You say cheese, we say wine: our cheese and wine pairing suggestions

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Grasping the fundamentals of good flavour combos and picking the best wine to accompany your favourite French cheese is really quite easy.

FRESH AND SOFT CHEESES

Flavours range from tangy to mild, matching well with crisp, fruity, light-bodied wines with citrusy or tropical flavours. Avoid wines that are high in tannins.

The cheese: Brie, Camembert, chèvre (goat’s cheese), Brillat-Savarin, crottin.

The wine: Riesling, Sauvignon Blanc, Chardonnay, Champagne.

Try the caramelised figs with Brie recipe here.

SEMI-HARD AND MEDIUM-AGED CHEESE

Firm in texture and strong in flavour, these cheeses need medium-bodied, well-balanced wines. Try sparkling whites, apéritif whites and fruity reds.

The cheese: Cantal, Comté and French Emmenthal.

The wine: Chardonnay, white Burgundy, white Bordeaux, Champagne, red Burgundy, Pinot Noir.

Try the apple-caramelised crepes with shaved Emmenthal and fresh figs recipe here.

BLUE CHEESE

Bold, full-flavoured cheeses with prominent salty and savoury flavours like these need bold, slightly sweet wines to match.

The cheese: Roquefort and Cambozola.

The wine: White Burgundy or Bordeaux, Viognier, white Rhône blends, Zinfandel, red Port.

Try the Blue cheese Waldorf salad recipe here.

HARD, AGED CHEESE

Nutty, salty flavours are complemented by full-bodied whites, tannic reds and sweet Ports.

The cheese: Aged Cantal, tomme de Savoie, French raclette.

The wine: Aged white Burgundy or Bordeaux, Riesling, Champagne, red Burgundy, red Port.

Try the ricotta and pistachio whip with syrup-drenched mulberries recipe here.

Discover more TASTE features here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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