11. Cheese
Full-bodied Champagnes pair quite well with hard cheeses such as Cheddar, Gouda and Parmesan while lighter bodied Champagnes complement soft cheeses such as goat cheese and brie.
Hello, I just wanted to point out that the ‘fancy’ word to describe how your mouth perceives food and liquids is palate, not palette. I say fancy because, strictly speaking, it is the roof of your mouth and, as I’m sure you know, most of our taste buds are located on the tongue. Cheerio.
As the roof of the mouth was once considered the seat of the sense of taste, palate can also refer to this sense itself, as in the phrase “a discriminating palate”. By further extension, the flavor of a food (particularly beer or wine) may be called its palate, as when a wine is said to have an oaky palate.
Pork pies. Sounds daft, but they work fantastically well with a dry, biscuity Champagne.
Fancy schmancy. A few of these pairings are fine. A great bottle of champagne or $200 bottle of wine goes fine with whatever tastes good to you. Blah the rules.
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