Vouvray a great pair for honey herbed, goat cheese crostinisAugust 31st, 2012 by brynn grimley
For this week’s wine pairing we’re going to take a little journey 10 hours across the continent, over Iceland and the Atlantic Ocean to France.
There are two regions we have in mind from this wine-rich country that produce fruit-forward white wines with high acidity that will compliment Ann Vogel’s goat cheese with honeyed herb crostini recipe.
The tart, creamy goat cheese topped with a sweet, rich syrup is best paired with a wine that has both sweetness and acidity. France’s Alsace and Vouvray regions each produce beautiful white wines that meet this criteria.
We’ll stay in Vouvray for this week’s pairing recommendation. If we were to serve this dish to a room full of guests, we’d pair it with Moncontour Vouvray Demi-Sec 2010.
This specific Vouvray has a nice balance between the natural acidity of the fruit and a hint of sweetness from maturity. Its crisp mineral, peach and pear flavors are packed in a full-bodied wine.
Now a little about Vouvray. All Vouvray is made from the chenin blanc grape.
Beyond being a wine, Vouvray also is an appellation of Touraine — a region in the beautiful and historic Loire Valley of France. It also is a village. The village is surrounded by vineyards and the impressive castles of Chenonceau and Villandry.
Another famous place in the region is the Clos du Lucé in the small town of Amboise, the last home of Leonardo da Vinci — who we’re guessing probably enjoyed Vouvray with his afternoon repast.
Vouvray wines can be sweet, dry, still and sparkling. Sweetness levels are labeled as sec (dry), demi-sec (half dry) and moelleux (sweet). The sparkling wines are labeled either petillant or mousseux.
Because of its abundant acidity, Vouvray can age beautifully for quite some time. This one sells for about $15.
Goat Cheese with Honeyed Herb Crostini Recipe
- 1/2 cup honey
- 1/3 cup water
- 3 sprigs of garden herbs such as sage, basil, rosemary, and/or thyme
- 3 1/2 tablespoons balsamic vinegar
- 6 to 8 ounces goat cheese
Twelve slices baguette-type French bread, cut diagonally about 1/2-inch thick, toasted
Combine honey and water in a small pan and bring to a boil. Add the herb sprigs, reduce heat, and simmer 10 minutes until the liquid is reduced to about 1/2 cup.
Remove from heat. Remove and discard herbs. Stir in balsamic vinegar and let cool.
Spread goat cheese thickly on toasted bread. Drizzle with balsamic-honey syrup and serve.