November Wine + Cheese Pairing
Paquet Montagnac Chardonnay and Baetje Farms Amoureux
In the Upper Aude Valley, you can follow the winding river that gave its name to the department. This region of canyons and dizzying gorges offers a terraced landscape ranging from hillside vineyards to the Pyrenean peaks. Paquet Montagnac’s Chardonnay grapes were grown in this valley region under the best conditions; the high altitude benefits from optimum sunshine and cool nights. Harvested very early in the season helps keep the freshness of the Chardonnay in this wine. After a slow pressing, this Chardonnay is fermented 100% in thermo-regulated stainless steel tanks at a low temperature to let the fruity aromas and terroir express themselves. After fermentation, this wine is aged on fine lees for 6 months in stainless steel tanks to preserve all its minerality and freshness.
In the glass, you’ll see this wine is a brilliant pale gold color with notes of white fruit, almond, vanilla, and honey. This Chardonnay has a medium body and balanced palate, with a tension between the minerality and the freshness. Its floral and sharp notes give it an airy finish and a pleasant simplicity. Combined with the clean lemon notes this Chardonnay is reminiscent of a Chablis, just without the price tag. You can pick up this beauty for $18. It is a versatile wine when it comes to food pairings, but we suggest tasting it with Baetje Farms Amoureux cheese.
Baetje Farms’ Amoureux Aged Cheese is modeled after the French Morbier Cheese named after the small village of Morbier in Franche-Comté. Traditionally, the French cheese consists of a layer of evening milk curd and a layer of morning milk curd. When making Comté, (check out October’s cheese to learn more about Comté) cheesemakers would end the day with leftover curd that was not enough for an entire cheese. To protect it overnight they would spread ash over the pressed curd. The following morning, the cheese would be topped with morning milk curd, the layer of ash was left in place in between the layers of milk and gave it its distinctive look. Today, it is typically prepared in factories and larger dairy cooperatives from one batch of milk, with the traditional ash line replaced by edible commercial vegetable ash.
Baetje Farms’ Amoureux is made from 100% goat's milk and they have incorporated that distinctive horizontal line of ash through the center from the Morbier. The Amoureux is a hard dry cheese aged around 6 months. It has been compared to parmesan, manchego, and pecorino cheese. It is a great addition to a cheese board and can be shredded, shaved, or grated on your favorite dishes.
Baetje Farms, pronounced “Bay-G”, began when co-founders Steve and Veronica Baetje bought their first goat just over 20 years ago. As a hobby, they sought out the best way to make French-inspired, “Pure Artisan Farmstead” goat cheeses. At Baetje Farms they know the best cheese comes from the best milk and that comes from animals in the best physical condition. Their goats receive an unlimited supply of filtered spring water from spring-fed creeks. They receive organic mineral supplements and are fed locally grown alfalfa and natural antibiotic-free grain. The goats are free to enjoy the pastures, are not fed hormones to increase milk production, and breed naturally. Happy and healthy goats produce great milk, which goes a long way to help Baetje Farms’ cheesemakers make great cheese! In every bite, you can taste the passion and dedication that goes into crafting their exceptional cheeses.
