Quite the pair - Picking the right artisan cheeses and champagnesKaren Fernau
The Arizona Republic
Dec. 30, 2005 12:00 AM

If you're spending New Year's Eve at home, usher in 2006 on the right culinary foot by toasting with champagne and artisan cheese.

Champagne, as well as sparkling wine, brings out the best in cheese, and vice versa. In addition, serving artisan cheese with New Year's bubbly is an easy way to celebrate: No dishes, no fussing in the kitchen.

"Pairings are very personal. Some people will like a buttery cheese with sweet champagne, while others want a strong, robust cheese to cut the sweetness," said Ken Cheuvront, owner of Cheuvront's Wine and Cheese Cafe in central Phoenix.

The selection of artisan cheeses has never been better.

Before 1980, there were few artisan-cheese producers in the United States. Today, there are at least 350 nationwide and thousands around the world, according to Saveur magazine.

Although champagne remains the top-choice for New Year's, sparkling wines finish a close second. The difference often is in the label, not the taste.

European law requires the name be limited to wines produced in the Champagne region of France. The United States has no such law, but most American wineries respect the French ownership of the real deal.

Only three grape varieties are included in the Champagne region's fizzy beverage: Chardonnay, Pinot noir and Pinot Meunier. Elsewhere, sparkling beverages are being made from a laundry list of varietals, and even select fruits.

For cheese that's sure to please
Artisan cheeses - once sold only in specialty shops - are widely available today, from warehouse stores to health-food markets. The best way to discover your taste in cheeses is to buy small amounts and sample. Or ask the cheesemonger for recommendations on cheeses and pairings with champagne or sparkling wine. The staffs at these four shops offer help in selecting artisan cheeses and champagne:

Source: http://www.azcentral.com/home/wine/articles/1230champagne1230.html