Best Cheeses for Bordeaux Wine

Red Bordeaux wines that are still young have a lot of personality, brightness, and tannins. These fruity, mouthwatering wines go exceptionally well with French Comte cheese or other strong-flavored hard cow’s milk cheese.

Cheeses are a classic complement to Bordeaux wines. Goat cheese is a perfect pairing with Sauvignon Blanc. Goat cheese also goes well with a Bordeaux rose. Full-bodied white Bordeaux wines like Chateau de Cruzeau showcase minerally flavors, fleshy palates, and elegant flavors. Aged cheese, however, pairs best with full-bodied red Bordeaux wines. These wines complement the bold flavors of aged cheese.

Ricotta, Brie and Camembert

Ricotta, Brie, and Camembert are the best cheeses for Bordeaux wine because of their delicate and mild flavors. They pair well with light and full-bodied white wines, but they also work well with sparkling wines. Camembert is a great cheese to pair with red Bordeaux, while Brie is best with red wine.

The flavor profile of wine and cheese varies, so pairing them can be tricky. Most cheeses pair well with light and sparkling wines, while bolder flavored cheeses pair well with full-bodied white and medium-bodied reds. The cheese’s age, moisture content, and acidity affect its flavor and mouthfeel. The goal is to complement the wine’s aroma and taste without overpowering the cheese.

Cheeses with acidity can enhance the taste of a wine. If you’re pairing wine and cheese, you can go with a crisp white, dry rose, or sparkling wine. In addition to whites, light-bodied reds with low tannins pair well with soft cheeses. Likewise, a dry rose, such as a Provencal rose, works well with soft cheeses.

Brie is a famous cheese with a strong flavor and a creamy texture. Its flavor gets stronger as it ripens. The American version has a buttery taste with a light aroma, while the French prefers a robust flavor with straw-colored lines on the rind. Both kinds of cheese are excellent with Chateau Clarke or sparkling wine. If you’re looking for a slightly softer cheese, consider Fromage D’Affinois (double cream Brie). This French cheese uses unique filtration systems to culture its curds. As a result, it has a lower fat content than Brie-type cheeses.

Ricotta, Brie, and Camembert are the best cheeses to pair with Bordeaux wine. Camembert is slightly tangy and salty. It pairs well with various beverages, including Pinot Noir, Gamay, and White Burgundy.

Epoisses

Epoisses is one of France’s most famous cheeses. However, its intense flavor is notorious for being difficult to pair with wine. Sommelier Vincent Bertheau of the Michelin-starred La Truffiere in Paris, who also has one of the most beautiful cheese carts in the world, suggests pairing Epoisses with a red Burgundy. He recommends Domaine Trapet Pere & Fils.

To best enjoy this cheese, you should serve it at room temperature. It pairs best with fresh raisin or nut bread. Then, serve it with a glass of rich white wine or a good strong ale. You will enjoy the rich flavor and smooth texture when paired with good wine.

You can also pair Epoisses with a Sancerre or a Bourgogne red. These wines can help draw out the citrus notes of the Epoisses cheese. Roquefort, on the other hand, emphasizes red fruit in Bourgogne. The researchers found that eating cheese with wine makes the palate more sensitive.

The combination of cheese and wine is a classic match. A lighter wine will pair with a milder cheese, while a bolder one will compliment a more full-bodied wine. Light-bodied whites pair best with triple-creme cheeses, while firmer cheeses should be paired with full-bodied reds.

French Comte

French Comte cheese is a French cheese that is aged and ripened in natural surroundings. Its rind is washed and may be slightly salty. It should be stored at 45 to 55 degrees Fahrenheit. Please place it in a covered container in the cheese drawer of your refrigerator.

Comte is a multi-flavored hard cheese aged for at least four months. It balances salty and buttery notes while developing a nutty, smoky flavor. Comte is produced in the Jura region of France. It pairs well with French wines that have subtle flavors. Depending on the cheese, you can pair it with white wine or Champagne.

The suitable wine to drink with French Comte depends on the age and ripeness of the cheese. If you have young cheese, it will go well with a dry white Burgundy or Savoy wine made from Jacquere grapes. A ripe cheese, on the other hand, can be served with more robust wines.

Bordeaux wine pairs well with cheese. The combination of the two should harmonize, with the cheese’s rich and creamy flavor balancing the spiciness of the wine. You want cheese that is separate from the wine. Instead, choose one that complements each other in taste and texture. A too-strong cheese with a bottle of wine will overpower the wine.

