Posted on February 17th, 2009
This post first appeared on drink.lookandtaste.com
Goat’s cheese has a strong salty flavour and a gorgeous thick creaminess. We’re going to have to pick a wine that will stand up to these strong flavours.
In his recent post, Five wine tips to enhance your dining forever, Mike Kane talked about matching up food and wines and in this case we’re going to use his “reverse logic” tip.
Rich, buttery dishes don’t need rich, buttery wines, in fact they need the opposite – something acidic to cut through the richness
To match up with the Goat’s cheese I’m going to suggest two wines from New Zealand’s Spy Valley label.
Spy Valley Sauvignon Blanc, Marlborough, New Zealand
The winemaker, Paul Bourgeois, was in Dublin recently for the New Zealand wine Fair. I met up with him and tasted some of his wines. Great bloke and great wines.
This is classical Marlborough Sauvignon Blanc but with a little bit of restraint or finesse.
Think passion fruit, a bit of melon and some nice flintiness. Delish.
Spy Valley “Dry Riesling”, Marlborough, New Zealand
I’m staying with Spy Valley as it’s still so fresh in my mind. New Zealand isn’t just about Sauvignon Blanc, you know.
This Riesling has a cutting acidity – think sherbet or a fizzy sour jelly that makes your mouth water.
What this means is that it’s perfect for slicing right through the creaminess of the goat’s cheese.