Acidic cheeses need an acidic wine. Goat cheeses like Chevre need a sharp,acidic white like a Sauv Blanc from Loire or Bordeaux. The Beaujolais is not acidic enough, and a little too fruity so it can't stand up to the cheese. It will come off flabby. The cheese is overpowering the wine. Get a nice acidic white with a modest flavour profile (not a Kiwi Sauv Blanc) to cut through the acid and fat in the cheese. Fruity reds won't do. Save the Beaujolais for hotdogs and hamburgers or just drink on it's own. It is also great with a simple grilled steak or grilled salmon..yum.
Posts: 177 | Location: St. John's, Newfoundland | Registered: Mar 04, 2006
Originally posted by Vino san: Acidic cheeses need an acidic wine. Goat cheeses like Chevre need a sharp,acidic white like a Sauv Blanc from Loire or Bordeaux. The Beaujolais is not acidic enough, and a little too fruity so it can't stand up to the cheese. It will come off flabby. The cheese is overpowering the wine. Get a nice acidic white with a modest flavour profile (not a Kiwi Sauv Blanc) to cut through the acid and fat in the cheese. Fruity reds won't do. Save the Beaujolais for hotdogs and hamburgers or just drink on it's own. It is also great with a simple grilled steak or grilled salmon..yum.
Great recs. I was thinking sancerre or graves blanc.
Posts: 140 | Location: here | Registered: May 23, 2008
Serial, if you enjoyed the beaujolais then you would probably enjoy a fleurie, Georges Duboeuf is a good one to start with. They tend to be easy drinking, flowery, and drinkable young. Try it with some reblochon and enjoy.
Posts: 140 | Location: here | Registered: May 23, 2008
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