Randy Chandler
Rosé and cheese are a match made in heaven. While it can be tricky to find a single rosé that pairs perfectly with every cheese, the right combination can create unexpected flavours that are truly delightful. The key to a good pairing is balance: the nuanced notes and fresh acidity of rosé balance the fat and flavours of cheese. In this guide, we'll explore some of the best rosé and cheese pairings to impress your guests or simply indulge yourself.
| Characteristics | Values |
|---|---|
| Season | Spring: Fresh goat cheese |
| Summer: Soft cheeses with washed and bloomy rind | |
| Autumn and Winter: Mature cheeses like Brie de Meaux or Munster | |
| Type of Rosé | Dry, tart, and/or bubbly |
| Pressed rosé: Fresh, young cheeses like goat cheese, Cantal, or Brie | |
| Rosé de saignée: Slightly stronger cheeses like Saint Agur blue cheese, Munster cheese, or Chaource cheese | |
| Southern French rosés | |
| Cheese Type | Sweet and milky: Burrata |
| Tangy: Marinated feta with ciabatta | |
| Dense and cakey: Chèvres like Humboldt Fog | |
| Aged goat's milk gouda | |
| Aged sheep's milk cheeses | |
| Blue cheese: Mild and creamy like Cambozola |
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What You'll Learn
Fresh goat's cheese and rosé in spring
Fresh goat's cheese and rosé are a perfect match in spring. The seasonality of the pairing is important, and spring is when fresh goat's milk cheeses are at their best. The French are the largest producers of goat's cheese in its geotrichum rind form (a pale, wrinkly rind that looks a bit like a brain). This is different from the soft and fresh American style, which is called "chèvre".
Goat's milk cheeses are much whiter than sheep or cow milk cheeses. Fresh young goat's cheeses are snowy white, mildly acidic, with a hint of creamy sweetness. They are sold as small rounds at markets during the summer from May to October. These cheeses can be preserved in olive oil with herbs, or rolled in fresh or dried herbs or crushed pepper. As they age, they harden and become drier, saltier and tangier.
A full-bodied rosé works well with a firmer goat's cheese, while a crispier one will cut the creaminess of a fresh chèvre or bloomy rind. Fresh goat's cheese and rosé are a great combination because the wine's acidity matches the tangy cheese acidity. Provence rosés have fresh crisp acidity, hints of red fruit and a touch of minerality. These wines are an easy match with most cheeses, but especially fresh cheeses. Their delicate flavours do not compete with the taste of the cheese.
A few specific recommendations for fresh goat's cheeses to try in spring include Petit Billy, a pasteurised goat's cheese from the Loire Valley/Brittany, France; Robiola, a goat's cheese from Piedmont, Italy; and Monte Enebro, a Spanish goat's cheese with a surprisingly "bluey" bite.
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Soft, washed-rind cheeses in summer
Rosé and cheese are a fantastic pair, with the wine's acidity and tannins balancing out the fat and flavour of the cheese. While rosé is a versatile wine that can be paired with almost any cheese, the rhythm of the seasons can help you make the perfect match. In summer, soft, washed-rind cheeses are the ideal companion to a glass of rosé. These cheeses have a unique, pungent aroma and a creamy texture that is simply irresistible in the warmer months.
Soft, washed-rind cheeses are known for their distinctive orange or pink rind, formed by a process of washing the cheese in a brine solution and then ageing it in a humid environment. This method encourages the growth of bacteria, which contributes to the cheese's unique flavour and texture. The result is a cheese that is creamy, nutty, and just a little bit stinky!
When it comes to pairing soft, washed-rind cheeses with rosé, look for dry, tart, and bubbly rosés. These characteristics in the wine will complement the creaminess of the cheese, while the bubbles will help to cut through the richness. French rosés, particularly those from Languedoc and Provence, are excellent choices as they tend to have these desired qualities.
Some specific soft, washed-rind cheeses that you could consider for your summer spread include Epoisses, Reblochon, and Taleggio. These cheeses have a luscious, creamy texture and a range of flavours that can include hints of fruit, nuts, and garlic. When paired with the right rosé, the flavours of both the cheese and the wine will be elevated to new heights.
To complete your summer cheese and rosé experience, serve your selections with some fresh fruit, such as strawberries or stone fruits, and a crusty baguette. This will add a touch of sweetness and texture to your tasting, enhancing the flavours of both the cheese and the wine. So, go ahead and indulge in this delightful combination—your taste buds will thank you!
