Food and wine pairing, particularly cheese and wine, is a subtle art that often raises many questions. Far from the misconception that a powerful red wine naturally pairs with every cheese, the reality is far more nuanced. At Château Cazebonne, we explore this diversity with passion, backed by recognition from the Guide des Meilleurs Vins de France (RVF), which awarded us our first star. Our approach, rooted in organic and biodynamic practices as well as championing Bordeaux's forgotten grape varieties, opens up fresh perspectives for wine and cheese pairings.

Bordeaux Whites for Fresh Goat and Ewe's Milk Cheeses

For fresh goat and ewe's milk cheeses, characterised by their lively acidity and chalky texture, a dry white wine proves to be a judicious choice. Our Blanc de Cazebonne, predominantly made from Sauvignon Blanc, offers refreshing acidity and citrus notes that cleanse the palate and enhance these cheeses without overpowering them. These white wines, often marked by notes of blackcurrant bud and citrus, are perfect for contrasting with the subtle bitterness of young goat's cheeses.

For more specific pairings, feel free to explore our articles on white winemaking and on white wines in general.

Surprising Pairings with Hard Cheeses

Cooked hard cheeses (pâtes pressées cuites), such as Comté or Beaufort, with their nutty aromas and fruitiness, pair wonderfully with a Blanc de Cazebonne that has aged for a few years and gained in complexity. Yet a bolder approach can also pay off: our skin-contact "orange" wine, with its controlled oxidative notes and distinctive structure, sparks an unexpected and captivating dialogue with these cheeses. The aromatic complexity of orange wine, often displaying notes of dried fruits and spices, marries harmoniously with the richness of these cheeses.

Supple Reds for Soft and Semi-Hard Cheeses

For soft cheeses with a bloomy rind (Brie, Camembert) or uncooked semi-hard cheeses (Saint-Nectaire, Tomme), a supple, fruity red wine with low tannins is preferable. Château Cazebonne Graves Rouge, in its youth, will respect the delicacy of these cheeses. Avoid overly oaked or powerful reds that would overwhelm their delicate flavours. For a distinctive experience, a wine crafted from our forgotten grape varieties, such as Mancin, renowned for its aromatic finesse, can offer a memorable discovery. Its suppleness and delicate aromas are ideal for complementing without dominating the lactic notes of these cheeses.

Audacity and Balance with Blue Cheeses

When it comes to blue cheeses such as Roquefort, the classic pairing is often a sweet botrytised wine. However, our skin-contact wine, with its structure, dried apricot notes, and gentle bitterness, offers a bold and harmonious contrast that easily stands up to the intensity of these cheeses. The balance between the cheese's potency and the orange wine's complexity is often a revelation for discerning palates. To learn more about how these wines are made, discover our article on orange wine or skin-contact wine.

Serving Temperatures and Decanting

Serving temperature is crucial to fully reveal your wines' aromas. Dry whites should be served chilled, between 8 and 10°C, whilst orange wines and supple reds are best enjoyed between 14 and 16°C. Decanting is generally unnecessary for the youthful, fruit-forward wines we recommend with cheese, ensuring their freshness is preserved. Do not hesitate to serve youthful red wines slightly chilled, as this accentuates their fruitiness and softens the perception of tannins.

Our commitment to replanting Bordeaux's ancient and forgotten grape varieties—a pioneering endeavour detailed in the book "Bordeaux, une histoire de cépages" co-authored by Jean-Baptiste Duquesne—considerably enriches this range of pairings. This revival of Bordeaux's viticultural heritage is the common thread running through everything we do. It is thanks to the enthusiasm and support of many wine lovers that we can breathe new life into these historic grape varieties and offer you wines of rare authenticity. To explore our various cuvées and support our project, we invite you to discover our wines online in our shop. You can also learn more about our philosophy and the history of Bordeaux grape varieties by downloading the digital version of "Bordeaux, une histoire de cépages" on our site by downloading our book, and test your knowledge with our wine quizzes, which will take you to the very heart of our passion. For more tailored advice, feel free to read what food to pair with orange wine.