As the seasons change we look forward to some of our most decadently delicious cheeses of the year. The perfect pair for these lavish, richly-textured delights is the biscuity, toasted depth of Montbourgeau Crémant du Jura.
The Champagne region of France was the first to make very serious bubblies, and is still considered to be the best producer of fine sparkling wines.
I Clivi’s principal, Ferdinando Zanusso, feels Ribolla is even more acclimated to producing sparkling wine than Chardonnay, given its prominent acidity and great minerality.
We checked in with our lead cheese buyer, Kurt, to see what he was recommending for this New Years Eve. He put together a selection that hits all major milk types – cow, goat and sheep – while covering a range of textures and cheese styles. And, they all pair beautifully with sparkling wines!