Vins de France: Home


Veined (blue) cheese

Blues have a unique taste that is both sharp and creamy; it is therefore difficult to combine them with run-of-the-mill wines. They go well with syrupy and sweet wines that contain residual sugar from the grapes. Such wines counterbalance the delicate acidity of the cheese.


Hard cheeses such as Emmental


Hard cheeses can be fruity or more acidic depending on age. They go well with full-bodied wines. Serve a lively and aromatic white with younger cheeses, but seek out a deeper harmony with in a fruity red in the case of a cheese that has matured longer.

Goat’s cheese


The smell of goat’s cheese is both strong yet mild all at the same time. Although it has a soft spot for white wines, its non-crumbly consistency combined with the omnipresent smell of milk make a vivacious wine with good aromatic intensity a more obvious match.

Ewe’s cheese


These cheeses have character, yet manage to hold on to their more subtle aromas. The easy option is a lively, dry, white that will complement the fruity aspect of the cheese. Red wine can also be an option, as long as you steer clear of too many tannins - they don’t do very well alongside milky flavours.

Soft, raw milk cheese such as Camembert


The twin textures of a soft cheese - which is dry in the centre and unctuous towards the edges – call for a white wine with a bit of a kick to it and good aromatic intensity. Alternatively a red could do nicely, so long as it is lively and scented to counter the richness of the cheese, particularly a mature cheese.

Pâtes molles à croûte lavée type Munster


Despite the strong smell that comes from the rind, these cheeses have a very delicate taste tinged with hazelnut and wood. The best harmony is achieved with a dry white: it must underscore the flavours without smothering them. So a young and slightly fruity wine must be the choice, with average aromatic content.



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