French delight for wine and cheese lovers
Wine with food stands for culinary delights that appeal to all the senses. Wine and food can be masterfully paired with a French cheese platter with Comté, Morbier, goat cheese roll and homemade quince chutney. The interplay of creamy, spicy and nutty cheese from France, fruity chutney and freshly baked bread creates a harmonious taste experience – whether as an elegant appetizer, for a convivial aperitif or as the end of a menu. The mix of different textures and aromas offers variety and is a perfect stage for outstanding wines: If you love wine with food, you will find a balance of enjoyment, tradition and modern flair here. The combination of aged Comté, mild Morbier and fresh goat’s cheese roll brings a touch of Burgundy directly to your home; served with quince chutney as a fine sweet and sour counterweight.
Ideal wine pairing: Chardonnay AOC (Burgundy, France)
Chardonnay AOC from Burgundy unfolds elegant fruit aromas of pear, apple and citrus, combined with a fine minerality and balanced acidity. This complexity is ideal for a French cheese platter: the strong, nutty Comté harmonises with the meltiness of the Burgundy Chardonnay, the creamy notes of the Morbier are elegantly highlighted, and the fresh goat’s cheese roll benefits from the floral and fruity accents. The quince aromas of the chutney and the mineral elegance of the wine make for a sophisticated food pairing.
A French Chardonnay inspires with balance, freshness and depth. It brings out the different cheese textures without masking them and creates an elegant mouthfeel that invites you to continue snacking. Goat cheese likes fruity and mineral accompaniment; Morbier with a creamy, mild structure loves an acidic but not too strong wine – like Chardonnay. Mature Comté benefits from buttery-nutty hints and a long finish. versatile.
Further wine recommendations for this dish
Pinot Gris d’Alsace AOC (Alsace, France)
Its aromatic, slightly creamy character with notes of yellow fruits, fine acidity and subtle melting fits perfectly with the versatility of a French cheese platter. The Pinot Gris brings out the nutty tones of Comté and balances the freshness of the goat’s cheese. The subtle fruit sweetness harmonizes with the quince chutney and gives the enjoyment new nuances.
Viognier IGP d’Oc (Languedoc, France)
Viognier inspires with a floral, aromatic fullness and a subtle honey note that corresponds wonderfully with Morbier and Comté. The elegant fruitiness balances the creamy and spicy cheeses; the wine brings the quince aromas to the center and complements the goat cheese roll with ease.
Gewürztraminer d’Alsace AOC (Alsace, France)
With its intense, spicy fruit sweetness, rose and lychee notes, Gewürztraminer from Alsace is a prime example of wine to accompany creamy or aromatic cheeses. It unfolds its power especially with Morbier and goat’s cheese roll, while the quince expresses an exciting combination of aromas.
Chardonnay (Yarra Valley, Australia)
A Chardonnay from Australia’s top region brings melting, tropical fruits and a fresh minerality. Its international touch gives the platter a modern shine, accompanies creamy Morbier and goat’s cheese as well as nutty Comté – and also harmonises with the sweet quince.
Sauvignon Blanc Touraine AOC (Loire, France)
Classic Sauvignon Blanc with citrus, fresh grass notes and lively acidity. It goes ideally with the goat’s cheese roll and quince chutney, brings freshness and lightness to the platter and makes the food pairing wonderfully varied and elegant.
The recipe:
Französische Käseplatte mit Comté, Morbier & Ziegenkäserolle, dazu Quittenchutney
Cooking utensils
- 1 Käsemesser
- 1 Schneidebrett
- 1 Servierplatte
- 1 Schälchen für Chutney
- 1 kleiner Kochtopf (für Chutney)
Ingredients
Für die Käseplatte
- 120 g Comté gereift
- 80 g Morbier
- 80 g Ziegenkäserolle z.B. Bouchette
- 100 g frisches Baguette
- Trauben und Birnen als Deko
Für das Quittenchutney
- 1 mittelgroße frische Quitte
- 1 kleine rote Zwiebel
- 50 ml Apfelessig
- 50 g brauner Zucker
- 1 EL Zitronensaft
- 1 kleine Prise Zimt
- Salz Pfeffer
Preparation
Käseplatte vorbereiten
- Comté, Morbier und Ziegenkäserolle auf Raumtemperatur bringen.
- In gleichmäßige Scheiben oder Stücke schneiden.
- Baguette in Scheiben schneiden, auf Platte anrichten, Käse platzieren und mit Trauben/Birnen garnieren.
Quittenchutney
- Quitte schälen, entkernen und klein würfeln.
- Zwiebel fein würfeln, mit Quitten, Zucker, Essig, Zitronensaft, Zimt, Salz und Pfeffer in Topf geben.
- Unter Rühren ca. 15–20 Minuten einkochen, bis Chutney dickflüssig ist. Abkühlen lassen und in Schälchen füllen.
Anrichten
- Käse mit Quittenchutney und frischem Baguette servieren.
Empfohlene Beilagen
- Nussmischung (Walnuss, Haselnuss)
- Frischer Rucola-Salat
- Feigenmarmelade
