Champagne And Cheese: The Perfect Pairing For A Luxurious Taste

Cheese and wine are a match made in heaven, and champagne is no exception. The bubbles in champagne help break down the dense acids and butterfat in cheese, making it the perfect partner. The drier the champagne, the more likely it will balance the saltiness of the cheese. But what type of cheese goes best with champagne? Soft cheeses like brie, camembert, and goat's cheese are great choices, as their creamy texture and mild flavour balance well with the acidity of the wine. Harder, nuttier cheeses like Gruyere, aged gouda, and mature cheddar are also excellent pairings, especially with dry champagnes, as the cheese brings out the fruity notes in the wine. Blue cheese is another good option, as the saltiness of the cheese will cut through the sweetness of a slightly sweeter sparkling wine.

Brie and Brut champagne

Brie is a soft cheese with an unforgetably creamy interior. When you cut into a wheel of Brie, you're met with a silky, smooth cheese that practically melts in your mouth. This rich, buttery texture is balanced by the dryness of a Brut, which has very low sugar content (between 0 and 3 grams of sugar per litre). The subtle sweetness of the champagne enhances the melt-in-your-mouth quality of the cheese without overwhelming it.

The mild, earthy flavour of Brie, with its hints of mushrooms, is another reason why it pairs so well with Brut champagne. The fruity notes of the champagne can offset the richness of the cheese, creating a harmonious contrast that makes for a pleasant and interesting taste experience. The bubbles and freshness of the champagne also help to scrub your palate clean, so that each bite of Brie feels like the first.

When serving Brie and champagne, it's best to keep the accompaniments simple so as not to overwhelm the delicate flavours of the cheese. Fresh fruit, such as pears, grapes or apples, and crackers or a sliced baguette are classic choices. For a more indulgent option, try baking the Brie in puff pastry with apricot preserves.

Camembert and white champagne

Camembert is a soft, creamy cheese with an earthy, mushroomy flavour and a creamy texture. It is a tricky cheese to pair with wine due to its slightly funky edge, which can clash with many wines, especially reds. However, its creamy texture and mild flavour balance well with the acidity of white champagne.

When pairing cheese and wine, the main aim is to find an enjoyable match and avoid clashes between the two. The complement and the contrast methods can be used to pair cheese and wine. The former involves matching like for like in terms of intensity, structure, and flavour, while the latter involves contrasting the flavours. For example, a dry and acidic brut champagne can contrast with the fatty and creamy cheese, creating a harmonious balance on the palate.

Camembert's earthy, mushroomy flavour and creamy texture make it a great match for the crisp, effervescent bubbles of champagne. The acidity and bubbles of champagne cut through the rich, fatty paste of Camembert, scrubbing your palate clean and allowing you to fully enjoy its flavour.

When serving Camembert, it is important to let it come to room temperature first. Cold temperatures mute flavours and aromas and keep textures firm and waxy. Removing the cheese from the fridge 30 minutes to an hour before serving will give you the optimal experience.

To create a full cheese board experience, you can pair Camembert with fresh fruits and preserves. Berries, especially fresh, jammed, or pickled, are an excellent pairing. You can also serve it with whatever juicy fruits are in season or try apricot or strawberry preserves. Pickled blueberries add a nice touch of acidity to the plate.

For a savoury pairing, sauteed crimini, oyster, or king trumpet mushrooms, along with a crusty baguette, will complement the Camembert nicely. Buttery Castelvetrano olives or cornichons will also provide a bright, acidic bite to cut through the cheese's rich texture.

If you're looking for a rustic foil to Camembert's milder profile, try pairing it with cured meats like saucisson sec or rich pork pâté.

Parmesan and vintage champagne

Parmesan is an Italian hard cheese with a grainy, slightly crumbly texture and a strong salty and umami flavour. The cheese is produced from the milk of four types of cows in the provinces of Parma, Reggio, Emilia, Modena, and a small part of Mantua and Bologna. As Parmesan ages, its flavour intensifies, becoming more piquant and complex. The texture also evolves over time, with younger Parmesan (12-18 months) having a softer texture, while older Parmesan (24-36 months or more) becomes grittier and crumblier.

