This week we’re focusing on one of the most classic – and
amazing – wine and food pairings of all time: wine and cheese. Not just any
wine and cheese pairing, but those in which the wine and cheese come from the
same geographic area. In fact, records dating
back hundreds of years indicate that wine and cheese from the same
locations have been served together for generations. Today, those pairings
continue to thrive, as they have been perfected and passed down from generation
to generation.
Photo: A Year in Fromage
Take for example Dôme
de Vézelay, a cheese made from unpasteurized goat’s milk,
originating from the town of Vézelay in Burgundy. It is a soft cheese with a
creamy and unctuous texture. White wines from the same region, Vézelay, such as
Domaine
La Croix Montjoie Bourgogne Vézelay “L’Impatiente” – a tangy, bright and
elegant wine made from 100 percent Chardonnay – make a perfect match for this
type of fresh goat cheese. The acidity of the wine brings out the sharpness of the
cheese, while the crispness of the wine also helps to cut through the cheese’s
rich creaminess.