It is one of the oldest marriages of our countryside: goats graze the same limestone hillsides as the vine, and their cheeses — including the little Mâconnais, today protected by an AOP — naturally find their way back to our glasses. Contrary to received wisdom, it is white wine, not red, that flatters goat cheese.
Fresh or matured: two pairings
With a fresh goat cheese, soft and lactic, choose fruit: the Mâcon-Solutré-Pouilly and its crisp yellow fruit make a luminous companion.
With a matured cheese, denser and more caprine, you need tension: the Saint-Véran Champs de Perdrix, born at 300 metres, brings the liveliness and minerality to answer the cheese’s character.
The Burgundian platter
For a successful regional platter: Mâconnais AOP at different stages of maturing, country bread, a few walnuts — and the two cuvées side by side, served at 13 °C, letting everyone find their own pairing. It is also a lovely way to end a tasting at the estate.
