Timed perfectly with the release of our ultimate pairings guide, Cheese+, a perfect springtime pairing has been discovered by the folks at Formaggio Kitchen. Let’s start with the cheese, shall we? It’s spring, so it must be goat cheese — Valençay Affiné, to be exact, a creamy, ash-ripened pyramid from the Loire Valley of France. From the same region, a special cuvée of Muscadet that’s nice and minerally — just like goat cheese. 

In a region overrun with mass-produced whites that are one-dimensional guzzlers, Marc Olivier is one of a handful of growers determined to showcase the pedigree of their local white grape: Melon de Bourgogne. This particular cuvée comes from a small hectare parcel of granite-rich soil. You can smell and feel all of that clean, stony minerality straight through the finish of this wine, which carries quite a bit of texture due to its extended time left sitting on the lees. Paired with a nibble of salty, creamy Valençay, its quiet apple orchard fruit notes open up beautifully, and its minerally finish clears the way for another tasty bite. Happy spring!

Read more on Formaggio Kitchen’s blog

Photo by Jessica Smith

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.