Kamil Perry
Rosé and cheese are a fantastic pair, with rosé's nuanced notes and fresh acidity balancing the fat and flavours of cheese. The best rosé and cheese pairings depend on the season, with fresh goat's cheese being a perfect match for a good rosé in spring, and soft cheeses with a washed and bloomy rind being preferable in summer. When it comes to specific rosé and cheese combinations, a French rosé pairs well with a mild goat cheese, also known as chèvre, while a Spanish rosado is best enjoyed with Manchego. For those who enjoy Italian rosato, Pecorino Romano is the cheese of choice. Additionally, sweet and creamy cheeses like burrata and mozzarella go well with light-coloured rosés, while deeper-hued rosés are a perfect match for aged or smoked Gouda.
| Characteristics | Values |
|---|---|
| Cheese type | Fresh goat cheese, Cantal, Brie, Roquefort, Sheep's cheese, Mozzarella, Burrata, Gouda, Manchego, Pecorino Romano, Mild chèvre, Blueberry goat cheese, Saint Agur blue cheese, Munster cheese, Chaource cheese, Aged sheep's milk cheese, Cambozola, Époisse |
| Wine type | Rosé from Provence, Bordeaux rosé, Corsican rosé, Mourvèdre, Cinsault, Carignan, Syrah, Rosado from Spain, Italian rosato, French rosés, Château Peyrossal’s Le Clos cuvée, Château Peyrossal’s Les Commandeurs, Côtes de Provence rosé |
| Season | Spring, Summer |
| Other foods | Prosciutto, Olives, Baguette, Ciabatta, Accoutrements like fresh fruit |
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What You'll Learn
Fresh goat's cheese and Provence rosé
Goat's cheese, or chèvre, is a specialty of Provence, where goats graze on the garrigue (scrubland) of the rocky hillsides. The cheese is much whiter than sheep or cow milk cheeses, and its flavour profile ranges from mildly acidic with a hint of sweetness to saltier and more tangy as it ages. Fresh goat's cheese is typically sold as small rounds at markets during the summer months, preserved in olive oil with herbs or rolled in crushed pepper.
Provence rosés are known for their fresh, crisp acidity, hints of red fruit, and mineral undertones. These characteristics make them highly versatile when it comes to cheese pairings, as their delicate flavours do not overpower the cheese. The key to a successful pairing is to choose a wine that will complement, rather than compete with, the flavour of the cheese.
When selecting a Provence rosé to pair with fresh goat's cheese, look for wines from Bandol, which are known for developing hints of honey, spice, bitter orange, and mellow red fruit with age. These mature flavours pair exceptionally well with the oldest cheeses, and the addition of walnuts and dried figs or walnut and chestnut breads completes the pairing.
For a summer picnic, imagine enjoying a glass of Provence rosé with fresh goat's cheese, crusty baguette, ripe tomatoes, olive oil, and olives. This simple yet exquisite combination captures the essence of Provence and is a delightful way to experience the unexpected marriage of cheese and rosé.
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Roquefort and Bordeaux rosé
Rosé and cheese are a great pairing, with the wine's acidity and tannins cutting through the richness of the cheese, and the cheese slowing the absorption of alcohol into the bloodstream, allowing you to enjoy more of both. Rosés from Southern France, such as those from Languedoc or Provence, are especially good for pairing with cheese, as are dry, tart, and/or bubbly varieties.
When it comes to Roquefort and Bordeaux rosé, this is a classic pairing, with the local products combining to offer a nice balance of character and specificity. Roquefort is a strong, blue cheese, so a mild and creamy Bordeaux rosé is a good choice to avoid overpowering the delicate wine. Château Roquefort, run by the Bellanger family, produces red, white, and rosé wines in the Bordeaux and Bordeaux Supérieur AOCs. Their range includes the estate's flagship cuvée, Roquefortissime, a classic blend of Sauvignon and Semillon, which offers length, roundness, and richness, balanced by a welcome tart freshness.
When serving a cheese course with rosé, it is important to consider the seasonality of the cheeses. In spring, fresh goat's cheeses are a must, while in summer, soft, washed, and bloomy cheeses are recommended. The rhythm of the seasons can help guide your choice of rosé to serve with a particular cheese.
To create a full tasting experience, pair Roquefort and Bordeaux rosé with a plate of prosciutto, olives, and a hot, crusty baguette. This will complement the mineral-driven notes of the rosé and the buttery, herbaceous flavours of the Roquefort.
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Sheep's cheese and Corsican rosé
Rosé and cheese are a surprisingly good match, with the wine's acidity and tannins cutting through the richness of the cheese. This makes rosé a good match for almost any cheese, except those that are too strong or funky, which can overpower the wine.
Corsica, the "shepherd island", has a strong tradition of sheep and goat rearing. The island's unique flora and vegetation, along with traditional practices, give Corsican cheese a distinctive character. Corsican sheep's cheeses tend to be milder than goat's milk cheeses, with a light, milky taste and a nuance of hazelnut when young. During ripening, they are infused with mild spices, preserved meat, and cocoa, resulting in bold flavours that can be perfectly complemented by fig jam.
