for about 6–8 people.
The purpose of a tasting is to eat and drink the cheese and wine from specific regions reflective of France’s terroir. Because of availability and similarity, some cheeses for this tasting will be American cheeses too!You can’t go wrong with regional food and wine! In my examples you will see how the wine complements the cheese and how the cheese does the same for the wine. You will be tasting the flavors of the earth where the foods came from, the culture and region, and the essence of country life. FYI, the same applies to the wines, as the flavor profile and match to the cheeses' taste is paramount. Cost is also a factor so no $200 bottles of wine!
Arrange your plates, cheeses, accompaniments, glasses and everything you need in an attractive manner. The cheese should be about 60°F. White wine is chilled to about 45°F and red wine is served around 60°F. Don’t forget to save the cheese names—place the wrappers next to each cheese or make your own tags so your guests know what’s what.
Jolivet Sancerre is whitish-straw in color. The nose is very fresh, with hints of lime, green herbs and a blackcurrant leaf muskiness. On the palate it’s fresh with light acidity and subtle residual sugar that makes it racy and youthful—overall a dry, elegant, well-balanced wine (about $30).
Chèvre is a goat’s milk cheese that’s mild and creamy with a sweet flavor and lively acidity—think tart green apple. Young wheels have no rind; aged styles get drier, firmer and slightly sharp.
La Crema Chardonnay shows aromas of lemon, pear and jasmine with a touch of toasty vanilla. Refreshing and balanced with vibrant acidity and pleasing pear flavors (about $18).
St. André is a triple-cream cheese (~65% butterfat) with a soft rind like a young Brie. Rich cream and butter flavors are pungent yet sweet and slightly tangy.
Hahn Pinot Noir has aromas of seasoned wood, rose petals, dried cherry and light cedar. Flavors of plums, cherries, pomegranate and soy with a lingering richness (about $15, 100% Pinot Noir from Monterey, CA).
Harbison is a cow’s milk cheese with a spoonable, Brie-soft texture, nutty aftertaste and assertive herbal aroma. The bark-bound rind is rustic; open the top and spoon out the deliciousness.
Guigal Côtes du Rhône Rouge is full-bodied, deep ruby-purple with notes of blackberry, tar and pepper; dense, ripe and velvety. Typically Syrah and Grenache (about $16).
Comté is a cow’s milk cheese with a dusty-brown rind and pale yellow interior. Firm, chewy texture; mild, slightly tangy and sweet with straw and nut flavors.
Sandeman White Port features aromas of ripe peach, apricot and honey. Light and sweet with tropical fruit, honey and citrus; balanced by crisp acidity (about $30).
Roquefort is a sheep’s milk cheese with sweet-salty pungent blue flavors and a creamy-soft texture.
Chèvre’s natural tang is balanced by tart green apple; the apple’s light sugar complements the cheese
while the crisp grassiness of Sancerre ties them together. In France these often come from the same region.
See Pair 1 ↑
St. André from Normandy is rich with ~65–70% butterfat. Use ripe, juicy peaches to echo the wine’s subtle peach/vanilla,
and let Chardonnay’s acidity cut through the richness.
See Pair 2 ↑
Comté is mild, slightly tangy and sweet, with straw and nut notes. Pinot Noir (this Hahn bottling is an award‑winning Burgundy look‑alike)
brings dried cherry and gentle oak that complement Comté’s nuttiness; dried cherries bridge both.
See Pair 3 ↑
Jasper Hill Harbison is funky, creamy and complex; a generous Côtes du Rhône with blackberry and pepper meets the cheese’s depth,
while walnuts add regional harmony.
See Pair 4 ↑
Roquefort’s salty pungency is softened by sweet Bosc pear and even more by the honeyed sweetness of white port; the aromas play beautifully.
See Pair 5 ↑
I hope this helps put on a great tasting!
