Match of the week
Soumaintrain and Chablis
There were many great pairings to pick from in Chablis last week but the one I’m going for is a cheese I was relatively unfamiliar with: Soumaintrain
It’s an unpasteurised soft cow’s milk cheese from burgundy that is washed with brine and Marc de Bourgogne (a grappa-like spirit) but generally has a creamier texture and less pungent flavour than Epoisses - or at least it did in the Chablis region where the exterior of the cheese is ivory white rather than yellow or orange.
I think younger cheeses work best with a younger Chablis or premier cru Chablis of, say, 2-3 years old while more mature ones benefit from a vieilles vignes (old vines), older vintages or a grand cru Chablis. I’m not sure I’d open a grand cru especially for the cheese course but if you were drinking one with the main course it would work perfectly with the cheese. Much better than most red burgundy, in my opinion.
More to follow on Chablis pairings in due course . . .
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