Ideally
This great Quebec classic, with its fruity taste and aromas of undergrowth, is mild enough to be paired with many styles of wine. Whether among whites or reds, choose wines of average intensity with good freshness. Chardonnays, provided they are not too woody, make very good companions. A Mâconnais wine, such as a Saint-Véran or a Pouilly-Fuissé, or else a California chardonnay low in woodiness, create fine harmonies here, as do generous sparkling wines. Among reds, supple and fruity pinots noirs provide the best pairing hands down, but even Bordeaux wines that are not too full-bodied, with well integrated woodiness and ripe tannins, create a very congenial pairing.
Alternatives
Pinot gris from Alsace always seems to pull it off well; choose something dry and not too powerful. Fruit-filled Rioja wines from Spain, with tobacco and leather aromas and not overly tannic, also create a very fine harmony.
To be avoided
- Red or white wines that are overly light or acidic (sauvignon blanc, riesling; Beaujolais, Valpolicella, etc.).
- Very woody or sweet white or red wines (the wood and/or sugar overpower the cheese's flavours).
- Overly powerful white or red wines will dominate the cheese (wines such as gewurztraminer, viognier, white grenache, marsanne and roussanne among whites and shiraz, Argentine malbec, California zinfandel, etc. among reds).