Pairing of the Week: Olive Oil-Marinated Chevre and Cava
This week's pairing continues the Spanish theme as we head in to the 2nd Annual Pastoral's Artisan Producer Festival with an olive oil-marinated chevre and a sparkling cava. These two are perfect for spring and perfect for each other!
The Cheese
Olive Oil-Marinated Chevre
Producer: La Cabra Verde
Region: Cadiz, Andalucia, Spain
Milk: Pasteurized Goat (Payoya breed)
Rennet: Animal
La Cabra Verde is a small goat cheese producer in Cadiz specializing in yogurts and fresh cheeses. All of their production is certified organic, using the milk of the Payoya goat. The little chevre buttons are marinated in organic extra virgin olive oil, also from Cadiz, along with peppercorns and a variety of herbs that happen to be available at the time the cheese is made. The texture of this cheese is so silky and creamy with classic citrus overtones. It is exceptionally clean tasting. And bonus: once the cheese has been eaten, the olive oil can be used for cooking or finishing.
The Wine
Cava Brut Nature
Producer: Mascaro
Bottle: Cava Brut Nature
Region: Penedes
Country: Spain
Grapes: 20% Macabeo 80% Parellada
This single-vineyard bottling uses only two of the traditional grapes of the Penedes region near Barcelona; Macabeo and Parellada (Xa-relo is the third in the traditional trilogy). The wine is vinified completely dry (Brut Nature) which means that no added sugar is used in the fermenting of the wine. Prior to its second fermentation rests on the lees in steel tanks. Lees are the dead yeast cells. Leaving wine on the lees gives a bready, biscuity, nutty flavor profile.
The Cava has lively small bubbles a candied lemon fruit profile, with a nice round body and super clean, fresh dry finish. Perfect with Caviar, the entire cheese case, all of our cured meats, the olive bar, you name it!
The Pairing
Guest Monger: Jacqui
"Such an attractive bubble rises through this golden, green-hued sparkling charmer" is what I thought to myself earlier while drinking the Mascaro. It's dry, yet initially creamy (hence the charm) with subtle hints of D'anjou pear and apricot. It has a fun acidity level and an appeasing floral scent.
La Cabra Verde, or The Green Goat, has easily earned its right to be in the case. These morsels of fresh goat cheese marry the EVOO in such a wonderful way, creating a fluffy texture on the palate. Spices, herbs, and little shreds of roasted peppers give the taste an extra va-voom. It's screaming to be on salads and crunchy bread...go ahead, put the jar up to your ear...
Together, La Cabra Verde expands the bubbles of the Mascaro creating a lingering flavor & acidity. The fruity tones in the olive oil are really brought out by the wine. Go the extra step and serve this pairing with thin slices of Lomo Curado.