Cheese and alcohol are a match made in heaven. Pairing the right cheese with the right alcoholic beverage can enhance the flavour of both. And create a sensory experience like no other. Read on for the most iconic cheese & alcohol pairings of all time.
Rationale for Cheese Pairings
The rationale behind cheese pairings lies in the principle that certain flavours complement or contrast with each other. Pairing a cheese with an alcoholic beverage that shares similar flavours will create a complementary pairing. And pairing a cheese with a beverage that has contrasting flavours will create a contrasting pairing.
Additionally, the acidity and fat content of the cheese can affect the taste of the beverage, and vice versa.
In this blog post, we will explore the most iconic cheese and alcoholic beverage pairings. I will also explain the reasons behind why these pairings work so well.
Best cheese & alcohol pairings
Without further ado, let’s delve into the most iconic cheese and booze matches of all time.
Brie & Champagne
Brie originates from France and is known for its mild, buttery flavour with hints of mushroom.
Champagne features vibrant acidity, fine bubbles, and flavours ranging from citrus and green apple to brioche and nuts.
The effervescence and acidity of Champagne cut through the rich, creamy texture of Brie. Thus cleansing the palate and enhancing the cheese’s subtle flavours.
Furthermore, the yeastiness and toasty notes of Champagne complement the buttery and earthy qualities of Brie. As a result, this creates a sophisticated and balanced pairing.
On a side note, Champagne pairs wonderfully with a number of creamy cheeses. Explore this pairing with triple cream cheeses like Brillat Savarin and Délice de Bourgogne.
Camembert & Cider
Camembert has a soft, bloomy rind and a robust, earthy flavour. Normandy cider, also from the same region, is made from apples and can be either dry or slightly sweet.
The crisp acidity and effervescent qualities of Normandy cider cut through the richness of the Camembert. Moreover, the apple flavours complement the buttery, earthy notes of the cheese.
This regional cheese and pairing highlights the terroir and creates a balanced, delightful experience for the palate.
Cheddar (Aged) & Scotch Whisky
Aged Cheddar and Scotch whisky form a harmonious pairing due to their contrasting flavours and textures.
Aged Cheddar, known for its nuttiness, and occasional crystalline texture, contrasts beautifully with the rich, nuanced profiles of Scotch whisky. The whisky’s characteristics can be smoky and peaty or fruity and spicy. Either way, it enhances different aspects of the cheese, creating a dynamic tasting experience.
When pairing, opt for a well-aged Cheddar to ensure it has developed complex flavours that can stand up to the robustness of Scotch.
Consider matching the intensity of both the cheese and the whisky to balance their flavours effectively. Serve the Cheddar at room temperature to allow its flavours to fully unfold. And enjoy the whisky neat or with a splash of water to release its aromas and complexities.
You can read more about cheese and whisky pairings in this dedicated post here.
Epoisses & Marc de Bourgogne
Époisses is known for its pungent aroma and creamy texture. Its flavours are rich and complex, with savoury, meaty, and slightly sweet notes that intensify as it ripens.
The cheese is washed with Marc de Bourgogne, a pomace brandy made from grape skins, seeds, and stems leftover from winemaking. So, it is the natural candidate for this cheese and alcohol pairing.
Marc de Bourgogne is a robust and aromatic spirit with flavours of dried fruit, nuts, and a hint of spice.
When paired with Époisses, the brandy’s complexity enhances the cheese’s savoury and nutty notes. Additionally, its fruity and spicy undertones complement the creamy texture and tanginess of the cheese.
To enjoy this pairing, serve the Époisses at room temperature to allow its flavours to fully develop. Pair it with a small amount of Marc de Bourgogne served neat or slightly chilled. And allow each sip to cleanse the palate and prepare it for another bite of cheese.
This combination is perfect for those who wish to explore the regional specialties of Burgundy.
Feta & Assyrtiko
Feta has a crumbly texture and a tangy, salty flavour profile with hints of acidity. Assyrtiko is a dry white wine grape variety primarily grown on the Greek island of Santorini. It is known for its crisp acidity, citrus notes and minerality.
The bright acidity and citrus flavours of Assyrtiko wine complement the tanginess and saltiness of Feta cheese. The wine’s refreshing qualities help balance the cheese’s richness and enhance its flavours.
Undoubtedly, this pairing highlights the regional flavours of Greece. When enjoying this pairing, consider adding fresh fruits, olives, and crusty bread. This will create a Mediterranean-inspired tasting experience that showcases the best of Greek cuisine.
Fresh Chèvre & Sauvignon Blanc
Complementary pairings do not get much better than this!
