Another wine pairing question

What wines would you serve with goat and sheeps milk cheeses so as not to enhance the barnyard goatiness/sheepiness ?

Christina, Hi....



With soft cheese from the milk of goats or sheep – full-bodied and powerful reds
With hard cheese from the milk of goats or sheep – light dry reds or medium-to full bodied whites
With any cheese from the milk of goats or sheep – Sauternes, Tokaji, Eiswein

And under every circumstance to serve the cheeses with good heavy-crusted country-style bread and the best quality butter available


Best
Rogov

What wines would you serve with goat and sheeps milk cheeses so as not to enhance the barnyard goatiness/sheepiness ?

Hmmm... Leery as I am taking issue with advice from a source as learned as Rogov, my preference for soft goat cheeses is Sauvignon Blanc. Sancerre would probably be considered the "classic" but any of the more restrained, herbal (and dry) versions should do well. Hard sheep cheeses are to me a suitable foil for acidic red wines with perhaps some tannin in their profile (Sangiovese, Barbera, Cab Franc, modern Tempranillo) , while hard goat cheeses still work best with white wines IMO, though the list expands to include most acidic white wines (Riesling, Chenin, Grüner Veltliner) and I'd stick with one of the bigger scale wines (Spätlese, Demi-sec, Smaragd).

Mark Lipton

And under every circumstance to serve the cheeses with good heavy-crusted country-style bread and the best quality butter available

Rogov, does this mean you would spread the bread with butter before putting the cheese on it - that is, bread, butter and cheese all together? Doesn't the taste of the butter interfere with the taste of the cheese?

With goat's milk cheeses I usually go with Sauvignon Blanc.

Leery as I am taking issue with advice from a source as learned as Rogov, my preference for soft goat cheeses is Sauvignon Blanc.

Rule 1 in the world of wine and gastronomy: Never, never be leery of taking issue with anyone at all for much in such issues is a matter of personal taste. And, if the truth be told, I can easily understand and sympathize with the notion of a not-too citrusy Sauvignon Blanc with the cheeses at issue.

Best
Rogov

Rogov, does this mean you would spread the bread with butter before putting the cheese on it - that is, bread, butter and cheese all together? Doesn't the taste of the butter interfere with the taste of the cheese?

Matilda,

Indeed first with butter and then with the cheese. If using fine butter, that actually highlights the flavor and aromas of the cheeses. As true with soft or hard cheeses.

Also true when serving pate de foie gras. A bit of butter on the toast first and then the pate and you'll know that god's in her heaven and all's well on earth.

As to witnesses and testimonials for the above - approximately 80,000,000 French men and women who have been doing it this way at least since the days of Louis XIV.

Best
Rogov

I am well familiar with the butter idea and always have a large chunk of good butter on the cheese board. It is amazing what it can do for cheeses.
I had been favoring SB with my goat and sheep cheeses [ Can Pujol Nevat/Idiazabel/Istarra... on a Spanish kick ] but somehow the wine is not enhanced and only the funky flavors of the cheese accentuated. Given the affinity for quince paste the sweet wines wo;; be next on the list for trial

thanks to all

Sancerre is the classic choice - and even a very citrusy one will work beautifully with a young goat cheese.

Until about five years ago, most people thought that red wine was the ideal match for cheeeses. More recently it has become the rage to "do" whites with cheeses. No objections on my part but I'm still going to push red wines as ideal matches for soft goats' milk or sheeps' milk cheeses.

As I say, much a matter of personal taste but let us not forget that the latest rage ain't necessarily so.

Best
Rogov

As I say, much a matter of personal taste but let us not forget that the latest rage ain't necessarily so.

Best
Rogov

Sure, but I don't think anyone can deny the glory of Loire chevre with Loire sauvignon blanc, especially when consuming both while in the Loire! The chalky nature of both the cheese and the wine really tie together well. As do many regional food/wine matches.

That said, this weekend I had a pretty good experience with Clos Rloche Blanche Sauvignon No. 2 and an excellent soft chevre from NY State. I was truly surprised and impressed by the cheese.

I'd have to say that no red 'likes' cheese (except perhaps Port), but some tolerate it. Whites stand up much better, IMHO.

Rogov, does this mean you would spread the bread with butter before putting the cheese on it - that is, bread, butter and cheese all together? Doesn't the taste of the butter interfere with the taste of the cheese?

Matilda,

Indeed first with butter and then with the cheese. If using fine butter, that actually highlights the flavor and aromas of the cheeses. As true with soft or hard cheeses.

Also true when serving pate de foie gras. A bit of butter on the toast first and then the pate and you'll know that god's in her heaven and all's well on earth.

As to witnesses and testimonials for the above - approximately 80,000,000 French men and women who have been doing it this way at least since the days of Louis XIV.

Best
Rogov

I haven't given up on you yet.

my preference for soft goat cheeses is Sauvignon Blanc. Sancerre would probably be considered the "classic" but any of the more restrained, herbal (and dry) versions should do well. Hard sheep cheeses are to me a suitable foil for acidic red wines with perhaps some tannin in their profile (Sangiovese, Barbera, Cab Franc, modern Tempranillo) , while hard goat cheeses still work best with white wines IMO, though the list expands to include most acidic white wines (Riesling, Chenin, Grüner Veltliner) and I'd stick with one of the bigger scale wines (Spätlese, Demi-sec, Smaragd).

Thanks for saving me typing, I'll just agree