TOP WINE PAIRINGS WITH GOAT CHEESE (CHÈVRE)
Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
Unless you’re slathering it on a cracker as a sneaky snack the chances are you’re going to be eating it with something else – in a salad with asparagus, say, with roast red peppers or beetroot or on a cheeseboard with other cheeses – unless you’re in Provence where they don’t seem to serve any other kind. With all those dishes it helps to have a wine with some fresh acidity of its own so here are my suggestions:
Sauvignon Blanc – you know that already. Doesn’t matter hugely where it’s from though I personally think the white wines of the Loire like Sancerre, Pouilly Fumé and even Sauvignon de Touraine work especially well. (The classic pairing is a Sancerre and a Crottin de Chavignol.)
Wines that taste like Sauvignon Blanc so other citrussy whites such as Bacchus, Côtes de Gascogne, Rueda, Godello and other crisp whites such as Albarino, Alvarinho, Chablis, Picpoul de Pinet, Pinot Grigio and other unoaked Italian whites, dry Riesling, Gruner Veltliner . . . (See what I mean about it being versatile?)
Crisp dry rosé especially Provençal rosé and goats cheese is a great pairing (think summer picnics!)
Fresh, fruity reds such as Beaujolais and other gamays, inexpensive red burgundy and Loire cabernet francs like Chinon, Saumur and Saumur-Champigny
So basically any wine – white, red or rosé – that’s young, fresh, unoaked and lightly chilled will go with goats cheese. Which makes it the perfect summer cheese.
PS If you’re a cheese aficionado you may be a fan of more mature goats’ cheeses in which case I would go for an aged white like a Chablis or a mature Alsace Riesling.
Once wine became popular in the Caucasus some 6000 years ago and exports to southern Iraq on the Euphrates River started. At the time wine was transported in tightly sewn hides of sheep. Much later, eventually ancient Greeks started transporting wine in earthenware amphorae with a capacity of a few litres of the precious liquid.
Wine transportation and trade in the Mediterranean basin from Lebanon to Spain was substantial, so much so that a whole suburb of Rome, Trastevere, is said to have been evolved on the shards of broken amphorae.
Of late Australians started exporting bulk wine to the United Kingdom in huge containers. The wine is bottled in England for retail distribution, saving valuable fuel and considerable amounts of money for wine consumers. For this to happen in every market volumes must be large enough.
Canned wine appeared a few years back but their anti-acid lining prevents long storage. Cans are light, protect wine from UV light and can be used for quick-consumption mass-market wines.
Cartons, of which 10 per cent is Tetrapack, invented in Sweden for milk, allow up to a year for cellaring. At least in Ontario they have not been successful. Plastic bottles (PET polyethylene terepthalate) are indestructible, light and can be used for wine storage up to two years. It cannot be recycled but down cycled to textile production.
A few Australian wineries attempted to ship in PET bottles to North America so far with limited success. Wine pouches are convenient. They keep wine fresh up to four weeks, fresh but the wines contain high levels of preservatives.
Bag-in-a-box was invented in Australia in the 1950’s for large format packaging. They are furnished with a spout for easy pouring, collapse as wine is drawn to eliminate oxygen penetration, but must be consumed within four weeks of opening. They may be appropriate in mass-market producing and consuming regions.
So far glass bottles are considered the best containers (750 ml. bottles range in weight from 450 grams to more than one kilogram). Glass bottles can be manufactured in a range of sizes starting from 187 ml all the way up to 15 litres.
In the 18th century the first glass bottles started appearing. Until recently, glass bottles were the most popular wine containers.
As of 1950’s, several wine packages have been introduced as glass is heavy, breaks easily, costs a lot to transport, and must be enclosed with a cork, or screw cap or some other substitute. Environmentalists, expressed their concerns about those disadvantages, but thus far experts agree that cork-enclosed bottle preserves wine best.
Screw caps are becoming more and more popular for mass-market to mid-market wines, but not traditionally expensive high-end wines. Cork remains very popular, but it has one big disadvantage in that if not properly processed it imparts 2,4,6TCA (trichloroanisol) contaminating smell and taste.
There are only seven countries that grow commercially viable quantities of cork trees (quercus suber). All are located around the Mediterranean basin, that enjoy climates and soils amenable to cork tree growing – Portugal (the biggest producer with 50 per cent of world supply), Spain, Morocco, France, Italy, Tunisia, and Algeria.
Portugal’s largest cork processors are Amorim, Alvaro Coelho, Ganau, Cork Supply Group, and Oenco spent a fortune to develop processes to eliminate cork-taint and has been able to Reduce 2,4,6 TCA occurrence significantly but not totally.
Ice wine (or icewine; German Eiswein) is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing a more concentrated grape must to be pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet wine. With ice wines, the freezing happens before the fermentation, not afterwards. Unlike the grapes from which other dessert wines are made, such as Sauternes, Tokaji, or Trockenbeerenauslese, ice wine grapes should not be affected by Botrytis cinerea or noble rot, at least not to any great degree. Only healthy grapes keep in good shape until the opportunity arises for an ice wine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives ice wine its characteristic refreshing sweetness balanced by high acidity. When the grapes are free of Botrytis, they are said to come in “clean”.
Just four month until St. Clair Uncorked. Looking forward to a celebration of wine and culture.