Five pairings
Dec. 30, 2005 12:00 AM
5 pairings worth shouting about

As effervescent spirits, sparkling wines and champagne share similar characteristics. Ken Cheuvront, owner of Cheuvront's Wine and Cheese Cafe in Phoenix, suggests the five following pairings for a simple, yet memorable celebration. Serve the champagne in flutes and the cheese unadorned. Crackers or bread dilute the flavors of the cheese and champagne and should only be served as palate fresheners. Cheuvront recommends:

1 Veuve Clicquot Ponsardin Champagne with Brillat Savarin - The cheese is a light, airy triple cream that mimics the effervescence of the champagne.
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2 Taittinger-Brut with Pecorino Locatelli Romano - This pairing works for those who like opposite flavors. The champagne is sweet and the cheese strong and salty.

3 Bouvet Rose and Camembert - Both are from adjacent Normandy regions. The sparkling wine is more flavorful than champagne and pulls out the grassy undertone of the soft cheese.

4 Brut Gruet and Gorgonzola Creminificato- The sweetness of this New Mexican sparkling wine contrasts with the bold, salty flavor of the cheese.

5 Le Reve Domaine Carneros 1998 Tattinger and Old Holland Gouda - Aged European Gouda is sharper than American brands, but it mellows when served with sweet sparkling wine.

Source: http://www.azcentral.com/arizonarepublic/arizonaliving/articles/1230champagne1230pairings.html