The French Comte cheese is one of the most popular cheeses in France. Pairing it with a bottle of Bordeaux wine is a simple and easy way to try a new combination. The cheese will pair best with white wines that balance the sweetness of the wine. Moreover, you’ll find that the sweet, milky French wine pairs well with soft sheep’s milk cheeses like Comte.

Cypress Grove Midnight Moon (Holland, goat’s milk cheese)

A partnership between a Dutch cheesemaker and a renowned American cheese icon created the award-winning cheese Cypress Grove Midnight Moon. It is a rich, dense goat milk cheese with a hint of caramel and brown butter. It ages six to 12 months, giving it an incredibly complex flavor. A small amount is perfect with a glass of Bordeaux wine.

The cheese’s creamy and crumbly texture matches most red wines, especially Bordeaux. Its nutty, mushroom-like flavor grows stronger with age. Pair it with a fruity wine and crusty bread for a perfect meal.

The flavors of this cheese are pleasantly creamy and tangy. Its Italian name, ‘Cypress Grove Midnight Moon, evokes a romantic, sensual evening. It’s an excellent table cheese that pairs well with cured meats, olives, and dark Syrah. Alternatively, you can pair it with an American cheese called Purple Haze. This semi-soft cheese is produced by Haystack Mountain Goat Dairy and is made of goat milk. Its rind is coated in Herbes de Provence, a traditional French spice blend.

A blend of sheep’s milk and goat’s milk, Atika is made in Tomales, California. Its distinctive natural brushed rind provides a delicate flavor with a hint of grass and nuts. The cheese is also an excellent companion for an older Jordan Cabernet Sauvignon vintage.

The flavors of goat cheese are complex. Some have a strong earthy flavor, while others have a soft, creamy texture. Cypress Grove Midnight Moon (Holland, goat’s milk cheese) goes well with Bordeaux wine. It has a nutty, herbaceous flavor that complements the wine.

Keen’s Cheddar (England, cow’s milk cheese)

Keen’s Cheddar is a cow’s milk cheese produced in Somerset, England. It is made by the Keen family using traditional West Country methods. A slightly spicy tinge complements its rich, earthy flavor. This cheese pairs well with various wines, including Bordeaux, Pinot Noir, Beaujolais, Zinfandel, and Chardonnay.

During the maturing process, this cheese may develop tiny blue veins. This is normal and is not a cause for concern. This cheese is made with raw cow’s milk, not animal rennet. The blue veins add complexity and a lingering finish.

Keen’s Cheddar is the most popular British cheese for pairing with Bordeaux wine. Three Somerset cheese companies still make this semi-firm cheese. Its rich, nutty flavor is best matched with robust red wines. A big Barolo works well with this cheese. However, the crumbly Lancashire cheese needs a fruitier wine. A good Beaujolais is the perfect complement.

The cheese itself is a complex and versatile food. Its flaky and stringy texture accentuates the flavor of Bordeaux wine and intensifies its depth. It is available in wide varieties, and you can get smoked versions.

Keen’s Cheddar (English cow’s milk cheese) has a nutty, earthy flavor with a slight crunch. It elevates the flavors of the Jordan Cabernet 2009. In my tasting, it brought out the bitter walnut note from the tannins and enhanced the red fruit flavors. It also brought out the earthiness and rustic blackberry notes of the 2013 vintage.

Cheddar is best served with a bottle of red wine. It complements the wine’s smooth texture and dark fruit notes. The cabernet sauvignon’s tannins will bind with the cheese’s proteins and fat.

Does cheese go well with Bordeaux?

It is recommended to pair sharp or aged cheese (six months or older) with full-bodied red Bordeaux wines since these pairings’ robust flavors are exquisitely complemented. Generally, the more mature your cheese is, the more substantial and fuller-bodied wine you should match.

FAQs

What food is suitable for Bordeaux wine?

Bordeaux red wines have traditionally been paired with traditional foods, including roast lamb, venison, duck breast, and beef-based meals.

What makes Bordeaux wine unique?

Of course, Bordeaux’s ability to age is a significant factor in why it is so well regarded worldwide. Before being bottled, all of Bordeaux’s red wines will be matured in conventional barrels. However, because the region is concentrated on the tannin-rich Cabernet Sauvignon grape, they are ideal for bottle aging.

When should I enjoy my Bordeaux?

Red Bordeaux, less expensive, should be enjoyed within five years, whereas young white Bordeaux should be eaten within a few years. Holding onto it will prevent you from enjoying it now, so only keep it if it’s excellent.

Does Bordeaux have a low price?

However, even inexpensive Bordeaux, which can be had for as little as $15 a bottle, maybe a great deal and offer you a taste of wine aristocracy.

