21 Wine and Cheese Board Ideas

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A wine and cheese board is easiest to plan backward: pick the wine first, then choose cheeses with about the same intensity. A bold red gets aged cheddar or gouda, a crisp white gets goat cheese, a sweet wine like Port gets a salty blue. Add a cured meat or two, fruit, nuts and crackers, and the charcuterie and wine work together instead of fighting. The wine is poured on the side, never set on the board.

Below are 21 wine and cheese board ideas, each built around one wine style: Cabernet Sauvignon, Pinot Noir, Malbec, Zinfandel, Syrah, Port, Chardonnay, Sauvignon Blanc, Riesling, Prosecco and rosé, plus red and white tasting flights, Italian, French and Spanish wine night boards, and cheese and wine night ideas for a wine and cheese party, a date night, a book club or a budget. Every board lists exactly what is on it, with amounts and how many it serves, and the pairings follow common advice from wine and cheese educators.

Red wine and cheese board ideas

1. Cabernet Sauvignon Cheese Board

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Aged white cheddar two ways, aged gouda and Genoa salami with dark grapes, walnuts and fig jam. Pairs with Cabernet Sauvignon, since bold reds are a classic match for aged cheeses like cheddar and gouda. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz aged white cheddar (a block): 10 slices cut, the rest broken into about 12 chunks
• 7 oz aged gouda (a wedge), with 8 slices cut
• 4 oz sliced Genoa salami (about 15 slices), folded
• 1 lb dark red grapes, in 2 bunches
• 2 oz walnut halves
• 1/4 cup fig jam, in a small bowl
• 30 rectangle crackers

How to make it

1. Cut 10 slices from the cheddar, then break the rest into rough chunks with the tip of a knife.
2. Set the gouda wedge and the fig jam bowl on the board and lean the 8 gouda slices against the wedge.
3. Shingle the cheddar slices in a row, pile the chunks beside them and fold the salami into a winding river between the cheeses.
4. Tuck in the grape bunches, fill the gaps with walnuts and line the crackers along the edges.

My recommended tip: Remember the old rule "what grows together goes together": cheeses often pair best with wines and foods from the same region, like Loire Valley goat cheese with Sauvignon Blanc or Spanish Manchego with quince paste.

2. Pinot Noir Cheese Board

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A whole brie, nutty Gruyere, prosciutto, capicola and dark sweet cherries. Pairs with Pinot Noir, a light red that is a classic match for Gruyere and goes well with soft cheeses like brie. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz brie (a small round), left whole
• 6 oz Gruyere (a wedge), with 12 thin slices cut
• 4 oz prosciutto (about 8 slices)
• 3 oz sliced capicola (about 7 slices), folded
• 12 oz dark sweet cherries (about 40)
• 2 oz roasted almonds
• 1/4 cup cherry preserves, in a small bowl
• 26 round crackers

How to make it

1. Set the brie and the cherry preserves bowl on the board, well apart.
2. Lean the Gruyere slices in a row against the wedge.
3. Drape the prosciutto in loose ribbons and fold the capicola into a short curving line.
4. Pile the cherries in two spots, then fill the gaps with almonds and crackers.

In season: Fresh sweet cherries are a summer fruit, at their best from about May to August; out of season, use 1 lb red grapes and 3 oz dried cherries instead.

3. Malbec Cheese Board

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Blue cheese, provolone and Monterey Jack with soppressata, blackberries and honey. Pairs with Malbec, one of the few bold reds often paired with blue cheese, and a good match for milder provolone and Monterey Jack too. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 4 oz blue cheese (a wedge), left whole
• 8 oz sliced provolone (about 12 slices), each folded into quarters
• 8 oz Monterey Jack (a block), cubed (about 30 cubes)
• 6 oz sliced soppressata (about 24 slices), folded
• 6 oz blackberries
• 1 lb red grapes
• 2 oz pecan halves
• 1/4 cup honey, in a small bowl
• 24 round crackers

How to make it

1. Set the blue cheese wedge and the honey bowl on the board.
2. Fold each provolone slice into quarters and shingle them in a curved row; stack the Monterey Jack cubes in two spots.
3. Fold the soppressata into a winding river between the cheeses.
4. Fill in with the grapes, blackberries, pecans and crackers.

