Sake Meets Cheese: How Aroma, Texture and Umami Shape the Pairing

When we think about sake, sushi is usually the first pairing that comes to mind. Yet sake’s remarkable range of styles makes it far more versatile at the table than this familiar association suggests. Depending on how it is made, matured and served, sake may show aromas and flavours ranging from delicate fruit and white flowers to toasted nuts, caramel and earthy umami, qualities that can make it an exceptional partner for one of Europe’s greatest pleasures: cheese.

The combination may seem unexpected at first, but sake and cheese have more in common than one might expect. Both are shaped by fermentation, both can develop pronounced savoury and umami characteristics, and both offer a broad spectrum of textures, flavours and levels of maturity.

Together, they create a pairing that feels both reassuringly familiar and genuinely new, offering a fresh way to explore balance, texture and flavour.

Why sake can work so well with cheese

Sake and cheese can form successful pairings because both products often contain significant savoury and umami characteristics. However, compatibility depends on the style and intensity of each component.

Compared with many wines, sake generally contains little or no tannin and has moderate rather than pronounced acidity. This can reduce the risk of bitterness or astringency when it is paired with salty, creamy or protein-rich foods.

Some sake styles also have residual sweetness, a rounded texture or pronounced lactic notes. These characteristics may balance the saltiness of cheese, complement its creamy texture or create a link with its fermentation-derived flavours.

When building a pairing, consider the following principles:

• Match the intensity of the sake with the intensity of the cheese.
• Use acidity or carbonation to refresh the palate after rich, creamy cheeses.
• Use sweetness to balance saltiness, bitterness or pungency.
• Pair nutty, lactic, earthy or savoury flavours through similarity.
• Use contrasting fruit or floral aromas to add freshness.
• Consider serving temperature, as warming sake may increase the perception of body, umami and savoury character.

A successful pairing should feel balanced, with neither the sake nor the cheese dominating the other.

Five sake and cheese pairings to try

There is no single formula for pairing sake with cheese. The key is to assess intensity, texture, sweetness, acidity and aromatic profile.

1. Fresh and soft unripened cheese with sparkling sake

Fresh cheeses are usually high in moisture, light to medium in flavour intensity and soft in texture. Goat cheese may also have noticeable acidity and a distinctive tangy character.

A sparkling sake with a light body, refreshing acidity and low to medium sweetness can create balance through contrast. The carbonation refreshes the palate, while a small amount of sweetness may soften the cheese’s acidity.

Try it with:

• Fresh chèvre
• Ricotta
• Burrata
• Cream cheese
• Fresh cow’s milk cheese

Choose a sparkling sake that is crisp rather than strongly sweet. A delicate, lower-alcohol style can work particularly well as an aperitif or as the first pairing in a structured tasting.

The pairing is likely to be most successful when the sake and cheese are similar in flavour intensity. A very aromatic or sweet sparkling sake may overwhelm a delicate fresh cheese.

2. Brie or Camembert with Junmai Ginjo

Young Brie and Camembert are generally medium in flavour intensity, with high fat, soft textures and flavours of cream, butter and fresh mushroom.

A Junmai Ginjo with medium aromatic intensity, moderate acidity and a smooth texture can complement these cheeses without overwhelming them. Fruity aromas such as pear, apple or melon provide contrast, while subtle lactic, cereal or savoury notes may create a complementary link.

A ripe Brie may reveal flavours of butter, hazelnut and mushroom alongside the sake’s fruit and floral character.

Serve the sake slightly chilled rather than ice-cold so that its aromas remain expressive.

Very ripe or strongly mushroomy cheeses may require a fuller-bodied Junmai, Kimoto or Yamahai rather than a delicate Ginjo style. As the cheese develops greater intensity, the sake should also become more structured.

Try it with:

• Brie
• Camembert
• Brillat-Savarin
• Coulommiers
• Soft bloomy-rind cheeses

3. Blue cheese with aromatic or gently sweet sake

Blue cheeses are generally high in salt, high in flavour intensity and creamy or crumbly in texture. They may also show spicy, bitter or pungent characteristics.

A sake with noticeable sweetness can balance saltiness and soften bitter or sharply flavoured elements. Nigori, Kijoshu or another medium-sweet style may therefore be more reliable than a delicate dry sake.

