After a weekend spent in Vermont, I decided our Marriage Mondays had to feature one of the Vermont Butter and Cheese cheeses, Bijou. As I previously mentioned, Bijou is an aged goat's milk cheese. Modeled on the classic Loire Valley cheese, Crottin de Chavignol, this is America's answer, as jewel like as the translation of its name.
Creamy, a little hazelnutty, grassy, with hints of hay, citrus, freshly cut flowers, and with that classic goaty tang, this cheese does not disappoint!!
So what wine would you pair with this cheese folks?
Contestant Number #1: Lambrusco "Bocciolo," Ermete - It's bubbly! It's red! And it's delicious! It's a sparkling red wine made from Lambrusco grapes from the Emilia-Romagna region of Italy, more specifically in this case Modena. When chilled, this crimson hued beverage is fantastic, slightly tart yet a little sweet with hints of red fruits, it sure goes down easily.
Contestant Number #2: Sancerre, Lucien Crochet - Classic Sancerre at its best. This is crisp and light yet full of green apple, floral, citrusy, and minerally notes, what a good Sancerre should be. This is the sort of wine you pair with Bijou's French cousin, Crottin de Chavignol, but will it work here today?
Contestant Number #3: Cloudy Bay Sauvignon Blanc - Quintessential New Zealand wine making is embodied in this Marlborough wine which is truly an expression of its terroir. It has the essence of the tropics in the form of guava and mango scents and the crisp clean New Zealand air with flavors of limes and citrus, grass, and herbs. All of these flavors are experienced in a juicy medium bodied white wine with a nice acidic finish freshening your palate.
So folks, who will it be? 1, 2, or 3? Stay tuned till tomorrow to find out!
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