We have company coming over and a few different recent aligotés chilling. I aim to pull one of them - what sort of cheeses go with them? The net isn’t really settled on this yet, as styles have changed since the “why on earth are you serving aligoté you must hate your guests” days. The possible wines are:
2020 Domaine Chanterêves Bourgogne-Aligoté Bas des Ees
2020 Dureuil-Janthial Bourgogne-Aligoté
2018 Petit-Roy Bourgogne-Aligoté
Thanks!
I don’t know the answer to this one. But I am interested in why cheese with aligote?
Comté
This ungoatike goat cheese… works with all acidic whites.
Garrotxa is a traditional Catalan goat’s milk cheese. It was almost extinct by the early 1980s, but has since been revived by a cooperative of young cheesemakers and goat farmers. The flavor is earthy and nutty with herbal notes.
Comte, Brie de Meaux, Epoisses…runny, funky, rich with nicely torn hunks of crusty sourdough.
Ahah! I will use any excuse to get Epoisses - and I love Garrotxa. And Comté sounds great, too.
The correct answer is that it doesn’t matter.
Disclaimer: I am of the (apparently minority) opinion that wine and cheese pairings are largely irrelevant, Because cheese is a complete food that does not require or benefit from wine matching.
Vacherin Mont d’Or, if you can find the real thing, or Rush Creek Reserve/Harbison if you can’t. The delta between Rush Creek Reserve and Harbison is very small these days. Harbison is easier to find and seems to last longer before becoming ammoniated.
I was of the impression that a white Jura is the most natural choice for Mont d’Or otherwise.