Super Bowl Essentials: Goat Cheese

by Mary Heston

When you think of the Super Bowl you most likely think Beer and Chips.  You don't always think Wine and Cheese.  But that is exactly what we had on our mind this last week as we tested out an amazing variety of goat cheeses from Mont Chevre.


I am pretty new to the wine pairing world.  Packing lunches that feature peanut butter and jelly has been my culinary expertise for the past several years.  So, when we heard that Mont Chevre was going to send us a variety of goat cheese to sample I went to the experts for advice.

Transcript from Women Wine Writers a group of professional wine writers assembled by Alana Gentry of Girl with a Glass:

ME: What Wine do you serve with Goat Cheese? 

Grace Hoffman: Goat cheese pairs lovely with Vouvray or Champagne.

Alissa Fehr Leenher: Cab Franc is nice with it. And I've always wanted to try to make some kind of goat cheese cheesecake with an orange muscat or something. Not sure if it would work but it is a vision...

Elizabeth Olson: Goat cheese and Sauvignon Blanc love each other, or other whites with crisp, bright acids like an Albarino, Gruener or some Riesling. As for reds, you want it a bit fruity with bright acids like a Beaujolais or Syrah (but not one of the high alcohol, over-extracted fruit bomb expressions)

Mary Cressler: Sauvignon Blanc is a classic pairing. Esp from Loire (Sancerre etc). Very balanced together.

Amy C. Anderson Gross: I like it with Pinot Noir. Here's a post I wrote about it: 
Wine & Cheese Pairing: Pinot Noir & Goat Cheese
(NOTE: be sure and check out Amy's eBook Dinner and Wine for $20 or Less available on Amazon)

Mary Cressler: And yes, to Amy's point, when accompanied by jam or other topping (my favorite is topping goat cheese with caramelized shallots, but that's another story), then it works great with a red with good acidity (like Pinot Noir). Alone, however (no jam, nothing fruity accompanying it) Sauv Blanc is a safe bet.

Lorrie S. LeBeaux: Sparkling wine for me.

Gwendolyn Lawrence Alley: I'm a fan of sauv blanc. Classic, classy pairing. There are different styles of goat cheese and different ways to enjoy it and that would influence what I'd pair it with.

Wine Harlots: Nice picks, ladies! 

Meg Houston Maker: Are you planning a range of goat cheeses, from fresh to aged? Young goat cheese is acidic, so it needs acidity in the wine, lest the wine seem flabby. This is partly why Sauv Blanc and sparkling wines are traditional recos. Sauv Blanc also harmonizes with the grassy notes of the cheese. 
Aged goat cheese is another matter. It tends to get somewhat nutty and needs a smoother, more savory white.

Rachel Voorhees: Depends on where goat cheese is from. For example, I love Crottin de Chavignol, a goat cheese, which is made in town of Chavignol, just 2 miles from Sancerre. I love pairing a Sancerre with that but then again, I LOVE doing regional pairings.