Sauvignon Blanc and Goat Cheese

Sauvignon Blanc and Goat Cheese

I am enjoying living in Paris because the climate is very similar to that of São Paulo: completely bipolar! There are days that are very hot and others that are very cold, and there are days that you see the 4 seasons in 24 hours! How can you not love?
The day of the last tasting, for a change, took me by surprise. It was a cold day in the morning but aroundhappy hour the sky was blue and over 20C. I had no doubts and chose a white wine!
PHOTOS: Paulo Cuenca – INSTAGRAM @paulocuenca
When I worked selling wines in Brazil I was always very sad when in mid-January, temperature around 30 degrees, that sun of frying eggs on asphalt, and I offered a white wine for my clients to cool the cuca and listened, systematically : “White wine? Creed! I think it’s horrible! It’s a woman thing! Macho drinks only full-bodied red wine! ”. And I always asked, “Oh, is it? Why? Which ones have you tried? ”. The answer was almost always “That German wine from the blue bottle, sweet and horrible”. Come on! That was 20 years ago, wasn’t it? Guys, next: the wine industry has already changed a lot! Time to end prejudices!
The white wines available today in the market are of the most varied grapes and origins! We have dry and light white wines, dry and full-bodied, fruity, mineral, citrus, buttery… they have something for everyone! Promise! And another good news: you can drink cold, with temperatures between 7 and 12C! Is there anything better than that for the Brazilian summer?
vinhota2.6 Before speaking of the wine I chose I’m going to talk about cheese because I ended up choosing wine because of cheese. Since the days of gastronomy school I’ve been obsessed with goat cheese. besides meat. Goat cheese was a revelation in my life when I first tasted it in college! The first one I tasted was that of fresh pasta, which comes in balls in a container with olive oil or pink pepper. It had a delicious texture , a very interesting acidity and a flavor …. Huuummmmm !!!!! Unfortunately, the variety of goat cheeses in Brazil is still not great things. And the price then? Many of those that came were imported, but today I know that already there are several goat cheese producers in Brazil.vinhota2
Well, as France is also known as “Queijolândia” I almost had a psychotic break when I saw the variety of goat cheese in the markets here. It’s too much for my heart! Every day of my life I eat goat cheese here! And of course, every day I want one!
Passing a Fromagerie nearby, I went in and saw a goat cheese that had a very nice face called Chevrot. Chevrot is from the Deux-Sévres region, which is in the Loire Valley, a region very specialized in goat cheese and my youngest childhood best friend. This is a cheese made with raw goat’s milk and its base is pressed and not cooked. The interior of the cheese is soft, with a fine texture, white color and unctuous taste. Its rind contains the natural flora of goat’s milk, that is, it is a little hairy (ixi) and has a more yellowish color.
In short, this is a light cheese that has a more marked acidity. So, I decided to choose a wine that had a compatible acidity and that was equally light, to complete the happy hour in good weather: a Sauvignon Blanc from the Loire Valley! The Sauvignon Blanc grape is well known in the world and is one of the most widespread French whites too! Good for us, consumers, that we can enjoy a good Sauvignon Blanc no matter where!
As the cheese was from the Loire Valley, I wanted to make a joke and did a “regional harmonization”. Regional harmonization is nothing more than a drink from a certain region combined with food from the same region! Like, feijoada with capirinha, you know? There is no better combination!
Sauvignon Blanc from the Loire Valley is super light, fresh, fruity, has that air of “wine to take by the pool with friends on a hot summer day”, has practically the same acidity as cheese and, I swear, it goes insane with goat cheese! I chose an excellent cost-benefit here, the Quincy AOC from producer David Paepagaey, which was 100% Sauvignon Blanc, had 12.5% ​​alcohol and did not pass through an oak barrel so that the fruit’s freshness and acidity were conserved. If you don’t find this producer in Brazil, don’t create panic! You can order at any store or wine importer a Sauvignon Blanc from the Loire or a Sauvignon Blanc from Chile or Argentina that have excellent quality and price!
Chevrot can also be a little difficult to find, most likely in markets or emporiums specializing in imported products. If not possible choose any fresh goat cheese! It will be delicious too!
Ah, another important thing! I talked a lot today about acidity… and people are terrified of finding it in wine! Calm! Calm! Calm! Acidity is an essential element for a wine! A wine with no acidity is a defective and low quality wine! The acidity of the wine helps to cleanse the palate and enhance the taste of the food.
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From the picture you must have noticed that the smart girl here managed to break the cork… Yeah, it is. Has it happened to you? Someone called me right away, I got distracted, I said “Huh?” and when I saw half of the cork it was on the neck. I’m a professional at breaking corks! But I learned from my mistakes too … Next, whenever the cork breaks when you open it, don’t push it down. You can very delicately pierce the cork again with the corkscrew, being careful not to push it into the bottle and pull it very carefully. There’s no mistake! Or pay attention to what you’re doing …
Finally, I wish you all an excellent weekend with lots of sunshine, chilled Sauvignon Blanc and goat cheese! And a special kiss and a lot of luck for the macho men and big women on duty to face this early summer in our manly Brazil by drinking red wine!

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