Perfect Pairings: Goat Cheese and Sauvignon Blanc

Commonly found in US supermarkets these days, goat cheese, or chèvre as the Frenchies call it, is one of my favorite staples to keep in the fridge for quick recipe ideas. As America's fascination with wine has risen, so has its fascination with cheese that isn't processed Velveeta. While we increasingly import gourmet cheeses from powerhouse producers like France, Italy, and Spain, we also have exciting domestic cheese producers who are improving what we find in the dairy case all the time. And best yet are the wine bars with fabulous artisanal cheeses that are popping up in city after city; favorites of mine include Casellula in New York, recently opened by some old restaurant pals, and Lou Wine Bar in Hollywood.  At each you can sample a wide variety of cheeses while sipping on the perfectly paired pour.

Sauvignon blanc and goat cheese is one such perfect pairing.  Chèvre has a distinct, thick yet crumbly, stick-to-your-teeth texture that is less firm than a slicing cheese like cheddar or Swiss but not as creamy and rich as a triple-crème style like those cheeses in the Brie family. What makes sauvignon blanc pair well with goat cheese is its bracing acidity, which cuts through this unique texture perfectly. Acid is the lip-and-cheek-smacking component of wine that literally makes your mouth water; high-acid white wines like sauvignon blanc have a zinging quality in the mouth that is very different than, say, a super-buttery, rich chardonnay. Try a basic experiment: Buy a nicer quality log of goat cheese, slice off a round section and let it melt in your mouth. Then take a gulp of sauvignon blanc and you'll understand immediately why these two go so well together. 

Below is a new favorite, super-easy pasta recipe from Yahoo! Food that is the perfect complement to a sauvignon blanc experiment. Note that while this grape is originally from France, it has really caught fire in New Zealand, where it is particularly known for its "green" grassy style (as opposed to the more minerally style from places in France like the Sancerre appellation in the Loire Valley). For the record, I halved the tarragon portion and added some fresh chopped basil instead.  Not low calorie, friends, but very, very tasty!

Fettucine with Mushrooms, Tarragon and Goat Cheese Sauce: 

http://food.yahoo.com/recipes/food-and-wine/A2838290-29CE-4B3A-A243C66DC1096223/fettuccine-with-mushrooms-tarragon-and-goat-cheese-sauce

SUGGESTED WINE PAIRINGS:

$:  Kim Crawford Sauvignon Blanc  (Marlborough, New Zealand - 2006) - $12

$$:  Westerly Sauvignon Blanc  (Santa Ynez, CA - 2006) - $18  btl

$$$:  Sancerre, "Les Coutes," Reverdy  (Loire Valley - 2006) - $26