Pairing cheeses with wines, beers and breads
Cheeses
are often served with wine, beer, cider, Port, and sometimes
coffee. A tasting should be planned the same way as any other menu:
the cheese courses should progress from mildest to strongest.
Instead of gathering all varieties on one platter, organize
separate plates according to cheese categories.
There are two principles to keep in mind: paired elements should
have the same intensity without competing with one another, and the
interplay of flavours should be similar or contrasting
The intensity of the wine should match the intensity of the cheese. In both cases, some are light and delicate, others are strong and concentrated. Between these two extremes, there are a great many wines to choose from and just as many cheeses they can be paired with.
When it comes to deciding on the best interplay or most pleasing contrast of flavours between all the different wines and cheeses, it is first and foremost a question of personal taste and judgement.
The intensity of the wine should match the intensity of the cheese. In both cases, some are light and delicate, others are strong and concentrated. Between these two extremes, there are a great many wines to choose from and just as many cheeses they can be paired with.
When it comes to deciding on the best interplay or most pleasing contrast of flavours between all the different wines and cheeses, it is first and foremost a question of personal taste and judgement.
It is customary to start with mild cheeses and light white wines
and then progress to stronger cheeses and more full-bodied red
wines.
Here are a few suggested pairings:
Here are a few suggested pairings:
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Cheese and wine pairings
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Cheeses
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Wines
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First course |
Le Cendré des Prés Brie Princeville Mme Chèvre Chèvre des Alpes Damafro Neige de brebis Chevrines Irresistibles Brie double crème Capriny Baron Saint-Paulin La Sœur Angèle Paillot de chèvre |
Kiwi Bay blanc |
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Second course
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Le Baluchon Jonathan
Le Migneron de Charlevoix Empereur Fritz Gruyère Mont Saint-Benoit Douanier Sir Laurier d’Arthabaska Cendré du Village Clos St-Ambroise Délice des Appalaches Oka Noyan Port-Royal Gouda |
Tango
Hauts Jardins blanc Relais des Oliviers rouge Girondin blanc |
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Third course
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Perron medium cheddar
Le P’tit Saint-Damase Cheddar Ancêtre Mamirolle Baluchon Curé-Labelle Fin Renard Swiss |
Yellow Dune
High Peak rouge |
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Fourth course
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Le Ciel de
Charlevoix Bleu Bénédictin Rassembleu Bleubry Ermite Parmesan |
Triumfo Violini Girondin rouge |
A wine tasting usually consists of 4 courses with 3 cheese
varieties per service to offer a complete sampling of the main
cheese families. As a rule, a pleasant contrast in taste, texture
and shape is offered. It is customary to start with mild cheeses
and light wines and progress to stronger cheeses and more
full-bodied wines.
The first course should include mild,
soft-curd cheeses like brie or camembert. Select cheeses with
different textures that are made from different types of milk.
These are best served with a dry, delicate white, red or rosé
wine.
The second course should progress to slightly
stronger tasting cheeses such as semi-firm curds like medium
cheddar, havarti or caciocavallo. Serve washed rind cheeses with a
light, fruity red or a full-bodied white.
The third course should feature
stronger-tasting, firm-curd cheeses that pair well with a sweet
white wine or a medium-bodied red wine.
The fourth course is reserved for firm and
bloomy rind cheeses because of their sharp flavour. We recommend
aged cheeses with spicy aromas that pair well with full-bodied reds
or sweet white wines.
Quantity
guidelines
For each guest, calculate 250 to 300g of cheese for each of
the first three courses. Calculate about half a bottle of wine per
person for the first three courses and a quarter of a bottle for
the last course.
To
appreciate the full flavour of any wine, it should be served at the
appropriate temperature. Refer to the chart below for information
on the recommended temperature for the different types of wines.
How to determine if a wine has reached the recommended temperature?
