The cheese: Bleu d’Auvergne…
It has a white, even surface, with dark-green to blue veins across a large section. A cheese with a rather strong smell, with a characteristic taste and slightly tangy flavour with spiced notes, which takes on sour and milky notes along with hints of mushroom and a mouldy flavour, which is the signature of this cheese.
The beverage: A sweet white wine, Sainte Croix du Mont 2010…
A finely structured sweet wine with a beautiful colour featuring golden hues. This wine gives off a firework of aromas such as honey, beeswax, quince, apricot, evoking smells of our childhood. The mouth is edgy to finish (nicely acidic), supported by a lively, warm and well-balanced material. It is supple, elegant and smooth thanks to the sweetness in its texture. The tactile sensation crystallises on the silky, full-bodied nature of the wine. Very honeyed finish.
This wine should be served in a traditional way to enhance it and make it enjoyable to drink. This sweet wine should be served at 7° or 8°C but not above this, because the aim is to conserve the freshness (acid content) of the wine. At the right temperature, this wine complements the flavours of the cheese and enriches their harmony.
Pairing of textures and flavours
This wine accentuates the minor taste of the cheese, and its sweetness and creaminess absorb the entire spectrum of flavour expressed by the cheese. Sweet wines display a preference for veined cheeses, offering them characteristics that create an experience to appeal to both the taste buds and the mind. For cheese and fine wine lovers, this pairing is a lyrical symphony featuring a superb duo.