Delice de Bourgogne + Camin Larredya Juracon
THE CHEESE: Second only truffles is a triple crème cheese. What’s that you ask? It’s a cheese where the cheesemaker adds cream to the full fat cow’s milk. We call this the ice cream of cheeses. It’s unapologetically rich and the closest you will get to eating butter without actually eating butter.
But it’s more than straight decadence because this isn’t just a triple cream, it’s also a bloomy rind (think Brie) and that rind gives it an earthy, complex flavor. Imported from the Burgundy region of France, this cheese is not only wine friendly, it also LOVES champagne.
THE WINE: The wines from Juracon region of southwest France (foothills of the Pyrenees Mountains) may be less known than those from Bordeaux and Burgundy, but they are still worth searching out.
To begin with, they’ve been growing grapes there since the 14th century. As the story goes, when the future King Henry IV was christened in 1553, his infant lips were touched with a drop of Jurançon wine, which was said to give him lifelong vigor. This practice is repeated to this day at many local christenings.
There are about 100 producers making estate-bottled wines today, and Larredya is arguably one of the best. Their Jurançon Sec ‘La Part Davant’ combines Gros Manseng, Petit Manseng and a tiny amount of Petit Courbu. The resulting wine has a deep golden color with aromas of apple skin, honeysuckle and pineapple. It’s a heavy wine with a nice acidity and notes of apricot, ginger and lemon zest.
THE PAIRING: Champagne is a class pair with Delice de Bourgogne, and this dry Jurancon has the same biscuit, yeasty dryness that is the classic hallmark of good champagne.