Translations Translations Non-fiction Links
Writer in Residence Non-fiction Author Interview
Home Page

Magazine Articles

Which wine goes with goat cheese?
Professional cheese tasters drink only water, but discussion as to how well the wine served complements each cheese – or not - is a far more sociable way of passing the cheese course.

If you want a Provençale ambience with a mild goat cheese, try a well-chilled rosé from that region. Otherwise, the usual choice is a dry white such as Muscadet, Gros Plant or a Haut Savoie de Deux Sèvres for a young goat cheese; Sauvignon, Sancerre or an Ardèchois Viognier for a ripened one.

But what better wine to accompany the robust flavour of a Picodon than its neighbourhood red wine, a Côtes du Rhône Villages from Seguret, Valrèas or Côtes du Ventoux?
And with a mixed cheeseboard?

The difficulty is the range of cheeses on the board so that reds such as Gigondas or a St-Emilion, which are superb with Comté, will annihilate Port-Salut.

Traditionally, a selection of cheeses is accompanied by a fruity red, such as a Beaujolais-Villages, a Chinon or young Côtes du Rhône, but a dry white such as a Pouilly-fumé, Côtes du Tricastin , an Alsace Riesling or an Ardèche Chardonnay, make an interesting and increasingly popular alternative. Fortified wines, madeira or a tawny port, are another classic option.
Cheese with a Sting
article about a special goat cheese, published in France Magazine
May the Source be with You
the pleasures of plumbing in an old house in France; article published in France Magazine
Back Back Top Top Home Page Home