TN: cheap NZ and Loire

The SB was a '06

Usually a good pairing, goat cheese and CabFranc. Great notes.

Cheers

Nils

actually, I think the L'Arpent Rouge is Pineau d'Aunis, an obscure but rather tasty red grape. Like CF, usually a bit lighter.

I find a ripe sauvignon does it for me.

Funny, I was thinking a Chenin Blanc. Appears Loire grapes go well with goat - at least, provided it is a well-behaved goat, not a mature Banon - what would you have with that? I have a guess, but let's see if I'm right ...

Cheers

Nils

Not sure what you were thinking that I was thinking of... I was thinking of a dry rancio from the Roussillon, or failing that any other oxydative white with lots of character. Is that what you thought I thought?

I think I forgot. You have any idea what I might have been thinking of? Even so, can't say if you're right ... ;) Cheers Nils

Sauvignon Blanc is my fallback for most goat cheeses. In this case I wanted sometrhing for the meat main course, but with enough acidity and spice to not get killed by the (modest amount of) goat cheese.

Ah yes, well if one must use a red with chèvre, CabF would be it.

Funny, oxidative white was what came to my mind, too, Mike: Jura Savignin, vin jaune, or even a Madeira. For a real twist, what about Ch. Musar's white?

Mark Lipton

Nils wrote on Thu, 17 Apr 2008 06:43:45 GMT:

??>>> Usually a good pairing, goat cheese and CabFranc. Great ??>>> notes. ??>>

??>> I find a ripe sauvignon does it for me.

NGL> Funny, I was thinking a Chenin Blanc. Appears Loire grapes NGL> go well with goat - at least, provided it is a NGL> well-behaved goat, not a mature Banon - what would you NGL> have with that? I have a guess, but let's see if I'm right

I know that it has become customary to use the French word for the animal :"chèvre" to indicate the cheese but people do eat goat so let's not confuse things by translating the cheese name :-) To tell the truth, Indian curries made with goat can be pretty good but I wouldn't drink Chenin Blanc with them!

James Silverton Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

In Chateauneuf-du-Pape, on the town square, is a restaurant that has the funniest menu card I've had the pleasure to read - it is, apparently, translated by a computer from French. Hence you can get "hot goat" (chevre chaud) and various other exotic delights. (I remember at the time finding the translation of "filet de rouget" entertaining, filet was translated as "net" and ... never mind ).

As for Indian curry with goat I might consider an Alsace Pinot Gris, or a Rioja, provided the curry isn't too hot.

Cheers

Nils

One of those Sercial that Ian served me at his place with soup, yes.

For a real twist, what about

They make white? Did not know that. Will have to try. I find the reds rather uneven year to year...

I find them rather uneven bottle to bottle. :) Not a fan of the whites, though some say they must have at least 15 years on them,I've only tried younger.