Patrick Oconnell
Comté cheese is a gourmet French cheese with a rich, nutty flavour and complex textures. It is made from the raw milk of Montbéliarde or French Simmental cows and undergoes a meticulous process of curdling, cutting, and pressing, followed by ageing for at least four months. The best wine to pair with Comté depends on its age and flavour profile. For example, a fruity Comté with apricot and citrus aromas pairs well with a rich and fruity white wine, while an older, nuttier Comté may be better suited to a white wine or a light to medium-bodied red wine with soft tannins. Some specific wine varieties that are commonly suggested to pair with Comté include Vin Jaune, dry Arbois whites, Pinot Noir, and Champagne.
| Characteristics | Values |
|---|---|
| Type of Cheese | Hard, aged, nutty, complex, pressed |
| Wine Pairing | Vin Jaune, Champagne, Pinot Noir, Chardonnay, Arbois whites, Rioja, red Bordeaux blend, Gamay Noir, Jura, Roussanne, Marsanne, Rolle, Viognier, Châteauneuf-du-Pape, St Estèphe, Nebbiolo, Bordeaux, white Burgundy, Syrah, Alsace, Languedoc, Burgundy |
| Other Pairings | Coffee, fresh fruits, nuts, charcuterie, artisan breads, honey, fig jam |
| Serving Temperature | Room temperature |
| Serving Time | 30 minutes to 1 hour before serving |
| Palate | Neither the young lactic Comté nor the wine will complement each other. |
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What You'll Learn
Young Comté pairs well with coffee
Young Comté is a versatile cheese that pairs well with a wide range of wines, including reds and whites. When it comes to coffee, while there is no definitive rule, some general principles can be applied.
Firstly, coffee is known to complement and intensify the flavours in certain foods. The basic flavours of the coffee and food should be considered. Young Comté has a more simple flavour profile compared to aged Comté, often tasting milky and fruity. Thus, a lighter coffee blend with fruity notes could complement and enhance these flavours.
Additionally, matching the intensity of the coffee and food is essential. Lighter coffee blends work better with delicate dishes, while bolder coffees complement richer and more robust foods. Young Comté, with its milder flavour, would pair well with a lighter roast coffee that has a similar intensity.
The texture of both the coffee and food should also be considered. A creamy latte, for example, can balance the crispiness of a biscotti. Young Comté has a softer and less complex texture than aged Comté, so a smooth and creamy coffee could complement its texture.
Lastly, cultural pairings can be explored. For example, a French roast coffee could be paired with a French cheese like Comté. Similarly, seasonal choices can be considered, such as a pumpkin spice latte with a slice of apple pie in the autumn.
In conclusion, while there are no rigid rules, applying these principles can help guide pairings. Experimentation is also encouraged, as personal taste plays a significant role in finding the perfect combination.
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Fruity Comté goes with fruity white wines
Comté is a semi-soft French cheese that develops sweet fruit notes with age, alongside nutty and smoky flavours. To complement the cheese's fruity notes, a highly aromatic wine with white flower aromas is a good choice. A low-acid Gewürztraminer, for instance, will strike the perfect balance.
Gewürztraminer is a dry wine with a delicate body and floral aromas. Its lower acidity and floral notes will complement the fruitiness of the cheese without overwhelming it.
Another option is to pair Comté with a wine that has fruity notes of its own. A medium-to-light-bodied Pinot Noir, for example, often has cherry and berry flavours and can be earthy and savoury, making it an excellent counterpart to many cheeses. Beaujolais is another light-bodied wine with red berry notes that can complement the fruitiness of Comté.
When pairing wine with cheese, it is generally recommended to taste the wine before the cheese for the optimum effect. It is also worth noting that there are no hard-and-fast rules when it comes to pairing wine with cheese, and personal preference is what matters most.
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Comté with vegetal notes pairs well with beer
Comté is a French cheese with a rich, nutty flavour and a smooth and creamy texture. It is made from unpasteurized cow's milk, which gives it a distinctive taste. The cows that produce the milk for Comté feed on a diverse diet of grass, flowers, and herbs, which also contributes to the unique taste of the cheese. The cheese is aged for a minimum of four months, but it can be aged for up to 24 months, resulting in a more intense flavour.
When it comes to pairing Comté with beverages, there are many options to choose from. The French tend to eat young Comté with a wide range of wines, including reds. Older, nuttier, and more intense Comté may pair better with whites, such as local dry Arbois whites or old Muscadet. Some other classic wine pairings include Champagne, Vin Jaune, and Pinot Noir.