My recommendation: Drizzle a little honey over blue cheese, or set a small bowl right beside it. The sweetness softens blue cheese's salty, tangy bite.

4. BBQ-Style Zinfandel Board

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Sharp cheddar, Colby, summer sausage and pepperoni with pickles and a bowl of barbecue sauce for dipping. Pairs with Zinfandel, a bold red often paired with barbecue flavors and sharp cheddar. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz sharp cheddar (a block), sliced (about 20 slices)
• 8 oz Colby (a block), cubed (about 16 cubes)
• 1/2 summer sausage (about 6 oz), sliced (about 12 slices)
• 4 oz sliced pepperoni (about 60 slices)
• 10 bread-and-butter pickle chips, patted dry
• 12 cherry tomatoes
• 1/2 cup barbecue sauce, in a small bowl
• 3 oz honey-roasted peanuts
• 30 round crackers

How to make it

1. Slice the summer sausage into thin rounds and fan them in a long curve.
2. Set the barbecue sauce bowl on the board for dipping the sausage, and shingle the pepperoni in a row beside it.
3. Shingle the cheddar slices in a row and stack the Colby cubes in two spots.
4. Pat the pickle chips dry, then fill the gaps with the pickles, tomatoes, peanuts and crackers, keeping the crackers away from the pickles.

Where to get it

Summer sausage is usually with the packaged meats near the deli; it is sold ready to eat, so it only needs slicing.

5. Syrah and Smoked Cheese Board

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Smoked gouda, smoked cheddar, black pepper salami and prosciutto with black grapes, dried apricots and smoked almonds. Pairs with Syrah, a bold red often paired with smoky cheeses. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 7 oz smoked gouda (a small round), left whole
• 8 oz smoked cheddar (a block), sliced (about 20 slices)
• 6 oz sliced black pepper salami (about 22 slices), folded
• 3 oz prosciutto (about 6 slices)
• 1 lb black grapes
• 14 dried apricots
• 2 oz smoked almonds
• 1/4 cup blackberry jam, in a small bowl
• 28 rectangle crackers

How to make it

1. Set the smoked gouda and the jam bowl on the board.
2. Shingle the smoked cheddar slices in two rows.
3. Fold the salami into a winding river and drape the prosciutto beside it.
4. Fill in with the grapes, apricots, almonds and crackers.

6. Port and Blue Cheese Board

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A wedge of Stilton and a creamy gorgonzola with pears, dried figs, walnuts, prosciutto and honey. Pairs with Port, the classic sweet wine for blue cheese. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 8 oz Stilton (a wedge), left whole
• 4 oz gorgonzola dolce (a wedge), left whole
• 3 oz prosciutto (about 6 slices)
• 2 ripe pears, each cut into 8 slices and tossed with 1 tsp lemon juice
• 6 dried figs, halved (12 halves)
• 2 oz walnut halves
• 1/4 cup honey, in a small bowl
• 32 water crackers

How to make it

1. Set the Stilton and the gorgonzola at opposite ends of the board with the honey bowl between them.
2. Slice the pears and toss them with the lemon juice so they stay pale, then fan them in two rows.
3. Drape the prosciutto in loose ribbons and pile the fig halves beside the blue cheeses.
4. Fill the gaps with walnuts and water crackers.

Why it works: Strong Stilton mellows out next to juicy ripe pears and a spoonful of honey.

Where to get it

Stilton and gorgonzola dolce are with the specialty cheeses; any firm blue and any creamy blue work in their place.

