These cheeses delight in a fresh, expressive wine with a fine acidity and length. This calls for a Riesling d’Alsace.
Bloomy-rinded cheeses
I open a Crémant d’Alsace : the subtle bitterness of Camembert is escorted and extended by the wine, the two ending-up intertwined on the finish.
Pressed rinded cheeses
Comté, Beaufort, Appenzeller and Gruyère require a wine equalling their tastes: authentic, full-bodied and a big personality! Here the Pinot Gris d’Alsace shows-off its talent with its generosity and characteristic intensity.
Washed-rinded cheeses
With Munster, Maroilles or Livarot, a typical, aromatic and well-structured white wine is required like the Gewurztraminer d’Alsace. Full-bodied and exuberant, it is ideal for these distinct and strongly-tasting cheeses.
Blue-veined or blue cheeses
Here you can play on the sweetness and great structure of the Vendanges Tardives d’Alsace to counterbalance both the saltiness and powerful aromas of Roquefort or Fourme d’Ambert. Here the sweet wine coats the cheese which is turn provides its fine saltiness to the wine.
