldt Fog, Dry Jack (aged Monterey Jack, e.g., Sierra Nevada style), Fiscalini Bandaged Cheddar, Lincolnshire Poacher, Aged Mimolette, Raclette
Glassware: Zalto Bordeaux Glass – softens tannins, highlights umami.
American Cabernet Sauvignon
American Cabernet Sauvignon—especially from Napa, Sonoma, and Washington—brings ripe black fruit, firm tannins, higher alcohol, and oak-driven spice. Cheese pairings need fat, age, and savory depth to soften structure and keep the wine from overpowering the board.
Cheese suggestions:
Cheddar (clothbound, 18–24 months), Fiscalini Bandage-Wrapped Cheddar, Comté (24+ months), Mimolette Vieille, Pleasant Ridge Reserve, Maytag Blue, Point Reyes Original Blue, Rogue Creamery Smokey Blue, Bleu d’Auvergne, Valdeón, Stichelton (young), Époisses, Cowgirl Creamery Red Hawk, Toma Piemontese, Livarot, Tête de Moine, Bitto Storico, aged Alpine cheeses, Beemster XO, Midnight Moon (aged goat gouda), Gruyère, Manchego Curado, Parmigiano Reggiano (30+ months)
Glassware: Zalto Burgundy or Balance Glass – balances tannins and supports richness.
Cabernet Franc
Cabernet Franc is defined less by weight than by aromatic lift and structure. Notes of fresh herbs, graphite, red berries, and gentle earth make it one of the most food-friendly red wines, particularly with cheeses that emphasize savory character, acidity, and natural rind expression rather than overt richness.
The best pairings respect Cabernet Franc’s line and freshness, avoiding heavy blue cheeses or overly aged, brittle styles.
Cheese suggestions:
Valençay, Sainte-Maure, Saint-Nectaire, Tomme de Savoie, Brie de Melun (early ripeness), Robiola, Cantal (jeune), Jasper Hill Moses Sleeper (lightly ripe), Munster (mild)
Glassware: Zalto Balance or Universal Glass – Cabernet Franc benefits from a glass that preserves aromatic lift while smoothing tannin. The Balance glass emphasizes freshness and herbal nuance, while the Universal allows slightly riper styles more breadth without heaviness.
Teroldego
Teroldego (especially Rotaliano) is dark-fruited, savory, iron-tinged, and alpine-cool, so Northern Italian cheeses that are firm, rustic, slightly oxidative, and not sweet are ideal.
Cheese suggestions:
Piave Vecchio Selezione Oro, Vezzena, Puzzone di Moena “Stagionato”, Formaggio di Fossa (Alpine style, not Romagna), Casolet Stagionato, Nostrano del Primiero, Monte Veronese d’Allevo, Spressa delle Giudicarie Stagionata, Toma di Lanzo, Grana Trentino (30+ months), Asiago d’Allevo, Fiore Sardo (young), Canestrato Pugliese, Fontina d’Aosta (aged), Munster Fermier (mild), Sbrinz, Graukäse, Tête de Moine, Taleggio Riserva
Glassware: Zalto Universal Glass – mid-palate focus, lifts fruit and spice.
Aglianico
A typically powerful, tannic, structured Southern Italian red known for dark cherry, black plum, earthy minerals, smoke, and firm tannins. The goal is to pair with savory, aged, and texturally firm cheeses that complement its bold structure without being overshadowed.
Cheese suggestions:
Caciocavallo Podolico, Caciocavallo Silano, Pecorino di Filiano, Pecorino Pepato, Provolone Valpadana, Fiore Sardo, Canestrato, Pallone di Gravina, Toma Piemontese, Castelmagno, Bra Duro, Murray’s Caciocavallo, Uplands Pleasant Ridge Reserve, Cellars at Jasper Hill Bayley Hazen Blue, Vermont Creamery Cavalo
Glassware: Zalto Bordeaux Glass – tames tannin, integrates salt and umami.
Chianti
Chianti’s bright acidity, savory herbs, tart cherry, and moderate tannins make it one of the most cheese-friendly wines in Italy. It loves aged sheep’s milk, firm cow’s milk, and rustic farmstead styles that mirror Tuscany’s salty, earthy character
Cheese suggestions:
Marzolino del Chianti, Pecorino Toscano Fresco, Caprino Toscano, Raviggiolo, Parmigiano-Reggiano, aged Grana Padano, Pecorino al Tartufo, Caciotta Senese, Caciotta Toscana, Ubriaco al Chianti, Asiago Pressato, Asiago d’Allevo, Robiola di Capra, Tomme Toscane, Blu del Mugello, Formaggio di Fossa, Castelmagno, Aged Manchego, Fontina (Italian or domestic alpine style), Aged Provolone,
Glassware: Zalto Bordeaux or Universal Glass – balances acidity and highlights savory depth.
Brunello di Montalcino
Brunello di Montalcino (100% Sangiovese Grosso) is powerful, structured, savory, and long-lived — think dried cherry, leather, tobacco, balsamic herbs, and firm tannins.