White, rosé and sparkling wine and cheese boards

7. Chardonnay Cheese Board

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A buttery triple-crème round, aged white cheddar, prosciutto, golden apples and honey. Pairs with Chardonnay: buttery, oaky styles are a classic match for rich, creamy cheese and aged cheddar. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz triple-crème cheese (a small round), left whole
• 8 oz aged white cheddar (a block), sliced (about 14 thick slices)
• 5 oz prosciutto (about 10 slices)
• 1 large golden apple, cut into 10 slices and tossed with 1/2 tsp lemon juice
• 12 oz green grapes
• 2 oz Marcona almonds
• 1/4 cup honey, in a small bowl
• 36 rectangle crackers

How to make it

1. Set the triple-crème round and the honey bowl on the board.
2. Shingle the cheddar slices in a long row.
3. Slice the apple and toss it with the lemon juice, then fan the slices in a row beside the cheddar.
4. Drape the prosciutto in loose ribbons and fill the gaps with grapes, almonds and crackers.

My tip: I lean mild with cheese rather than adventurous, so the milder boards here are more my style.

Where to get it

Triple-crème cheeses are soft, buttery rounds with a white rind, sold with the specialty cheeses; a brie works too.

8. Sauvignon Blanc and Goat Cheese Board

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Two goat cheese logs, baby Swiss, Genoa salami, green apple, green olives and pistachios. Pairs with Sauvignon Blanc, the classic wine for goat cheese. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 2 goat cheese logs (4 oz each), left whole
• 8 oz baby Swiss (a block), sliced (about 20 slices)
• 4 oz sliced Genoa salami (about 13 slices), folded
• 1 green apple, cut into 8 slices and tossed with 1/2 tsp lemon juice
• 12 oz green grapes
• 16 Castelvetrano olives
• 2 oz pistachios
• 1/4 cup apricot jam, in a small bowl
• 18 round crackers

How to make it

1. Set the two goat cheese logs and the jam bowl on the board.
2. Shingle the Swiss slices in a row and fold the salami into a curving line beside it.
3. Slice the apple, toss it with the lemon juice and fan the slices near the goat cheese.
4. Fill the gaps with grapes, olives, pistachios and crackers.

9. Riesling and Spicy Cheese Board

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Pepper jack, Muenster, hot capicola and pepper jelly, cooled down with dried mango and green grapes. Pairs with an off-dry Riesling, whose touch of sweetness is often paired with spicy pepper jack to soften the heat. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz pepper jack (a block): 10 slices cut, the rest cubed (about 15 cubes)
• 8 oz Muenster (a block), sliced (about 20 slices)
• 4 oz sliced hot capicola (about 10 slices)
• 4 oz dried mango slices (about 12)
• 12 oz green grapes
• 2 oz cashews
• 1/4 cup pepper jelly, in a small bowl
• 22 round crackers

How to make it

1. Set the pepper jelly bowl on the board.
2. Shingle the pepper jack and Muenster slices in alternating rows and stack the pepper jack cubes in one corner.
3. Fold the hot capicola into loose ribbons beside the cheese.
4. Fill in with the mango slices, grapes, cashews and crackers.

Where to get it

Pepper jelly is usually with the jams and jellies; dried mango is in the dried fruit aisle.

10. Prosecco Cheese Board

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A whole brie, aged Asiago chunks, prosciutto, mortadella and bright berries. Pairs with Prosecco: sparkling wine is a classic match for soft, creamy cheeses, and off-dry Prosecco goes well with aged Asiago. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz brie (a small round), left whole
• 6 oz aged Asiago (a wedge), broken into about 16 chunks
• 4 oz prosciutto (about 8 slices)
• 3 oz sliced mortadella (about 6 slices), folded into quarters
• 8 strawberries
• 6 oz raspberries
• 12 oz green grapes
• 2 oz roasted almonds
• 1/4 cup orange marmalade, in a small bowl
• 44 thin crackers

How to make it

1. Set the brie and the marmalade bowl on the board.
2. Break the Asiago into bite-size chunks with the tip of a knife and pile them in two spots.
3. Drape the prosciutto in loose ribbons and fold the mortadella into quarters beside it.
4. Fill in with the strawberries, raspberries, grapes, almonds and crackers.

