Happy Almost New Year, friends! 2020 is quickly approaching and obviously the way to celebrate is with cheese! Since we’re going to be popping bubbly in a couple days, I want to highlight some cheeses that are especially happy when paired with sparkling wine. I think I’ve said it before, but I’ll say it again, bubbles pair really well with almost any cheese, or any food for that matter. One of my favorite pairings of 2019 was Vietnamese food and sparkling rosé. The bright, rich, funky flavors of the food with the slightly fruity, dry, palate-clearing bubbly was just *kisses fingers like a chef*. So although I’m highlighting a few cheeses here, really any cheese you like will work. And then if you don’t finish it, take that bottle right into your main meal and just keep poppin’ bottles all night long!

Champagne and Brillat Savarin – If you’re shelling out for the classic, I think we should keep the pairing classic and a surefire hit as well. Named for the famous French gourmet and political figure Jean Anthelme Brillat-Savarin, this cheese is a triple cream with a downy white rind from the Ile de France region. It is so fluffy and velvety, it’s almost like eating thick whipped cream, and it tastes of butter, salt, mushrooms, and hazelnuts. One of Brillat-Savarin’s most famous quotes is “Tell me what you eat, and I will tell you what you are.” Eat Brillat Savarin and drink some champagne, and I’ll tell you you’re a friggin’ champion!

Cava and Foxglove – Perhaps you’ve written off cava in the past as a boring sparkling wine, good for mixing into cocktails, but not much else. Well, the bottles of cava here at the shop will change your mind about that since they definitely hold their own. I had a Cava called Mas Candí at our Friday tasting (major perk of working here is that you MUST do all the wine tastings, for educational purposes of course.) that was so interesting, I wanted to pair it with the funky, soft Foxglove from Tulip Tree Creamery. Mas Candí is yeasty, minerally, and slightly herbal with a honey finish that pairs with the meaty, grassy, sweet cream flavors of the Foxglove. The bubbles contrast with the fattiness of the cheese, so you’re ready for the next bite and the next bite and the next bite.

Prosecco and Roaring 40s – Okay, now we’re going really crazy here, and pairing a blue cheese from Tasmania with Prosecco. Roaring 40s is full-flavored but with a little touch of sweetness that makes it approachable. Our Terre di Marca Prosecco is similar in that is it is citrusy and dry, but with a whisper of sweet on the finish. Thus, they make a delicious couple, playing off each other’s flavor arcs from full and savory to a little sweet.

We’ve got our cheese, we’ve got our bubbles, I think this means we’re ready to party!

For the love of cheese and 2020!

Kiri