Friday, May 1, 2009

Sparkling Wine and American Artisan Goat Cheese Tasting Notes

Sparkling wine and goat cheese make a perfect pairing. The earthy “barnyardiness” of goat cheese is softened and sweetened by the bubbles of sparkling wine; ultimately showcasing its grassy floral notes and creaminess.

Our featured pairings:

Bellefon Brut Champagne -One of my favorite non-vintage champagnes.

This wine contains more Pinot Meunier than Pinot Noir or Chardonnay. It is dry yet with a long rich finish and because it is lower in Chardonnay it is less acidic with a fuller mouth feel. I served it with Cypress Grove's Midnight Moon - Goat Gouda! The rich creamy sweetness of the cheese is enriched by the champagne.

Trevisiol Prosecco

Intensely aromatic and crisp, bringing to mind yellow apples, pear and white peaches. This is a fresh and light sparkling wine from the Veneto region of Italy and paired with Cypress Grove's Truffle Tremor. The group loved this pairing. Everyone asked for seconds! Truffle Tremor is a fluffy goat cheese, with a rich fondue outer layer. It is made with a black truffle slurry. Every taste of the wine and cheese brought on an uncontrollable need to eat and drink more!

Cava Torreoria Brut Rosado - Cava Rose!

I love blush colored sparkling wines. This Cava Rose made with 100% Grenache is clean and aromatic with light fruitiness and dry berries, small bubbles, structured and balanced. Served with Andante Cavatina, a very creamy goat cheese with an ash rind and slight yoghurt sourness. The Cava Rose cut through the earthiness of this cheese, while the cheese enhanced the wine's bouquet of wild forest strawberries.

Four Vines Zinfandel Port – Not a sparkling wine, but it is the perfect dessert!

An intensely rich port while still fairly low in alcohol, with tastes of wild summer blackberries and rich chocolate. Paired with Andante Etude, aged cheese with parmesan like qualities, truly an amazing pairing! This cheese and wine fit perfectly, like a puzzle finding its missing piece.


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