Champagne And Cheese: Perfect Pairing For A Luxurious Taste

There are many types of cheese that go well with champagne, and the combination of the two has become a popular trend in the culinary world. Champagne, a sparkling wine, is known for its acidity, effervescence, and subtle aromas, which can provide a harmonious contrast to the richness and diversity of flavours found in cheeses. The bubbles and fruity notes of champagne can complement and balance the characteristics of the cheese, creating a pleasant and interesting taste experience. Similarly, the acidity in champagne makes it an excellent pairing for a wide array of cheeses. Mild white mould cheeses, like brie, bring out the fruity nuances of the crisp acids, which help cut through the fat. Blue cheeses are also complemented by the acidity, especially if the champagne has a touch of residual sugar to rein in the bitter mould flavours.

Soft cheeses like brie, camembert and goat's cheese

Soft cheeses like brie, camembert, and goats cheese are great with champagne. Their creamy texture and mild flavour balance well with the acidity of the wine.

Brie is a classic pairing with champagne. Its mild flavour and soft texture complement the delicate bubbles and fruity notes of the champagne. The sharp and stinging acidity of champagne neutralises the fattiness of the cheese, providing a contrast that works like a charm. If you're searching for a classic, tried-and-true pairing, brie and brut champagne is a perfect match.

Camembert, similar to brie, is a soft, creamy cheese that also pairs well with champagne. Its earthy, mushroomy flavour and creamy texture make it a great match for the crisp, effervescent bubbles of champagne. The combination of the stingy bubbles of the liquor and the oozy texture of the camembert cheese is an unadulterated delight to the palate.

Goat's cheese, celebrated as the whitest cheese at cocktail parties, is known for its higher acidity and soft, tangy texture. The Blanc de Blancs Champagne, in particular, has chalky and toasty flavours that marry well with the chalky goat cheese's acidity and tanginess. The freshness and acidity of goat's cheese can also be balanced by the aromatic complexity of a Rosé de Saignée champagne.

Triple-cream cheeses

There are many triple-cream cheeses to choose from, each with its own unique flavour and texture. The most traditional triple-cream cheeses have a rind made from the mould Penicillium Candidum, which is responsible for the pristine, fluffy white skin of Brie. These cheeses tend to have an airy texture that dissolves on the tongue, with a flavour profile that includes cream, salt, and perhaps an edge of white button mushroom. Prosecco is a good pairing for these cheeses, as its coarser bubble and fruitiness complement the cheese.

Then there are the triple-cream cheeses with a more wrinkled, yellow rind. These cheeses are made with the yeast Geotrichum and have a texture that resembles a just-this-side-of-too-wet cheesecake. They have a more complex, acidic flavour that leaves your mouth watering, reminding you of yeast and nuts. A French Cremant, such as the rose Cremant d'Alsace, is a good pairing for these cheeses, as the wine's fresh red fruit and creamy bubbles offset the cheese's earthy finish.

When pairing triple-cream cheeses with champagne, it's important to consider the strength of the cheese. Lighter, milder cheeses pair well with younger, less complex champagnes, while stronger, more mature cheeses are better suited to heavier, more aged champagnes. For example, a light, floral champagne would pair well with a fresh, mild triple-cream cheese, while a more complex champagne would be a better match for a stronger, mature triple-cream cheese.

Aged cheeses

A good rule of thumb is to pair aged cheeses with first-class sparkling wines, especially from Champagne. These elegant wines often have nutty and sometimes bread-like aromas, which complement aged cheeses nicely. Vintage champagne, for example, pairs well with mature cheddars and aged Goudas, as their time in the bottle allows a complexity of flavours to develop while reining in the acidity. The toasted aromas of champagne also enhance the nutty notes of aged Gouda, and the wine's acidity and freshness balance the intense taste of Parmesan.

People say that extra-strong and dry cheeses, like Parmesan, are the perfect accompaniment to a good, aged sparkling wine. This is because aged champagnes also tend to have buttery and nutty nuances.

When it comes to blue cheeses, a Demi-Sec champagne or a sweet variety of a German Sekt Riesling will pair nicely. The complex sweetness and accompanying acidity of these wines can raise a blue cheese to amazing heights.

Blue cheeses

When pairing blue cheese with champagne, consider the following tips:

• The stronger the cheese, the heavier the wine should be. Aged and more intense sparkling wines, such as vintage champagne or cava, pair well with blue cheeses.
• Look for sparkling wines with higher acidity and some residual sugar to balance the bitterness of blue cheese.
• Demi-sec champagne, a slightly sweet variety, can balance the salty and rich flavours of blue cheese.
• Experiment with different combinations of blue cheese and champagne to discover your preferred pairing.

Harder cheeses like parmesan, comté and gouda

Harder cheeses like parmesan, comté, and gouda can be paired with champagne. The nutty, salty flavour of parmesan, for instance, is complemented by the crisp, acidic notes of the champagne. Similarly, comté, a hard cheese from France with aromas of hazelnut and fruit, can be paired with a Blanc de Blancs champagne, whose citrus notes and mineral side complement the cheese's rich, slightly fruity flavours.

Gouda, a semi-hard cheese with a sweet, nutty flavour, also pairs well with champagne. Its creamy texture and caramel notes add depth to the drink's fruit flavours. Aged gouda, in particular, is a good match for a brut champagne, as the toasted aromas of the champagne enhance the nutty notes of the cheese.

Frequently asked questions