However, the unique vegetal notes in Comté, which come from the addition of vegetal rennet during the cheese-making process, may make it a better pairing with beer. Vegetal notes are considered a defect by the industry when they are a result of underdevelopment and are not supposed to be present in the beverage. However, in the case of Comté, these vegetal notes are an intended part of the flavour profile and can add an interesting dimension to the tasting experience.
When pairing cheese with beer, it is important to consider the intensity of both the cheese and the beer. A lighter cheese, such as a fresh goat's curd, would not pair well with a full-bodied, intense beer. Similarly, a bold and powerful cheese like Comté would be best paired with a beer of similar intensity. The unique vegetal notes in Comté could be complemented by a beer with similar earthy or bitter notes.
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Comté with nutty flavours pairs with Vin Jaune
Comté cheese is a gourmet cheese with a rich, nutty flavour and complex textures. It is a product of traditional craftsmanship, made from the raw milk of Montbéliarde or French Simmental cows. The cheese undergoes a meticulous process of curdling, cutting, and pressing, followed by ageing for at least four months. The French tend to eat Comté when it is fairly young, making it a good match for a wide range of wines, including reds. However, once it is older, nuttier, and more intense, it is better paired with whites.
Vin Jaune is a special and characteristic type of white wine made in the Jura region of eastern France. It is crafted from the Savagnin grape, which is harvested later to achieve higher potential alcohol content after fermentation. The wine ages for at least six years and three months in barrels under a thin layer of yeast, which gives it its unique flavour profile. This process, known as sous voile ageing, imparts aldehydic flavours of brine, curry, and nuts, with a particular emphasis on toasted nuts.
The pairing of Comté with nutty flavours and Vin Jaune is a classic combination. Vin Jaune's nutty, earthy, and mineral flavours complement the cheese's nutty and slightly salty characteristics. This pairing is also a testament to the saying, "what grows together, goes together," as both the wine and the cheese originate from the Jura region.
When serving Comté and Vin Jaune, it is essential to allow the cheese to come to room temperature, enhancing its flavours and texture. Similarly, Vin Jaune is often served at cellar temperature, between 13°C and 15°C, and may be decanted to expose it to more oxygen, stimulating its unique aromas.
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Spicy Comté goes with spicy Grenache or Syrah
Comté is a gourmet cheese with a rich, nutty flavour and complex textures. It is a product of traditional craftsmanship, undergoing a meticulous process of curdling, cutting, pressing, and aging for at least four months. The cheese is known for its depth of character and versatility, making it a popular choice for cheese enthusiasts and connoisseurs alike.
When it comes to wine pairings, Comté offers a range of options due to its diverse flavour profiles. The best pairing depends on the age and specific characteristics of the cheese. For example, a fruity Comté with apricot and citrus aromas pairs well with a rich and fruity white wine, such as a white from the Rhône or the Languedoc. These wines are made from aromatic grape varieties like Roussanne, Marsanne, Rolle, and Viognier.
However, if you're looking for a red wine to accompany your Comté, the spice is the key. A spicy Comté calls for a spicy wine, and that's where Grenache from the Rhône or Syrah from the Languedoc come into play. These wines, with their own unique spiciness, create fabulous pairings with the spicy notes of the cheese. The Rhône Grenache, specifically the Rasteau, and the Languedoc Syrah, particularly the Pic St Loup, bring their own kick to complement the cheese's character.
It's important to remember that these are just guidelines, and there are no hard and fast rules when it comes to wine and cheese pairings. Each wine, even within the same region, can vary, so adaptability and
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Frequently asked questions
Comté is a semi-soft, semi-hard, aged hard cheese from France that develops sweet fruit notes with a nutty and smoky finish as it ages.
Wines that pair well with Comte cheese include Vin Jaune, Gewürztraminer, and Champagne.
Comte is a semi-soft to semi-hard cheese with a complex flavour profile. It is best paired with highly aromatic wines that have white flower aromas and low acidity. Vin Jaune, for example, is known to pair well with Comte as it often displays walnut characters that complement the cheese's nutty notes.
Other classic wine and cheese pairings include Chardonnay with Camembert, Prosecco with Parmesan, and Sauternes with Roquefort.
When pairing wine and cheese, consider the following:
- Wines and cheeses from the same region usually pair well together.
- Look for textural contrasts between the cheese and wine—lighter cheeses go well with lighter wines, while heavier cheeses go with bolder wines.
- Taste the wine before the cheese for the optimum effect.
- Allow the cheese to come to room temperature before serving to unlock its aroma and flavour nuances.
