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Pairing Cheese with Blanc de Blanc Champagne
The success Champagnes enjoy with cheese can be largely attributed to their effervescence - the bubbles have a wonderful "lift" and help break down the acids and butterfats. Champagnes also have a degree of acidity and sweetness that gives them special affinities for certain cheeses, especially the rich, buttery triple-crèmes and brie types. Keep in mind, of course, that the less “Brut” the Champagne or sparkling wine, the more likely it will balance the relative saltiness in the cheese. Champagnes are good at breaking down some of the denser, more aged, mountain cow’s milk cheeses, dissolving them into sweet, creamy finishes. We also find tremendous successes with some of the younger, softer, and more pungent cow’s milk cheeses; as well as the more mild and creamy goat’s milk cheeses.
For extended pairing information on Champagne, click here.
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