Goat's cheese and Champagne: a perfect match
The essentials
Goat’s cheese and Champagne make a successful gastronomic pairing, provided the style of Champagne is matched to the degree of maturation: a fresh goat’s cheese pairs well with a Blanc de Blancs Brut or Extra Brut, a mature goat’s cheese with a rosé de saignée Champagne, and a dry goat’s cheese with a vintage Blanc de Blancs.
- Which Champagne should you choose to go with fresh goat’s cheese?
- A Blanc de Blancs Brut or Extra Brut, made mainly from Chardonnay, is recommended. Its freshness and vibrancy complement the creamy texture and slightly tangy notes of the fresh goat’s cheese.
- Does rosé Champagne go well with mature goat’s cheese?
- Yes, rosé de saignée Champagne pairs particularly well with mature goat’s cheeses. Its fruity and floral notes balance the cheese’s strong character and soften its tangy notes, creating a harmonious flavour combination.
- Which Champagne pairs best with a very mature, dry goat’s cheese?
- A vintage Blanc de Blancs is recommended: its broad aromatic profile and minerality provide a counterpoint to the cheese’s intensity. Late-harvest cuvées, with notes of sweet almond and honey, are also worth considering.
Fresh, semi-matured or mature: goat’s cheese and Champagne make for very different pairings depending on the degree of maturation and the style of the sparkling wine.
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Frequently asked questions
Which Champagne should you choose to go with fresh goat’s cheese?
A Blanc de Blancs Brut or Extra Brut, made mainly from Chardonnay, is recommended. Its freshness and vibrancy complement the creamy texture and slightly tangy notes of the fresh goat’s cheese.
Does rosé Champagne go well with mature goat’s cheese?
Yes, rosé de saignée Champagne pairs particularly well with mature goat’s cheeses. Its fruity and floral notes balance the cheese’s strong character and soften its tangy notes, creating a harmonious flavour combination.
Which Champagne pairs best with a very mature, dry goat’s cheese?
A vintage Blanc de Blancs is recommended: its broad aromatic profile and minerality provide a counterpoint to the cheese’s intensity. Late-harvest cuvées, with notes of sweet almond and honey, are also worth considering.
