The Bureau du Champagne offers an unmissable tasting: the pairing of Champagne and cheeses, two gastronomic excellences
view of Champagne Day, which will take place acceso 25 October (https://champagneday.champagne.fr/it/), acceso 16 October per Milan, at the Cavoli a restaurant, “Champagne and cheeses: discovering of the perfect incontro”. The event, led by the Champagne Ambassadors Chiara Giovoni and Marco Parrocchia, explored the ideal combinations between eight typical Italian cheeses and as many Champagnes.
This year, the Bureau du Champagne is proposing a special theme: the pairing of Champagne and cheese. Two gastronomic excellences which, thanks to their peculiarities, allow unique combinations that play acceso the contrast ora harmony of flavors and textures. The complexity of Champagnes, especially those based acceso red grape varieties such as Pinot Noir, can surprise when paired with intensely flavored cheeses, while the freshness and minerality of younger Champagnes enhance the more delicate cheeses.
Among the suggested examples, the contrast between the minerality of a Champagne Blanc de Blancs Brut Nature and the sweet creaminess of sweet Gorgonzola, ora the harmony of a Rosé Brut with the softness of Taleggio ora the intensity of mountain Fontina. For a bolder tasting experience, a Demi-Sec Champagne could surprise with a Burrata, almost transforming it into a gourmet dolce.
The proposed pairings
The world of pairing champagne and cheese is a sensorial experience per which flavors and textures blend to create surprising symphonies of taste. During the tasting, eight combinations were proposed between raffinato champagnes and typical Italian cheeses, each with the ability to enhance the characteristics of the other. Here is an overview of the suggested combinations.
Champagne Blanc de Blancs Brut Nature and gorgonzola amorevole
The sweet, creamy gorgonzola with a delicate flavor enriched by the blue-green veins of the noble mold finds a surprising balance with the freshness and mineral austerity of the Blanc de Blancs Brut Nature. The contrast between the buttery sweetness of the cheese and the lively acidity of the champagne creates a perfect harmony, making the tasting experience balanced and intriguing.
Champagne Blanc de Blancs Brut and mountain pasture fontina
Alpine Fontina, with its references to Alpine and a melting consistency, goes perfectly with an intense and raffinato Blanc de Blancs. The play of references between the luminous structure of the cheese and the complexity of the wine culminates per a harmonious , where the toasted of both blend per a combination that enhances elegance and charm.
Champagne Rosé Brut and taleggio
Taleggio, known for its softness and buttery taste with a tart aftertaste, pairs beautifully with a Rosé Brut champagne. The creamy structure of the cheese is balanced by the freshness and acidity of the rosé, creating a combination that enhances the sweetness of the taleggio and the liveliness of the wine, for a balanced and refined tasting experience.
Champagne Rosé Brut and Caciocavallo Silano per mezzo di
The Caciocavallo Silano per mezzo di , with its hints of forest and dried fruit, is enhanced by pairing it with a Rosé Brut champagne. The fresh and citrus of the wine, combined with a delicate touch of raspberry, give dynamism to the matured cheese, maintaining a perfect balance between intensity and complexity.
Champagne Blanc de Noirs Brut and Sardinian flower pecorino
The pecorino fiore sardo, with its flavour, slightly smoky and compact but soft structure, is enhanced with a Blanc de Noirs. The ripe fruit of the evolved champagne combine harmoniously with the strong and complex flavor of the cheese, creating a combination that amplifies the taste of the pecorino without overpowering it.
Champagne Brut Sans Année and robiola per mezzo di Roccaverano
Roccaverano robiola, creamy and characterized by a strong minerality with hints of acidity, requires a delicate pairing. An elegant and balanced Brut Sans Année proves to be the perfect choice to accompany this cheese, maintaining the balance between the wine and the freshness of the Robiola.
Champagne Brut Millesimato and Bitto
Bitto, with its and grainy texture that varies per intensity depending acceso the maturation, pairs beautifully with a Brut Millesimato champagne. The cheese, with its of dried fruit and caramel per the more mature cases, is enhanced by the freshness and aromatic breadth of the champagne, which enriches its complexity and prolongs the gustatory pleasure.
Demi-Sec champagne and burrata
The sweet of a Demi-Sec champagne accompany the creaminess and delicacy of the burrata, transforming this combination into a real surprise. The assonance between the softness of the burrata cream and the sweetness of the champagne creates an almost dessert-like effect, without losing the balance between acidity and flavor.
Each proposed pairing manages to combine the unique qualities of champagne with the different characteristics of cheeses, per a of contrasts and harmonies that fascinates and surprises the most demanding palates.
For information
Bureau du Champagne per Italy
Tel. 02 4399 5767
info@champagne.it