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Mature cheeses like Brie de Meaux in autumn/winter
Rosé wine and cheese are a great combination, with the wine's acidity balancing out the fat and flavour of the cheese. While rosé wine pairs well with most cheeses, it is important to avoid anything too strong or funky, which can overpower the wine.
In autumn and winter, mature cheeses like Brie de Meaux are a good pairing with rosé wine. The full flavour of these mature cheeses is a good match for the nuanced notes and fresh acidity of the wine.
A cheese platter made up of mature cheeses, such as Saint Agur blue cheese, Munster cheese, or Chaource cheese, will go well with a rosé de saignée wine. The more intense and tannic rosé wine de saignée has structured aromas that can stand up to these stronger, mature cheeses.
However, it is not necessary to choose a strong rosé wine when pairing with mature cheeses. A light, pressed rosé wine can also work well with mature cheeses like Brie de Meaux. The light aromas of pressed rosé will balance the strong flavours of the mature cheese.
To enhance your cheese board, pair a mature cheese with a rosé wine from the same region. For example, a sheep's cheese goes well with a Corsican rosé wine.
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Blue cheese: mild and creamy, not strong
Blue cheese can be a great pairing with rosé wine, but it's important to choose a mild and creamy variety, rather than a strong, pungent one, which could overpower the wine. A blue cheese that is mild and creamy, such as Cambozola, will complement the wine's delicate flavours without overwhelming them.
Blue cheeses tend to have a strong, distinctive flavour and a creamy texture, so a blue cheese that is too strong or pungent could easily dominate the pairing. A mild and creamy blue cheese, on the other hand, will provide a nice contrast to the wine's acidity and fruitiness, without being too overwhelming.
When pairing blue cheese with rosé wine, it's also important to consider the season. In spring, for example, a fresh goat's cheese is recommended, while in summer, softer cheeses with a washed and bloomy rind are suggested. In autumn and winter, more mature cheeses are preferred. So, depending on the time of year, a milder, younger blue cheese may be a better choice to pair with rosé.
Additionally, the type of rosé wine should be considered when pairing with blue cheese. Pressed rosé wines, for example, are lighter and clearer, so they pair well with fresh, young cheeses. On the other hand, rosé wines made by bleeding are more intense and tannic, but still quite light, so they can be paired with slightly stronger cheeses.
Overall, when pairing blue cheese with rosé wine, it's important to choose a mild and creamy blue cheese, rather than a strong and pungent one, to avoid overpowering the wine. By considering the season and type of rosé wine, you can create a delicious and well-balanced pairing that will enhance the flavours of both the cheese and the wine.
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Dry, tart, and/or bubbly rosés are best
Dry, tart, and/or bubbly rosés are the easiest to pair with cheese, compared to sweeter varieties. These wines have nuanced notes and fresh acidity that balances the fat and flavours of cheese.
In the spring, fresh goat cheese is a must with a good rosé wine. Goat's milk gouda is a great choice, as the milk's natural sweetness intensifies with age, and pairs beautifully with the fruity strawberry notes in the wine. The rosy hue of the rind also matches the wine. A fresh goat cheese can also be paired with a Côtes de Provence rosé, or a Provence rosé from Southern France.
In the summer, opt for soft cheeses with a washed and bloomy rind. Dense and cakey chèvres like Humboldt Fog are a good choice, as its bright, clean flavour teases out the wine's mineral notes.
In autumn and winter, mature cheeses like Brie de Meaux, Munster, or Saint Agur blue cheese are recommended. Look for something mild and creamy, like Cambozola, as stronger cheeses can easily overpower the wine.
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Frequently asked questions
Fresh goat cheese is a great option in the spring. Look for something made with goat's milk, like gouda, as the milk's natural sweetness intensifies with age and will taste like strawberries and cream when paired with rosé.
In the summer, opt for soft cheeses with a washed and bloomy rind. A tangy burrata pairs well with the fruity strawberry notes in rosé, and the wine's acidity will cut through the creamy centre.
In the colder months, mature cheeses like Brie de Meaux, Munster, or Saint Agur blue cheese are good options. If you're serving a blue cheese, look for something mild and creamy like Cambozola, as stronger cheeses can overpower delicate rosés.