Aromatic Ginjo or Daiginjo styles may work with milder blue cheeses, but powerful examples such as Roquefort or Cabrales usually require greater sweetness, body and flavour concentration.

Try it with:

• Gorgonzola Dolce with aromatic Ginjo or lightly sweet Nigori
• Stilton with full-bodied Junmai or medium-sweet Kijoshu
• Roquefort with a richer, sweeter sake
• Cabrales with a full-bodied, concentrated style

For an additional layer of flavour, serve the cheese with a small amount of pear, fig or honey. These ingredients can reinforce the contrast between saltiness and sweetness without obscuring the main pairing.

4. Aged hard cheese with mature sake

As hard cheeses mature, they lose moisture and become firmer, more concentrated and often saltier. Their flavours may develop towards toasted nuts, caramel, dried herbs, savoury stock and spice.

Mature sake, often referred to as Koshu, may undergo a comparable aromatic evolution. Rather than the fresh fruit character found in younger sake, aged examples can show notes of toasted nuts, dried fruit, soy, caramel, spice and umami.

This creates a complementary pairing based on flavour similarity. The sake should have sufficient body, flavour intensity and persistence to match the concentration of the cheese.

Try it with:

• Aged Gouda
• Comté
• Aged Swiss Gruyère
• Parmesan
• Mature Cheddar
• Manchego Curado

Aged Swiss Gruyère with Koshu

Aged Swiss Gruyère is a particularly compelling pairing, especially when matured for approximately 12 to 24 months.

With extended maturation, Gruyère develops greater flavour intensity and a firmer, sometimes slightly granular texture. Typical flavours may include toasted hazelnut, browned butter, caramel, dried herbs and savoury broth.

These characteristics can complement the oxidative, nutty and umami-rich profile of a mature Koshu. A medium- to full-bodied example with a long finish is likely to match the cheese most effectively.

For a less oxidative pairing, try aged Gruyère with a full-bodied Junmai served at room temperature or gently warmed. The sake’s rounded texture and savoury character can soften the perception of saltiness while preserving the cheese’s intensity.

A structured Kimoto or Yamahai can also be successful, particularly when the Gruyère shows pronounced savoury, lactic or earthy characteristics.

This is one of the richest pairings on the board, so it is best served towards the end of the tasting.

5. Truffle cheese or washed-rind cheese with Kimoto or Yamahai sake

Kimoto and Yamahai sake often have medium to full body, relatively firm acidity and pronounced lactic, cereal, earthy or savoury characteristics.

These qualities can complement cheeses with similarly intense fermentation-derived aromas.

With truffle cheese, the pairing is primarily based on complementary earthy and umami flavours. With washed-rind cheese, matching flavour intensity is especially important. A delicate sake may be overwhelmed by cheeses such as Époisses or mature Munster.

Try it with:

• Truffle Brie
• Truffle Pecorino
• Taleggio
• Époisses
• Munster
• Livarot

Serving temperature can significantly change the pairing. Compare the sake at room temperature and gently warmed, for example between approximately 35°C and 45°C.

Warming may increase the perception of body, umami and savoury character, making the pairing feel rounder and more integrated. However, it may also reduce the prominence of delicate fruit aromas.

How to create a Sake and Cheese tasting at home

You do not need a large collection of bottles to explore this pairing. Three contrasting sakes and four or five cheeses are enough to create a structured and memorable tasting.

Begin with the lightest and freshest styles before moving towards richer, sweeter, more mature or more savoury combinations.

A simple progression could be:

1. Sparkling sake with fresh goat cheese
2. Junmai Ginjo with young Brie
3. Medium-sweet Nigori or Kijoshu with blue cheese
4. Koshu with 18-month Swiss Gruyère
5. Kimoto or Yamahai with Taleggio or another washed-rind cheese

This sequence moves from light and refreshing to aromatic, sweet-salty, mature and intensely savoury.

Pour small servings and taste each combination more than once. Begin by tasting the sake on its own, then the cheese, and finally both together.

How to assess each pairing

For a more systematic tasting, evaluate each combination according to five criteria.

Intensity

Does one component dominate the other?

A delicate Ginjo may disappear beside a powerful blue cheese, while an intense mature sake may overwhelm a fresh ricotta.