When pairing Parmesan with champagne, the key is to complement the cheese's rich and intense flavour with the freshness and vivacity of the champagne. The bubbles and acidity of the champagne act as a cleansing agent, refreshing the palate and cutting through the fat of the cheese. For younger Parmesan, a fresh and lively champagne such as a Brut or Extra Brut is ideal. These champagnes enhance the cheese's lactic notes while adding a pleasant liveliness on the palate. A Blanc de Blancs, made from Chardonnay grapes, is also a good choice due to its finesse and minerality. Prosecco, with its lightness and fine bubbles, can also create an interesting pairing with young Parmesan.

For aged Parmesan (24 months or older), a champagne with more body and character is recommended. A vintage champagne or a rosé champagne can offer a fuller structure and richer flavours that stand up to the intensity of the cheese. The notes of dried fruit and brioche in vintage champagnes complement the aromas of mature Parmesan. The red fruit aromas of a rosé champagne create a pleasant contrast with the salinity of the cheese.

When it comes to highly mature Parmesan (36 months or older), a prestige champagne or special cuvée is the perfect match. These champagnes, often made from the best parcels in exceptional years, offer aromatic richness and depth that harmonise with the complexity of highly refined Parmesan. Pinot Noir-dominant champagnes, with their fuller structure and complex aromas, are particularly well-suited. Their notes of ripe fruit and mild spices echo the flavours of the cheese. For a bolder pairing, a sweet or demi-sec champagne can be paired with highly mature Parmesan, creating a unique contrast between the slight sweetness of the champagne and the pronounced saltiness of the cheese. Ultimately, the choice of champagne to accompany Parmesan depends not only on the ripeness of the cheese but also on personal preference.

Aged gouda and vintage champagne

When it comes to selecting the perfect vintage champagne to accompany aged gouda, look for one that has been aged for several years. This allows the complex flavours of the champagne to develop, including nutty and bread-like aromas, which will complement the cheese. The acidity of the champagne will also be slightly tamed, creating a harmonious pairing.

To elevate this pairing, consider serving the gouda at room temperature to fully appreciate its flavour and texture. As for the champagne, a tulip glass is recommended over a traditional flute as it allows the wine to breathe and develop its aroma while still preserving the bubbles.

For a special touch, you can also create a cheese plate with aged gouda as the star, accompanied by other cheeses that pair well with champagne, such as brie, camembert, or baby swiss. This will allow your guests to explore different flavour profiles and find their favourite combinations.

Whether you're hosting a celebration or simply indulging in a quiet evening, aged gouda and vintage champagne is a sophisticated and indulgent pairing that is sure to impress.

Baby Swiss and fruity champagne

Baby Swiss is a mild, buttery and smooth cheese that pairs well with many liquors, including champagne. Its sweet, nutty flavouring gives a great striking contrast with the fruity variants of fizzy and sparkly champagne.

Baby Swiss is an American-made cheese, first created in 1960. It is often referred to as the mini version of Swiss cheese. Its mild and smooth, creamy mouthfeel makes it a certified crowd-pleaser.

Champagne is a versatile drink that pairs well with a wide range of foods. Its bubbles act as a palate cleanser, much like a swig of club soda or mineral water. The acidity in many sparkling wines makes them excellent partners for a wide array of cheeses. The bubbles and acidity in the wine perfectly rinse the palate after a rich piece of cheese, clearing the way for the next bite so you can fully enjoy it.

When pairing cheese and champagne, it is important to consider the strength of the cheese. The stronger the cheese, the heavier the wine should be. Young, uncomplex wines with nice acidity pair well with lighter cheeses, while heavier and more aged sparkling wines are wonderful with aged cheeses.

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