Pairings | Chaource
I have to thank my colleague drinks writer, wine guru and good time pal Kate Hawkings for this week's pairing. Once she squealed excitedly about it on Twitter I knew I had to drop by her restaurant (Bellita) and give it a try.
Despite the emphasis that winemakers place on the different crus or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any.
Cheese and champagne might not sound like natural bedfellows but if you think about the pairing for a moment you immediately realise they have quite a thing going. Many canapés - like gougères and cheese straws - are made with cheese for example and go wonderfully well with champagne but what about individual cheeses?