Goat cheese comes in a variety of styles, from the fresh, crumbly logs of ch猫vre found in supermarkets, to bloomy-rind styles, aged Cheddar-like blocks, California’s famous mold-ripened Humboldt Fog and Norway’s fudgy, caramelized gjetost. Common among them are flavors that compose their distinctive, if polarizing, personalities. Use wine to bring out whatever aspect of the cheese most appeals to you.
Gamy
Both lovers and critics of goat cheese often cite its “goatiness” as a defining trait. This gamy character is akin to barnyard aromas in wine, which can be appealing in moderation. A gamy wine might overwhelm, so balance it out with a juicy pour like Gamay from Beaujolais, California or Oregon.
Tangy
Though most cheeses call for聽a聽crisp wine to cut through the richness, goat cheese comes with its own refreshing acidity. Just as jams and chutneys pair well with goat cheese by providing an indulgent contrast,聽Argentinian Malbec聽brings聽jammy聽black fruit balanced with aromas of meat and chocolate.聽
Grassy聽
The subtle grassiness of goat cheese is perhaps why聽Loire Valley Sauvignon Blanc, such as Sancerre or Pouilly-Fum茅, is considered a classic pairing. These crisp wines have grassy, mineral notes; they won’t overwhelm the cheese with fruit.聽
Buttery聽
For all its complex flavors, goat cheese always retains flavors of cream or butter. Tease out this sweet richness with聽white Bordeaux from Pessac-L茅ognan. The wines blend Sauvignon Blanc with聽S茅millon, which gives a creamy texture, often enhanced聽by聽oak aging, with notes of stone fruit and nuts.聽聽
