CHAMPAGNE & CHEESE
– Candy Champagne
Wine and cheese may sound a little cliche, perhaps, dare I say, even a little cheesy. Still, since their invention, wine and cheese have been a dazzling duo, going together like strawberries and champagne, Merlot and steak, boxed wine and Taco Bell. Doing it their way, yes their way, wine and cheese are the Laverne and Shirley of the alcohol industry (I cannot take credit for this intro, I stumbled up on it on the Savor Each Glass website http://www.savoureachglass.com).
And of course, champagne and cheese make a simply perfect combination.
My two favourite cheeses in the world are Delice de Bourgnon and Cambozola. Delice de Bourgnon is a triple cream brie that has over 75% butterfat (no wonder it is so delicious!). To me, Cambozola is the “blue brie” because it is a double cream that has blue cheese cultures in it (also high in butterfat with 65-75%). It would be fitting that Epicurious (www.epicuriuos.com) says they are two of the best cheese pairings for champagne then, non???
On this particular day, the Champagne Greek paired our champagne with:
– French Truffled Cheese (it was amazing with or without the champagne!)
– And, an artisan type of Swiss cheese that was very similar to a Jarlsberg
What about champagne with these cheese combinations?
Epicurious also noted that truffle cheeses are a top champagne pairing (Truffle Tremor to be exact) — “With the rind of the goat cheese that’s been lightly aged, this cheeses finishes with salt and a POW! of truffle. The earthy, mushroom flavors of the truffle match well with a dry champagne (Epicurious)”.
Gruyere has a dense texture and rich flavor. The light touch of champagne elevates the cheese into something more elegant, highlighting its sweet, nutty qualities and masking its mustiness.
Epoisses is notoriously STINKY (it makes my whole kitchen smell!). It is full-flavored – it is the type of cheese that either you love or you hate because of the strong flavor (personally, I love it). The bubbles in champagne help wipe your palate clean after a bite of Epoisses and balance out the saltiness of the cheese.
On this particular, Dr. Champagne brought a Vintage 2004 Dom Perignon. Could this day or tasting get any better??? I will blog separately about the 2004 Dom (it was so truly fabulous that it deserves it’s own blog!!!). Alison Napjus gave it 95 points (one of the highest ratings that I have ever seen her give other than to Krug, a Piper-Hiedsieck “rare” and Ruinart).
Stay tuned for a 2004 Dom blog and enjoy your champagne and cheese!