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Chevre is a goat cheese that originated in the Loire Valley of France.  One of the all time classic food and wine pairing is Chèvre and Sancerre. Sancerre is a region in the Loire Valley, that produces wines made from 100% Sauvignon Blanc. This version tends to be a little more mineral driven, austere, steely and grassy than it’s New Zealand counterparts.  The vibrant acidity in Sancerre is the perfect counterpoint to the creamy, tangy goat cheese.  While, I adore this classic pairing in its purest form, it’s also delicious when you spread creamy Chèvre on crostinis and top off with pan-roasted baby heirloom tomatoes and a little fresh chopped basil or parsley.  This is a great spin on the traditional bruschetta. To learn more about the different styles of goat cheese, visit www.goatcheesesoffrance.com.  In general, Sancerre tends to be more expensive than Sauvignon Blancs from other regions in the world. Average prices range from $20-$40. A nice mid-priced option is the Vincent Delaporte Sancerre. If you’re looking for a more budget friendly alternative, feel free to serve this with a New Zealand Sauvignon Blanc.

Tasting Notes: Vincent Delaporte Sancerre, Loire Valley, France

This clean, crisp expressive wine boasts notes of lemon, lime, grapefruit, orange zest, fresh cut grass and a hint of tomato leaf on the nose that give way to vibrant acidity & hints of flint & limestone on the palate. Perfect with Chèvre, Seared Salmon and an array of Seafood.  (SRP: $30)

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