Do you feel a little lost in the Bordeaux aisle of your wine store? Are you afraid of spending too much for wine?
Top-ranked wines from the most notable châteaux in Bordeaux, France, get pretty darn pricey. These wines deserve a place at the table for celebrations or special occasions. Everyday Bordeaux is less complex and age-worthy, but often a good value for price.
Almost 90% of Bordeaux production is red wine. But if you’re interested in an easy-drinking and crisp wine to sip while relaxing outdoors or to enjoy with appetizers and salads, why not consider a white Bordeaux?
White Bordeaux – generally a blend of Sauvignon Blanc and Sémillon – is made in two styles:
- A light, fruity, low-priced style with a distinctively Sauvignon Blanc profile.
- A rich, creamy style from Graves, especially Pessac-Léognan. These highly prized (and priced) wines spend some time in oak.
For this month’s #Winophiles chat, the challenge was to pair a French wine with a French cheese. I looked for a light wine high enough in acidity to balance the creamy, slightly tart French goat cheese already in the frig.
I was pleased to find a Vin Bio (made from organic grapes) label on the 2017 Chateau Jarr AOC Bordeaux available for $14.99 at my local Pennsylvania state store. Organic winegrowing continues to expand in France. In 2018, the acreage increased by 20% over the previous year. This brings the national total up to 12% of overall acreage.
What an amicable pairing this turned out to be!
Tasting notes: A blend of Sauvignon Blanc, Sémillon and Muscadelle, this wine is pale straw in color. Grapefruit dominates the nose with a slight grassy aroma sneaking around the edge. On the palate, I get jasmine and lemon zest. Acid is medium+. Definitely favors Sauvignon Blanc , but the Sémillon lends a mouth-coating quality to an otherwise light-bodied wine. Medium+ acid. Medium+ finish.
The appetizers are très facile to prepare. All of the toppings can be purchased at your local grocery store.
I modified this herb goat cheese recipe based on what I had on hand (dried instead of fresh parsley, shallots instead of chives). I placed a tablespoon or so of the herb goat cheese mixture (no need to roll it) on a slice of toasted baguette and topped each with one of the following:
- Tomato pesto and basil
- Sliced pickled beets
- Olive bruschetta
The olive bruschetta topping may have been my favorite. That little bit of added fat and texture in the oil rounded out the wine. All three toppings paired beautifully, though. I would avoid anything too spicy or acidic with a Sauvignon Blanc.
Please join the #Winophiles this Saturday, June 15, to chat about French wine and French cheese, starting at 11 am ET. Simply follow the hashtag.
Here are the bloggers sharing posts on this topic:
- Camilla of Culinary Adventures with Camilla offers up “Pretty in Pink: Raclette de Savoie Polenta, Salmon, & Le Cocagne Gris Rosé”
- Lynn at Savor The Harvest shares a “Cheese and Loire Wine Pairing with Les Vignerons du Vendômois”
- Pinny over Chinese Food And Wine Pairings bids “Je t’aime to a Bordeaux, a Loire Valley Rosé and an assortment of French Cheese #Winophiles”
- Robin of Crushed Grape Chronicles gives usA Loire rosé, a Bordeaux from Pommerol and…..cheese #winophiles
- Wendy of A Day In The Life On A Farm shares Life’s Simple Pleasures; Onion Cheese Soup and a Glass of Rosé
- Jane of Always Ravenous shares Summer Inspired French Cheese and Wine Pairings
- David of Cooking Chat offer tips for Picking Cheese to Serve with French Wine
- Jeff of FoodWineClick says we should Do as the French: Serve The Cheese After the Meal”
- Liz of What’s In That Bottle? says Smile and C’est Fromage
- Susannah of Avvinare brings us Vin Jaune and Comte-A Perfect Combination
- Cathie of Side Hustle Wino presents Wine and Cheese, the Heart and Soul of France
- Gwendolyn the Wine Predator asks “Did Someone Say French Wine and Cheese?”
- Penny of Adventures of a Carry-on pairs Alsace Riesling and Goat Cheese, A Match Made in Heaven
- Deanna of Asian Test Kitchen delivers 3 French Cheese & Beverage Pairings
- Cindy of Grape Experiences serves up Wines from Alsace and Cheeses for Pairing
- Martin at ENOFYLZ Wine Blog, pairs French Grilled Cheese and Drappier Rose de Saignee Champagne #winophiles
Thanks for these helpful hints, Linda! I want to try the goat cheese appetizers.
Great post! White Bordeaux is getting a lot of attention lately. Based on the tasting notes you have, this white Bordeaux seems to go well with the herb goat cheese as well as all your toppings. I’m a big fan of beets and try to make my own pickled beets.
I just love goat cheese with Sauv blanc! I have not tried it with olives or a white Bordeaux but would like to now. Nice choice of making little bites with different toppings to see how they work with the wine. I should try that too. 🙂
Loving the sound of this pairing Linda. I’m reminded of a <$15 White Bordeaux I enjoyed last year that would have worked well with your apps!
I love that you went with a white Bordeaux for your pairing. The goat cheese appetizers sound wonderful and simple. Thank you also for expanding with the toppings. How fun to see how the additions varied the taste and experience!
Not familiar with Château Jarr, will have to look for this wine. Given the US price tag, it’s most likely half here 😉
Goat cheese is the type I reach for first thus your “très facile” appies speak to me. As the weather gets warmer, not wanting to turn on the stove, I could make a dinner out of your crostini!
White bordeaux with goat cheese? Yes, yes, yes! Love the photos too!
Hello, It is so grateful to have access to such lovely spaces. I think it just stunning! These look gorgeous! I love fields full of flowers. Thanks for sharing.
White wine drinkers are more likely to be night owls and extroverts, while red wine drinkers are more likely to be early birds and introverts. Prefer cats to dogs? Then you likely prefer white wine. Listen to jazz music? Then red wine likely fills your cellar.