{"id":14998,"date":"2022-01-26T04:49:21","date_gmt":"2022-01-26T09:49:21","guid":{"rendered":"https:\/\/wine365.com\/?p=14998"},"modified":"2022-01-27T13:55:34","modified_gmt":"2022-01-27T18:55:34","slug":"loire-valley-cheese-wine-pairing","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/loire-valley-cheese-wine-pairing\/","title":{"rendered":"These Wines from the Loire Valley Make Wine & Cheese Pairing Easy"},"content":{"rendered":"

For a brief amount of time, I wanted to be a cheese monger. I was taking courses at the University of Gastronomic Sciences in Pollenzo, Piemonte, one of which was Cheese Tasting and Evaluation<\/a>. These cheeses are delicious, <\/em>I thought, after probably my sixth cheese evaluation of the morning. Maybe I\u2019ll get into cheese. <\/em><\/p>\n

I could\u2019ve hardly guessed I\u2019d end up in wine, not cheese, but the two do share similar criteria for evaluation: sight, smell, color (rind and eyes, in cheese\u2019s case), and the best part, taste. In class, we described yellow and white flowers, hay, barnyard, nuts, apricots\u2014we\u2019re talking about cheese, not wine\u2014and I thought I had a special cheese connection<\/em>.<\/p>\n

What better place to begin a career in cheese than Giolito Formaggi<\/a>, owned and run by Fiorenzo Giolito? Fiorenzo is none other than the purveyor of Eataly\u2019s cheeses, and the very definition of garrulous, friendly, and funny. I vacuum-packed cheeses, unloaded \u201cBraciuk\u201d curing under grape marcs, and otherwise helped Fiorenzo\u2019s assistant, a taciturn Albanian woman who was a little bit intimidating. Fiorenzo sent me home with wedges of cheese every day, instructing me to taste and learn.<\/p>\n

While this didn\u2019t turn into the cheese career I envisioned, I still love it in all forms: creamy, stinky, buttery, hard, piquant, melty, you name it. Now I evaluate wines instead of cheeses\u2014and when I\u2019m lucky, both together.<\/p>\n

Why Loire Valley Sparkling Wines Pair Perfectly with Cheese<\/h2>\n

\u201cHow can you govern a country which has 246 varieties of cheese?\u201d asked Charles de Gaulle<\/a> famously. Good thing he didn\u2019t know France actually has anywhere from 400 to 1,000+ varieties. If you\u2019re serving cheese and wine, don\u2019t let these numbers scare you. However many cheeses on a platter, you only need one type of wine: sparkling.<\/strong> Let\u2019s go with a famous French sparkling wine\u2014no, not Champagne, but Cr\u00e9mant from the Loire Valley.<\/p>\n

The Loire Valley stretches from central France west towards the Atlantic Ocean, bisected along its length by France\u2019s longest river, the Loire. If we know anything about wine regions and rivers, it\u2019s that they create favorable climatic conditions for grape growing (Rhine River and Riesling, Douro River and Port, Dordogne and Bordeaux). In Saumur, Loire\u2019s most famous region for sparkling wines,<\/strong> the Loire River maintains its UNESCO Underground Caves at a naturally perfect temperature for aging (similar to a cheese cave). On the surface, the river helps moderate cooler vineyards by retaining and reflecting heat.<\/p>\n

\"Bouvet
Bouvet Ladubay’s UNESCO underground cellars in Saumur, Loire Valley<\/figcaption><\/figure>\n

How \u201cfamous\u201d are these sparkling wines? Saumur is France\u2019s largest sparkling wine region outside of Champagne. The grape used here is primarily Chenin Blanc<\/strong>, with the occasional addition of Chardonnay. When made in the champenoise method, they\u2019re called Cr\u00e9mants<\/strong>.<\/p>\n

The ultimate \u201cone-size-fits-all\u201d wine for cheese is sparkling. Cheese is fatty and bubbles cleanse the palate; and delicate, young cheeses are overwhelmed by bold flavors and astringent tannins of red wines. Stronger, aged cheeses can pair incredibly well with reds, but when you have a mixed platter, opt for sparkling. These three French cheeses, available from Artisanal Cheese<\/a> for overnight shipment, are perfect paired with Cr\u00e9mants from Loire Valley producer Bouvet Ladubay.<\/strong><\/p>\n

\"Loire
Loire Valley wines and French cheeses<\/figcaption><\/figure>\n

And remember: The best part about wine and cheese pairing is mixing and matching every combination to find your<\/em> favorite.<\/p>\n

