There's food and wine matching and then there is matching it in some detail. I have always found goats cheese a bit too strong for my liking, that is until I found that having Sauvignon Blanc wines from the Loire, be it Sancerre or Pouilly Fume, tames that flavour and turns the whole combination into a creamy and delicious experience.
Ever since I found out that Chavignol not only produces some of the best Sancerre, but also a famous goats cheese (Crottin de Chavignol) as well, I have wanted pairing the cheese and wine from the same famous village Having sourced a bottle of Francois Cotat's Sancerre Les Monts Damnes Chavignol, I went in search of the cheese. Luckily it was not too difficult.
The Chavignol wine was a nice straw yellow with a crisp slightly green honeyed nose with a hint of flowers, The palate started off with a touch of sweetness, followed by leafy greeness and a touch of fruit, well supported by minerally acid. The match with the cheese was better than previous attempts with chevre (goats cheese) and Sancerre, with the cheese being more creamy and luscious with the wine. As with other occasions when smelly cheese (and this one is not particularly smelly at that), all were pleasantly surprised at how the wine and the cheese brought them an experience that would certainly be well remembered.
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