French Wine & Cheese Parings on our Tour de France
Burgundy, Chateauneuf du Pape, Bordeaux… people “oooh and ahh” over these fabulous wines –forgetting that they are place names –names of villages and towns, not actually names of specific “brands” or even “makers” of wines.
Certainly the places have a terroir that creates a similarity between the wines and the foods. So too, certain grapes (which have different flavors) are grown in certain regions (like pinot noir in Burgundy or Grenache in Chateauneuf du Pape) and that also gives wines from a particular area similar flavor profiles. It’s a good idea to find what grapes you like, first.
The ruins of the Chateau at Chateauneuf du Pape
In some ways saying “I like Chateauneuf du Pape” is like saying “I like Princeton food” or “I like bread from New York City” –okay….but which food in Princeton? What restaurant? Which bread? They are, within a common American theme, all very different…just like the wines made by different people of the same region or village in France. One exception to this idea is where the place uses only one grape. The best example of this is Burgundy. By using one grape –the wines are much more identifiable by area. A French pinot tastes completely different than an American one.
Then there are cheeses. Also similar to wines in that their place names have almost become their brand names to us. Why do I say that? Well, Camembert is from ….you guessed it! And Roquefort? That’s right. Towns name their prized products (much like people do) after themselves! Now, it might make sense to you why “Champagne” would be so upset that people from other places started calling their sparkling wines by their regions proper name. They thought it was deceptive. Many of us would agree if we were to see a company called, for example, Beverly Hills Real Estate Brokers located in Brooklyn. Same concept.
So, what did we pair at our Tour de France of wine and cheese.
Here’s the list. Below are the tasting notes.
1. Champagne Marie Weiss, paired with a Brie. (And a Cremant d’Alsace as the bargain substitute for this pairing).
It’s blend of 25% Pinot Noir, 25% Pinot Meunier and 50% Chardonnay from the Montagne de Reims and the Cote des Blancs. About half of the juice comes from 1er Cru and Grand Cru vineyards. The Marie Weiss label is produced by the superb, small Champagne house of Ployez-Jacquemart, near Reims. The nose is of apple, white peach, brioche, and fresh nutmeg. It is full-bodied, crisp and balanced.
(Note: Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved.)
2. Laurent Combier Crozes Hermitage Blanc with Chevre and fig jam. Both from Provence, where figs also grow –this is combination that really enhances the flavors of each. The wine is made up of 80% Marsanne and 20% Roussanne, is aged in temperature controlled stainless steel, and 30% is fermented and aged in new oak. Aromatic nose combines flowers, dried fruits. Medium body, perfect acidity. Ready to drink right away.
Artisan made goat cheeses in Provence
3. David Moret, Bourgogne, 2010 paired with Epoisses. Epoisse, a cow’s milk, bloomy rind cheese from Burgundy, that is washed in a Marc de Bourgogne is a wonderful treat. This was a great chardonnay made in the town of Beaune.
The town of Beaune Burgundy
4. Bourgogne Pinot Noir with a crystalized, well aged Comte. Unless you’ve tasted a real, well aged Comte –you won’t understand the allure of this pairing. We compared this with a California pinot noir to highlight the fruit forward flavor of the California pinots and to explain the common characteristics of the French Burgundy wines.
Tastings of Premier Cru and Grand Cru wines
There is a video linked to this photo so that you can see a wine trip to Burgundy. You can also access the video on the Bliss Travels website.
5. Vacqueyras (Les Amouriers) primarily grenache –with small percentages of Carignan, Merlot, Syrah, Grenache blanc, Roussanne, Viognier. This was served with a St Marcellin. The wine was put in a carafe 1h 30m before drinking to allow it to aerate so that the tannins would soften. There was spice and fullness to this wine. This was best liked by the group as a whole.
6. Muscat de Beaume de Venise with Forme d’Ambert -sweet and strong. A great finish to a meal. A muscat is a fortified sweet wine from a stunning postage stamp sized Provencal village like the one below. It is offered typically as an apero and served with olives or other salty contrast. Serve more chilled than typical whites. Is ready to drink right away.
So, other than following the list (mine or anyone else’s) how do you find a way to pair wine and cheese yourself? Well, you’ve probably figured out that cheese that is made from animals who graze on the same land as the land where the grapes that make your wine have grown, fit the wine very well together. An herbed rack of lamb is lovely with a Rhone wine because the land infuses both with the same subtle flavors and spice.
So, if you’re looking for an “easy fix” find the cheese that is from the same area as the wine. This dish paired beautifully with a Chateauneuf du Pape, La Nerthe (white)….So well, we did it twice!
A big thank you to Swati and Vinnay who generously purchased the wine and cheese “tour” to benefit the Pennington School! Thank you for being wonderful hosts and inviting a great group of people!
Any questions? Contact Wendy et a tres bientot a tous!