WineCheeseMeetPage

Module 2

Pairing in 60 seconds

Match weight, not flavour

A delicate chèvre is destroyed by a big Châteauneuf. Pair intensity to intensity first.

Acidity is the engine

Cheese is fat and salt. Acid cuts both. This is why crisp white beats red more often than not.

Tannin fights salt

Big reds turn metallic against soft or salty cheese. Save them for hard, aged, dry ones.

Sweet beats salty

Roquefort and foie gras need Sauternes, Monbazillac or Pommeau. This rule is close to absolute.

Terroir logic never fails

If the cheese and the drink grew within a hundred kilometres of each other, it works.

Bubbles are the safety net

Champagne, Crémant and cider all scrub fat off the palate. One bottle, whole board.

Find my pairing

Start from whatever you already have.

I have cheese

Fresh goat Soft bloomy rind Washed rind Semi-hard & mountain Hard & aged Blue

I have cold cuts

Pyrenees cured ham Saucisson sec Rillettes Pâté & terrine Foie gras Smoked ham

I have a bottle

Champagne Sancerre Chablis Beaujolais Bordeaux Cidre Brut

Choose an option above to see matching products.

Module 4

Cheese and what to pour

Cheese family	Best	Also works	Cider option	Avoid
Fresh & soft goatCrottin de Chavignol, Sainte-Maure, Valençay, fromage frais	Sancerre, Pouilly-Fumé, Menetou-Salon	Muscadet, Touraine Sauvignon, Provence rosé, Crémant de Loire	Poiré — delicate and floral	Oaked Chardonnay, anything with tannin
Soft bloomy rindBrie de Meaux, Camembert, Chaource, Brillat-Savarin	Champagne Blanc de Blancs, Crémant de Bourgogne, Chablis	Mâcon-Villages; Beaujolais for triple-crème	Cidre Brut de Normandie — better than any wine with a ripe Camembert	Big tannic reds
Washed rindÉpoisses, Munster, Reblochon, Pont-l'Évêque, Maroilles	Gewurztraminer, Pinot Gris d'Alsace, Vin Jaune	Riesling d'Alsace, Roussette de Savoie	Cidre Brut fermier — the easiest solution to the hardest family	Almost all red wine
Semi-hard & mountainComté, Beaufort, Tomme de Savoie, Cantal, Saint-Nectaire	Chardonnay du Jura, Chablis, Côtes du Rhône Villages	Bourgogne Rouge, Vouvray sec, Apremont	Cidre Brut — apple tannin mirrors the nuttiness	Nothing much. The most flexible family.
Hard & agedComté 24m+, Mimolette Vieille, Cantal Vieux, Ossau-Iraty	Saint-Émilion, Médoc, Châteauneuf-du-Pape, Madiran	Vin Jaune with aged Comté; Irouléguy with Ossau-Iraty	Pommeau de Normandie — fortified and nutty	Delicate whites, which simply disappear
BlueRoquefort, Fourme d'Ambert, Bleu d'Auvergne, Bleu des Causses	Sauternes, Monbazillac, Jurançon Moelleux	Banyuls, Maury, Coteaux du Layon	Pommeau, or Cidre Doux for a lower-alcohol route	Dry red wine — it goes aggressively bitter

Module 5

Cold cuts and what to pour

Cold cut	First choice	Second choice	Cider option
Pyrenees / Lacaune IGP cured ham	Jurançon Sec	Champagne, Crémant de Bourgogne	Cidre Brut
Iberian / Serrano ham	Champagne Rosé	Tavel or Provence rosé	—
Jambon de Paris, jambon blanc	Beaujolais-Villages	Chablis, Crémant de Loire	Cidre Demi-Sec
Prosciutto di Parma	Crémant d'Alsace	Champagne Blanc de Blancs	—
Saucisson sec, rosette	Beaujolais-Villages	Côtes du Rhône, Gamay de Touraine	Cidre Brut
Chorizo	Côtes du Roussillon	Corbières, Minervois	—
Rillettes du Mans, de canard	Chinon, Bourgueil	Vouvray sec, Saumur-Champigny	Cidre Brut — cuts the fat superbly
Pâté de campagne, terrine	Saumur-Champigny	Côtes du Rhône, Crémant d'Alsace	Cidre Brut
Foie gras, mousse de canard	Sauternes, Monbazillac	Jurançon, Champagne	Pommeau de Normandie
Coppa, bresaola	Bourgogne Rouge	Sancerre Rouge, Champagne Rosé	—
Smoked ham, jambon fumé	Riesling d'Alsace	Pinot Gris d'Alsace	Cidre Demi-Sec
Andouille de Vire, boudin	Chinon	Muscadet, Côtes du Rhône	Cidre Brut — the Norman classic

Module 6

Champagne, by style

Most guides treat Champagne as one thing. It is six, and they pair differently.

Blanc de Blancs

100% Chardonnay

Pairs with: Fresh chèvre, Chaource, Brillat-Savarin, seafood delicacies

Highest acid, leanest body. The cheese-board specialist.

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Brut NV

The house blend

Pairs with: The whole board

The all-rounder, and the answer to “one bottle for everything”.

