Investigating classic pairings and realized the only thing I had to serve chèvre on was packets pretzels from the flight I just…flew in from?
Fortunately pretzels were good call. Otherwise?I’m annoyed. I’ve never cared for goat cheese. And I’ve scoffed at how Sancerre scarcely tastes like Sauvignon Blanc anymore.
But the two together are so delightful. It’s coming to terms with a madness in line with last week when I found myself hanging with a gorgeous couple (Los Angeles models yayyy) and I wished I could write them off. Then one picked up his guitar and started playing 90’s/early aughts hits with passion, and his girlfriend confided she wrote Edward Allen Poe inspired poetry and I thought “damn I love them…where did my inner Daria go???”
Both pairings really pleased me.
The humans it’s obvious they are asshole artists like me.
The cheese and wine? I never liked the gamey notes and (to me) overly rich bordering on pasty mouthfeel of chèvre. But somehow the floral, mineral, and white peach vibes from this Sancerre tease out the floral and earthy (without being animal-y) zings from the cheese.
I’m pissed that I found a way I like goat cheese. The more you know? — 3 months ago
Smells of candied apricot, dried fig, and Smokey edges.
Medium bodied, yet towards the heavier side, deep Smokey fruits, tabac, black cherry rolling around in the hay with some garrique and acidity. Dark tones linger on like a good old fashioned Edgar Allen Poe story.. — 3 years ago
Tyler really liked this. I thought it was okay. Tried at Cru rooftop testing event. — a year ago
Great rose sparkling value from Anderson valley. Rich and deep in fruits. Great with Asian food and would try with duck. Going great with potato chips but what doesn’t. — 4 years ago
Incredibly balanced with just a touch of new oak to balance the mouthwatering acidity. Great stuff. — 5 years ago
Lots of dosage but still so lovely and lively!! — 7 months ago