11. Rosé Cheese Board

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A pink and red board of brie, Havarti, prosciutto, two salami roses, strawberries and raspberries. Pairs with a dry rosé, which goes well with soft cheeses and is a classic match for smooth Havarti. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz brie (a small round), left whole
• 8 oz Havarti (a block), sliced (about 16 slices)
• 4 oz prosciutto (about 8 slices)
• 4 oz sliced Genoa salami (16 slices), made into 2 salami roses
• 10 strawberries, halved (20 halves)
• 6 oz raspberries
• 2 oz pistachios
• 1/4 cup raspberry jam, in a small bowl
• 28 round crackers

How to make it

1. Make 2 salami roses. For each one, hang 8 salami slices over the rim of a wine glass, each overlapping the one before by half. Flip the glass onto the board and lift it off; the slices fold into a rose.
2. Set the brie, the jam bowl and the salami roses on the board.
3. Shingle the Havarti slices in a row and drape the prosciutto in loose ribbons.
4. Fill in with the strawberry halves, raspberries, pistachios and crackers.

Wine tasting flight boards and wine night boards by region

12. Red Wine Tasting Flight Board

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Three cheeses lined up from light to bold, each next to its classic red: Gruyere for Pinot Noir, aged gouda for Malbec and aged cheddar for Cabernet Sauvignon. Serves 6.

What's on the board

• 1 long board, about 8 x 24 inches
• 6 oz Gruyere (a wedge), with 8 slices cut
• 7 oz aged gouda (a wedge), with 8 slices cut
• 6 oz aged white cheddar (a block), with 8 slices cut
• 3 oz prosciutto (about 6 slices)
• 3 oz sliced soppressata (about 13 slices), folded
• 12 oz red grapes
• 2 oz walnut halves
• 36 rectangle crackers

How to make it

1. Set the three cheeses in a row down the board from lightest to boldest: Gruyere, aged gouda, then aged cheddar.
2. Lean 8 slices against each cheese so guests can start without a knife.
3. Drape the prosciutto and fold the soppressata along one long side, and line the grapes, walnuts and crackers along the other.
4. Pour the three wines in the same order (Pinot Noir, Malbec, Cabernet Sauvignon) and taste each cheese with its wine, light to bold.

13. White Wine Tasting Flight Board

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Three whites from crisp to rich, each with a cheese it is often paired with: goat cheese for Sauvignon Blanc, fontina for an off-dry Riesling and brie for Chardonnay. Serves 6.

What's on the board

• 1 long board, about 8 x 24 inches
• 4 oz goat cheese (a log), left whole
• 6 oz fontina (a wedge), with 8 slices cut
• 8 oz brie (a small round), left whole
• 3 oz prosciutto (about 6 slices)
• 4 oz sliced Genoa salami (about 14 slices), folded
• 1 pear, cut into 8 slices and tossed with 1/2 tsp lemon juice
• 12 oz green grapes
• 2 oz Marcona almonds
• 19 round crackers

How to make it

1. Set the three cheeses in a row down the board from crisp to rich: goat cheese, fontina, then brie.
2. Lean the fontina slices against the wedge and fan the pear slices beside the brie.
3. Drape the prosciutto and fold the salami along one long side, and line the grapes, almonds and crackers along the other.
4. Pour Sauvignon Blanc, Riesling and Chardonnay in the same order and taste each cheese with its wine.

14. Chianti Wine Night Board

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Aged pecorino, Parmigiano-Reggiano, fennel salami and bresaola with artichokes, olives and breadsticks. Pairs with Chianti Classico, a classic match for aged Tuscan pecorino. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 6 oz aged pecorino, such as Pecorino Toscano (a wedge), with 8 slices cut
• 6 oz Parmigiano-Reggiano (a wedge), broken into about 16 chunks
• 5 oz sliced finocchiona (fennel salami), about 20 slices, folded
• 3 oz sliced bresaola (about 12 slices)
• 10 marinated artichoke heart quarters, drained and patted dry
• 22 Kalamata olives
• 1 lb red grapes
• 1/4 cup fig jam, in a small bowl
• 7 thin breadsticks

How to make it

1. Lean the pecorino slices against the wedge and break the Parmigiano-Reggiano into chunks with the tip of a knife.
2. Fold the finocchiona into a winding river and drape the bresaola in loose ribbons beside it.
3. Pat the artichoke hearts dry and pile them in one spot with the olives and the fig jam bowl.
4. Fill in with the grapes and lay the breadsticks flat along one edge.