Balance

Does the sake reduce or increase the perception of saltiness, acidity, sweetness or bitterness?

A successful pairing should create balance rather than exaggerating an unpleasant characteristic.

Texture

Does the combination feel fresher, creamier, heavier or more drying?

Carbonation may refresh the palate after a creamy cheese, while a full-bodied sake may make a rich cheese feel even broader and more mouth-coating.

Flavour interaction

Are the aromas complementary or contrasting?

A pairing based on similarity may connect nutty, lactic or savoury flavours. A contrasting pairing may use fruit, sweetness or freshness to balance a salty or pungent cheese.

Finish

Does the combination increase complexity and length, or does it create an unpleasant aftertaste?

The best pairings often extend the finish and reveal flavours that were less obvious when the sake and cheese were tasted separately.

Practical serving tips

Use neutral crackers or bread to refresh the palate between pairings. Water should also be available throughout the tasting.

Fresh pear, apple, grapes and unsalted nuts can complement the board without distracting from the main flavours. Avoid heavily seasoned chutneys, strongly flavoured crackers or excessive amounts of honey, as these may make it more difficult to assess the sake and cheese accurately.

Serve cheese cool rather than directly from the refrigerator. Allowing it to warm slightly can improve its texture and aromatic expression.

Sake should also be served at a temperature appropriate to its style. Sparkling and aromatic Ginjo styles are generally most expressive when chilled, while fuller Junmai, Kimoto, Yamahai and mature sake may be evaluated at room temperature or gently warmed.

Do not be afraid to experiment

Pairing recommendations are useful starting points rather than strict rules.

One person may prefer a pairing based on contrast, while another may favour similar flavours and textures. A fruity sake may create freshness beside a savoury cheese, while a mature sake may reinforce its nutty and umami characteristics.

Temperature can also transform the experience. A sake that feels restrained when chilled may become broader and more savoury at room temperature. A fuller Junmai, Kimoto or Yamahai may reveal additional complexity when gently warmed.

The most useful approach is to taste the same cheese with several different sake styles and compare the results systematically.

A pairing worth discovering

Sake and cheese bring together two fermentation traditions from opposite sides of the world.

Their shared umami, varied textures and broad range of flavours make them far more compatible than many people expect. From sparkling sake with fresh goat cheese to Koshu with aged Swiss Gruyère, each pairing offers a different way to explore aroma, structure and balance.

Whether you are planning a dinner party, creating a festive tasting board or simply opening a bottle at home, sake and cheese offer a fresh opportunity to train your palate.

At The Tasty Glass Education and Wine Defender, we believe that the best pairings are not always the most obvious ones. Sometimes, all it takes is an open bottle, a good piece of cheese and a little curiosity.

Kanpai!

A morning at Château Palmer

Château Palmer. A morning in the vineyard and winery with Alba, Head of Viticulture at Château Palmer, who, in addition to her deep knowledge and Iberian roots, was an open book with us and incredibly kind. We went with the international sommeliers from the Basque Culinary Center and had the honour of taking part in this true masterclass in viticulture and winemaking.

At Palmer, they know how to have fun! A Passito? A white wine? When nature allows it, they make a Passito white Merlot with 200/300g/L of residual sugar aprox. Their white wine comes from a field blend (3ha) of 4 grape varieties: white Merlot, Muscadelle + Sauvignon Gris (similar to Sauvignon Blanc), and Lauzet (adds acidity).

I don’t wanna make you jealous, but I tasted the ‘white Palmer’ in the past with the one and only Javier Zacagnini. Both of these wines are very limited and reserved for special events/clients/friends.

Château Palmer is 100% biodynamic. They officially turned biodynamic in 2014 (66ha), after experimenting with 1ha in 2008. The results of this experiment showed the wine was as good as before, and therefore, since it was better for the soil and for the workers, they decided to convert. They work biodynamically ‘without fanaticism’, more in the field than in the winery.

They have 2-3 cows on property, going up to 25, and 50 sheep that triple in winter. When flowering arrives, no more sheep on the field (they’d attack the tender part of the vine), so they are there aprox. from November to April.

In July, they have 120 people working in the vineyards! Labour availability is always tricky, but they work with associations, and some stay to work after the summer job.

