Which cheese pairs best with Bordeaux wine?

Which Cheese Pairs Best with Bordeaux Wine?

Hey, that's an interesting question! I'm quite fond of Bordeaux reds myself and have tried many cheese pairings. Bordeaux wines are typically full-bodied reds with noticeable tannins, offering a fruity yet slightly astringent profile from France's Bordeaux region. To pair cheese with it, you need options that balance the wine's acidity and tannins, preventing your mouth from feeling too dry or overwhelmed. Simply put, the creaminess and saltiness of the cheese should soften the wine's intensity.

My Recommended Cheese Types

Based on my experience, these cheeses pair exceptionally well with Bordeaux, especially aged red Bordeaux. Let's start with the easy-to-find ones:

Blue Cheese: Like French Roquefort. Why? Its saltiness and the pungent kick from the mold perfectly counterbalance Bordeaux's tannins. Take a bite of cheese followed by a sip of wine, and the fruitiness of the wine shines through without the harshness. I tried this at home recently with a mid-range Bordeaux – it was heavenly! If you're new to this, start here.
Hard Cheese: Such as Comté or aged Cheddar. These cheeses have nutty notes and a firm, sometimes crystalline texture that softens the wine's acidity. The oaky notes in Bordeaux wines complement the creamy richness of these cheeses beautifully, especially when served with bread or nuts.
Soft Cheese: If the Bordeaux is younger, try Camembert or Brie. They're rich in cream, smooth, and mellow, making the wine taste smoother without overpowering it. But avoid very heavy wines with these, or the cheese might feel cloying.

Why Do These Pairings Work?

Bordeaux wine is a French classic, and so is the cheese – they're practically made for each other. The basic rule is "bold wines with bold cheeses" – Bordeaux has high tannins, so avoid very mild cheeses or the wine will dominate. Conversely, if you're drinking a lighter Bordeaux (like from the Médoc), a soft cheese is sufficient.

Quick Tips

Serve cheese at room temperature; straight from the fridge dulls the flavor.
Experiment with different combinations. My personal favorite is Roquefort with an aged Bordeaux – it feels like being in a French bistro.
If you dislike the pungency of blue cheese, start with Cheddar – it's easy to find in supermarkets.

Ultimately, pairing is personal preference. Try a few and see what you like! Got any specific wines you'd like recommendations for? Happy to chat more!