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Cheeses
Champagne used to be considered too sophisticated to accompany cheese.
But it's a wonderful pairing that can be grandiose!
CHAMPAGNE AND CHEESE PAIRINGS
Sometimes you have to dare to combine products that don't seem to go together, only to realize ... that they do! Cheese is a rather strong-tasting product, whereas champagne is much more delicate. We easily associate cheese with white wine (and not red wine), so why not drink champagne, which belongs to this great family of wines, during your cheese tasting?
Champagne Brut Millésimé has an interesting relationship with cheese that deserves to be explored because of its oxidized side. This makes it a good companion for relatively mild cheeses, but it also works well with strong cheeses. Soft, bloomy-rind cheeses such as Brie de Meaux or Melun, Coulommiers, Neufchâtel and other cheeses with a regional character can be paired with great care.
Pairings should only be made with regional cheeses that have specific maturing methods or have been delicately prepared.
Champagne and cheese: a fashionable pairing
The French want to rediscover authentic products and the simplicity of typical products. They want to try innovative combinations on their plates, and thus try out 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 for creating a warm, festive and convivial atmosphere, and are often present to celebrate major events.
This way of consuming cheese and champagne was initially perceived as a fashion phenomenon. One might therefore naturally think that this practice would be ephemeral. However, it seems to be becoming increasingly normal to consume cheese with champagne. The exception could even become the rule, who knows?
which champagne for which cheese?
Most champagnes go very well with many cheeses, especially hard cheeses such as Beaufort, Comté, Parmesan, Brebis des Pyrénées, but also Brie and Camembert, provided they are not too strong.
Cheese and vintage champagne
We recommend tasting the Brut Millésimé with bloomy-rind and pressed cheeses. This champagne has a fairly powerful taste, so it's ideal with cheeses such as chaource, which tempers the taste of champagne, or brillat-savarin, which amplifies the sensation of foam in the mouth.
Last but not least, Mont d'Or can be enhanced when served with champagne, as its creamy, melt-in-the-mouth consistency harmonizes with the woody taste.
Recommended vintage: Cuvée William Deutz Vintage Champagne Deutz
CHEESE AND DEMI-SEC OR EXTRA-SEC CHAMPAGNE
With a demi-sec or extra-sec champagne, we recommend fresher cheeses such as Claousou du Causse Méjean, a sheep's milk cheese that's soft on the palate and slightly woody.
It can also be paired with strong-flavored, washed-rind cheeses such as Epoisses.
Suggested Cuvée: L'île du Champagne Delavenne
CHEESE and rosé or rosé de saignée champagne
Champagne rosé goes well with Salers, Chaource, with which you'll need a rough, mineral rosé, whose bubbles will erase the fatty side of the cheese, or Maroilles, whose rather fatty, acidic aspect matches the fruity aroma of rosé.
To accompany fresh goat's cheese, we recommend a young, floral rosé champagne.
Recommended vintages: Brut Rosé from Champagne Deutz, Rosé Extra Brut from Champagne Leclerc Briant.