Kamil Perry
Champagne and cheese are both ancient artisanal traditions, and their pairing has become a popular trend in the culinary world. While it may not be the first combination that comes to mind, champagne's acidity, effervescence, and subtle aromas can provide a harmonious contrast to the richness of cheese. There are no strict rules when it comes to pairing cheese and champagne, but some classic combinations include Brie with Champagne, and Blue Cheese with Asti Spumante. The bubbles in champagne help break down the cheese's acids and butterfat, making it particularly good at cutting through denser, more aged, mountain cow's milk cheeses.
| Characteristics | Values |
|---|---|
| Cheese type | Brie, Camembert, Blue cheese, Aged gouda, Mature cheddar, Parmesan, Gruyere, Comte, Appenzeller, Challerhocker, Baby Swiss, Epoisses, Colorouge, Pont l'Eveque, Cheddar, English cheddar, Parmigiano-Reggiano, Podda Classico, Gouda, Chèvre |
| Champagne type | Brut, Asti spumante, Prosecco, Cava, Lambrusco, Sekt, Sekt riesling, Demi-sec, Sparkling rose |
| Flavour profile | Sweet, creamy, tangy, full-bodied, nutty, salty, dry, acidic, sour, fruity, floral, mineral, spicy |
| Other | Champagne's bubbles help break down cheese's acids and butterfat |
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What You'll Learn
Brie and Camembert with Brut Champagne
When it comes to pairing cheese with champagne, there are no strict rules—it's all about exploring and finding your favourites. That being said, there are some classic combinations that are simply delightful, and one of them is pairing brie and camembert with brut champagne.
Brie is a soft cheese with a buttery and creamy texture, making it a perfect match for brut champagne. The dryness of the champagne beautifully offsets the richness of the cheese, creating a harmonious contrast on the palate. The subtle acidity of brut champagne also helps to balance the saltiness that brie often has. When serving brie with champagne, consider adding some salty meats and sweet sides, such as strawberries or grapes, to further enhance the flavour experience.
Like brie, camembert is a soft, creamy cheese with a buttery richness. When paired with a full-bodied brut champagne, the bubbles and acidity of the wine enhance the cheese's indulgent texture, resulting in a decadent pairing. Camembert is especially delightful when served warm with crusty bread on the side, allowing the cheese to melt in your mouth while you sip the bubbly champagne.
Both brie and camembert are classic cheeses that originate from France, and their creamy textures and subtle flavours make them versatile choices for pairing with brut champagne. The dryness and acidity of brut champagne provide a beautiful contrast to the fatty, creamy nature of these cheeses, resulting in a well-rounded and indulgent tasting experience.
When it comes to serving champagne with cheese, it's recommended to opt for a tulip glass or a white wine glass. These glasses allow the full aroma of the champagne to develop, enhancing the tasting experience and creating a delightful combination of aromas and flavours with the cheese. So, the next time you're looking to indulge in a cheese and champagne pairing, consider the timeless combination of brie and camembert with a crisp, dry brut champagne for a true gastronomical marvel.
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Blue cheese with Asti Spumante
Asti Spumante is a sweet, fruity, and refreshing sparkling wine from Italy. It is made from Moscato Bianco grapes, which are known for their sweet, aromatic flavour. The wine has flavours of ripe peaches, apricots, and honeysuckle, with a delicate fizz that tingles on the tongue. Its low alcohol content and light body make it a refreshing and easy-drinking choice.
Blue cheese, on the other hand, is a strong and sharp-tasting cheese. It is often served as a heavy hitter at the end of a cheese course, after milder and sharper cheeses have been enjoyed. Blue cheese has a rich, creamy texture and a strong flavour that can range from tangy to full-bodied. When paired with Asti Spumante, the sweetness of the wine offsets the sharpness of the blue cheese, creating a harmonious contrast.
This pairing is a delightful combination of two artisanal products, each with its own complex flavours and aromas. The sweetness and bubbles of Asti Spumante provide a delightful contrast to the strong, creamy flavour of blue cheese, resulting in a unique and indulgent culinary experience. This pairing is perfect for a cheese and wine party or any special occasion.
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Epoisses with French Champagne
Epoisses is a pungent cow's milk cheese from a small village in eastern France. It is a washed-rind cheese, and its rind is often washed with white wine. It is a strong-flavoured and mature cheese.
Champagne, on the other hand, is a sparkling wine with a range of flavours, from fruity and floral to mineral and spicy. It is made from simple ingredients—in this case, grape juice—but is complex to develop, requiring rigorous work, know-how, and technicality.
