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Cheese Pairing with Veuve Clicquot Extra-Brut Extra-Old

Invention not convention defines our wine-food pairings at Veuve Clicquot. Not just en apéritif, champagne and cheese make unexpectedly great company, forgoing small talk to reveal each other’s other best sides. Discover surprise matches that once tasted, become une évidence. Serve up Rosé Veuve Clicquot, Yellow Label or Extra Brut Extra Old, with three of our top picks from the cheese board.

Veuve Clicquot Extra-Brut Extra-Old with Parmesan

Structured and complex. Strong and nutty-flavored. Parmesan cheese and Extra Brut Extra Old strike a chord in their shared complexity. On the palate, Parmesan’s strength recalls the depth of blend of Extra Brut’s reserve wines. Its dried fruit and salty nut nuances resonate with those in the Champagne. Serve in small pieces, without bread, to appreciate the full flavors of this match.

Hard cheese, natural crust. Medium to long maturation. Whole milk. Cow’s origin. Italy.

Veuve Clicquot Extra-Brut Extra-Old with Brie (stuffed with mushrooms/truffles)

Complex and delicate. Creamy and intense. Nuanced with spices. When melting Brie pairs up with Extra Brut Extra Old, the connection is made in the intensity of each. Brie’s complexity recalls the prized reserve wines within the Champagne. The cheese’s woody undernotes – and the distinct taste of truffles - reinforce Extra Brut Extra Old’s generosity of flavor. Made from a specific process of fermentation, Brie’s maturation period must be short to preserve its fresh creaminess. Best served with seeded, wholemeal bread.

Soft cheese, with rind. Short maturation. Raw milk. Cow’s origin. France

Veuve Clicquot Extra-Brut Extra-Old with  Saint-Nectaire

Complex and intense. Tender and salty. Fruit and nut-nuanced. In a meeting of wonderfully intense, complex characters, the tender texture of Saint Nectaire brings out the prized reserve wines with the Champagne. Its notes of hazelnuts, walnuts and almonds enrich this harmony. Produced in a limited region from herds following a special diet, Saint Nectaire’s maturation should be limited to 28 days for the most vibrant fresh creaminess. Serve with thick crusty bread.

Hard cheese, short maturation. Raw milk. Cow’s origin. France.

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