A cheese plater and a nice glass of wine: what a nice way to finish the day or begin the night! We usually choose a nice red wine bottle. But this is… incorrect!
Indeed, although pairing your main course with a red wine can be a perfect match.. for cheese, red wine tannins and acidity’s will not combine with cheese’s fat and lactic ferments . Contrary to the popular belief, white wines would actually be better match for cheese lovers. Below, we provide you with a couple of wine pairing ideas based on the sort of cheese you are about to enjoy.
Also called “fromages bleus”, Gorgonzola, Bleu d’Auvergne, Roquefort match well with liquorous wines such as Sauternes, Gewurztraminer, Banyuls.
It is better to combine it with a half-dry white wine or even sweet wine. For instance, Pinot Gris, Vouvray, Loupiac.
Pressed paste cheese
White Bourgogne wines usually suit very well with this kind of cheese (Edam, Cantal, Mimolette, Cheddar, Tome, Gouda and so on..). You can enjoy the cheese with a nice Chablis or Macon wine.
Bries, Saint-Felicien or even Munster, can be eaten by drinking a sweet white wine but the association with more typed wines ( Chateauneuf-du-Pape) or Cotes-du- Rhone) can be a real success.
Camembert and apple match perfectly well.. so let’s try the camembert and the cider as it is done in Normandie. The bubbles and sugar bring sweetness to a well-ripped camembert and in the meantime, the lively taste balances cheese fat.
Champagne Brut with a flowing camembert. The effervescence will give a boost to the cheese fat.
Still want red wine?
It is possible but bear in mind that you must select a red wine which is young and not tannic. You can try for instance a young Bourgogne. For instance, a lively red wine with Beaufort or light red wine with Saint-Nectaire or Cantal.