What grows together goes together: A simple wine and food pairing guide
Chèvre is made from goat’s milk. It’s an undeniable friend to Sancerre, made of sauvignon blanc. Both made names for themselves in the Loire Valley, particularly from the village of Chavignol. Goat cheese can be quite earthy, some might even say goat-y, and a little nutty. Sancerre’s refreshing grassy notes partner with the hearty and earthy flavors of the cheese—plus the high acidity lightens the creamy and buttery nature of a chèvre.
But in case that isn’t enough, I’ll add that it has the same nature, with all the right stuff from the high tannins to the earthy and floral aromas that make a Barolo dance. It definitely keeps up with truffles.Both the cheese and the wine hail from the northern Italian region of Emilia-Romagna.
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