Cheese is one of the most wine-friendly foods on the planet. Parmesan is the only cheese that makes every wine taste better – the rest are slightly fussier. Choose a high-fat cheese such as double-cream brie to tame big, tannic reds like Cabernet Sauvignon or a tangy blue to flatter the luscious, honeyed flavours of a botrytis-affected sticky.
Goats cheese and Sauvignon Blanc is a classic match. What’s a classic match? It’s a partnership that makes both wine and food taste better. In exceptional cases you may have a vision of angels.
Sauvignon Blanc is an obvious choice for Martin Bosley’s Goat Cheese Mousse but is also a good match with the Double-Baked Cheese Souffle and goes exceptionally well with Macaroni Gratin.
Astrolabe Sauvignon Blanc, Marlborough 2009 – $19.95
This must be Astrolabe‘s best Sauvignon Blanc to date – it’s certainly a long way ahead of the 2008. A mix of Awatere with Wairau Valley fruit it’s a very powerful statement about the Marlborough style. Concentrated wine with a mix of passion fruit, mineral and tomato leaf flavours. Impeccably balanced and with a lingering finish that won’t quit. – view on bobcampbell.nz
Vavasour Sauvignon Blanc, Marlborough 2009 – $21
Vavasour make stunning Sauvignon Blanc every year but this is probably their best vintage ever. Supple, grassy wine with tomato leaf, mineral and nettle flavours plus a fine thread of tropical fruit / passion fruit . Lovely pure, vibrant wine with energy. Juicy acidity and a lingering finish set it apart from the crowd. – view on bobcampbell.nz
First published in KiaOra Magazine – May 2010.