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what goes well with Boursin

Question: My favourite dish is chicken with boursin (garlicky french cheese) which I have added to the group - I usually drink a Pinot Grigio with it - any other suggestions?

I'm no master of wine, but maybe a Pinot Grigio is a bit light for a creamy, garlicky boursin dish? To stand up to the strong flavours and cut through the creaminess, try something think a new world viognier, but be careful not to pick up one with too much oak. SMALL FACT - Italian Pinot Grigios are often blended with all sorts of other grapes that might not be mentioned on the label, which is why they can taste so different. A more fragrant PG might do this dish just fine. Hope that helps - let me know how you get on.

Hi, I'm a cheese freak too, usually prefer something a bit stronger (mature cheddar, stilton) but I would serve with a nice Sauvignon Blanc (New Zealand currently my favourite as like the cripsy gooseberry notes).

Why not try a dry white wine (any French) or a fruity red wine such as Beaujolais

I find that using Boursin as an ingredient in a dish generally makes the dish very “rich” and full of flavor. This is probably due to the fact that boursin is a triple-cream cheese, made with cow's milk, cream and flavored with herbs, garlic or pepper i.e. strong bold flavors. Because of this I find that it needs to be accompanied by a dry white

I think it can also depend on whether you are looking for creaminess or acidity to round off the dish. If the former, I would suggest trying an unoaked to lightly oaked Chardonnay like a Chablis or equivalent. The cheesiness would also really lend itself to a Pouilly Fuisse. If you want more freshness and acidity, then Pinot Grigio, NZ or Chilean SB as has already been mentioned would be a good match.