Best Cheeses for Bordeaux Wine

Red Bordeaux wines that are still young have a lot of personality, brightness, and tannins. These fruity, mouthwatering wines go exceptionally well with French Comte cheese or other strong-flavored hard cow’s milk cheese.

Cheeses are a classic complement to Bordeaux wines. Goat cheese is a perfect pairing with Sauvignon Blanc. Goat cheese also goes well with a Bordeaux rose. Full-bodied white Bordeaux wines like Chateau de Cruzeau showcase minerally flavors, fleshy palates, and elegant flavors. Aged cheese, however, pairs best with full-bodied red Bordeaux wines. These wines complement the bold flavors of aged cheese.

Ricotta, Brie and Camembert

Ricotta, Brie, and Camembert are the best cheeses for Bordeaux wine because of their delicate and mild flavors. They pair well with light and full-bodied white wines, but they also work well with sparkling wines. Camembert is a great cheese to pair with red Bordeaux, while Brie is best with red wine.

The flavor profile of wine and cheese varies, so pairing them can be tricky. Most cheeses pair well with light and sparkling wines, while bolder flavored cheeses pair well with full-bodied white and medium-bodied reds. The cheese’s age, moisture content, and acidity affect its flavor and mouthfeel. The goal is to complement the wine’s aroma and taste without overpowering the cheese.

Cheeses with acidity can enhance the taste of a wine. If you’re pairing wine and cheese, you can go with a crisp white, dry rose, or sparkling wine. In addition to whites, light-bodied reds with low tannins pair well with soft cheeses. Likewise, a dry rose, such as a Provencal rose, works well with soft cheeses.

Brie is a famous cheese with a strong flavor and a creamy texture. Its flavor gets stronger as it ripens. The American version has a buttery taste with a light aroma, while the French prefers a robust flavor with straw-colored lines on the rind. Both kinds of cheese are excellent with Chateau Clarke or sparkling wine. If you’re looking for a slightly softer cheese, consider Fromage D’Affinois (double cream Brie). This French cheese uses unique filtration systems to culture its curds. As a result, it has a lower fat content than Brie-type cheeses.

Ricotta, Brie, and Camembert are the best cheeses to pair with Bordeaux wine. Camembert is slightly tangy and salty. It pairs well with various beverages, including Pinot Noir, Gamay, and White Burgundy.

Epoisses

Epoisses is one of France’s most famous cheeses. However, its intense flavor is notorious for being difficult to pair with wine. Sommelier Vincent Bertheau of the Michelin-starred La Truffiere in Paris, who also has one of the most beautiful cheese carts in the world, suggests pairing Epoisses with a red Burgundy. He recommends Domaine Trapet Pere & Fils.

To best enjoy this cheese, you should serve it at room temperature. It pairs best with fresh raisin or nut bread. Then, serve it with a glass of rich white wine or a good strong ale. You will enjoy the rich flavor and smooth texture when paired with good wine.

You can also pair Epoisses with a Sancerre or a Bourgogne red. These wines can help draw out the citrus notes of the Epoisses cheese. Roquefort, on the other hand, emphasizes red fruit in Bourgogne. The researchers found that eating cheese with wine makes the palate more sensitive.

The combination of cheese and wine is a classic match. A lighter wine will pair with a milder cheese, while a bolder one will compliment a more full-bodied wine. Light-bodied whites pair best with triple-creme cheeses, while firmer cheeses should be paired with full-bodied reds.

French Comte

French Comte cheese is a French cheese that is aged and ripened in natural surroundings. Its rind is washed and may be slightly salty. It should be stored at 45 to 55 degrees Fahrenheit. Please place it in a covered container in the cheese drawer of your refrigerator.

Comte is a multi-flavored hard cheese aged for at least four months. It balances salty and buttery notes while developing a nutty, smoky flavor. Comte is produced in the Jura region of France. It pairs well with French wines that have subtle flavors. Depending on the cheese, you can pair it with white wine or Champagne.

The suitable wine to drink with French Comte depends on the age and ripeness of the cheese. If you have young cheese, it will go well with a dry white Burgundy or Savoy wine made from Jacquere grapes. A ripe cheese, on the other hand, can be served with more robust wines.

Bordeaux wine pairs well with cheese. The combination of the two should harmonize, with the cheese’s rich and creamy flavor balancing the spiciness of the wine. You want cheese that is separate from the wine. Instead, choose one that complements each other in taste and texture. A too-strong cheese with a bottle of wine will overpower the wine.

