Goats cheese to a glass of white Burgundy

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Click on the wine title below to be taken to the wine page and an explanation of why this dish works so well with the selected wine. Saint-Aubin Premier Cru, les Murgers des Dents de Chiens, 2013 Domaine Thomas (White, Chardonnay)

Food2Wine: Goats' cheeses to a glass of white Burgundy

There is a whole discussion about which kind of wine works best with cheese - and we're just talking about the colour of the wine eg red or white. Here we explore a white wine and goats' cheeses.
Food2Wine: Goats' cheeses to a glass of white Burgundy

The cheeses (with the St Aubin):

Clacbitou – Burgundian goat’s cheese – creamy and chalky. Good.

Le Trefle de Perche – with ash. Very mild but the texture is harder which gives it more grip. Good.

Crottin de Chavignol (Loire goat). Good combination.

Caves de Berry (Loire) this herb coated cheese with juniper berries fills the palate and the cream and herbs did well with the wine.

The cheeses with the M&S Montage 1er Cru:

Clacbitou – the cheesier flavour overcame the wine.

Le Trefle de Perche – this accentuated the acidity and freshness of the wine. The finish with both was prolonged. Good.

Crottin de Chavignol (Loire goat). This accentuated the mid-palate loss.

Caves de Berry (Loire). Worked surprisingly well probably because of the fruit.

Photo: the cheeses (left to right) Caves de Berry, Crottin de Chavignol,
Le Trefle de Perche, Clacbitou


Unwrap each of the cheeses ensuring you remember which is which. Preserve the wrappers.

Cuisine: French
Course: Cheese

Preparation time:5 minutes
Cooking time: No cooking time

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