WINE AND CHEESE: 6 PERFECT PAIRINGS

Thus, it seemed only natural for us to reveal the secrets of a harmonious pairing between two quintessential French terroir products.

WHAT TO DRINK WITH CHEESE?

Let’s be upfront: with its AOCs and varieties, cheese can be as demanding and complex as wine. The pairing possibilities are nearly endless… but this time, it’s worth making a big deal about it! However, we don’t want you to lose track. That’s why we’ve decided to focus solely on the favorite (and therefore most well-known) cheeses of the French. Even if you’ve probably tasted them all with wine before, you might be surprised to find that some long-held practices (such as the idea that red wine automatically pairs with cheese) are not always the best…

1) With Camembert:

Let’s start with the absolute star of French cheeses: Camembert! Originating from Normandy, this cheese falls into the category of “soft cheeses with a bloomy rind” and is almost always paired with a glass of red. This makes sense because its creamy texture needs a wine with a sufficiently strong character to stand up to it. However, keep in mind that the combination of tannins and lactose rarely works well together, as it can quickly lead to a strong bitterness on the palate. Therefore, opt for a light, even fruity red wine (one that flows easily in the mouth without astringency) with subtle tannins. A Beaujolais Gamay or a Pinot Noir from Burgundy or Alsace would be ideal.

2) With Goat Cheese:

Very popular, goat cheese is a category of cheese in itself. It can be fresh, creamy, or dry. The wine pairing will vary depending on these three characteristics. If the goat cheese is fresh or creamy, choose dry, fruity white wines, such as a Sauvignon from the Loire Valley or a Chardonnay from Burgundy. If you prefer dry goat cheese, opt for a slightly sweet white wine to counterbalance the cheese’s bitter flavor, such as a Gewürztraminer from Alsace or a Montlouis-sur-Loire from the Loire Valley.

3) With Ossau-Iraty, Cantal, and Saint-Nectaire:

These cheeses with a dense texture generally reveal a powerful and robust taste, the intensity of which varies depending on the cheese’s aging process. The more aged the cheese, the thicker the rind and the spicier the flavor. Therefore, choose a wine with a similar profile. A full-bodied red wine like a Côtes-du-Rhône from the Rhône Valley, a Fronton from Bordeaux, or a Côtes-de-Provence would be quite suitable. If the rind is thin, the cheese will be fruitier. In these cases, opt for a light, young white wine, such as a Pinot Blanc from Alsace or a Chardonnay from Burgundy.

4) With Emmental and Comté:

These cheeses belong to the family of cooked pressed cheeses. They are recognized by their fruity aromatic profile, which pairs wonderfully with rich white wines that offer notes of butter and nuts. Opt for a Vin Jaune from the Jura, or a Grenache Blanc from Languedoc, which will form an original pairing, especially with aged Comtés that reveal spicy flavors.

5) With Reblochon:

Recognizable by its strong odor, Reblochon is part of the soft cheeses with a washed rind family. It needs to be accompanied by powerful aromatic white wines with good acidity to avoid any bitterness. Spicy notes are also a plus to support the strong flavor of this cheese. A Gewürztraminer from Alsace or a Chenin from the Loire Valley would be perfect.

6) With Roquefort:

A classic among blue cheeses, Roquefort (or “blue” in everyday language) has a strong, pungent character. It must be paired with naturally sweet red wines such as a Banyuls or a Maury from Languedoc-Roussillon. The sweetness of these wines will soften the pungent character of the cheese and complement its creamy structure beautifully.