For a great evening’s entertainment with friends, why not host a gourmet cheese and wine tasting? With no cooking and minimal preparation, it’s a delicious hassle-free evening guaranteed, with lots of new flavours to discover!
Our resident chef Frederic Bozzo has put together a delicious selection of cheeses, accompanied by a number of wines from Chateau de Ricaud: a Cadillac-Cotes de Bordeaux, a white Bordeaux and a Loupiac.
First cheese platter to pair with Chateau de Ricaud Cadillac-Cotes de Bordeaux
- Brie: soft cheese made from cow’s milk, originating from the Ile de France region
- Comté (18 mths old) – produced from the milk of cows that graze on the rich pastures of the Jura mountains; France’s leading AOP cheese in volume (1.6 billion cheeses on average every year)
- Mimolette (mature) – a pressed cheese made from uncooked cow’s milk and produced in northern France. Mimolette’s rich orange colour comes from annatto (a grain rich in carotene, which is added to the milk.
- Salers – is a pressed, uncooked cheese from Auvergne made with cow’s milk. Herby and fruity in its youth, it gains spice and pepper character with age.
- Saint-Nectaire – uncooked, pressed cheese made from cow’s milk, produced in Auvergne, in Puy-de-Dôme and Cantal.
This cheese platter makes a he
avenly match with the Chateau de Ricaud, Cadillac-Cotes de Bordeaux. With its red fruit aromas and characterised on the palate by rounded tannins and a long, oaky finish, it will enhance the complex aromas of these cheeses to spectacular effect.
Second cheese platter to pair with Chateau de Ricaud, white Bordeaux
- Sainte-Maure-de-Touraine: soft goats’ cheese produced in the region of Touraine (Loire). Easily recognisable with a wooden stick through its centre, guaranteeing its authenticity and quality and also serving to keep the cheese together during the production process.
- Cabécou de Rocamadour: non-pressed, uncooked, soft goats’ cheese from the Quercy region
- Crottin de Chavignol: soft goats’ cheese produced in the départements of Cher, Nièvre and Loiret.
- Selles-sur-cher: soft goats’ cheese produced in the départements of Loir-et-Cher, Indre and Cher, recognised for its sweet, nutty flavour.
- Beaufort: cooked, pressed cow’s milk cheese from Savoie.
- Parmesan 30 months: hard Italian cheese made from cow’s milk, characterised by its fruity character, distinctive sharp flavour and granular texture.
This cheese selection is characterised by its intense freshness and length on the palate. As such, it will marry well with lively, fresh and nervous wines with high acidity to balance the flavours of the cheese and underpin the aromas. In the same way, when paired with dry cheeses such as Parmesan, the acidity levels in dry, white wine will soften and complement the rich flavours.
Third cheese platter to pair with Chateau de Ricaud, Loupiac
- Roquefort: « The king of cheese » according to literary luminaire Diderot, played a key role in forging France’s reputation. Just like Champagne in the 19th century, this cheese was the first to receive the much-coveted Appellation d’origine distinction (AOC) in 1925. A blue cheese made from sheep’s milk with a soft, creamy texture.
- Fourme d’Ambert: a blue cheese made from cow’s milk in the Auvergne region.
- Bleu d’Auvergne: a cow’s milk cheese produced in the départements of Puy-de-Dôme and Cantal in Auvergne. It displays hallmark aromas of wild mushrooms, cream and forest floor.
- Emmental: uncooked, pressed cheese made from cow’s milk, it can be distinguished from Gruyère by its distinctive large holes (which must be somewhere between the size of a cherry and a walnut). French Emmental is produced mainly in Brittany and Rhône-Alpes.
- Ossau-Iraty: a traditional Franco-Basque cheese, full-flavoured and highly-scented, produced between the Pic du Midi d’Ossau and the Iraty forest in South West France. The depth of flavour will vary according to maturation, from 3-12 months. Ossau-Iraty has been recognised as an AOC cheese since 1980.
Offering both sweet and savoury flavours, this platter calls for sweet wines where the sweetness will balance the saline character of the cheeses, while enhancing their intense flavours and length on the palate.