9 Essential Tips for Pairing French Cheese and Wine

Pairing cheese and wine is an art that balances flavours, textures, and traditions. By considering factors such as intensity, moisture, and regional origins, you can create harmonious combinations that elevate both elements. Whether you’re a beginner or an expert, these tips will help you craft perfect pairings for any occasion.

1. Match strength with strength

Intensity is crucial when pairing cheese and wine – neither should overpower the other. A delicate cheese’s subtle flavours will be lost when paired with a powerful wine, whilst a mild wine will seem watery against a strong cheese. The trick is to ensure both the wine and the cheese have similar strength, allowing them to complement rather than compete with each other.

For example:

• Fresh Chèvre deserves a crisp Sancerre – both share bright, clean flavours
• Aged Roquefort needs a rich Sauternes to match its powerful character
• Young Camembert pairs perfectly with light Chablis, as both offer subtle complexity
• Intense Époisses requires a robust Red Burgundy to stand up to its strong flavours

2. Consider the moisture content of the cheese

The moisture content of cheese directly affects how it interacts with wine tannins. Drier, aged cheeses can handle more tannic wines because their protein structure binds well with wine tannins. Conversely, soft, moist cheeses need wines with less tannin to avoid an unpleasant metallic taste.

Consider these matches:

• Hard, aged Comté pairs brilliantly with full-bodied white Burgundy – its protein structure can handle the wine’s structure well
• Soft, creamy Brie de Meaux matches beautifully with Champagne, whose bubbles and acidity cut through the richness
• Firm, aged Cantal can handle a structured Côtes du Rhône thanks to its lower moisture content

3. Trust regional pairings

French regional pairings have evolved over centuries for good reason. Local wines and cheeses developed alongside each other, influenced by the same terroir and climate. These traditional combinations often work perfectly because they share complementary flavour profiles shaped by their shared origin.

Time-tested regional matches include:

• Loire Valley Chèvre and Sancerre or Pouilly-Fumé – the chalky soil influences both
• Époisses de Bourgogne and a Red Burgundy – sharing the rich Burgundian terroir
• Munster and Alsace Gewürztraminer – both reflect Alsace’s bold flavour traditions
• Beaufort and White Roussette de Savoie – products of the same Alpine environment

4. Balance flavour profiles

When pairing cheese and wine, consider the primary flavour characteristics of each. Look for complementary or contrasting flavours that enhance the overall tasting experience. The goal is to create a harmonious balance that brings out the best in both the cheese and the wine.

For instance:

• Nutty Comté pairs wonderfully with oxidative Vin Jaune, as both share savoury notes
• Salty Roquefort finds a perfect match in sweet Sauternes, creating a classic sweet-and-salty combination
• Creamy Camembert benefits from the crisp acidity of Champagne, which cuts through the richness
• Earthy Tomme de Savoie complements the herbaceous notes in Savoie wines like Mondeuse

5. Consider the textures

The texture of both cheese and wine plays a crucial role in successful pairing. Aim to create an interesting interplay of textures that enhances the overall mouthfeel and eating experience.

Some textural pairings to try:

• Crumbly Crottin de Chavignol with crisp, mineral-driven Pouilly-Fumé
• Oozy Vacherin Mont d’Or with a silky, full-bodied white Burgundy
• Dense, crystalline aged Mimolette with a structured, tannic Bordeaux
• Smooth, velvety Saint-Nectaire with a round, supple Côtes d’Auvergne

6. Experiment with contrasts

While complementary flavours often work well, don’t be afraid to explore contrasting pairings. Sometimes, opposites attract in the world of cheese and wine, creating exciting and unexpected taste sensations.

Adventurous contrasts to explore:

• Pungent Livarot with a light, fruity Beaujolais – the wine’s freshness tames the cheese’s intensity
• Sweet, caramelised Mimolette with a bone-dry Muscadet – the opposing sweetness and dryness create intrigue
• Tangy fresh goat’s cheese with a rich, oaked Chardonnay – the contrast highlights unique aspects of both

7. Consider their ages

The age of both cheese and wine significantly impacts their flavour profiles and pairing potential. Generally, older cheeses pair well with older wines, as both develop more complex, intense flavours over time.

Age-appropriate pairings include:

• Young, fresh Chaource with a vibrant, youthful Beaujolais Nouveau
• Medium-aged Cantal (6-12 months) with a Bordeaux of similar age
• Well-aged Comté (24+ months) with a mature red Burgundy

8. Consider classic combinations

Some cheese and wine pairings have stood the test of time, becoming classics for a reason. These tried-and-true combinations are often celebrated for their ability to enhance the unique characteristics of both elements, making them a safe bet for any gathering or meal.

Classic pairings to consider:

• Camembert and Cider: The creamy, earthy notes of Camembert are beautifully complemented by the crisp, slightly sweet flavours of Normandy cider.
• Roquefort and Sauternes: The salty, tangy intensity of Roquefort pairs perfectly with the luscious sweetness and apricot notes of Sauternes, creating a luxurious contrast.
• Comté and Vin Jaune: The nutty, savoury complexity of aged Comté is a natural match for the oxidative, sherry-like qualities of Vin Jaune from the Jura region.
• Chèvre and Sancerre: The bright acidity and minerality of Sancerre harmonise with the fresh, tangy flavours of Loire Valley goat’s cheese.

9. Consider salt content

The saltiness of cheese can significantly influence how it interacts with wine. Salt can enhance flavours and balance sweetness, so it’s essential to consider the salt content when making pairings. Wines with good acidity or fruitiness often work best to counterbalance salty cheeses.

Examples to try:

• Roquefort with Sauternes: The saltiness of Roquefort is beautifully balanced by the honeyed sweetness of Sauternes, creating a classic sweet-and-salty combination.
• Munster with Gewürztraminer: The bold, salty flavour of Munster from Alsace is complemented by the aromatic sweetness and spice of Gewürztraminer from the same region.
• Pont-l’Évêque with Cidre Brut: The mildly salty, creamy texture of Pont-l’Évêque pairs wonderfully with Normandy’s dry cider, offering a refreshing contrast.
• Tomme de Savoie with Mondeuse: The subtle saltiness and earthy notes of Tomme de Savoie are enhanced by Mondeuse’s bright acidity and red fruit flavours.

Extra Tip: Temperature Matters

Serving temperature is crucial when it comes to enjoying cheese and wine. Both should be served at optimal temperatures to ensure that their flavours are fully expressed. Generally, white wines should be chilled, while red wines are best served slightly below room temperature. Cheese should also be served at room temperature to allow its flavours to shine.

Guidelines for serving:

• White Wines: Serve crisp whites like Sauvignon Blanc or Champagne between 7-10°C (45-50°F) to preserve their refreshing qualities.
• Red Wines: Light reds such as Pinot Noir benefit from being served at around 12-14°C (54-57°F), while fuller-bodied reds like Cabernet Sauvignon should be around 15-18°C (59-65°F).
• Cheese: Remove cheese from the refrigerator about 30 minutes before serving to allow it to reach room temperature, enhancing its flavour and aroma.

By considering these additional factors when pairing French cheese and wine, you’ll be well-equipped to create memorable tasting experiences that showcase the best of both worlds. Remember, while guidelines are helpful, personal taste preferences are important – don’t be afraid to trust your palate and discover your own perfect pairings…