Wine Pairing
Boursin (France)
Boursin is a pasteurized Cow milk cheese available in a many flavors. The first Boursin was flavoured with Garlic and Fine Herbs. It was created in 1957 by François Boursin, a cheese maker from Normandy.
Boursin's product was derived from a traditional party dish, where guests would take a fromage frais ("fresh cheese") and add herbs to it for flavour. His recipe would be the first flavoured cheese product to be sold in France.
Flavored Boursin comes in many flavours:
- Garlic and Fine Herbs
- Cracked Black Pepper
- Shallot and Chive
- Red Chili Pepper
- Cranberry and Pepper
- Basil and Chive
- Fig and Balsamico
- Caramelized Onion and Herbs
When selecting a wine to pair with Boursin, it is essential to consider its flavours.
Garlic & Fine Herbs
Best Wine: Sauvignon Blanc (especially Sancerre or New Zealand Sauvignon Blanc).
The bright acidity cuts through the creamy texture, while the herbal notes match the garlic and herbs beautifully.
Optional food pairing:
- Water crackers
- Cucumber slices
- Smoked salmon
- Green grapes
- Roast chicken crostini
Cracked Black Pepper
Best wine: Pinot Noir.
Soft red fruit and low tannins complement the pepper spice without fighting it.
Optional food pairing:
- Salami
- Roast beef slices
- Mushroom crostini
- Marcona almonds
- Rustic sourdough
Shallot & Chive
Lightly oaked Chardonnay.
The creamy wine texture mirrors the cheese, while enough acidity keeps it fresh.
Optional food pairing:
- Potato chips
- Smoked turkey
- Rye crackers
- Radishes
- Cold poached shrimp
Red Chili Pepper
Off-dry Riesling
A touch of sweetness cools the chili heat and balances the spice.
Optional food pairing:
- Honey-roasted nuts
- Grilled shrimp
- Mango chutney
- Sweet peppers
- Crispy flatbread
Cranberry & Pepper
Beaujolais or dry Rosé
The berry fruit echoes the cranberry while staying light enough for the creamy cheese.
Optional food pairing:
- Turkey slices
- Candied pecans
- Dark rye crisps
- Apple slices
- Prosciutto
Basil & Chive
Pinot Grigio or Vermentino
Fresh, green, and clean wines complement the basil and herbal freshness.
Optional food pairing:
- Cherry tomatoes
- Olive focaccia
- Prosciutto
- Grilled zucchini
- Fresh strawberries
Fig & Balsamico
Chianti Classico or Amarone (small pours)
The sweet-savory balsamic and fig flavors pair beautifully with Italian reds that have acidity and dried-fruit notes.
Optional food pairing:
- Prosciutto di Parma
- Walnuts
- Crostini
- Fresh pear
- A drizzle of honey
Caramelized Onion & Herbs
Côtes du Rhône or Merlot
The savory sweetness of caramelized onion pairs well with soft, medium-bodied reds.
Optional food pairing:
- Roast beef
- Gruyère crackers
- Mushrooms
- Toasted baguette
- Thyme-roasted nuts
Personal Preferences
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Enjoy your wine and cheese with local fruits nuts and bread!
Personal preferences play a significant role in wine and cheese pairings, so don't hesitate to experiment to find the combination that suits your taste buds best.
Consider adding some accompaniments like fruit, nuts, or bread to enhance the pairing experience:
- Crusty Bread and Crackers
- Nuts, Peanuts and Fries
- Grapes and Berries
- Olives and Garlic
- Figs and Rasins
- Apple and Honey
- Sliced Pear
- Dark Chocolate
- Rosemary and Thyme
Clara Peeters - Still Life with Cheeses, Almonds and Pretzels 1615
If it Grows Together
If it grows together it goes together.
Pairing locally is a great way to learn more about wine and cheese:
France
Chèvre from Loire is great with Sauvignon Blanc from Loire.
Munster from Alsace is great with Gewürztraminer from Alsace.
French Sauternes with French Roquefort.
Italy
Strong Gorgonzola pairs perfectly with Barolo.
Pecorino pairs well with Chanti.
Pino Grigio goes well with Mozzarella.
Spain
Manchego is gorgeous both with Cava and Rioja.
Alpine
Alpine wines were made with dishes like Raclette in mind.