When we think of wine and cheese pairings, red wine often takes centre stage. But what if I told you that Champagne might just be the ultimate cheese companion?
It makes sense. Many top sommeliers argue that white wine is the best match for cheese, thanks to its acidity and freshness. And what is Champagne if not white wine… with bubbles?
In this article, I’ll guide you through pairing cheese with different styles of Champagne, unlocking combinations that enhance both. And because I know most of you are reading from North America, I’ve included a handy pairing guide featuring some of the biggest Champagne maisons you’re likely to find at your local wine shop. Let’s pop some bottles and dive in to pairing champagne with cheese!
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Why do we pair wines with cheese?
A few key principles
The Ultimate Cheese Pairing Guide for Big Maisons
Why do we pair wines with cheese?
Pairing wine with cheese is all about balance: matching or contrasting flavours, textures, and intensities to create harmony on the palate. The rich creaminess of cheese can be complemented by a wine’s acidity, which cuts through the fat and refreshes the taste buds. Salty cheeses shine with wines that have a hint of sweetness, while aged, nutty cheeses often pair beautifully with complex, oxidative styles. The key is to consider both contrast and complement: a crisp, mineral-driven white can lift a soft, bloomy rind cheese, while a bold, structured red stands up to the intensity of a well-aged cheddar. And then there’s Champagne. Its bright acidity and fine bubbles make it one of the most versatile cheese pairings of all!
Last week at Wine Paris 2025, I had the incredible opportunity to represent Champagne Jarry Heritage as a brand ambassador. This grower Champagne is led by a third-generation winemaker who spent over a decade as the oenologist for Champagne Mumm before returning to his family’s vineyards to craft his own exceptional cuvées.
One of the highlights of my role was introducing Champagne lovers to the magic of pairing champagne with cheese. The reactions were priceless. I saw looks of surprise, delight, and that unmistakable “Why didn’t I try this sooner?” moment. Since these pairings were such a revelation for my audience, I couldn’t resist bringing the experience to you.
A few key principles
When pairing champagne with cheese, a few key principles can help you find the perfect match:
1. Balance Acidity & Fat
Champagne’s bright acidity cuts through the richness of creamy cheeses, cleansing the palate and preventing heaviness. Triple-cream cheeses like Brillat-Savarin or Chaource are excellent choices that work well with most champagnes. Chaource is the local cheese of the Champagne region, so that makes sense!
2. Match Intensity
Lighter, fresher Champagnes (Brut Nature, Extra Brut, or Blanc de Blancs) work best with delicate, milky cheeses, while richer styles (Vintage, Blanc de Noirs, or aged champagnes) can stand up to stronger, more complex cheeses.
3. Salty & Bubbles = Magic
Salt enhances the perception of fruitiness (and overall aromas) in wine, making salty cheeses (like aged Comté or Parmigiano-Reggiano) fantastic partners for Champagne. The bubbles also provide a lively contrast to firmer textures.
4. Avoid Too Much Funk
While Champagne’s acidity and effervescence handle many flavours well, overly pungent, washed-rind, or blue cheeses can overwhelm the wine. Strong goat cheeses can bring out unpleasant metal notes. If you want to experiment, opt for a sweeter Champagne (like Demi-Sec) to balance the intensity.
5. Look for Nutty or Buttery Notes
Aged cheeses with nutty, caramelized profiles pair beautifully with vintage Champagne, which develops similar characteristics over time. Think Gruyère or Gouda.
The best way to discover great pairings is to experiment. Try like we do here in France: plain cheese, maybe with good quality bread, and without jams or chutneys. For this experience, I also recommend trying without dried fruits or nuts as well. So grab a bottle, assemble a (plain) cheese board, and taste your way to your favourite combination!
The Ultimate Cheese Pairing Guide for Big Maisons
Because most of you are reading from places with a limited selection of champagnes, I’ve compiled this list based on what is (somewhat) readily available in most markets. It features the flagship cuvées of the biggest champagne houses. But feel free to reach out to me if you need pairing ideas for smaller producers!
- Moët & Chandon Brut Impérial: a well-balanced, vibrant Champagne with crisp acidity, fresh citrus and orchard fruit notes, and subtle brioche undertones. It pairs with a wide range of cheeses but it’s best with hard cheeses, like Parmigiano-Reggiano aged 12 months, comté, and salers, because the bubbly adds a certain creaminess. It also works with good quality feta, fresh burrata, and mild goat cheese with an ashy rind.
- Moët & Chandon Impérial Rosé: a vibrant, fruit-forward Champagne with notes of wild berries, citrus, and a touch of spice. Its lively acidity and fine bubbles make it an excellent match for cheeses that balance its freshness and complement its red fruit character. Think of salty cheeses like goat cheese, feta, or Ossau Iraty (a pressed sheep cheese from Basque country). The more adventurous might like to pair it with Langres, which is a relatively strong local cheese in Champagne that’s a cousin of Époisses (although less pungent).