Where to get it

Pecorino Toscano, finocchiona and bresaola are with the specialty cheeses and meats, but stock varies; any aged pecorino and Genoa salami work.

15. French Wine Night Board

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A whole Camembert, nutty Comté, country pâté and dry-cured ham with cornichons and grainy mustard. Pairs with Beaujolais, a light French red that suits soft cheeses like Camembert. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz Camembert (a round), left whole
• 7 oz Comté (a wedge), with 6 slices cut
• 7 oz country pâté (pâté de campagne), cut into 4 thick slices
• 3 oz prosciutto or another dry-cured ham (about 6 slices)
• 14 cornichons
• 1/4 cup whole-grain Dijon mustard, in a small bowl
• 12 oz red grapes
• 2 oz walnut halves
• 1/2 baguette, cut into 8 slices

How to make it

1. Set the Camembert, the pâté and the mustard bowl on the board.
2. Lean the Comté slices against the wedge and fan the pâté slices in a short row.
3. Drape the ham in loose ribbons and pile the baguette slices along one edge.
4. Fill in with the grapes, walnuts and cornichons.

Where to get it

Country pâté is sold in small slabs at the deli counter or near the specialty cheeses; keep it cold until you build the board.

16. Spanish Wine Night Board

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Aged Manchego, smoky Idiazabal, chorizo and lomo with dates, green olives and honey. Pairs with a Spanish red like Garnacha or Tempranillo, the classic regional matches for Manchego and Idiazabal. Serves 6.

What's on the board

• 1 oval board, about 12 x 18 inches
• 8 oz aged Manchego (a wedge), with 10 thin slices cut
• 6 oz Idiazabal (a wedge), with 8 slices cut
• 3 oz sliced dry Spanish chorizo (about 16 slices)
• 3 oz sliced lomo (cured pork loin), about 12 slices
• 8 Medjool dates, pitted and halved (16 halves)
• 13 large green olives
• 12 oz red grapes
• 2 oz hazelnuts
• 1/4 cup honey, in a small bowl
• 28 thin olive oil crackers

How to make it

1. Lean the Manchego and Idiazabal slices against their wedges at opposite ends of the board.
2. Fan the chorizo in a line and drape the lomo in loose ribbons beside it.
3. Pit and halve the dates and set them near the honey bowl.
4. Fill the gaps with the grapes, olives, hazelnuts and crackers.

Why it works: Nutty aged Manchego holds its own beside bold chorizo, and sweet Medjool dates calm the saltiness.

Where to get it

Idiazabal (a lightly smoky Spanish sheep cheese) and lomo are with the specialty cheeses and meats, but stock varies; a second wedge of Manchego and thin-sliced serrano ham work instead.

Wine and cheese night ideas

17. Wine and Cheese Party Board for a Crowd

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Four cheeses, three meats and plenty of fruit on one extra-large board for a wine and cheese party. Pairs with one red and one white, such as Pinot Noir and Sauvignon Blanc; firm, nutty Swiss works with both. Serves 16.

What's on the board

• 1 extra-large board, about 18 x 24 inches
• 2 brie rounds (8 oz each), left whole
• 2 goat cheese logs (4 oz each), left whole
• 8 oz Swiss (a block), sliced (about 14 slices)
• 8 oz sharp white cheddar (a block), cubed (about 22 cubes)
• 6 oz sliced Genoa salami (about 22 slices), folded
• 6 oz sliced soppressata (about 24 slices), folded
• 4 oz prosciutto (about 8 slices)
• 2 lb red grapes
• 1 lb green grapes
• 16 strawberries
• 4 oz roasted almonds
• 1/2 cup fig jam, in a small bowl
• 24 round crackers

How to make it

1. Set the two brie rounds, the two goat cheese logs and the fig jam bowl on the board, spread apart.
2. Shingle the Swiss slices in a long row and stack the cheddar cubes in two spots.
3. Fold the salami and soppressata into two winding rivers and drape the prosciutto in loose ribbons.
4. Fill in with the grapes and strawberries, then tuck the almonds and crackers into every gap.
5. For a long party, set out half the food and keep the rest covered in the fridge to refill the board, since meat and cheese shouldn't sit out more than 2 hours (USDA FSIS).

