{"id":1466,"date":"2022-03-22T14:50:57","date_gmt":"2022-03-22T13:50:57","guid":{"rendered":"https:\/\/www.cave-beblenheim.com\/?p=1466"},"modified":"2022-04-29T15:28:30","modified_gmt":"2022-04-29T13:28:30","slug":"alsatian-wines-and-cheeses","status":"publish","type":"post","link":"https:\/\/www.cave-beblenheim.com\/en\/alsatian-wines-and-cheeses\/","title":{"rendered":"ALSATIAN WINES AND CHEESES"},"content":{"rendered":"

Bread, wine and cheese\u2026 everything has been said or almost said about this holy trinity of the gourmet cult, summarizing in itself the contribution of France to the world gastronomic heritage.<\/p>\n

Strangely enough, the French have given themselves a golden rule on this subject, an unspoken but scrupulously observed commandment, which states something like:\u00a0\u201cWhen it\u2019s time for cheese, open a bottle of red wine\u201d<\/strong><\/em>.<\/p>\n

Let\u2019s admit it, this eleventh French commandment is a great mystery, at least for those who have pushed their curiosity to the point of tasting some white wines with cheese\u2026.\u00a0The plural is not innocent: the numerous types of white wines, even if only within the wide range of Alsatian wines, allow particularly happy marriages with the most varied cheeses.<\/strong><\/em><\/p>\n

If the associations proposed here between cheeses and Alsace wines are original, it is first of all because of their unusual character, so obvious and natural are they, apart from rare audacities.<\/p>\n

THE TENDER CHEESES<\/strong><\/p>\n

With the freshest and most delicate cheeses (fresh square, fresh goat\u2019s cheese, \u2026),\u00a0Sylvaner\u00a0<\/a><\/strong>brings its lightness and its finely vegetal notes. With rounder cheeses, with a more dairy character (Tommes, Murols, young St-nectaire, brillat-savarin or chaource\u2026), we prefer the softer and more supple nuances of\u00a0Pinot Blanc.<\/a><\/strong><\/p>\n

GOATS AND SHEEP<\/strong><\/p>\n

Goat\u2019s cheese is the privileged domain of\u00a0Riesling<\/a><\/strong>. Everything is based on a \u201cvertical\u201d relationship: goats have a frank attack in the mouth, a structure that is more \u201cacute\u201d than broad, and the Riesling responds with its acidic and \u201cvertical\u201d structure\u2026 Another surprising relationship emerges between the length of maturation of the cheese and the age of the wine: young goats with Rieslings from recent vintages and more mature and stronger goats with Rieslings that have gained complexity and expression over time.<\/p>\n

THE FLOWERY CRUSTS<\/strong><\/p>\n

Camemberts and Bries are probably the cheeses on which white wines are least expected:\u00a0Pinot Noir<\/a><\/strong>\u00a0appears to be the best \u201cAlsatian\u201d solution. Those who remain open to more daring experiments will be surprised by the alliance of Brie and\u00a0Cr\u00e9mant d\u2019Alsace<\/a><\/strong>: the slightly bitter notes of Brie are accompanied and prolonged by the wine in a very convergent way, so much so that the two end up merging in the mouth.<\/p>\n

COOKED AND SEMI-COOKED CHEESES<\/strong><\/p>\n

Comt\u00e9s and Beauforts or, in Switzerland, Appenzeller and Gruy\u00e8res (the real ones, without holes) require a wine that is commensurate with their opulence, especially if they are made from rich summer milk and have benefited from a few months of maturing. The\u00a0Pinot Gris<\/a><\/strong>, with its vinosity, its power and its length in the mouth, imposes itself with much naturalness in this sensual register\u2026<\/p>\n

SOFT CHEESES WITH WASHED RIND<\/strong><\/p>\n

Munster, but also Maroilles, Pont-l\u2019\u00e9v\u00eaque or Livarot have such affinities with\u00a0Gewurztraminer<\/a><\/strong>\u00a0that they seem to have been produced for each other by an oenophile farmer. Aromatic power, fruitiness, fullness and length in the mouth are the main qualities that apply to both cheeses and wines. Beyond these convergences, Gewurztraminer brings to cheeses a new spicy dimension: it plays in a way the role of a discreet seasoning of cheeses in an explosive combination of aromas.<\/p>\n

Like Riesling and goat cheese, the lightest Gewurztraminer will accompany the youngest cheeses. On the other hand, the richest Gewurztraminer, even the \u201clate harvest\u201d ones, will be preferred with strong and evolved cheeses. The latter will seem to be lightened by the wine.<\/p>\n

THE BLUES\u00a0<\/strong><\/p>\n

Gewurztraminer, especially the driest ones, also have a harmonious relationship with Fourmes d\u2019Ambert and Montbrison, Bleus d\u2019Auvergne or des Causses, but also Roqueforts.<\/p>\n

LONG-RIPENED COOKED CHEESES<\/strong><\/p>\n

Goudas, Comt\u00e9s or Parmesan cheeses, masterpieces of complexity and aromatic persistence require exceptional wines. The Late Harvest (Pinot Gris<\/a><\/strong>\u00a0or\u00a0Gewurztraminer<\/a><\/strong>) allows for a dialogue at the top.<\/p>\n

THE FONDUES<\/strong><\/p>\n

Whatever the recipe, fondues and the cold meats that accompany them need a fresh, light and thirst-quenching wine whose mission will be to lighten and make these rustic dishes digestible.\u00a0Sylvaner<\/a><\/strong>, ideal for both hot cheese and cold meats, is well in the spirit of this marriage. In a rounder and softer register,\u00a0Pinot Blanc<\/a><\/strong>\u00a0is also very comfortable with fondues.<\/p>\n

On the choice of breads\u2026<\/strong><\/p>\n

This one answers a very simple principle: to accompany without dominating the dialogue of the cheese and the wine. We choose rather neutral breads for the most humble associations (fresh cheeses or pasta with a little pronounced taste with Sylvaner and Pinot Blanc). Breads with cereals or olive oil will be used with more expressive cheeses and wines (goat cheese and Riesling). In the same concern of correspondence in the intensity of the three elements, the breads with fruits or aromatic seeds will accompany the strongest cheeses (Munster and Gewurztraminer).<\/p>\n

 <\/p>\n

Don\u2019t hesitate to share with us your food and wine pairings on our social networks with #cavedebeblenheim or @cavedebeblenheim !<\/p>\n

FACEBOOK<\/strong><\/a><\/p>\n

INSTAGRAM<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Bread, wine and cheese\u2026 everything has been said or almost said about this holy trinity of the gourmet cult, summarizing in itself the contribution of France to the world gastronomic heritage. Strangely enough, the French have given themselves a golden rule on this subject, an unspoken but scrupulously observed commandment, which states something like:\u00a0\u201cWhen it\u2019s […]<\/p>\n","protected":false},"author":1,"featured_media":1398,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[55],"tags":[],"class_list":["post-1466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"yoast_head":"\nALSATIAN WINES AND CHEESES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cave-beblenheim.com\/en\/alsatian-wines-and-cheeses\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"ALSATIAN WINES AND CHEESES\" \/>\n<meta property=\"og:description\" content=\"Bread, wine and cheese\u2026 everything has been said or almost said about this holy trinity of the gourmet cult, summarizing in itself the contribution of France to the world gastronomic heritage. 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