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- Looking for a good cheese pairing for Picpoul
I just purchased some wines that I am unfamiliar with. Included is a Gaujal de Saint Bon Picpoul 2008. I know it would probably be great with seafood and oysters in particular. I would like to have my wife share the bottle with me and she is not a seafood fan. Can someone suggest a cheese or other appetizer that might be paired well with picpoul.
Thanks in advance,
Bob
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- Reply by rhill2990, Jul 31.
My local wine connect says a Havarti or Gouda. Any other suggestions?
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1143 - Reply by dmcker, Jul 31.
A little bit more info about the grape, winemaker and flavor profile here:
http://www.polanerselections.com/producer.php?pID=1217
http://www.midvalleywine.com/177971
Sounds quite tasty with plenty of acidity. The most famous cheese from the area near where the wine is made is Roquefort. May be a little too much for this wine... ;-). Lighter goatsmilk cheeses from that area include Pélardons and Crotins, and then there's the sheepsmilk Perail. From the nearby Auvergne are the cowsmilk cheeses St. Nectaire, the Cantal grouping (Salers, Laguiole), and Tommes. You could try any of these, with maybe a little olive tapenade on the side and a nice baquette.
Found my tastebuds salivating as I was thinking of your tasty wine from Montpelier. First thing I imagined having with it was those lovely fresh anchovies from Collioure, down just a bit closer to Spain... ;-)
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- Reply by rhill2990, Jul 31.
Wow, what a recommendation. Thanks for the research and the good thoughts. I'm going to be looking for some of these cheeses. I think I need to upgrade my food store.
Thank you very much
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1143
- Reply by dmcker, Jul 31.
If your local cheese merchant doesn't have any of those imports, you should ask him for some domestic versions that might be similar. And it might not hurt to hit more than one cheese merchant, if more are available in your area.
And thanks for bumping me to revisit some pleasant trips to that part of SW France! From Provence down through Catalan France to the border with Spain is one of my favorite parts of that country. Great light and freshness of air (and seafood and wine)...
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1738 - Reply by Gregory Dal Piaz, Jul 31.
Roquefort is definitely too much, think something a touch salty but also with some obvious fat, perhaps the goat gouda we had last week but a fresh asiago or provolone, although not local to the wine, might pair quite well here. Also fresh manchego is worth a short, especially if you have thinnish slices that have been sitting in wonderful olive oil!
I like the fresh anchovies very much!