18. Date Night Wine and Cheese Board

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A whole brie, Parmigiano-Reggiano chunks, prosciutto, one salami rose, green grapes and apricots on a round board for two. Pairs with Champagne or another dry sparkling wine, a classic match for brie. Serves 2.

What's on the board

• 1 round board, about 12 inches across
• 8 oz brie (a small round), left whole
• 4 oz Parmigiano-Reggiano (a wedge), broken into about 10 chunks
• 2 oz prosciutto (about 4 slices)
• 2 oz sliced Genoa salami (8 slices), made into 1 salami rose
• 6 oz green grapes
• 8 dried apricots
• 1 oz pistachios
• 2 tbsp honey, in a small bowl
• 14 thin crackers

How to make it

1. Make 1 salami rose. Hang the 8 salami slices over the rim of a wine glass, each overlapping the one before by half. Flip the glass onto the board and lift it off; the slices fold into a rose.
2. Set the brie, the honey bowl and the salami rose on the board.
3. Break the Parmigiano-Reggiano into chunks and drape the prosciutto beside them.
4. Fill in with the grapes, apricots, pistachios and crackers.

19. Book Club Wine and Cheese Board

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Bite-size cubes, folded meats and small grape clusters that are easy to eat while you talk, with cheddar, Havarti and Swiss. Pairs with Merlot, a soft red that goes with all three cheeses. Serves 8.

What's on the board

• 1 large board, about 14 x 20 inches
• 8 oz sharp cheddar (a block), cubed (about 18 cubes)
• 8 oz Havarti (a block), cubed (about 15 cubes)
• 8 oz Swiss (a block), sliced (about 13 slices)
• 8 oz sliced Genoa salami (about 30 slices), folded
• 4 oz prosciutto (about 8 slices)
• 12 oz red grapes
• 12 oz green grapes
• 3 oz roasted almonds
• 1/3 cup fig jam, in a small bowl
• 17 round crackers

How to make it

1. Cube the cheddar and Havarti and slice the Swiss, so every piece is one bite and no knife is needed.
2. Set the fig jam bowl on the board with a small spoon and stack the cubes in tidy groups.
3. Shingle the Swiss in a row, fold the salami into a winding river and drape the prosciutto beside it.
4. Snip the grapes into small clusters, then fill the gaps with grapes, almonds and crackers.

20. Budget Wine Night Board

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Two block cheeses cut more than one way, hard salami, grapes, apples and jam: an affordable board that still looks full. Pairs with an easy Pinot Grigio or Pinot Noir, lighter wines that suit mild cheeses like Colby and Monterey Jack. Serves 6.

What's on the board

• 1 board, about 12 x 18 inches
• 8 oz Colby Jack (a block): 10 slices cut, the rest cubed (about 15 cubes)
• 8 oz Monterey Jack (a block), sliced (about 20 slices)
• 8 oz sliced hard salami (about 24 slices), folded
• 1 lb red grapes
• 2 apples, each cut into 8 slices and tossed with 1 tsp lemon juice
• 2 oz roasted almonds
• 1/4 cup strawberry jam, in a small bowl
• 26 round crackers

How to make it

1. Cut 10 slices from the Colby Jack and cube the rest, so one block looks like two.
2. Shingle the Colby Jack and Monterey Jack slices in alternating rows and stack the cubes in one corner.
3. Set the jam bowl down and fold the salami into a winding river.
4. Slice the apples, toss them with the lemon juice and fan them in a row, then fill the gaps with grapes, almonds and crackers.