Harvest finishes in 3 weeks (8kg baskets), normally the last 2 weeks of September and the first week of October. Then, they work the soil and plant cover crops until spring.

They now offer a new deluxe enotourism option: one day at Palmer with Michelin-starred chef, Jean-Denis Le Bras, sharing moments with the workers, and a private dining experience for 2 to 10 people. It just started and is already fully booked.

What else to say? Château Palmer is different! It is the most ‘Hayao Miyazaki’ château of Bordeaux. Full of magic and nuances, from the vineyards to the sensibility and textures in the glass. Palmer and Alter Ego are both out of this world. Thanks a lot Alba and Château Palmer for your time and wisdom.

Neuchâtel Uncorked: Alain Gerber, where limestone soil writes the wine

We arrived at Alain Gerber, and right at the entrance, a motto written on a blackboard set the tone:
“We drink to forget, but we taste to remember!”
A promising start!

For 50 years, the famous triple “A”s, Albert, André, and Alain Gerber, have been running the winery. Alain represents the third generation of winemakers, raised by a father who defined dedication. Mathilde, his daughter, will carry the torch next, making the future not just bright, but… AAAMazing.

The family cellar sits above the village of Hauterive. In 2011, it expanded, but not at the expense of history. The new cave was buried underground to preserve the 18th-century building above it, a quiet guardian of the past that still dominates the view. From this base, they cultivate 10 hectares of vineyards spread across six neighboring communes: Colombier, Hauterive, St-Blaise, Cornaux, Cressier, and La Neuveville.

Julien, head of the cellar, welcomed us with the kind of vintage optimism professionals don’t fake:
“It was a wonderful summer. If the rain slows now, we’re looking at an exceptional year.”

The harvest was scheduled between the 10th and 15th of September and can last 2 weeks. The work intense, around two weeks total, with ten days of effective cutting. All by hand. No machines, no shortcuts. Just people moving through rows of limestone-laced soil, collecting grapes cluster by cluster.

We start the tasting! Neuchâtel’s legendary Non-Filtered Chasselas, bottled straight after fermentation in January, intentionally left unfiltered, slightly cloudy, and gloriously alive. The palate bursts with lemon, peach, and white floral lift. This is why locals call it the first wine of the year, made to be drunk immediately, crisp and vivid. The labels are even printed upside down, a playful but genius solution to encourage movement inside the bottle, helping mix the natural haze before serving.

With Chasselas, he says, that softness matters. It’s a low-pH grape with naturally high acidity, which is exactly why the family always runs it through full malolactic fermentation. Without it, the wine can feel too sharp, too tense—too linear. This grape wants poise, not tension.

With the red wines, the philosophy shifts from grace to guardianship. Pinot Noir is naturally delicate, lower in tannins and color compounds than many red varieties. If the pH goes too high during vinification, freshness drops, stability weakens, and definition blurs. Keeping it controlled isn’t just technical, it’s existential. Pinot must remain elegant, structured, and microbially safe. In other words: protected.

We poured the Cru de Champréveyres, Neuchâtel AOC, a true delight and Julien’s benchmark moment: “For me, Chasselas is exactly this,”. This is a true single-parcel wine, a plot where Chasselas finds its ideal voice: round rather than razor-sharp, lightly aged on lees, but above all driven by terroir, limestone-bright soils, perfect exposure, and deep roots that dig for minerals, not attention. The result speaks with restraint and carries with precision: long, distinguished, quietly electric, the citrus aromas leaning toward clementine with a cool mentholated lift, as if the Alps whispered through a tangerine peel.

Climatic hazards keep hitting. Last year (2024), the vineyards were struck by frost and some hail, causing heavy losses—up to 40%. In Saint-Blaise, some wineries lost up to 90%.

So I push the question: which wine pays the bills? Or in Switzerland, does everything simply sell itself? Julien doesn’t hesitate: "Pinot Noir carries the economy in Neuchâtel. This is Chasselas country, yes, but just as much Pinot Noir land."

When I asked if that was the reason he came here, he laughed:
“No, it was for a woman… but I make time for wine too.” Laughter followed. The tasting continued.

“This year was sunny and ripe. That makes reds easier to drink, but also more dangerous. More sun means higher pH, and higher pH means more potential problems. There’s a real risk of jammy flavors if we don’t handle ageing carefully.”

