Sauvignon Blanc & Chèvre Pretty much anyone in the hospitality industry will recommend a good goat’s cheese with Sauvignon Blanc. Spurrell, who has had a passion for educating consumers on the gastronomic delights of cheese for decades, agrees: “Goat’s cheese is an ideal match.” “There is something about the tangy taste of a fresh chèvre that becomes smooth and rich when paired with a lovely glass of Sauvignon Blanc,” she says. “Both the wine and cheese are enhanced.” Petrichor’s zesty lemon, gooseberry, wildflower and apricot-inflected Sauvignon Blanc will shine with Spurrell’s suggestion: Salt Spring Island Cheese Company’s chèvre. Chardonnay & Camembert Swiss-born cheesemaker Sutter has been making cheese for 30 years, and experience has shown him that pairing Chardonnay with Camembert- style cheeses is a win. “It pairs very well with King’s Peak, one of our newest cheeses. It’s a washed-rind semi-firm cheese that we wash with lees of a local Chardonnay,” he explains. Spurrell concurs. “My favourite pairings with Chardonnay are ripened soft cheeses, especially something with a bit of earthiness like Natural Pastures’ Comox Camembert or a Brie de Meaux from France.” Quails’ Gate’s fresh lemon and yellow fruit-focused Chardonnay, with its nutty and buttery palate, is well suited to these informed suggestions. Pinot Gris & Oka Admittedly, there are multiple styles of Pinot Gris. The richer Alsatian versions partner deliciously with the region’s local Munster cheese, and crisp, light Italian Pinot Grigios are lovely with fresh mozzarella. For those Pinot Gris that fall in between, like the pear, apricot and wildflower-driven version from Poplar Grove, Spurrell recommends a washed-rind cheese like Oka from Québec, “a style that’s medium-textured with a slightly sandy, sticky orange crust.” She underlines that a mild to medium-strong Oka would pair best with this particular style of Pinot Gris.
Petrichor Sauvignon Blanc BC VQA $18.99 427002
Quails’ Gate Chardonnay BC VQA $26.99 377770
Poplar Grove Pinot Gris BC VQA $23.49 196264
Spurrell suggests removing soft and semi-soft cheeses from the refrigerator three to four hours before serving and medium to firm cheeses one hour before.
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