Champagne & Cheese: The Pairing Guide You Didn’t Know You Needed
Champagne & Cheese: The Pairing Guide You Didn’t Know You Needed
🥂 Why Champagne Wins
Bubbles clean the palate. Acidity cuts fat. Salt amplifies minerality. It's often better with cheese than red wine.
🧀 5 Top Pairings
- Langres + Extra-Brut: Creamy & salty meets sharp & dry.
- 18-month Comté + Blanc de Blancs: Nutty umami with vibrant tension.
- Sainte-Maure + Meunier Brut: Tangy goat cheese vs soft fruit & acidity.
- Roquefort + Demi-Sec: Mold and sugar: a surprisingly perfect contrast.
- Époisses + Rosé: Rich funk with red fruit backbone.
🔧 Build Your Own Cheese Board
1 soft (Brie or Chaource)
1 firm (Mimolette or Tomme)
1 blue (Roquefort)
1 goat (Crottin)
→ Pair with 2 Champagnes: one dry, one fruity.
💡 Tips
- Serve cheese at ~18°C
- Keep Champagne at 8–10°C
- Try pouring Champagne into Langres
🛒 Ready to Taste?
Bourgeois-Diaz BD'3C – Brut Nature Champagne Meets French Fromage