- Veuve Clicquot Yellow Label: a rich, full-bodied Champagne with a signature Pinot Noir dominance, offering notes of ripe orchard fruit, brioche, and toasted almonds. Its structure, fine bubbles, and balanced acidity make it a fantastic match for a variety of cheeses. Creamy cheeses like Brie or Camembert offer a nice textural contrast. Camembert’s earthiness in particular marries well with the bubbly’s yeasty, brioche notes. If you really want to play up those aromas, try a truffled Brie de Meaux (note that this is stronger than your usual grocery store Brie). Manchego brings out a pleasant nuttiness. The butterscotch notes of an aged Gouda plays well with this bubbly’s brioche notes.
- Pommery Brut Royal: a lively, elegant Champagne with bright citrus notes, crisp acidity, and a delicate toasty character. Its blend of Chardonnay, Pinot Noir, and Meunier creates a fresh, well-balanced profile, making it a versatile choice for cheese pairings. Best with delicate fresh cheeses like mozzarella or young soft-rind cheeses like Chaource. The saltiness of cheddar brings out fruitiness.
- Lanson Le Black Label Brut: a fresh, crisp, and structured Champagne with a high proportion of Pinot Noir, no malolactic fermentation, and a signature bright acidity. This makes it an excellent match for cheeses that can balance its lively tension and rich, toasty notes. This one is often paired similarly to cuvée above. But if you want to try something different and elevate the complexity of this champagne, try aged Mimolette for nuttiness or Parmigiano-Reggiano to play with umami.
- Canard-Duchêne Brut Léonie Iconic: a rich, expressive Champagne with a generous, toasty profile, ripe fruit, and hints of spice. Its extended ageing on lees and balanced acidity make it an excellent partner for cheeses that have depth, creaminess, or a touch of nuttiness. Morbier brings out subtle spiciness (as in baking spices). Tomme de Savoie has an earthy-buttery profile that compliments the richness of this bubbly. Aged Gruyère enhances toasty, caramelized flavours.
- Bollinger Special Cuvée: This gourmand Champagne is made to be enjoyed with a meal, so it pairs with many cheeses. It’s particularly rich and full-bodied with a Pinot Noir-driven structure, notes of toasted brioche, ripe orchard fruits, and a hint of spice. Aged hard cheeses in the realm of cheddar, gouda, comté, and Gruyère bring out its toasted hazelnut character. Mimolette in particular is really good at bringing out these flavours. Soft, fresh goat cheeses or even Italian Taleggio bring out apple flavours.
- Billecart-Salmon Brut Rosé: a benchmark rosé Champagne. Elegant with fine mousse and a delicate balance of red berries, citrus zest, and floral notes. With its crisp acidity and subtle creaminess, it pairs beautifully with cheeses that highlight its freshness while adding depth through texture and flavour contrast. Chaource, Brillat-Savarin, and Delice de Bourgogne are all absolutely divine pairings. Feta and Pecorino Toscano are fun to play with as they bring out distinctive strawberry notes.
- R de Ruinart: a fresh, elegant Champagne that showcases the purity of Chardonnay, with crisp acidity and delicate notes of white fruit, citrus, and subtle brioche. Its balanced profile makes it an ideal partner for creamy, mild cheeses with a touch of earthiness. Saint-Nectaire, Brie de Meaux, and even Tomme de Savoie have the sort of earthy characteristics that will add depth to the pairing. A young comté has a slight nuttiness that can enhance fresh citrus and apple notes.
- Dom Perignon: This one can be a little harder to pair as it is a vintage champagne, meaning that it is always made from the fruit of a single year. This means that the aromas change with every new edition, so different cheeses will pair with different years. In general, it has a signature balance of bright acidity, fine mousse, and layered notes of citrus, toasted brioche, minerality, and aged nuttiness, calling for cheeses that complement its elegance without overpowering its finesse. Overall, triple creams like Brillat-Savarin are a safe bet. Personally, I would avoid any sort of goat cheese with this bubbly.
- Perrier-Jouët Belle Époque Brut: This is another vintage champagne. This refined, floral-driven bubbly is known for its elegance and finesse. A blend dominated by Chardonnay, offering delicate notes of white flowers, ripe pear, honey, and brioche. A silky texture and bright acidity. This makes it an ideal match for cheeses that are creamy, nutty, or subtly tangy, without overwhelming the Champagne’s graceful profile. Besides Brillat-Savarin, it generally pairs very nicely with a mature Parmesan or aged Comté.
- Krug Grande Cuvée: one of the most complex and opulent non-vintage Champagnes. With its deep layers of toasted brioche, dried fruits, roasted nuts, citrus zest, and a signature umami depth, it pairs exceptionally well with cheeses that offer richness, nuttiness, or a hint of salinity to complement its intricate profile.This called for a very well aged comté or mimolette; even 36+ month old Parmigiano-Reggiano. For the more adventurous, this can actually stand up to a pungent, washed-rind Époisses!