In Switzerland, adding sugar before or during fermentation (chaptalisation) to raise potential alcohol is legal, but strictly regulated. In cooler or less sunny years, Chasselas and Pinot sometimes need a little lift. Chaptalisation (sugar correction) this year won’t be necessary. Rain has already balanced the concentration naturally.

We tasted the still Pinot Gris, a more full-bodied, round white example. “This year we will also make a sweet dessert wine using grape drying in small crates with Pinot Gris.”

Papa Gerber (André) arrived a few minutes before and added to the conversation:
“It’s all about the vineyard exposure, and higher up, the roots stop because they hit the stone.”

In mountain vineyards, vine roots don’t always go deeper, it depends on the soil. Where there’s depth and porosity, roots can reach several meters, but in shallow, stony sites over hard limestone, like in Neuchâtel, they often stop or divert when they hit the rock, spreading instead into cracks and fissures.

The Collegiate Church, built in the 12th–13th centuries on the Castle Hill, with the famous pierre d’Hauterive (yellow limestone)

Neuchâtel's yellow limestone (pierre d'Hauterive) also combined with other materials.

The iconic stone of Neuchâtel is Pierre d’Hauterive, also known as Neuchâtel’s yellow limestone: a marine, sedimentary limestone with an ochre-yellow hue, the same that built the old town and gave its walls their warm golden tone, and the same we recognize today in the glass. It is also studied by geologists as part of the region’s natural and cultural heritage.

Now we taste Alain Gerber’s Neuchâtel AOC Chardonnay Expression. Aged in barrel for one year, oak integrated smoothly. Julien added that "not everyone can make a barrel-fermented Chardonnay with tension in a Burgundian style", which I totally agree.

For Chardonnay in Burgundy, the classic techniques (many also used in Neuchâtel) include:
• Barrel fermentation and ageing (228 L barrels in Burgundy)
• Lees stirring to build texture and complexity (batonnage).
• Malolactic fermentation, typically applied.
• Controlled oxygen exposure through the barrel.
• Harvesting when sugar and acidity are balanced, avoiding over-ripeness.

Barrel selection is key for a great Chardonnay. The goal is to expand production to 10 barrels this year, supported by minimal disease pressure. Lees ageing only works when the base wine is clean and healthy, without that foundation, the risk of faults increases

And then, as we were tasting the creamy crunchiness for the Chardonnay, and as the tasting felt complete, the twist arrived: the father owns a distillery.

Papa Gerber isn’t just a winemaker. He’s also a distiller in Cornaux, proudly defending Neuchâtel’s other liquid tradition, handmade fruit and root spirits distilled with artisan precision. Whether it’s plum, pear, the small local red-violet bérudge plum, or bitter alpine gentian root, his mission is the same: bottling terroir in another form.

Gentians are mountain flowers (Gentiana), known for their vivid blue and purple blooms across the Alps, the Pyrenees, and other high peaks. Gentians distillates are typically made from fermented and distilled roots and rhizomes.

When André talks distillation, his face lights up, not like a businessman launching a product, but like a craftsman unveiling a secret. We had to get a bottle!

So we raise a glass back to them now:
A million thanks for your time, conviction, and wisdom, Gerber family, Julien and your passionate team! And thank you Eric for the discovery!
We’ll be back and hope to meet the rest of the family soon.

Swiss Wines, Art & Paolo Basso in Zürich

What a day in Zürich! Art & wine at the Kunsthaus—the perfect pairing. I went with my dear friend Jocelyn from Artivino, and together we had the chance to meet the legendary Paolo Basso.

First came the fan moment: “We’re fans! Can we take a photo with you?” His warm reply: “Of course—and later, you can also come taste my wines!” How could we resist?

And so we did. We tasted his entire lineup, guided by Paolo and Hélène. Their professionalism, kindness, and generosity made it an unforgettable experience. Paolo has that rare ability to make every taster feel seen—whether novice or expert—with effortless grace and class.

Paolo added with a smile: “We’re a young winery, only 10 years old.”

Here’s the journey through the glass:

Fiore di Chiara Bianco del Ticino DOC – bright and floral white Merlot that bursts with freshness.

