Match of the week
Morbier cheese and Savagnin
It’s been a very cheesy few days this past week - and I mean that in the sense of being cheese-focussed rather than corny.
Some of the best pairings were at a cheese and cider event I co-hosted in Bristol but as I’m writing about that separately I’m going for an unexpectedly brilliant cheese and wine combination at the Jura wine tasting
You might be surprised to hear it involved not the region’s most famous style of wine, vin jaune, but an on the face of it humbler Savagnin Côtes du Jura called Cuvée Edouard from Domaine Badoz which has been making wine in the region since 1659.
At almost 4 years old (it came from the 2011 vintage) it combined a rapier-like acidity with a delicious creaminess that seemed to perfectly echo the well-matured Morbier, a semi-soft cheese from the same region with a distinctive streak of ash running through the centre. The combination of the two was simply sensational bringing out almondy and floral notes in the wine that hadn’t been immediately apparent. One of those rare 'Oh my God!' pairings!
I can’t frustratingly find this particular cuvée in the UK though The Sampler stocks other wines in the Badoz range but you can buy it online from the website for 25€
The other recommended pairings are with pan-fried scallops, truffled celeriac, langoustine ravioli with vin jaune butter, fennel, green apple and salted caramel, whiting with leeks and cockles with a citrus vinaigrette. So now you know!
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