Since goats cheese and Sauvignon Blanc are such a great match it might seem redundant to think of anything else but despite its reputation for being . . . well . . . goaty, goats cheese is easy to pair with other wines.
Unless you’re slathering it on a cracker as a sneaky snack the chances are you’re going to be eating it with something else – in a salad with asparagus, say, with roast red peppers or beetroot or on a cheeseboard with other cheeses – unless you’re in Provence where they don’t seem to serve any other kind. With all those dishes it helps to have a wine with some fresh acidity of its own so here are my suggestions:
Sauvignon Blanc – you know that already. Doesn’t matter hugely where it’s from though I personally think the white wines of the Loire like Sancerre, Pouilly Fumé and even Sauvignon de Touraine work especially well. (The classic pairing is a Sancerre and a Crottin de Chavignol.)
Wines that taste like Sauvignon Blanc so other citrussy whites such as Bacchus, Côtes de Gascogne, Rueda, Godello and other crisp whites such as Albarino, Alvarinho, Chablis, Picpoul de Pinet, Pinot Grigio and other unoaked Italian whites, dry Riesling, Gruner Veltliner . . . (See what I mean about it being versatile?)
Crisp dry rosé especially Provençal rosé and goats cheese is a great pairing (think summer picnics!)
Fresh, fruity reds such as Beaujolais and other gamays, inexpensive red burgundy and Loire cabernet francs like Chinon, Saumur and Saumur-Champigny
So basically any wine – white, red or rosé – that’s young, fresh, unoaked and lightly chilled will go with goats cheese. Which makes it the perfect summer cheese.
PS If you’re a cheese aficionado you may be a fan of more mature goats’ cheeses in which case I would go for an aged white like a Chablis or a mature Alsace riesling too as you can see from this post.
By: Fiona Beckett
***Grabbed from: https://www.matchingfoodandwine.com/news/pairings/top-wine-pairings-with-goats-cheese-chvre/?tag=top