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Blanc de Noirs

Pinot Noir & Meunier

Pairs with: Charcuterie, pâté, rillettes, aged Comté

More body and structure. Handles cured meat where Blanc de Blancs disappears.

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Champagne Rosé

Pairs with: Jambon de Bayonne, saucisson, duck rillettes, bresaola

Red-fruit weight without tannin. The best sparkling wine for charcuterie, full stop.

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Vintage

Single year, longer ageing

Pairs with: Aged Comté, Mimolette, Morbier

Nutty oxidative notes mirror the crystalline savouriness of aged hard cheese.

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Demi-Sec

Off-dry

Pairs with: Roquefort, Fourme d’Ambert, foie gras

The sweet-salty rule, in bubbles.

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Module 7

French cider and poiré

Two to six percent alcohol, a fraction of the price, and it solves cheese problems wine cannot. Also the most refreshing thing on this page in a Singapore climate.

French cider, apples and soft cheese in a Normandy orchard

Cidre Brut

4.5–6% · Tannic, dry, appley, faintly bitter

Pairs with: Camembert, Pont-l’Évêque, Comté, rillettes, andouille, saucisson

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Cidre Demi-Sec

3–5% · The versatile middle

Pairs with: Brie, Tomme, jambon blanc, smoked ham, the general-purpose board

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Cidre Doux

2–3% · Soft, juicy, very low alcohol

Pairs with: Mild cheeses, blue cheese, dessert, and the guest who doesn’t drink much

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Cidre Fermier

5–6% · Unfiltered, funky, farmhouse

Pairs with: Époisses, Munster, Livarot — the pungent family

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Poiré

3–4% · Delicate, floral, fine bubbles

Pairs with: Fresh chèvre, fromage frais, Brillat-Savarin

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Pommeau de Normandie

~17% · Apple juice fortified with Calvados. Nutty, sweet

Pairs with: Foie gras, Roquefort, aged Comté

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Module 8 — functional

Pair by French region

If the cheese and the drink grew within a hundred kilometres of each other, it works.
Pick a region.

Alsace

Munster

Drink: Gewurztraminer, Pinot Gris, Riesling

Loading products from Alsace…

Module 9

Serving it in Singapore

Before guests arrive

45–60 minutes before
Cheese out of the fridge, still covered. Cold cheese has no aroma.
20–30 minutes before
Cold cuts out. Any longer and they dry and curl in the aircon.
15 minutes before
Uncover the cheese. Open the red and put it back in the fridge.
At the table
Mildest to strongest, clockwise. Tell guests which way to go.

Serving temperature

Champagne, Crémant, cider6–10°C
Sancerre, Chablis, Muscadet8–10°C
Alsace whites, rosé10–12°C
Beaujolais, Loire reds13–14°C — yes, chilled
Bordeaux, Rhône16–18°C — twenty minutes in the fridge

Per person: 80–100g cheese and 60–80g charcuterie as an apéritif, 150g cheese if the board is the meal. Three to five cheeses maximum.

Module 10

Six mistakes worth avoiding

Don't: Young tannic Médoc with Époisses or Munster
Instead: Reach for Gewurztraminer d'Alsace, or a cidre fermier
Don't: Dry red with Roquefort
Instead: This needs Sauternes, Banyuls or Pommeau. Sweet beats salty.
Don't: Oaked Chardonnay with fresh chèvre
Instead: Sancerre. Both go flat otherwise.
Don't: Any red with very salty young cheese
Instead: Tannin amplifies salt. Go to bubbles.
Don't: Cidre doux with a strong washed-rind cheese
Instead: Brut or fermier. The sweetness turns cloying.
Don't: Anything served too warm
Instead: Twenty minutes in the fridge, even for Bordeaux. This is Singapore.

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Ready-made boards

Apéro for Two

2 guests, 1 hour

- Creamy Brie
- ⁠Chavignol Crottin
- ⁠Pyrenees cured dry ham 100g
- ⁠Precooked baguette
- ⁠Aligot Crémant

$98.00

Add to bag

Weekend Board for Four to Six

4–6 guests, apéritif

Comté PDO 18 months
Camembert de Normandie PDO
Roquefort PDO
Auvergne dry saucisson
Duck rillettes
Country pâté with figs
Sancerre
Normandy Brut Cider

$98.00

Add to bag

WineCheeseMeetPage

Pairing in 60 seconds

Match weight, not flavour

Acidity is the engine

Tannin fights salt

Sweet beats salty

Terroir logic never fails

Bubbles are the safety net

Find my pairing

Cheese and what to pour

Cold cuts and what to pour

Champagne, by style

Blanc de Blancs

Brut NV

Blanc de Noirs

Champagne Rosé

Vintage

Demi-Sec

French cider and poiré

Cidre Brut

Cidre Demi-Sec

Cidre Doux

Cidre Fermier

Poiré

Pommeau de Normandie

Pair by French region

Munster

Serving it in Singapore

Before guests arrive

Serving temperature

Six mistakes worth avoiding

Keep Going

Wine

Cheese

Ready-made boards

Apéro for Two

Weekend Board for Four to Six