Pairing cheese and beverages: the basics

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The best match between cheese and beverage is the one you like. We promise we won’t judge you if you enjoy accompanying your Louis d’or with a Racinette! But if you’re planning your next party and want to delight your taste buds and practice pairing beverages and cheeses, here are a few tips:

Wine lovers? Think white!

While reds are traditionally served with cheese, whites are often a happier match! A tannic red can kill the taste of a fresh goat’s cheese, bring out the bitterness of a highly matured cheese, or erase the fruitiness of a young Comté…

Tired of wine?

And that’s just as well, because beers whose acidity is a perfect match for the fat of the cheese (a fromage frais with a white, a bitter blonde with a mature cheese, a brown with a blue) are a great match. You can also have fun with ciders and perries, which are highly recommended with strong, fatty cheeses; and with whiskies, teas and juices!
Take into account the maturation of your cheese
A young cheese has flavors close to those of milk. This type of cheese requires the fruitiest, least tannic beverages. More mature cheeses have had time to develop more complex aromas (nuts, mushrooms…). A wider range of wines is possible

Running out of ideas? Think about regional agreements

This is the most spontaneous way of pairing beverages with cheeses, and often the most effective (Jurançon Sec or Arbois with Comté, Migneron de Charlevoix with the estate wine Osceola Muscat, a dry, fruity blonde from the Tête d’allumette brewery with Kamouraska tomme…).

Or think of the marriage of opposites

Sensations must be combined in complementary ways. Sweetness is balanced with acidity or bitterness (e.g.: ice wine with bleu de la Moutonnière). You can combine the acidity of your wine with the fat of your cheese. Acidity has a “cleansing” effect on the fat in the mouth (e.g. bubbles and triple-cream cheese).

And if you have any doubts, just drop in at the store.