Fresh Chèvre is known for its tangy, citrusy flavours and delicate texture. Sauvignon Blanc typically exhibits vibrant acidity with flavours of citrus (like grapefruit and lemon), tropical fruits and sometimes herbal notes.
The crisp acidity and fruity profile of Sauvignon Blanc complement the tanginess and freshness of Chèvre cheese. Besides, the wine’s citrusy notes harmonize with the cheese’s natural flavours, creating a refreshing and balanced pairing.
The acidity in Sauvignon Blanc also helps cleanse the palate after each mouthful of cheese. Unsurprisingly, this classic pairing is popular in the Loire Valley where both Sauvignon Blanc wine and Chèvre cheese are produced.
Gouda (Aged) & Stout
Aged Gouda is known for its firm crystalline texture and complex flavours ranging from nutty and caramel-like. And stout is a dark beer with a roasted malt flavour profile. Its flavour can include notes of coffee, chocolate, and sometimes even hints of caramel or toffee.
The nuttiness and caramel notes in aged Gouda harmonize with the roasted malt flavours in Stout. The beer’s roasted coffee and chocolate notes can bring out the sweetness and depth of the cheese.
Both aged Gouda and Stout are known for their bold flavours and complexities. When paired together, they can enhance each other without overwhelming the palate. The beer’s bitterness can also balance the cheese’s richness.
To enjoy this pairing, serve the aged Gouda at room temperature. And pair it with a well-chilled Stout to emphasize its refreshing qualities.
You can learn more about cheese and beer pairings here.
Manchego & Rioja
Manchego has a buttery and slightly tangy flavour with a firm texture. Rioja, a renowned wine region in Spain, produces red wines that are typically made from the Tempranillo grape.
These wines often exhibit flavours of ripe red berries, spice, and earthy notes. Consequently, Rioja complements the nutty and savoury qualities of Manchego.
The wine’s acidity and tannin structure balance the richness of the cheese. As a result, Rioja is a classic and harmonious pairing choice for Manchego.
Parmigiano Reggiano & Barolo
Parmigiano Reggiano is a hard, granular cheese from Italy with a rich, nutty flavour and a slightly salty, crystalline texture.
On the other hand, Barolo is made from the Nebbiolo grape and is known for its complex flavours of red fruits, roses, tar, and earthy notes, along with firm tannins and high acidity.
The umami and nutty characteristics of Parmigiano Reggiano complement the bold, tannic structure of Barolo. Besides, the wine’s acidity cuts through the cheese’s richness and saltiness.
Raclette & Gewürztraminer
Raclette is a semi-hard cheese with a creamy texture and a savoury, slightly nutty flavour. It is known for its ability to melt beautifully, making it ideal for dishes where it’s melted and scraped over potatoes, vegetables, or meats.
The classic pair is Gewürztraminer which exhibits pronounced floral, spice, and tropical fruit notes. The wine’s aromatic intensity and slight sweetness complement the richness and nuttiness of Raclette cheese.
Together, Gewürztraminer and Raclette create a delightful contrast of flavours and textures. This classic and enjoyable pairing is, especially when served with traditional accompaniments like potatoes, cornichons and charcuterie.
Roquefort & Sauternes
Roquefort is made from sheep’s milk and has a creamy texture with strong, pungent flavours and a distinctive blue veining.
Its most iconic pairing is with Sauternes, a famous sweet white wine from the Bordeaux region. Sauternes is known for its rich, honeyed sweetness and flavours of apricot, peach, and tropical fruits, balanced by bright acidity.
The intense, salty, and tangy flavours of Roquefort are beautifully complemented by the luscious sweetness and acidity of Sauternes. The wine’s sweetness contrasts with the cheese’s saltiness. And its acidity cuts through the creaminess, creating a harmonious and indulgent pairing.
Stilton & Port
Finally, we have one of the most iconic contrasting cheese and alcohol pairings.
Stilton is known for its rich, creamy texture and strong, tangy flavour with a hint of nuttiness. Port, a fortified wine from Portugal, is sweet, rich, and full-bodied, often with flavours of dark berries, plums, and spices.
The sweetness and robust character of Port balance the intense flavours and saltiness of Stilton. Moreover, the wine’s acidity and tannins help cleanse the palate. This classic combination creates a harmonious and indulgent pairing, perfect for a sophisticated cheese course or dessert.
Conclusion
Thank you for reading my blog post on the most iconic cheese and alcohol pairings. As you can see, there is a rationale to choosing the correct pairs.
But, having said that, pairing experiences are very personal and subjective. So, a good place to start is with your favourite cheese. And experiment with different pairings.
What’s your go-to cheese and booze pairing? Let me know in the comments below.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
