Wine and food in perfect harmony – tender goat’s cheese as a moment of enjoyment
Wine with food is a synonym for culinary joie de vivre and fine aromas. Fresh goat cheeses such as Crottin de Chavignol, Sainte-Maure de Touraine or Valençay embody the pinnacle of artisanal cheesemaking in the Loire region. The creamy, slightly crumbly texture, the gentle goat aroma and the fine, salty-nutty note make these cheeses a classic companion to baguettes, crisp salads or as a star on the cheese platter. Wine and food merge here to create the ideal summer or picnic combination, where freshness, lightness and originality are the focus. Especially in combination with the wines of the Loire, a moment of pleasure is created that combines regional authenticity and modern lifestyle – for all those who love simple ingredients but great depth of taste.
Ideal wine pairing: Sancerre Blanc AOC (Sauvignon Blanc, Loire, France)
The ideal accompaniment to fresh Loire goat cheese is a Sancerre Blanc AOC. This elegant Sauvignon Blanc shines with crackling freshness, fine citrus notes, gooseberry, white currant, herbs and a racy minerality. The filigree acidity of the Sancerre cuts to the creamy cheese consistency and emphasizes the mild goat note. The mineral character of the wine harmonizes perfectly with the slight saltiness and fine melting of the Chèvre frais.
Freshness full of character – this is how wine harmonizes with goat’s cheese
Sancerre Blanc stands for the incomparable combination of Sauvignon Blanc and the terroir of the Loire. Its youthful, fresh nature plays around the slightly sour, creamy note of the goat’s cheese in an ideal way. Aromas of lime, grapefruit and fresh herbal spice emphasize the filigree tones of the Chèvre. The lively acidity ensures that the cheese never seems heavy on the palate, but remains lively and slender. The mineral depth of the wine absorbs the salty accents of the cheese, supports the texture and adds elegance to every bite.
Further wine recommendations for this dish
Pouilly-Fumé AOC (Loire, France)
Pouilly-Fumé is characterized by an elegant smokiness alongside the classic fruit and acidity of Sauvignon Blanc. These fine smoky notes and strong minerality take the nutty goat aroma to a new level. The intense, piquant freshness complements the creaminess of the chèvre and ensures a long, spicy finish on the palate – for those who like it classic Loire-typical.
Menetou-Salon Blanc AOC (Loire, France)
The Sancerre’s neighbour brings delicate citrus notes, elderberry, fine freshness and a slightly floral-mineral nature to the cheese moment. With its lively floral style, Menetou-Salon remains accessible, modern and underlines the expressive freshness of aromas as well as the mild acid structure that wonderfully caresses the chèvre and enlivens every bite.
Chardonnay Unoaked (Tasmania, Australia)
An unobtrusive Chardonnay without wooden barrel ageing inspires with ripe citrus fruit, light creaminess and animating freshness. Its texturizing nature combines elegantly with the cheese, while the fruit and acidity underline the mild goat taste. Pairing brings a modern international touch to the classic cheese platter.
Verdejo DO Rueda (Spain)
Verdejo delivers herbal spice, ripe pear fruit and a playful, animating bitterness that accentuates the creamy mouthfeel of the Chèvre. Its crisp freshness and the interplay of aromas of fennel and citrus bring exciting new facets to the combination – ideal for explorers and sommeliers on a taste tour.
Chenin Blanc Sec – Montlouis-sur-Loire AOC (Loire, France)
Dry Chenin Blanc from the Loire convinces with quince, green apple, fine herbs and mineral tension. Its acidity cuts through the mildly spicy cheese tones, while the fruit and floral notes round off the overall picture. The harmonious interplay of freshness, fruit and depth makes it a safe pairing for any Loire goat cheese.
The recipe:
Chèvre Frais
Cooking utensils
- 1 Käsemesser
- 1 Holzbrett
- 1 Salatschüssel
Ingredients
Für die Platte
- 2 Crottin de Chavignol oder anderer Chèvre frais
- 1 kleines Baguette
- 1 Handvoll Walnüsse
- 1 EL Honig
- 1 Apfel oder Birne
- 1 kleiner bunter Blattsalat
Preparation
Anrichten
- Käse in Scheiben oder Stücken auf einem Brett anrichten.
- Mit Baguette, Honig, Walnüssen und Obst servieren.
- Blattsalat frisch dazu geben, etwas Olivenöl und Zitrone darauf träufeln.
Empfohlene Beilagen
- Frisches Baguette
- Birnen- oder Apfelspalten
- Nuss- oder Honigmix
