Wine and Quebec Cheese Matchmaking


A wine and cheese, it tells you? Why not organize a wine and cheese evening for the least original with Quebec cheeses as a theme?

Bon appetit!

It is long past the time when Quebec cheeses made poor figure beside their French coussins. Today, we find a variety of fine cheese representing marvelously that the Heartland Product has to offer. In this vein, here are some suggestions for wines that will make you appreciate more the products of our artisan cheesemakers.

From the most isolated region of Quebec, the Pied-De-Vent of the Îles-de-la-Madeleine, with its salty taste, is the ideal companion for a tawny port type. Kénogami cheese is probably the best known of the Saguenay-Lac-St-Jean. A powerful red, as Australian Shiraz, will be able to sustain its strong aromas reminiscent of walnuts. The palates of even the uninitiated will appreciate the taste both spicy and fruity of the ”Bleu d’Élizabeth”, which will be highlighted with a glass of late harvest wine as the Quebec Cuvée Glacée des Laurentides.

In another register, the Raclette de Compton comes from the Eastern Townships . To honor Swiss roots, accompany it with a Fendant Valais or Savoy wine. Made from goat’s milk, the Caprice in the Lanaudière region cheese is very accessible, with its light taste and sweet. White with a nice minerality, like a sauvignon from California or a windfall, will marry his final tart. Also in Lanaudière, the Grand Manitou is a cheese made from cow’s milk, goat and sheep. To its original value, enjoy it with an Alsatian Gewurztraminer.

Source : Journal Le Soleil du Mercredi, Mercredi le 18 juillet 2012, translated by Anick Giroux.

Originally published on Coeur en Fête Facebook : July 22 2012.


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