Burgundy And Cheese: Perfect Pairing For White Wines

White Burgundy wines, including Chablis, are made from Chardonnay or Aligoté grapes. They are known for their minerality and range from the lean Chablis to the rich Meursault. When it comes to cheese, white Burgundy is a good match for goat's cheese, such as Dôme de Vézelay, Charolais, Crottin de Chavignol, and Mâconnais chevré. The acidity of the wine brings out the sharpness of the goat's milk, while the crispness of the wine cuts through the creaminess of the cheese. White Burgundy also pairs well with soft cow's milk cheeses like Brillat-Savarin, Abbaye de Cîteaux, and Ami du Chambertin. The richness of these cheeses is balanced by the acidity and crispness of the wine. For those who enjoy blue cheese, a simple, fruity red Burgundy is a good choice to complement the creaminess of the cheese.

Epoisses de Bourgogne: a soft, pungent, cow's milk cheese with a creamy texture and nutty, buttery taste

Epoisses de Bourgogne, or Epoisses, is a soft, pungent cow's milk cheese with a creamy texture and nutty, buttery taste. It is produced in the village of Époisses in France and is said to have been created by Cistercian monks in the 16th century. It is a smear-ripened cheese, washed in Marc de Bourgogne, a French brandy, which gives it its distinctive red-orange colour and pungent, spicy flavour.

When it comes to pairing Epoisses with white Burgundy wine, it is important to consider the wine's characteristics. White Burgundy wines, made from Chardonnay or Aligoté grapes, tend to range from lean and mineral-driven to rich and full-bodied. The oak ageing of the wine, its age, and its price will also influence the pairing.

Epoisses, being a soft and pungent cheese with a strong flavour, can be a challenging pairing for many wines. However, here are some suggestions for white Burgundy wines that may complement Epoisses de Bourgogne:

• Chablis: Chablis is a classic pairing for Epoisses. It offers a lean and mineral-driven style that can balance the richness of the cheese. Look for a young Chablis to emphasise the sharpness of the cheese.
• Saint-Aubin: This white Burgundy wine has a smooth and powerful profile that can stand up to the pronounced character of Epoisses.
• Viré-Clessé: Viré-Clessé is another smooth and powerful white Burgundy option that can complement the fat content and aromatic intensity of Epoisses.
• Bourgogne Aligoté: A young Bourgogne Aligoté can bring out the sharpness of Epoisses, creating a harmonious combination.

When pairing Epoisses with white Burgundy, it is recommended to choose younger wines to highlight the cheese's sharpness and balance its rich creaminess. The crispness and acidity of these wines will also help cut through the cheese's strong flavour.

Soumaintrain: a soft, washed-rind cheese with a tangy, salty, and buttery taste

Soumaintrain is a soft, washed-rind cheese with a tangy, salty, and buttery taste. It is a French farmhouse cheese made with raw or unpasteurized cow's milk in the Burgundy region of France. The cheese is soft, uncooked, and unpressed, and it undergoes a brine and Marc de Bourgogne wash during maturation, which gives it its distinct flavour and vibrant orange-coloured, aromatic, and sticky rind.

Soumaintrain is typically eaten young, and when cut, it exposes a mild, white paste with a close and fine texture. However, as it ages over six to eight weeks, the flavours become more pronounced, revealing sweet, salty, and creamy milk notes. The cheese pairs well with Chablis, Rose, Petite Sirah, and, of course, Marc de Bourgogne.

Washed-rind cheeses, such as Soumaintrain, are known for their pungent, meaty, and savoury flavours and long finish. The rind washing process encourages bacteria to develop, resulting in bold flavours. While these cheeses can be overwhelming when paired with wine, Soumaintrain is an exception. Its creamy, buttery texture and tangy, salty notes can stand up to the tannins in a full-bodied red wine without leaving a bitter aftertaste.

When pairing Soumaintrain with white Burgundy, look for a wine that can complement the cheese's richness and strong flavour. A crisp, acidic white Burgundy, such as a young Chardonnay, can cut through the cheese's creaminess while bringing out its sharpness. The minerality of a Chablis, for example, would create a harmonious combination.

For a red Burgundy pairing, consider a well-structured, fruity, and full-bodied wine to match the cheese's intensity. A young, vibrant red Burgundy with notes of oak, hazelnut, and fall fruits, such as a Savigny-les-Beaune or a Givry, Côte de Beaune, would be ideal. The wine's fruitiness and structure will balance the cheese's salty, creamy notes, creating a delightful sensory experience.

Charolais: a semi-soft, pasteurized cow's milk cheese with a delicate, nutty flavor and hints of grass and earth

Charolais is an artisanal cheese from the granite plains of Charoles in the Bourgogne region of France. It is made from unpasteurized goat's milk, though contrary to what the name suggests, it is not made from cow's milk. Charolais is one of the biggest goat's cheeses, weighing between 250 and 310 grams, with a height of 7cm and a diameter of at least 6cm. The cheese is matured for a minimum of two weeks, during which time its rind changes from beige/ivory to bluish, and its dense and smooth paste develops bluish spots. The flavour of the cheese is well-balanced between salty and tangy, with a delicate, nutty aroma that can include goaty notes and hints of hazelnut.

