Beyond the Traditional Cheese Board: 4 Distinctive Wine Pairings

Fresh fruit brings a wonderful, natural sweetness to the table. Give your fresh figs a gentle wash — leave the skin on — and cut each one from the stem downwards into neat quarters. If figs are out of season, soft dried figs or thin slices of ripe pear are equally lovely. Thread a small wooden toothpick into each piece for effortless serving, especially if your guests are standing.

Arrange on a simple plate and add a very small drizzle of honey to each piece — roughly a quarter of a teaspoon per quarter. Wild honey is ideal, though a delicate Acacia honey works just as well. Finish with the lightest crack of black pepper over the plate. It is entirely optional, but it gives the sweetness a clean, sharp edge that makes all the difference.

This pairing is a brilliant choice when pouring a crisp, dry Provence Rosé such as Whispering Angel, or a pale English Rosé. The floral and red berry notes are naturally amplified by the figs and honey. The exceptional selections curated at The Wine Society are a fine place to start.

Marcona almonds stand apart from standard varieties thanks to their soft, almost buttery texture. Warm them gently in a dry frying pan over a low heat for two to three minutes until they begin to release their natural oils. Transfer to a small bowl and toss with a generous pinch of flaky sea salt. If you cannot source Marconas, lightly roasted macadamia nuts or Valencia almonds offer a similarly satisfying bite.

Serve alongside a crisp, chilled glass of Manzanilla Sherry. A classic like La Gitana or a bone-dry Fino works wonderfully — you will find exceptional options and expert guidance at heritage merchants like Berry Bros. & Rudd. The salty warmth of the almond draws out the subtle saline notes in the sherry, sharpening the palate beautifully.

Opening a bold red? A rich Argentinian Malbec, a heavy Australian Shiraz, or even a peated Islay whisky calls for a pairing with genuine depth. Dark chocolate ginger delivers exactly that. The zesty heat of the ginger holds its own against deep, oaky tannins while acting as a natural palate cleanser between sips.

Quality is everything here. Look for a minimum of 55% cocoa content and choose a product made entirely without vegetable fats or palm oil. Pure cocoa butter melts cleanly on the tongue; palm oil leaves a waxy coating that dulls the finish of even a great wine. As a bonus for hosts, pure dark chocolate ginger is naturally vegan, accommodating dairy-free guests without needing a separate option.

We will be transparent: our own Farhi Dark Chocolate Ginger is made with 64% cocoa, palm-oil-free and Rainforest Alliance certified luxury chocolate wrapped around real slow-cooked stem ginger. Our 850g Gourmet Jar is a practical and sophisticated pantry staple for frequent hosts.

Bold, savory, and surprisingly elegant, this pairing is made for crisp whites and sparkling wines. It is particularly beautiful alongside an English Sparkling wine — the bright, high-acid bottles from Nyetimber are a natural match.

Start with a thin sourdough crisp, a plain artisan cracker, or freshly toasted sourdough cut into bite-sized pieces. Add a generous layer of high-quality pure salted butter — slightly chilled so it holds its shape — then lay a single premium tinned anchovy on top, packed in extra virgin olive oil. For guests uncertain about anchovies, smoked mackerel, smoked trout, or high-quality prosciutto offer a similarly brilliant savory bite. The richness of the butter and the sharp salt bring the citrus notes in the wine into sharp, satisfying focus.

We said cheese alternatives — but for the dedicated fromage lovers, here is a twist worth making. Baking a whole Camembert transforms a standard cheese plate into something warm and communal.

Remove the cheese from its plastic wrapper, return it to its wooden box or a small ceramic baking dish, and score the top rind in a crosshatch pattern. Tuck in a few small rosemary sprigs and thin slices of garlic, then drizzle generously with a high-quality truffle oil. Bake at 180°C for 15 to 20 minutes until the centre is completely molten.

The earthy depth of the truffle finds a natural partner in an aged Pinot Noir — the wine's subtle red fruit cuts through the richness of the cheese while the shared earthiness draws both together. Serve immediately with chunks of crusty baguette or sturdy oat crackers. A deeply memorable addition to a cool evening gathering.