<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d227646944042600329\x26blogName\x3dThe+Quaffer\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLUE\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttp://quaffwine.blogspot.com/search\x26blogLocale\x3den\x26v\x3d2\x26homepageUrl\x3dhttp://quaffwine.blogspot.com/\x26vt\x3d-1266356228041758153', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>

Wine and Cheese Pairing: Tour de Vin, Stage 5

Crémant de Bourgogne Brut Blanc Moingeon and Saint Nectaire cheese

We’re back in Burgundy with a toast to the Tour de France riders who have survived the grueling bike race thus far. Only four stages remain: an individual time trial, a flat stage, a high-mountain stage and the finale in the Paris. To mix things up on the wine front, I tried a bottle of sparking wine from Burgundy that was recommended by Captivate’s resident French wine expert, Montreal editor Min Roman, who lived in Paris for 10 years. For a mere $15 US, the Crémant de Bourgogne Brut Blanc Moingeon tastes like a much more expensive Champagne. It’s made in the same style as its pricier cousin, using the “Méthode Traditionnelle,” but sells for considerably less than a decent bottle of official Champagne.

I paired the Crémant up with a Saint-Nectaire semi-soft cow’s milk cheese from Auvergne in central France. This is a subtly flavored, nutty cheese with some earthy notes. The fine bubbles in the sparking wine bring out some of the acidity in the cheese and accentuate the nuttiness. The cheese is mellow enough that it doesn’t overwhelm the fine floral aromas and pear flavors of the wine. Both the wine and the cheese have hazelnut flavors that complement each other. Overall, a very nice combo.





Labels: ,

“Wine and Cheese Pairing: Tour de Vin, Stage 5”