Herb crusted goat cheese with short bread cookies paired with an off-dry rosé is the perfect pairing for a relaxing summer afternoon and it all comes together in less than 5 minutes!
When it comes to goat cheese, Sauvignon Blanc is always a perfect match, but I assure you a rosé can be just as tantalizing!
It’s hard to explain, but something magical happens on your palate when you combine the tangy goat cheese with the lovely floral notes of lavender in the Herbs de Provence, a touch of sweetness from the short bread cookies and the sweet succulent strawberry flavors and crisp acidity of the rosé. Yes, you could certainly use regular old crackers, but the short bread really takes this pairing to a whole new level.
For this pairing, I chose the Caves De L’Angevine Rosé d’Anjou. It’s a luscious off-dry rose made from the Cabernet Franc in the Anjou area of the Loire Valley. Aromas of sweet summer strawberries and ripe watermelon leave you salivating for that first sip. The palate boasts juicy red berries and melon flavors with a touch of minerality, refreshing acidity and a kiss of sweetness. Rosé’s from this area tend to be a touch sweeter than its counterparts from Provence.
The preparation is super simple. Take a log of plain goat cheese, roll the cheese in ¼ cup of Herbs de Provence (dried). Make sure all sides are well coated and serve on a platter with short bread cookies. Add some fresh fruit on the side and you have a beautiful snack to share with friends.
The wine was purchased from Whole Foods and retails for $10 a bottle! At this value, it’s a great wine to buy by the case for your summer picnics and barbecues. Cheers!