Pairing French Cheeses & Wine

The ultimate key to pairing French cheese with wine is "balance". When it comes to collaborating French cheese with wine, it is very much like combining chocolate with milk, although more universal. When it comes to distinguishing an array of wine, the taste is very "subjective" in general, as it is acquired with the finest French cheeses. In fact, I think most individuals are as unique and diverse as the French cheese and the finest French port they enjoy.

When choosing the "perfect" port to enjoy with French cheese, one must look at the tannin and acidity levels of the wine. It's a proved fact that both tannin and acidity levels play an extremely huge role, when choosing a wine in general. You also want to look at the individual sugar levels, as well as, bitter and sour levels because these tend to play a rather moderate role, as a result.

Salty French cheeses that possesses a rather rich, salty, flavor such as Roquefort, Bleu des Causses, Saint Agur, Bleu de Gex, Raclette, Valencay, Morbier, Bleu de Bresse, and Selles-sur-Cher, go best with wines on a sweet wavelength such as Sauternes or Graves. I personally can vouch for this, as I have recently attended a three day wine tasting extravaganza to which I tasted an array of sweet/sweet-based wine with salty cheeses. I have noticed sweet wine collaborated with salty cheeses truly tasted exquisite, as a result.

Dry wines tend to go extremely great with aged or hard cheeses. Something like light Jura, Chablis, Muscadet, Burgundy, Vouvray, or Champagne would go amazingly with aged or hard French cheeses such as Beaufort, Laguiole, Abondance, Comte, Salers, Mimolette, and Cantal. Wines such as Beaujolais, Valpolicella, Dolcetto, or a rich Burgundy go amazingly with French mountain cheeses such as Langres, Neufchatel, Brie, Crottin de Chavignol, Brocciu, Livarot, Camembert, Reblochon, Chabichou, and Boursin cheese.