Champagne And Cheese: Perfect Pairing Guide

Champagne and cheese are a perfect pair. The bubbles in champagne go well with oily, salty dishes, bringing out their fruitiness and freshness. And since cheese is delightfully salty and rich, it is a perfect match for champagne. When it comes to choosing the right cheese, the stronger the cheese, the heavier the wine should be. Young champagnes with a nice acidity go well with lighter cheeses, while richer, more aged champagnes pair well with aged cheeses with nutty, salty tastes, such as gouda or mature cheddar.

Soft creamy cheeses like brie, camembert and goat's cheese go well with quality prosecco

Soft, creamy cheeses like brie, camembert, and goat's cheese are a wonderful match for quality prosecco. The high butterfat content in these cheeses coats your mouth in a creamy goodness that is beautifully balanced out by the refreshing bubbles in the sparkling wine. The wine's effervescence cuts through the fat and salt of the cheese, cleansing the palate and leaving its fresh, fruity flavours to shine through.

When it comes to choosing a prosecco to pair with these soft, creamy cheeses, opt for a quality option like DOCG or Asolo. A very fine and complex Prosecco from the Superiore region will offer a wonderful smooth creamy taste sensation when paired with these cheeses. The wine will complement the silky flavours of the cheese while still being able to cut through the fat and salt.

Brie, a classic triple crème cheese, is a particularly excellent choice to pair with prosecco. Its mild flavour and soft texture complement the delicate bubbles and fruity notes of the wine. The slight acidity in dry prosecco will also help to cut through the richness of the cheese.

Camembert, another soft and creamy cheese, also pairs well with prosecco. Its earthy, mushroomy flavour and creamy texture make it a great match for the crisp, effervescent bubbles of the wine. The acidity in the wine will again help to balance out the creaminess of the cheese.

Goat's cheese, known for its salty and rich characteristics, is also a perfect pairing for prosecco. The bubbles in the wine will bring out the fruitiness and freshness of the drink, creating a delightful combination with the cheese. A fresh goat's cheese coated in ash is a particularly good choice to serve with prosecco.

Hard, dry cheeses like parmesan, comté and salers are a good match for champagne

Hard, dry cheeses like parmesan, comté, and salers are a good match for champagne. These harder, drier cheeses are a perfect pairing with champagne as the wine's bubbles complement the salty texture and flavours of the cheese. The wine will also cut through the fat and salt of the cheese, leaving a fresh, fruity flavour.

When it comes to parmesan, opt for Parmigiano-Reggiano, which is denser and more acidic than it is creamy and airy. This variety pairs well with Lambrusco, a red sparkling wine from the same region. If you can't get your hands on Parmigiano-Reggiano, try Podda Classico, a mixed-milk cheese from Sardinia.

For a younger parmesan, aged for around 12 months, try pairing it with a brut champagne, such as Moët & Chandon Impérial Brut. The smoothness and slight salty notes of this champagne complement the salty, nutty flavours of the cheese.

If you're looking for a cheese to pair with champagne that's similar to parmesan, try comté. This French cheese has a sweet, nutty flavour and is a good match for Veuve Clicquot Yellow Label champagne, as the cheese's dried fruit and almond flavours will magnify the champagne's fruit nuances.

Salers is another hard, dry cheese that goes well with champagne, particularly a brut like Moët & Chandon Impérial Brut.

Soft, creamy blue cheese pairs well with cremants and cavas

Soft, creamy blue cheese is a delightful partner for cremants and cavas. The saltiness and silkiness of the cheese are beautifully offset by the crisp, dry bubbles of these sparkling wines. The wine's effervescence cuts through the richness of the cheese, refreshing the palate and preparing it for the next bite.

When it comes to choosing a soft, creamy blue cheese, there are several options to consider. One popular choice is the French cheese Roquefort, known for its sharp, salty flavour. Another option is the Italian cheese Gorgonzola, which has a slightly sweeter and creamier taste. For a more intense blue cheese experience, Stilton is a perfect choice, offering a strong and pungent flavour.

When pairing with cremants, look for French cremants such as Cremant d'Alsace, especially the rosé variety, which offers fresh red fruit flavours and creamy bubbles that complement the cheese. Cremants from Burgundy, such as Delice de Bourgogne, also make an excellent choice with their more complex, yeasty, and nutty flavours.

As for cavas, a Spanish sparkling wine, opt for a Cava extra Brut to match the dryness and crispness of the cremants. The crispness of the cava will cut through the creaminess of the blue cheese, creating a delightful contrast of flavours and textures.

When serving soft, creamy blue cheese with cremants or cavas, it is best to allow the cheese to come to room temperature before serving to fully appreciate its flavour and texture. Enjoy the cheese with a variety of accompaniments such as crackers, bread, or fresh and dried fruits. The crispness of the wine will also complement the sweetness of the fruit, creating a well-rounded and indulgent experience.

Strong blue or stilton cheese is a good match for red sparkling wine

When it comes to cheese and sparkling wine, many people will say that creamy and hard, dry cheeses are the best match for champagne or other sparkling wines. The fatty and salty texture and flavours of cheese are perfectly complemented by the crisp, effervescent bubbles of champagne. The wine's acidity and bubbles can also cut through the fat and salt, cleansing the palate.

A good example of a strong blue cheese is Roquefort, which is known for its sharp, salty flavour. Other options include French Fourme d'Ambert, English Stilton, or Stichelton, a raw milk cheese. For a mellower option, try a foil-wrapped choice like Point Reyes Bay Blue. If you're looking for a more peppery blue cheese, Spanish Cabrales is a great option.

When pairing strong blue or Stilton cheese with red sparkling wine, look for a drier wine to balance the richness of the cheese. A slightly more fruity sparkling red can also make a good impression, adding a touch of sweetness to the pairing.

So, if you're looking for a unique and indulgent food and wine pairing, consider strong blue or Stilton cheese with a glass of red sparkling wine. The combination of bold flavours and textures will delight your taste buds and create a memorable culinary experience.

Gruyere and other Swiss cheeses complement the light touch of champagne

Gruyere is a great choice for a cheese plate, paired with a glass of sparkling wine. For a more indulgent option, try a fondue made with Gruyere and paired with a glass of champagne. Bite-sized grilled cheese sandwiches or a Gruyere quiche also make excellent pairings for a special breakfast or brunch.

Similar cheeses to Gruyere include Comte, which tends to be sweeter, Appenzeller, and Challerhocker, which has a spicier flavour profile. These Swiss-style cheeses all share the same dense yet elastic texture and nutty, roasted flavours that pair so well with champagne.

When choosing a champagne to pair with Gruyere, opt for a traditional French variety. The brioche-like aromas and hints of dried fruit and nuts found in many champagnes will complement the cheese's nutty, buttery flavours. The bubbles in the champagne will also help to cut through the richness of the cheese, creating a refreshing and palate-cleansing combination.

For a slightly different option, Baby Swiss cheese is another variety that goes well with champagne. It has a more buttery and nutty flavour than aged Swiss cheeses, making it an excellent match for the light and bubbly characteristics of champagne. So, whether you choose Gruyere or another Swiss-style cheese, you're sure to enjoy a delicious and elegant pairing with a glass of champagne.

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