Corsican sheep's milk cheeses include Corsetin au thym, which has a fresh and pronounced sheep's milk flavour complemented by Corsican thyme. Another variety is sheep's milk tomme, an aged cheese with a sharp, crumbly texture reminiscent of pecorino romano. Brin d'Amour ("sprig of love") is a raw sheep's milk cheese seasoned with rosemary, fennel, savory, juniper berries, and red chile. Its tender texture and savory herb coating make it a particularly good match for Corsican rosé.
When pairing Corsican sheep's cheese with Corsican rosé, look for mineral-driven rosés that will bring out the herbaceous notes in the cheese. Enjoy with a plate of prosciutto, olives, and a hot, crusty baguette for a true taste of Corsica.
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Blue cheese and mild, creamy rosé
Blue cheese can be a tricky pairing with rosé, as its strong flavour can easily overpower the wine. However, a mild, creamy blue cheese such as Cambozola or Double Crème Blue can be an excellent partner for a rosé wine. These cheeses have a more delicate flavour profile, with mild, tangy notes that slowly build on the palate. The creamy texture and ivory colour of these cheeses also make them visually appealing.
When choosing a blue cheese to pair with rosé, it is important to avoid anything too strong or funky, as this can overwhelm the delicate wine. Instead, opt for a blue cheese that is on the milder side, with a creamy consistency. This will ensure that the cheese complements the wine rather than dominates it.
Rosé wines that pair well with blue cheese tend to be dry, tart, and/or bubbly, as these characteristics balance out the richness of the cheese. Look for rosés from Southern France, particularly those labelled as Languedoc or Provence, as these tend to be delicious and inexpensive. These wines often have fruity strawberry notes that can complement the creaminess of the cheese.
When creating a cheese platter to pair with a mild, creamy rosé, consider including a variety of cheeses that will complement the wine. In addition to a mild blue cheese, fresh goat's cheese, Cantal, and Brie are excellent choices that will enhance the flavours of the wine. Served with a crusty baguette and a selection of charcuterie, this can be a delightful way to end a meal.
Remember, when pairing cheese and wine, it is not just about the individual flavours, but also the interplay between them. The fat and protein in cheese slow the absorption of alcohol, allowing you to enjoy your rosé all day, while the tartness of the wine cleanses your palate, letting you fully appreciate each bite of cheese.
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Aged Gouda and bold rosé
While rosé wine can be paired with almost any cheese, it's important to remember that strong or funky cheeses can overpower the delicate drink. When it comes to aged gouda and bold rosé, the two complement each other perfectly. The natural sweetness of goat's milk intensifies with age, resulting in a flavour profile akin to strawberries and cream when paired with rosé. This makes it an ideal companion for a bold rosé, which can stand up to the cheese's strong flavour.
Aged gouda is also a great choice for those who want to explore the unexpected flavours that rosé and cheese pairings have to offer. The richness of the cheese is cut through by the brightness of the wine, and the tannins are gentle enough that they won't dull your palate. Additionally, the fat and protein in the cheese slow the absorption of alcohol into your bloodstream, allowing you to enjoy your drink over a longer period of time.
When selecting a rosé to pair with aged gouda, look for dry, tart, and/or bubbly varieties, as these are the easiest to pair with cheese. Rosés from Southern France, particularly those labelled "Languedoc" or "Provence," are often excellent choices and typically inexpensive. To further enhance the pairing, consider serving the cheese and wine with a plate of prosciutto, olives, and a hot, crusty baguette.
For a truly exceptional experience, take into account the seasonality of the cheese and choose a rosé that complements the flavours of the season. For example, in the spring, when fresh goat cheeses are at their peak, opt for a rosé from Provence, such as a Mourvèdre or Cinsault. In the summer, a bold rosé from Southern France can beautifully accompany aged gouda, as well as other aged or smoked cheeses.
Whether you're enjoying a quiet night in or hosting a gathering, the combination of aged gouda and a bold rosé is sure to impress and delight. So go ahead, pop that bottle, plate that cheese, and indulge in the perfect marriage of flavours.
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Frequently asked questions
Almost any cheese pairs well with rosé wine, except those that are too strong or funky, which can overpower the delicate wine.
Yes, here are some examples of cheeses that pair well with rosé:
- Goat's cheese
- Sheep's cheese
- Gouda
- Mozzarella
- Burrata
- Blue cheese (a mild and creamy variety, such as Cambozola)
Yes, dry, tart, and/or bubbly rosés tend to pair better with cheese than sweeter varieties. Rosés from Southern France, such as those from Languedoc or Provence, are especially recommended.
Yes, one guideline is to pair lighter cheeses with lighter rosés, and bolder cheeses with bolder rosés. Another guideline is to pair products that come from the same region, as they often go well together.