Le Rosé Ticino DOC Rosato di Merlot – elegant, lightly structured rosé, expressive wild strawberries.

Il Bianco di Chiara Ticino DOC Bianco di Merlot – refined and complex, gastronomic, intriguingly layered.

Bouquet di Chiara Ticino DOC Merlot – traditional and versatile, violets and cherries, wonderfully glou glou.

Il Rosso di Chiara Rosso del Ticino DOC – spicy and pyrazinic. A bold, structured blend of Merlot, Cabernet Franc & Cabernet Sauvignon—“Bordeaux-style” with a Ticino twist.

Samhàin Ticino DOC Merlot – ruby-hued, dramatic old-vine Merlot with Burgundian depth, silky tannins, and lifted red fruit. A delight.

Later, Paolo shared a candid reflection:
“What worries me most about the future is the weather—even if we can predict what is coming, we can’t do anything about it.”

As the old saying goes ... Climate is what you expect, weather is what you get.

Thank you Paolo and Hélène—hope to visit soon in Ticino!

And that was just the beginning… this fabulous tasting showcased around 130 Swiss wineries, each presenting several cuvées. A big bravo to Swiss Wine Selection, Swiss Wine Connection and Swiss Wines for organizing such a brilliant event.

I was thrilled to reconnect with familiar faces and old colleagues! Next year I’ll make sure to attend both days, to give every winery the time and attention they deserve.

Stay tuned, more highlights from the Swiss Wine Tasting coming soon here on @WineDefenders !

Neuchâtel uncorked: 90 years of Caves de la Béroche – 90 years old and pouring on! 

Caves de la Béroche is one of Switzerland’s pioneers in organic viticulture and this summer celebrated its 90th anniversary on Saturday, August 16.

Founded in 1935, the cooperative has preserved the winemaking tradition of the region for nearly a century, while also leading the way in organic viticulture with their Domaine des Coccinelles.

Neuchâtel AOC. The Neuchâtel region, located on the shores of the lake that shares its name, is one of Switzerland’s most renowned controlled designations of origin (AOC). With a winemaking tradition dating back to Roman times, it is celebrated for its delicate and elegant Pinot Noir, its refreshing Chasselas, and specialties such as Œil-de-Perdrix, a rosé of international renown born in the region. Although Neuchâtel AOC is smaller in size than regions such as Valais or Vaud, it holds a key place on the Swiss wine map thanks to its quality. And it is in this privileged setting that Caves de la Béroche has written its history.

The “Ladybird Estate” (Domaine des Coccinelles) is more than just a charming name. Ladybirds, the tiny red guardians of the vineyard, are part of the domaine’s philosophy and labels. They feast on aphids and other pests, protecting vines naturally and keeping biodiversity alive. In 1992, the domaine became fully Bio Suisse certified, making it one of the first in Switzerland to embrace organic practices. Maurice Lambert began this journey, and his son Pierre carried it forward. Today, Michael, Maître de Chais, and Tania Gfeller, who leads the winery, together with the team, honor this heritage with remarkable finesse and savoir-faire.

So when you raise a glass of Domaine des Coccinelles, you taste more than grapes and soil. You taste a living ecosystem, where every small creature has its part to play.

With that spirit, the 90th anniversary celebration began in St. Aubin. A month and a half after returning to Switzerland, there couldn’t have been a better moment to join the party and discover their cuvées at their anniversary, right at the Place des Pêcheurs.

We arrived at 17h and found Daniel at the bar, the perfect host, multitasking like a pro, even when the counter looked overbooked. He welcomed us warmly, guided the tasting, and still managed to make sure I could photograph every bottle. There was even a blind tasting competition, so naturally, we tried all the wines in advance to sharpen our palates and improve our chances of guessing the grape varieties.

And so, the tasting began…

The wines we tasted 
Whites & Orange

Chasselas Caves de la Béroche 2024 | 12,1%
Pale lemon yellow. Notes of fresh apple, pear, delicate flowers, and a subtle citrus touch. Smooth, balanced, and quintessentially a Neuchâtel Chasselas.

Solstice 2024 Souvignier Gris | Domaine des Coccinelles | 13%
Lemon yellow with golden reflections. Exotic fruit and floral notes, with a citrus accent, an attractive bitterness, and a light herbal hint. Broad on the palate, mixing ripe and green apple, with a saline-mineral finish.