Like Barolo or aged Bordeaux, Brunello loves aged, firm, salty, and umami-rich cheeses that soften tannins and echo its earthy depth. Fresh or delicate cheeses tend to taste washed out.
Cheese suggestions:
Pecorino Toscano stagionato, Fiore Sardo Affinato, Pecorino di Pienza Riserva, Parmigiano-Reggiano (36+ months), Piave Vecchio, Caciocavallo Stagionato, Asiago Pressato, Aged Montasio, French Mimolette, Taleggio (aged), Époisses (young, controlled), Morbier, Tomme de Provence, and aged Tuscan sheep cheeses
Glassware: Zalto Bordeaux or Burgundy Glass – softens tannin, showcases complex layers.
Syrah / Shiraz
Shiraz (Syrah) thrives with cheeses that meet its dark fruit, savory spice, and structural weight. Whether peppery and cool-climate or ripe and powerful, Shiraz pairs best with salt, smoke, and firmness rather than overt creaminess.
Cheese suggestions: Aged English Cheddar, Clothbound Cheddar (West Country, 18–24 months), Neal’s Yard Clothbound, Keen’s Cheddar (UK), Montgomery’s Cheddar (late-stage), Manchego Viejo (raw milk), Pecorino Toscano Stagionato, Red Leicester, Appenzeller, Jasper Hill Alpha Tolman, Comté (24–36 months), Abondance (aged), Beaufort d’Été, Gruyère Réserve, Taleggio (young), Époisses (young, lightly washed), Reblochon (late firm stage), Vacherin Fribourgeois (summer make), Smoked Idiazábal, Karaván füstölt sajt, Scamorza affumicata (aged). You can also go bold with a blue: Roquefort (small doses), Bleu d’Auvergne (aged), Stilton (traditional, dry finish), Bavarian Bergblau
Glassware: the Zalto Bordeaux is best for full-bodied Australian or New World Shiraz, broadening fruit while managing tannin, while the Zalto Balance is ideal for peppery, savory, cool-climate Shiraz, preserving lift and spice.
Blaufränkisch
Blaufränkisch is peppery, dark-fruited, and structured, thriving with cheeses that offer salt, firmness, and alpine intensity.
Cheese suggestions:
Alpkäse (Austria, aged), Vorarlberger Bergkäse (aged), Appenzeller Extra, Schlossberger Alt, Räßkäse, Pálpusztai (young, restrained), Karaván füstölt sajt (smoked), Ordasi juhsajt (semi-aged sheep), Mimolette Jeune, Leyden (with cumin), Montafoner Sura Kees, Cantal Entre-Deux, Comté (12–18 months), Tête de Moine, Grey Barn Prufrock, Ossau-Iraty (aged), Pecorino di Pienza (semi-aged), Chällerhocker (older wheels), Hobelkäse (AOP), Sbrinz (30+ months), Salers Tradition (raw milk, winter make), Cantal Vieux Fermier, Tomme Crayeuse (chalk-aged tomme), Brânză de Burduf (Romania), Pecorino di Farindola, Canestrato di Moliterno (semi-aged), Ossau-Iraty Fermier (extra aged), Vacherin Fribourgeois (summer make, firm stage), Époisses (young, barely ripe), Tamié (very young), Bleu de Gex (aged), Valdeón (young, sheep-heavy versions), Bavarian Bergblau
Glassware: Zalto Universal, Bordeaux, or Balance Glass, depending upon style and age – The Universal and Bordeaux give mid-palate focus that highlights fruit, spice, and acidity, while softening tannin. The Balance reins in grip while preserving energy.
Amarone della Valpolicella
Amarone’s concentrated flavors—think raisins, figs, cocoa, and leather—call for cheeses with weight, richness, or deep savory character. The goal is to create balance: cheese softens tannins and complements dried fruit, while Amarone amplifies nuttiness, umami, and texture.
Cheese suggestions: Grana Padano Riserva, Pecorino Toscano stagionato , Piave Vecchio , Sbrinz (Switzerland, 24–36 months) , Taleggio (aged 2–3 months), Robiola di Langa (aged), Munster (Alsace-style, lightly ripe), Époisses (young, lightly ripe), Gorgonzola Piccante, Blu di Bufala, Fourme d’Ambert (lightly aged), Fontina d’Aosta (aged 6–12 months), Asiago d’Allevo (aged) , Montasio (12–18 months), Alpkäse (mid-aged)
Glassware: Zalto Bordeaux or Burgundy Glass- Amarone’s rich, high-alcohol profile needs a glass that tames tannin, amplifies aromatic complexity, and keeps the palate lively. You want a glass that softens structure while allowing the notes of dried fruit, cocoa, and spice to open, creating synergy with robust cheeses.
Wine and cheese are defined by place, texture, and flavor, but the glass brings it all together. Zalto’s precision and lightness allow every pairing—whether soft chèvre with Sancerre or aged Pecorino with Brunello—to shine, giving the palate balance, clarity, and joy.
