SPRINGTIME GOAT CHEESE & WINE PAIRING  

Now that Spring has finally sprung into life, this is the ideal time to sit back on the terrace and enjoy one of my favorite culinary pleasures, goat cheese. From a simple cheese plate, adorned with nothing more than fresh fruit, nuts and bread, to a mixed salad, goat cheese is ideal for al fresco dining. A question I get asked constantly at wine and food shows and seminars is what wine to serve along with this tangy treat?
For fresh Chevre and young goat cheeses, the classic traditional pairing is Sauvignon Blanc. However, one of the great aspects of wine pairing is experimenting, and personally I prefer the crispness of a Pinot Gris, the tartness and grassy notes of Albarino, or the fragrant and versatile Chenin Blanc. A chilled, quality Rose is also a surprising success. Always try to serve these wines chilled not ice cold straight from your fridge, and the cheeses at room temperature.
When goat cheeses age they develop a much bigger, fuller flavor profile, thus the accompanying wine should ideally have a little more body and flavor also. For me this means Pinot Noir, whose underlying notes of strawberry can create a harmonious partner for goat cheese in a variety of settings. For me the fun of wine pairing is discovering new surprising combinations, as well as appreciating the time-honored classics. So whether you’re an old school traditionalist who won’t budge from the Loire Valley, or a new world wine lover who loves to buck tradition, pull up a chair, uncork and unwind…..

Yellow Squash & Goat Cheese Salad

Ingredients:

4-6 young firm yellow squash
1 head chicory
4 tomatoes
5oz firm goat cheese - we’ve found Marygold, Majorero and Van Dijk all work very well
1/2 red onion, julienned
2 tbsp toasted pine nutsFor the dressing:
3 tbsp Extra Virgin Olive Oil
1 tbsp almond oil
1 tbsp lemon juice
a few leaves fresh mint, chopped
a few sprigs fresh thyme or oregano, chopped
salt and black pepper

Directions:

1. Wash, dry and cut up all the vegetables into good sized chunks. Cut the goats’ cheese into smaller chunks.

2.Whisk together the ingredients for the dressing, and pour over the vegetables. Toss well. Sprinkle over the pine nuts and serve with fresh sourdough.