|
We did a Loire wine and cheese tasting with Champagne Restaurant in April of 2007. The cheeses were Crottin de Chavignol, Ste Maure de Touraine, Pouligny St Pierre, Selles sur Cher, Valençay, and Le Bougon Fromage de Chevre. These were all special ordered from Guichard but I have bought Crottin de Chavignol at US Imports. Jenkins in his Cheese Primer claims that it is the "tastiest of chevres"
|
|
|
|
In addition to the luscious cheeses, there were spreads from Provence, very tasty on bread or crackers. They featured the bounty of region: garlic, mushrooms, nuts, peppers, herbs, spices, olives, olive oil, peppers, and tomatoes in various combinations. Laurent Deffaux of La Casa del Cigar in Simpson Bay provided some excellent Cuban cigars.
|
|
|
|
The tasting started with an organic, very dry Muscadet (2005 Ch La Cariziere) and moved to a 2005 Pouilly Fumé Domaine Bouchié Chatellier. As this was a bit sweeter and more aromatic, it stood up better to the flavorful breads and cheeses. A red 2004 Saumur Ch Gaillard, also organic, was provided for those who love cheese with red wine. It was made from old vines that produced a robust flavor that opened up slowly in the glass. For dessert we had a sweet 2003 Montlouis sur Loire Laurent Chatenay.
|
|
|
|