21. Dark Chocolate and Wine Board

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Dark chocolate and chocolate-covered almonds with brie, aged gouda, prosciutto, raspberries and dried cherries. Pairs with a late harvest Zinfandel, since sweet wines handle dark chocolate better than dry, tannic reds. Serves 6.

What's on the board

• 1 board, about 12 x 16 inches
• 8 oz brie (a small round), left whole
• 7 oz aged gouda (a wedge), with 8 slices cut
• 3 oz prosciutto (about 6 slices)
• 2 dark chocolate bars (3 1/2 oz each), broken into about 20 pieces
• 4 oz dark chocolate-covered almonds
• 6 oz raspberries
• 12 oz red grapes
• 3 oz dried cherries
• 24 thin crackers

How to make it

1. Set the brie and the gouda wedge on the board and lean the gouda slices against the wedge.
2. Break the chocolate bars into rough pieces and stack them in two spots.
3. Drape the prosciutto in loose ribbons between the cheeses.
4. Fill in with the chocolate-covered almonds, raspberries, grapes, dried cherries and crackers.

How to make a wine and cheese board

1. Pick the wine first. Choose one or two bottles (or three for a tasting flight) and build the board around them.
2. Match the intensity. Bold reds go with aged, firm cheeses like aged cheddar and gouda, lighter wines go with milder or creamier cheeses, and sweet wines like Port go with salty blue cheese.
3. Choose 2 to 4 cheeses in different textures. One soft, one firm and one bold covers most tastes. Set them out from mildest to strongest.
4. Add meat, fruit and crunch. One or two cured meats, a fruit, a nut and a cracker or bread fill the board without getting in the way of the wine.
5. Let the cheese warm up. Take the cheese out of the fridge about 30 minutes to an hour before serving so its flavor comes through, and count that time toward the 2-hour limit for leaving food out.

Serving just two or three? See the small wine and cheese board in our small charcuterie board ideas. Pouring an Italian red? Try our Italian charcuterie board ideas.

Seasonal swaps

Let the calendar pick the fruit: strawberries in spring, berries in summer, pears and red grapes in fall, and kiwi or oranges in winter.

What to skip

Skip bold reds with delicate cheeses. Save them for aged cheese, and pour a sweet wine like port with blue.

Wine and cheese board FAQ

What wine goes with a charcuterie board?

Pinot Noir and dry sparkling wine are two of the most flexible choices for charcuterie and wine. Pinot Noir is a light red that is a classic match for nutty, medium-firm cheeses like Gruyere, and the acidity and bubbles in sparkling wine cut through soft, creamy cheeses like brie. If the board leans on aged cheddar or gouda, a bolder red such as Cabernet Sauvignon fits better.

What cheese goes best with red wine?

Aged, firm cheeses such as aged cheddar, gouda, Manchego, Gruyere and Parmigiano-Reggiano are the classic choice, because their fat and concentrated flavor stand up to a red wine's tannins. Delicate fresh cheeses like fresh mozzarella get lost next to a big, tannic red.

What cheese goes with white wine?

Goat cheese with Sauvignon Blanc, brie and other creamy cheeses with Chardonnay, and pepper jack or Havarti with an off-dry Riesling are common pairings. Firm, nutty cheeses like Swiss and Gruyere work with most whites too, which makes them a safe pick when guests bring different bottles.

How do you host a wine and cheese night?

Pick two or three wines and a few cheeses in different textures, set the cheeses out from mildest to strongest, and let guests taste them in that order. Take the cheese out of the fridge 30 to 60 minutes before guests arrive, add the crackers at the last minute so they stay crisp, and set out a no-alcohol choice too.

How long can a wine and cheese board sit out?

No more than 2 hours at room temperature, or 1 hour above 90°F, counting the time the cheese spent warming up. For a long wine and cheese party, put out smaller amounts and refill from the fridge.

What can I serve instead of wine?

Sparkling grape juice, sparkling apple cider or sparkling water with a slice of lemon all go nicely beside a wine and cheese board. Pour them into wine glasses so everyone can join the tasting.

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