The French Comte cheese is one of the most popular cheeses in France. Pairing it with a bottle of Bordeaux wine is a simple and easy way to try a new combination. The cheese will pair best with white wines that balance the sweetness of the wine. Moreover, you’ll find that the sweet, milky French wine pairs well with soft sheep’s milk cheeses like Comte.

Cypress Grove Midnight Moon (Holland, goat’s milk cheese)

A partnership between a Dutch cheesemaker and a renowned American cheese icon created the award-winning cheese Cypress Grove Midnight Moon. It is a rich, dense goat milk cheese with a hint of caramel and brown butter. It ages six to 12 months, giving it an incredibly complex flavor. A small amount is perfect with a glass of Bordeaux wine.

The cheese’s creamy and crumbly texture matches most red wines, especially Bordeaux. Its nutty, mushroom-like flavor grows stronger with age. Pair it with a fruity wine and crusty bread for a perfect meal.

The flavors of this cheese are pleasantly creamy and tangy. Its Italian name, ‘Cypress Grove Midnight Moon, evokes a romantic, sensual evening. It’s an excellent table cheese that pairs well with cured meats, olives, and dark Syrah. Alternatively, you can pair it with an American cheese called Purple Haze. This semi-soft cheese is produced by Haystack Mountain Goat Dairy and is made of goat milk. Its rind is coated in Herbes de Provence, a traditional French spice blend.

A blend of sheep’s milk and goat’s milk, Atika is made in Tomales, California. Its distinctive natural brushed rind provides a delicate flavor with a hint of grass and nuts. The cheese is also an excellent companion for an older Jordan Cabernet Sauvignon vintage.

The flavors of goat cheese are complex. Some have a strong earthy flavor, while others have a soft, creamy texture. Cypress Grove Midnight Moon (Holland, goat’s milk cheese) goes well with Bordeaux wine. It has a nutty, herbaceous flavor that complements the wine.

Keen’s Cheddar (England, cow’s milk cheese)

Keen’s Cheddar is a cow’s milk cheese produced in Somerset, England. It is made by the Keen family using traditional West Country methods. A slightly spicy tinge complements its rich, earthy flavor. This cheese pairs well with various wines, including Bordeaux, Pinot Noir, Beaujolais, Zinfandel, and Chardonnay.

During the maturing process, this cheese may develop tiny blue veins. This is normal and is not a cause for concern. This cheese is made with raw cow’s milk, not animal rennet. The blue veins add complexity and a lingering finish.

Keen’s Cheddar is the most popular British cheese for pairing with Bordeaux wine. Three Somerset cheese companies still make this semi-firm cheese. Its rich, nutty flavor is best matched with robust red wines. A big Barolo works well with this cheese. However, the crumbly Lancashire cheese needs a fruitier wine. A good Beaujolais is the perfect complement.

The cheese itself is a complex and versatile food. Its flaky and stringy texture accentuates the flavor of Bordeaux wine and intensifies its depth. It is available in wide varieties, and you can get smoked versions.

Keen’s Cheddar (English cow’s milk cheese) has a nutty, earthy flavor with a slight crunch. It elevates the flavors of the Jordan Cabernet 2009. In my tasting, it brought out the bitter walnut note from the tannins and enhanced the red fruit flavors. It also brought out the earthiness and rustic blackberry notes of the 2013 vintage.

Cheddar is best served with a bottle of red wine. It complements the wine’s smooth texture and dark fruit notes. The cabernet sauvignon’s tannins will bind with the cheese’s proteins and fat.

Does cheese go well with Bordeaux?

It is recommended to pair sharp or aged cheese (six months or older) with full-bodied red Bordeaux wines since these pairings’ robust flavors are exquisitely complemented. Generally, the more mature your cheese is, the more substantial and fuller-bodied wine you should match.

FAQs

What food is suitable for Bordeaux wine?

Bordeaux red wines have traditionally been paired with traditional foods, including roast lamb, venison, duck breast, and beef-based meals.

What makes Bordeaux wine unique?

Of course, Bordeaux’s ability to age is a significant factor in why it is so well regarded worldwide. Before being bottled, all of Bordeaux’s red wines will be matured in conventional barrels. However, because the region is concentrated on the tannin-rich Cabernet Sauvignon grape, they are ideal for bottle aging.

When should I enjoy my Bordeaux?

Red Bordeaux, less expensive, should be enjoyed within five years, whereas young white Bordeaux should be eaten within a few years. Holding onto it will prevent you from enjoying it now, so only keep it if it’s excellent.

Does Bordeaux have a low price?

However, even inexpensive Bordeaux, which can be had for as little as $15 a bottle, maybe a great deal and offer you a taste of wine aristocracy.