Charolais pairs well with a smooth and powerful Bourgogne white wine. A wine that is a few years old will have acquired its full breadth while retaining a certain vivacity, and the fatness of the wine will complement the fat in the cheese. The aromatic power of a great white Bourgogne wine will be able to stand up to the pronounced character of this ripe goat cheese. Suggested wines include Viré-Clessé, Chablis, Saint-Aubin, and Bourgogne Hautes Côtes de Nuits.

When pairing cheese and wine, the principal aim is to find an enjoyable match and to avoid clashes between all elements involved. There are two main methods: complement and contrast. In the complement method, the cheese is paired with a wine of similar intensity, structure, and flavour. In the contrast method, the sweetness of the wine is contrasted with the salty, savoury notes of the cheese. For example, two of the most iconic contrasting pairings are Stilton with Port and Roquefort with Sauternes.

White Burgundy wines include a multitude of wines, from generic Bourgogne blanc to the grandeur of a Bâtard-Montrachet or Corton-Charlemagne. The two things that will affect your food pairing are whether the wine is oaked and the age of the wine. Oak-aged wines like Meursault can carry richer sauces or deeply savoury dishes like roast chicken, and even turkey. But to sum it up in one word, you're on safe ground with dairy, especially cream and butter.

Brillat-Savarin: a soft cow's milk cheese with a bloomy rind, enriched with cream, and a subtle fruity flavor

Brillat-Savarin is a decadent, indulgent cheese, enriched with cream and boasting a high fat content. Named after the French gastronome Jean Anthelme Brillat-Savarin, it is a soft cow's milk cheese with a delicate, white, natural, bloomy rind. It has a subtle fruity flavour with a hint of acidity, and notes of sweet cream, butter, and savoury button mushrooms.

This cheese is best served soft and young, and pairs beautifully with champagne and fresh berries. The bubbles and effervescence of champagne cut through the rich, fatty texture of the cheese, creating a delightful contrast. The cheese can also be enjoyed with a dollop of strawberry jam on a flaky oatcake.

When it comes to wine, Brillat-Savarin is a versatile choice. While it is often enjoyed with champagne, it also pairs well with white wines, such as a Crémant de Bourgogne Brut. The acidity in the wine balances out the richness of the cheese, creating a harmonious combination.

For those who prefer red wine, a light and aromatic Bourgogne red can also complement the cheese's subtle fruity notes. A young, fruity, well-structured Bourgogne red can bring out the flavour of Brillat-Savarin, especially if it is soft and young.

When creating a cheeseboard, it is recommended to serve Brillat-Savarin alongside other soft cheeses with similar textures, such as Brie de Meaux, Camembert de Normandie, or Chaource. It is important to consider the ripeness of these cheeses, as their flavour profiles can change significantly with age.

Chablis: a lean, mineral white Burgundy that can be paired with goat cheeses

Chablis is a lean, mineral white Burgundy with a distinctive flavour profile. It is produced in the region of the same name, in the north of Burgundy. Chablis is made from Chardonnay grapes and is characterised by its crisp, dry and mineral taste. Its high acidity and citrus, mineral and hay aromas make it an excellent wine to pair with goat cheese.

Goat cheeses, particularly those from the Chablis region, are known for their tangy and creamy flavours. The high acidity in Chablis complements the tanginess of the goat cheese, while the wine's mineral notes enhance the creaminess of the cheese. The crispness of Chablis also helps to cut through the richness of the cheese, creating a harmonious pairing.

When pairing Chablis with goat cheese, consider the age and specific characteristics of the cheese. Younger, fresher goat cheeses tend to have a milder flavour and softer texture, while aged goat cheeses develop a more intense flavour and saltier taste. Chablis, with its crisp and dry profile, can stand up to the stronger flavours of aged goat cheese without being overpowered.

Some specific goat cheese varieties that pair well with Chablis include Dôme de Vézelay, Charolais, Crottin de Chavignol, and Boucheron. Dôme de Vézelay, a soft goat cheese from the town of Vézelay, has a creamy taste with some sharper notes. The acidity of Chablis will bring out the sharpness of the goat milk, creating a well-balanced pairing. Charolais, a semi-soft cheese from the Charolais region, has a delicate nutty flavour with hints of grass and earth. The crisp, mineral notes of Chablis will complement the tanginess of Charolais, while the wine's citrus aromas will match the nutty flavours. Crottin de Chavignol, a dense goat cheese, pairs well with high-acid white wines like Chablis due to its zippy acidity and earthy flavours. Boucheron, a soft-ripened goat cheese from the Loire Valley, has a tangy and slightly nutty flavour. Chablis's dry and mineral characteristics will enhance the tanginess of Boucheron, while its citrus notes will complement the nutty hints.

When creating a cheese platter to pair with Chablis, consider including other complementary flavours and textures. Fresh fruits, such as grapes or apples, can add a touch of sweetness to contrast with the tanginess of the goat cheese. Crackers or a crusty baguette can provide a crunchy texture to balance the creaminess of the cheese. Chablis, with its crisp and dry profile, will also pair well with other light and fresh flavours, such as salads or grilled vegetables.

In summary, Chablis, a lean and mineral white Burgundy, is an excellent choice to pair with goat cheeses. The high acidity and mineral notes of Chablis complement the tangy and creamy flavours of goat cheese, while its citrus aromas can enhance any nutty hints. When creating a pairing, consider the age and specific characteristics of the goat cheese, as well as incorporating other complementary flavours and textures to create a well-rounded and enjoyable culinary experience.

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