Many of you may be wondering: what is Souvignier Gris? Is it a bird? Is it a plane? No! Souvignier Gris is a German white grape variety from the PIWI family, created in 1983 by Dr. Norbert Becker in Freiburg through the crossing of Seyval Blanc and Zähringer. It is notable for its strong resistance to fungal diseases such as downy and powdery mildew, making it an attractive option for more sustainable viticulture.

Pinot Gris 2024 Caves de la Béroche | 13,5%
Pale yellow. Bright and fresh. Stone fruit, delicate spice, and lively acidity. Precise and balanced.

Chardonnay Barrique 2023 | Caves de la Béroche | 13,5%
Medium golden yellow. Rich and creamy, with toasted vanilla, ripe pear, and a touch of spice. Medium-bodied white, marked by its oak aging.

Pulpe Vin Orange 2023 | Domaine des Coccinelles | Gewürztraminer | 13,5%
Deep amber, after 5 weeks of maceration. On the nose, dried apricot, orange peel, and warm spices. On the palate, surprising glyceric texture, light tannic grip, candied fruit, and a long finish.

Oeil de Perdrix L’Original 2023 | Domaine des Coccinelles | 13%
Bright salmon rosé. Notes of fresh strawberry, subtle raspberry, rose petals, delicate citrus, and a mineral touch. Fresh, delicate, and elegant.

Sparkling

Ladybird Petnat Rosé | Domaine des Coccinelles | Pinot Noir | 13,5%
Rosé and effervescent. Aromas of wild red berries, fresh yeast and light brioche, with hints of dried herbs and a lively sparkle. Dry, unpretentious, and a pét-nat de soif.

Fa’bulleux Mousseux | Domaine des Coccinelles | Método Charmat | 12,1%
Charmat-method sparkling from Chasselas, Muscaris, Pinot Blanc and Gewürztraminer. Floral, citrusy, and crisp. Brut style with low dosage, highlighting its fresh character. Bubbles of freshness.

Red

Pinot Noir Tradition 2023 | Caves de la Béroche | 13,6%
Bright cherry red. Juicy cherry, strawberry, violet, and a touch of spice. Easy-drinking yet elegant.

Pinot Noir Les Sorcières 2022 | Caves de la Béroche | 14%
Intense ruby red. Black cherry, forest berries, and a hint of pepper. Structured, silky, with ageing potential to its benefit.

Saint-Roch 2022 Caves de la Béroche | Garanoir, Gamaret | 13,3%
Deep ruby-purple. Dark fruit, cocoa, and savoury spice. Full-bodied, with enveloping tannins and a persistent finish.

Encounters along the way

Halfway through, we met Ernst – or Ernesto – who was the cellar master at Caves de la Béroche for 25 years. I was the “Kellermeister,” as he proudly said, insisting that his old job it sounded better in Swiss German, like his origin. He retired twenty years ago, and he still experiments with fruit fermentations at home. Listening to him talk about enzymes, presses, and vintages was pure joy.  Today, Michael, Maître de Chais, and Tania Gfeller, leading the winery, together with the team, continue the heritage with remarkable finesse and savoir-faire.

Later at the bar, I met Mari Trini, Swiss-born with Spanish roots. We talked about Alicante, music, and flamenco guitars while sipping bubbly – our conversation as sparkling as the Fa’bulleux itself.

And then – surprise! Sonia, part of the Béroche team, appeared. I’d seen her perform on stage with Conjonctive at Graenichen Festival, and now she was here, connecting dots between wine, music, and glass art in St. Aubin. Her handcrafted stained-glass pieces at Atelier Lavoliere in St. Aubin are as luminous as inspiring. Go and check them out -> Atelier Lavoliere.

A toast to 90 years!

Caves de la Béroche has been honoring the terroir of Neuchâtel for nearly a century. From the pioneering days of organic viticulture with Domaine des Coccinelles to today’s diverse, vibrant range, their wines tell a story of heritage, innovation, and community.

Nice way to spend a Saturday and beautiful way to celebrate 90 years.
A rock’n’roll playlist set the perfect mood. Congratulations on the great work and the party.
And lucky us, we’re just next door. Santé, et à bientôt!