After an evening of excellent hospitality, when we reach the cheeseboard-end of a dinner party, tradition would have us passing around a bottle of Port.
But - for a more exhilarating grand finale - bring out something sparkling. Chilled, refreshing, revivifying - and unbelievably good with almost any cheese - once you've tried Blanc de Noirs or a Brut Reserve with cheese, you'll never look back.
From a food-matching point of view, sparkling wine and cheese are made for each other. The freshness, acidity and lively sparkle balance the cheese's richness and salt, leaving the palate ready for another slice (and another sip).
We asked our friends at Cowdray to bring together a selection of five distinctive British cheeses, from a silky Welsh goat’s cheese to a richly savoury Lincolnshire favourite. Paired with Gusbourne wines, they offer plenty of reasons to linger at the table.
Brut Reserve 2022 and Lincolnshire Poacher
A good place to begin is with a generous wedge of Lincolnshire Poacher. Made with raw cow’s milk, it brings together the depth of West Country Cheddar and the sweetness of Comté. Our Brut Reserve 2022 has the richness to meet it. Developed toasty notes, toasted cobnuts and delicate spice complement the cheese’s savoury depth, while a long, zesty finish refreshes the palate.
Blanc de Blancs 2020 and Brightwell Ash
There’s a lighter touch to this pairing, though no shortage of flavour. Made in Llangadog, Carmarthenshire, from pasteurised goat’s milk, Brightwell Ash has a delicate, ash-coated rind. Beneath it lies a light, silky cheese with a bright, juicy tang. Our signature Blanc de Blancs 2020 brings notes of grated ginger, fresh croissant and toasted hazelnut, with a salty mineral character and a long, zesty finish. Laura Rhys, Master Sommelier, counts goat’s cheeses among her favourite pairings for Blanc de Blancs. Here, the combination feels particularly fresh and inviting.
Oak Reserve 2019 and Spenwood
For a more generous pairing, pour Oak Reserve 2019 alongside Spenwood. Made in Riseley, Berkshire, from pasteurised sheep’s milk, Spenwood has a thin natural rind and a supple, cream-coloured paste. Sweet and milky flavours develop a gentle piquancy as the cheese matures. Oak Reserve is a bold sparkling Chardonnay; bold, rich and full-flavoured. Alongside Spenwood, the wine's breadth complements the cheese’s sweet, milky character, with its developing savoury edge adding another layer to the pairing.
Brut Rosé 2020 and Cornish Yarg Cornish
Yarg makes a traditional addition to any cheeseboard. Wrapped in nettles and made with pasteurised cow’s milk, it combines an earthy rind with a buttery layer beneath and a crumbly core. Our Brut Rosé 2020 offers red-fruit flavours, gentle spice and a mineral character, balanced by refreshing acidity which works brilliantly alongside the tangy, creamy yarg.
Chardonnay 2024 and Yarlington
For those who prefer a still white, Chardonnay 2024 makes a compelling choice. With lively citrus notes and a fresh mineral finish, it beautifully balances richer cheese. Cowdray’s choice is Yarlington, a Gloucestershire cow’s milk cheese made by David Jowett and inspired by the Reblochon of France’s Haute-Savoie. Washed in brine and cider, Yarlington is silky, aromatic and gently savoury. Laura recommends stronger washed-rind cheeses with still Chardonnay: this is a delicious opportunity to explore why.
