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Traci Lee
 
May 25, 2011 | California, Food Pairings, Goat Cheese, Sauvignon Blanc, White Wine | Traci Lee

A Refreshing Summer Pair

As the unofficial kick-off to Summer, this Memorial Day weekend is the perfect time to uncork a crisp, refreshing bottle of Saracina Sauvignon Blanc, to pair with Chabichou du Poitou, a dense, chalky, French goat cheese that melts in your mouth.

Saracina Sauvigon Blanc 2009 is extremely elegant, offering aromas of ripe pear, sweet melon and white peach. It displays a traditional Sauvignon Blanc acidity, paired with a flinty minerality and vibrant depth.  This wine offers an unexpected medium-bodied melon flavor that literally tastes like a relaxing day in the sun. The crisp freshness cuts directly through the weight of Chabichou, which is best enjoyed from May through October, when the goats produce the best milk.

This cylinder shaped cheese is produced in the very limited geographic area of Poitou, halfway between Paris and Bordeaux. Chabichou is decedent and tangy and peppered with small mold rounds that are formed with careful aging.  Amazing alone, but undeniably delightful paired with Saracina Sauvignon Blanc. 

Saracina is a 600 acre bio-diverse property in Hopland, CA. Consisting of three ranches, the main ranch is home to Saracina Vineyards, a small-production, state-of-the-art, California Certified Organic (CCOF) winery and the first wine caves in Mendocino County, carved out of solid rock over a two-year period. Saracina offers varietal-specific wines, with limited production Sauvignon Blanc, Petite Sirah, Pinot Noir, Syrah, and Zinfandel.

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