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WINE AND FOOD Pairings: with cheese
If beautiful associations between certain cheeses and champagnes exist, the pairing of cheeses and champagnes remains unanchored in our habits. This is not because the associations are not beautiful - they are - but rather because the associations are not strong enough to be anchored.
FOOD AND CHAMPAGNE PAIRING WITH CHEESE
It is sometimes necessary to dare to associate products that would seem not to go together to finally realize ... that they do! Indeed, cheese is a product with a rather strong taste, while champagne is much more delicate. We easily equate cheese with white wine (and not red wine), so why not drink champagne, which is part of this great family of wines, during your cheese tasting?
Champagne Brut Millésimé, has an interesting relationship with cheeses that is worth exploring because of its oxidized side. This makes it a good pairing for relatively mild cheeses, but also works well with strong cheeses. Soft cheeses with a bloomy rind such as Brie de Meaux or Melun, Coulommiers, Neufchâtel and others with a regional focus can be paired with great care.
Pairings should only be made with regional cheeses that have specific maturation methods or that have been delicately prepared.
accompanying cheese with champagne : a fashionable alliance
The French want to find authentic products and rediscover the simplicity of typical products. They want to try innovative combinations on their plates and thus try combinations that, a few years ago, would have been considered unusual.
Cheese and champagne are two natural products that are consumed in a totally informal way. They are the two main products to create a warm, festive, friendly atmosphere and are often present to celebrate great events.
This way of consuming cheese and champagne was initially seen as a trendy phenomenon, a "fashion". One could therefore naturally think that this practice would be ephemeral. However, it seems that it is becoming more and more normal to consume cheese with champagne. The exception may even become the rule, who knows?
which champagne for which cheese ?
Most champagnes go very well with many cheeses; cooked cheeses in particular: Beaufort, Comté, Parmesan, Pyrenean sheep, but also Brie and Camembert, provided they are not too strong.
Cheese and vintage champagne
We recommend that you enjoy bloomy rind and pressed cheese with brut Millésimé. This champagne has a rather powerful taste, so it is ideal with cheeses such as chaource which tempers the taste of champagne, or brillat-savarin which amplifies the sensation of foam in the mouth.
Finally, Mont d'Or can be enhanced when consumed with champagne because its creamy and melting consistency harmonizes and the woody taste stands out.
Recommended vintage : Celebris Vintage 2008 from Champagne Gosset
CHEESE AND SEMI-DRY OR EXTRA-DRY CHAMPAGNE
With semi-dry or extra-dry champagne we recommend cooler cheeses such as Claousou du Causse Méjean, a sheep's milk cheese that is very soft in the mouth and slightly woody.
The agreement can also work well with washed rind cheeses that have a strong aroma like Epoisses.
Recommended wine : L'île du Champagne Delavenne
Cheese and rosé or rosé de saignée champagne
For rosé champagne, the alliance is effective with Salers, Chaource with which you will need a raw and mineral rosé, whose bubbles will erase the fatty side of the cheese, or even Maroilles which by its rather fatty and acidic aspect matches the fruity aroma of rosé.
To accompany a fresh goat cheese, we recommend a young and floral rosé champagne.
Recommended vintages : Brut Rosé from Champagne Deutz, Rosé Extra Brut from Champagne Leclerc Briant