Throughout my career as cheese monger I have come across some cheese and wine pairings that have been unforgettable, and I would like to share some of my favorites.
It is a truly a myth in my opinion that a wine and cheese from the same region should be a pairing made in heaven. One example of an utter disaster from the same region side by side is Pinot Noir from Burgundy and fresh goat cheese from Burgundy. The same can be said about the sheepâ€™s milk cheeses from Portugal and Vinho Verde wine.
The first pairing that I truly love during the summer months is Loire Valley goats milk cheese and Sauvignon Blanc from New Zealand. They both have lovely acidity and a smooth refreshing finish.
The second pairing I truly love and that is perfect for the Spring and Summer months is California and Oregon Pinot Noir which is a more robust Pinot Noir with thistle rennet sheepâ€™s milk cheeses from the Iberian Peninsula that have a grassy, creamy tart finish.
My last and favorite pairing to have at the end of the meal would be late harvest Semillon Sauternees from Bordeaux and Carles Sheepâ€™s milk Roquefort with butter.