There are two methods: using a wine thermometer or judging for
yourself by holding the bottle in your hands. The easiest way to
chill wine is to place the bottle in an ice bucket filled with
water and ice. To bring wine to room temperature, let it stand
until it reaches a temperature of 16 to 17° C (60 to 63° F).Chart of wine temperature and refrigeration time
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Type of wine
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Ideal temperature
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Refrigeration time
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Light white wine
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5 to 7° C (41 to 45° F)
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3½ hours
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Light red wine
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12 to 14° C (54 to 57° F)
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1 hour
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Medium-bodied white wine
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7 to 9° C (45 to 48° F)
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2¼ hours
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Medium-bodied red wine
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13 to 16° C (55 to 61° F)
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45 minutes
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Full bodied white or rosé wine
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9 to 11° C (45 to 52° F)
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1½ hours
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Full bodied red wine
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15 to 18° C (59 to 64° F)
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30 minutes
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Dessert wine
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8º C (46° F)
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2 hours
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Sparkling wine
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5 to 7° C (41 to 45° F)
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3½ hours
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First select a “light” beer to serve with mild, creamy-textured
cheeses such as Brie, Camembert, Caciocavallo and Monterey
Jack.
A “lager” beer pairs well with stronger, semi-firm or hard cheeses like mild to medium Cheddar, Oka and Saint-Paulin.
Continue with an “ale” beer to accompany mild veined cheese as well as hard fruit-flavoured cheeses.
To finish, offer a “dark” beer with strong or spicy cheeses.
Suggested pairings
A “lager” beer pairs well with stronger, semi-firm or hard cheeses like mild to medium Cheddar, Oka and Saint-Paulin.
Continue with an “ale” beer to accompany mild veined cheese as well as hard fruit-flavoured cheeses.
To finish, offer a “dark” beer with strong or spicy cheeses.
Suggested pairings
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Cheese and
Beer Pairings
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Cheeses
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beers
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First course
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Brie, Camembert, Caciocavallo, Monterey Jack
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Light
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Second course
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Cheddar, Oka and Saint-Paulin
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Lager
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Third course
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Sharp Cheddar, Seasoned Havarti, Aged Provolone
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Ale
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Fourth course
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Strong-flavoured cheeses like Parmesan
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Brown, Dark
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Cheeses
should be served at room temperature; they should be removed from
the refrigerator 45 minutes prior to serving. The beer should also
be served at near-room temperature rather than too cold. Ideally,
lagers are served at a temperature of 6 to 10° C while ales are
served at 12 to 18° C .
Here are a few ideas on how to pair cheese, beer and bread for a
three-course tasting, starting with the mildest to the
strongest-tasting cheeses.
First course
Mild cheese: Brie, goat cheese, Camembert, Canadian Swiss, Havarti,
Provolone
Mild, light and white ales: Irresistible blonde, Sleeman Cream Ale,
St-Antoine Abbé, St-Ambroise Ale
Bread: Olive-stuffed fougasse, sourdough bread, brioche or Viennese
bread
Second course
Stronger cheese: Medium Cheddar, Oka, Sir Laurier d'Arthabaska,
Cheddar de chèvre, Gouda, Gruyère
Lagers: Boréale rousse, Griffon rousse, Smitwick’s
Bread: walnut bread, stone-ground whole-wheat bread, multi-grain
bread
Third course
Very strong cheeses: Sharp Cheddar, ashy goat, veined or blue
cheese
Strong dark (brown) beers: Irresistible Brune
Bread: rye, pumpernickel, cracked wheat, dried fruit bread.
Bread
is always the best accompaniment so plan on serving a variety.
Lightly toasted bread is often an excellent choice but very
strong-tasting sourdough and nut breads do not pair well with many
cheeses. The best combinations are often found by trial and error;
ideally each should complement the other. Crackers, salted rusks,
and dry biscuits are not always ideal.Fruits are very popular as accompaniments. It should be noted however that some fruits interfere with the taste of wine when served with cheese. Grapes annul taste; apples and pears refresh and clear the mouth and palate. They should be served between courses to allow guests to prepare for the next service.