
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!
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Photo by Jessica Smith