Nothing is more enjoyable and delicious than a slice of cheese paired with our amazing wine jelly. The savory richness of cheese provides a perfect compliment to a crisp white wine, flavorful red or a light rosé. With the information below we hope that you will use our wine jellies and cheese pairings as the cornerstone of your gatherings to create a memorable impression with your family and friends. These pairings can be elaborate or impromptu – all it takes is a little creativity and a few good friends.

Please Note: These are custom made wine jellies and as such are made with wine. Therefore, each of our wonderful varieties has been tested by an approved testing agency and do contain less than 2% alcohol by weight alcohol content. 

Wine Jelly and Cheese Pairing Ideas


Cabernet Black Pepper: Bellavitano Black Pepper, Colby, Roquefort, Aged Gouda  

Cabernet Simply:  Hard Parmesan, Merlot Bellavitano, Bra Tenero

Chardonnay Lemon Rosemary:  Asiago, Asiago Rosemary, Gouda, Parmigiano-Reggiano, Provolone

Chardonnay Pinot Grigio Marjoram: Alpine Shepard, Brie, Pecorino, Gruyere, Crottin 

Côtes du Rhône Basil Cinnamon Orange:  Camembert, Fourme d’Ambert, Monterey Jack,Taleggio

Gewurztraminer Mango Ginger: Colby-Cheddar, Muenster, Boursin, Guyere, Edam

Lavender Bliss: Camembert, Gorgonzola, Blue Cheese

Malbec Simply: Manchego Reserve, Mimolette, Taleggio

Merlot Anise: Bellavitano, Pecorino Toscana, Toussaint, Gouda

Montepulciano Oregano Blackberry: Pecorino, Talamello, Asiago, Abbaye de Belloc

Moscato D’Asti Strawberry Sage: Camembert, Brie, Gorgonzola, Pecorino Romano

Merlot Simply: Brie, Gorgonzola, Parmesan, Roncal, Fontina

Pinot Noir Coriander: Brie, Edam, Gouda, Muenster, Buche

Pinot Noir Simply: Camembert, Light Cheddar, Port Salut, Swiss

Riesling Jasmine: Feta, Raclette, Jarlsberg, Aged Gouda, Alpine-style Cheeses

Rosé Orange: Cheddar, Feta, Rocchetta, Mahon, Feta

Rosé Simply: Aged Gouda, Havarti, Goat Cheese, Triple Cream

Sangria: Brie, Manchego, Camembert, Aged Cheddar

Sauvignon Blanc Vanilla Nutmeg: Asiago, Bucheron, Dry Jack, Neufchatel

Stella Peach: Parmigiano-Reggiano, Pecorino, Fiore Sardo

Tempranillo Clove Thyme: Idiazabal, Aged Parmesan, Manchego, Roncal

Valpolicella Almond Fennel: Taleggio, Truffle Tremor, Pecorino di Grotto, Aged Gouda, Parmigan-Reggiano

White Zinfandel: Canestrato, Sharp Cheddar, Pecorino, Gruyere



Rosé is made by “dyeing” the wine for a short time with red grape skins. Rosé first became popular in the late 1700’s when French Bordeaux wines imported to England had a pale color and were called Claret. Nearly any red grape can be made into rosé.  Also, it’s possible to blend in white wines to add acidity and complexity. The world’s largest rosé region is Provence, France. White Zinfandel is an example of a sweet Rosé.



Light-bodied, easy-drinking dry white wines are some of the most sold wines in the world. Light whites have increased acidity and thus, pair with a wide array of cuisines. Aromas range from sweeter stone fruits to savory, herby, and peppery flavors. Examples of light-bodied wines are Pinot Grigio (aka Pinot Girs) and Sauvignon Blanc. 


Full-bodied white wines tend to have a rich smooth taste and subtle creamy notes. Aging white wines in oak barrels causes several interactions to occur that increase body and is what makes a white wine so rich. (usually barrel aging from 6–12 months.) An example of a full-bodied white wine would be a Chardonnay.


Aromatic grapes include some of oldest wine varieties in the world. Expect explosive, perfumed aromas that spring out of the glass. Aromatic whites are available in dry or sweet styles, but often taste a touch sweet because of their sweet aromas. An example of an aromatic white wine would be a Riesling.

Light-bodied red wines are typified by their translucent color, light tannin, increased acidity, and delicate, floral herbal aromas. Light-bodied red wines are very versatile food wines and pairs with a wide variety of cuisines. An example of a light-bodied red wine would be a Pinot Noir.


Medium-bodied red wines are not too light nor too heavy and this seems to be the favored red wine style. There are a wide array of choices in this red wine category. Tannin is moderate, and most have a slightly higher acidity. These traits make for a wine that can pair with most foods and many of these wines have the structure to age well. Examples of medium-bodied red wines are Chianti, Côtes du Rhône, Merlot, Tempranillo, Monepulciano, Valpolicella, and Zinfandel. 


Full-bodied red wines are the deepest, darkest, and highest in tannin of the red wines. Tannin is what gives wine antioxidant properties and it ensures many of these wines will age for decades. Bold red wine pairs well with fatty foods because of their high tannin but who needs food as these wines are wonderful simply on their own. Examples of full-bodied red wines are Cabernet Sauvignon, Syrah, Malbec, Nero D’Avola, and  Bordeaux Blends.