3 French Cheeses and Loire Valley Sparkling Wines to Match<\/h2>\n

Valen\u00e7ay and Bouvet Ladubay Cremant de Loire<\/h3>\n

vah-lehn-SAY<\/em><\/p>\n

When I took the wrapping off, I thought the dark coloring was mold\u2014which, to be clear, only excited me \u2018cause I love a moldy cheese. In fact, as Artisanal\u2019s helpful formager cards corrected me, it’s an edible ash coating which keeps flies off the Valen\u00e7ay<\/a> while it grows a thin rind. This 100% goat cheese from the Loire Valley<\/strong> is creamy and tangy with notes of lemon. It matched perfectly with Bouvet Ladubay Cr\u00e9mant de Loire.<\/a> The wine\u2019s soft bubbles and delicate notes of white flowers, pear, and golden apple complemented it so well; neither one outshined the other, remaining distinct yet in sync, like best friends linking arms and walking in step. Spread it on a cracker, top with red jam (mine was \u201choliday spice\u201d with pear and cranberry), and wash down with Cr\u00e9mant. Read why its pyramid shape is \u201cbeheaded\u201d here<\/a>.<\/p>\n

Brillat-Savarin and Bouvet Ladubay Signature Brut<\/h3>\n
\"Bouvet
Bouvet Ladubay Signature Brut with Brillat-Savarin is a perfect wine & cheese pairing<\/figcaption><\/figure>\n

bree-YAH sah-vah-RAHN<\/em><\/p>\n

Hold everything, because Brillat-Savarin<\/a> is my newest favorite cheese. There\u2019s no better way to convey its incredible creaminess than Artisanal\u2019s own words: \u201cthe cheese equivalent of ice cream<\/strong>!\u201d This cheese from \u00cele-de-France (just north of Loire Valley) is the sole reason why the French eat cheese for dessert. I especially loved it with Bouvet Ladubay Signature Brut. Its lively effervescence and bright notes of citrus \u201ccleans\u201d the palate of this ultra-creamy, triple cream cheese and complements its flavors beautifully. Really hard not to eat the entire round of Brillat in one sitting. The ultimate bite: take a nibble of dried pear, a sampling of Brillat, and a sip of Bouvet Ladubay Signature Brut<\/a>.<\/p>\n

Comt\u00e9, aged 18 months, and Bouvet Ladubay Excellence Brut Ros\u00e9<\/h3>\n

kom-TAY<\/em><\/p>\n

East of the Loire Valley is the Jura Mountain Range, where Comt\u00e9<\/a> has been made for over 800 years; it is France\u2019s most popular PDO cheese. When aged, this 100% cow\u2019s milk cheese develops complex flavors<\/strong>, much like a fine wine. As such, it holds up to red wines very well. As for sparkling wines from the Loire, Bouvet Ladubay\u2019s 100% Cabernet Franc Excellence Brut Ros\u00e9<\/a> has plenty of structure, fruity notes of raspberry and red currant, and earthy tones that match the deeper flavors of this cheese. A few dry-roasted, unsalted almonds, a generous square of Comt\u00e9, and a taste of sparkling Ros\u00e9 is a delicious trio.<\/p>\n

What are you waiting for? Start mixing and matching today: for a limited time, use the code \u201cWine365\u201d for a 10% discount on <\/strong><\/em>Artisanal cheeses<\/em><\/strong><\/a>!<\/em><\/strong><\/p>\n

If that doesn’t convince you, until February 1 every order of French or Spanish cheese over $50 will include a free wheel of Brillat-Savarin<\/strong>, the “ice cream” of cheeses.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

For a brief amount of time, I wanted to be a cheese monger. I was taking courses at the University of Gastronomic Sciences in Pollenzo, Piemonte, one of which was Cheese Tasting and Evaluation. These cheeses are delicious, I thought, after probably my sixth cheese evaluation of the morning. Maybe I\u2019ll get into cheese. I<\/p>\n","protected":false},"author":2,"featured_media":15001,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53,4],"tags":[159,439,61,110,49,83],"class_list":{"0":"post-14998","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fresh-pressed","8":"category-wine-and-food","9":"tag-cheese-and-wine","10":"tag-cremant","11":"tag-france","12":"tag-loire-valley","13":"tag-sparkling-wine","14":"tag-wine-and-food-pairing"},"yoast_head":"\nThese Wines from the Loire Valley Make Wine & Cheese Pairing Easy - Wine 365<\/title>\n<meta name=\"description\" content=\"You only need one wine to pair with cheese: sparkling. 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