Wine and cheese is, without a doubt, one of life’s great joys and the permutations are seemingly endless. Despite this, many people tend to stick with the same old styles without perhaps realising the exciting taste adventure that is just a mouthful away.
Sauvignon Blanc and goat’s cheese
This may come as a surprise but white wine is a surprisingly good partner for many cheeses. The famous Crottins from the village of Chavignol, which is very close to Sancerre in the Loire Valley, are a case in point. This famous cheese can range from very light, young, soft and fresh with a mild goaty tang through to really distinct, earthy, pungent and very mature harder style. Sancerre, Pouilly-Fumé and other Loire Sauvignons work extremely well. The natural high acidity of the grape cuts gracefully through the texture of the cheese to create a wonderful taste harmony.
My favourite Sauvignon Blanc at the moment is the Tinpot Hut from Marlborough, New Zealand. Simply oozing gooseberry and herbaceous flavours, this takes Kiwi Sauvignon up a step – and at just £11.50 a bottle a serious alternative to Sancerre.