When pairing Epoisses with French Champagne, it is important to consider the characteristics of both. Epoisses is a strong, mature cheese, so a lighter Champagne may be overwhelmed. A vintage or more complex Champagne is a better choice to stand up to the cheese. A dry and acidic Brut Champagne can also work well with Epoisses, as the acidity will provide a harmonious contrast to the richness of the cheese.
There are no strict rules when pairing cheese and Champagne, and it is a fun and rewarding culinary experience to explore different combinations. However, it is recommended to start with milder cheeses and move on to sharper and stronger cheeses, as each will bring out different flavours in the Champagne.
Some specific Champagne varieties that pair well with Epoisses include a crisp hard cider, a German sekt riesling, and a Grüner Veltliner for those who don't like bubbles.
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Mature cheddar with vintage champagne
While it may not be the first combination that comes to mind, champagne and cheese can make a delightful pairing. Both are crafted with meticulous attention to detail and simple, natural ingredients. The complex aromas and flavours of champagne and cheese create a bubbly explosion of flavour in the mouth.
Mature cheddar is a sharp, salty English cheese. It is a hard cheese with a high salt content and a strong flavour. When paired with a dry and acidic vintage champagne, the sharpness of the cheddar is balanced out by the tartness of the bubbly, creating a delicious flavour profile. The saltiness of the cheese is also balanced by the relative sweetness of the champagne.
Vintage champagnes tend to be more complex, with a wider range of flavours than younger champagnes. Time allows a complexity of flavours to develop while also reducing the acidity of the champagne. This makes vintage champagnes a good match for mature cheddars, as the cheese can stand up to the stronger flavours of the wine.
When serving mature cheddar with vintage champagne, it is best to serve the cheese at room temperature to allow the full range of flavours to come through. It can be served with some pesto on the side, which will complement the pine nut notes often found in vintage champagnes.
While there are some general guidelines for pairing cheese and champagne, the best advice is to experiment and discover your own preferences.
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Parmesan with sweet or dry Champagne
Parmesan is a hard Italian cheese with a grainy, slightly crumbly texture and an intense, salty taste. It has a complex flavour profile, with salty and umami notes, aromas of dried fruit, notably hazelnut, and a slight acidity that becomes more pronounced with age. As Parmesan ages, its flavour intensifies, and its texture evolves, becoming grittier and crumblier.
When it comes to pairing Parmesan with Champagne, the choice of Champagne depends on the ripeness of the cheese. Young Parmesan, aged between 12 and 18 months, has a supple texture and mild, light, lactic notes. A fresh, lively Champagne is recommended for this type of Parmesan, such as a Brut or Extra Brut, which can balance the sweetness of young Parmesan with its freshness and acidity. A Blanc de Blancs Champagne, made from Chardonnay grapes, is also a good choice due to its finesse and minerality. A dry, fresh Prosecco can also be a good pairing with young Parmesan, as its lightness and fine bubbles complement the cheese's texture.
For highly matured Parmesan, aged 36 months or more, the cheese develops intense, complex flavours of dried fruit, spice and butter, along with a crumblier, grainy texture. A vintage Champagne or a special cuvée is recommended for this type of Parmesan, as they offer aromatic richness and depth that can stand up to the intensity of the cheese. Pinot Noir-dominant Champagnes are particularly well-suited, with their fuller structure and complex aromas of ripe fruit and sweet spices, which echo the flavours of the cheese. For a unique taste experience, a sweet or demi-sec Champagne can be paired with highly matured Parmesan, as the slight sweetness of the Champagne contrasts with the pronounced saltiness of the cheese.
In addition to drinking Champagne with Parmesan, they can also be combined in recipes such as Champagne and Parmesan gougères (cheese puffs). These savoury treats are perfect for special occasions or anytime you want to treat yourself.
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Frequently asked questions
Brie is a classic pairing for champagne, as is blue cheese. Parmesan is another good option, as is a mature cheddar.
Brie and blue cheese are both soft, creamy cheeses with buttery textures that work well with sweet or dry champagnes. The saltiness of blue cheese can also cut through the sweetness of the bubbly. Harder, saltier cheeses like mature cheddar and parmesan work well with dry and acidic champagnes as the tartness of the champagne balances out the sharpness of the cheese.
Yes, the type of champagne you choose will depend on the dryness of the wine. Brut champagnes are the driest, so a good pairing would be a fatty and creamy cheese, which brings a beautiful harmony to the palate. If you're serving several sparkling wines, start with the driest and end with the sweetest.
You should be able to find these cheeses at your local store, but if you're looking for something specific, a good sommelier, wine shop owner, or cheesemonger can help you.
