Follow-up to the previous three videos, here I featured three pairings for the cheeses with different sparkling wines - Camembert with French Champagne, Ricotta with Italian Prosecco, and Goat’s Cheese with Spanish Cava.

Camembert with French Champagne:
Camembert (Brie’s cousin) is lightly nutty and buttery in flavours. With its rich, creamy, texture and flavorful tones, when you pair it with Champagne that resemble apples, pears, and other fresh fruity flavours with lively acidity finishes, both compliments perfectly like a natural partner.
#camembert #champagne

Ricotta with Italian Prosecco:
A beautiful cheese like this one needs to pair with a light and ultra-fresh profile wine that leans heavily towards fresh fruits and melons, with a subtle floral nature. The creamy cheese initially delights the palate but when it united with Prosecco, it gives a creamy, ripe golden fruit taste sensation.
#ricotta #parmigianoreggiano #edibleflowers #prosecco

Goat’s Cheese with Spanish Cava:
Chevre or Goat’s cheeses really comes alive when served with Cava as the refreshing zap of the zesty bubbles with lots of lively, food-friendly acidity, are able to match well, and brings out the best in the cheese.
#goatcheese #chevre #cava

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