Food and wine pairings,

The pairing between Sancerre wine and goat cheese is not an invention of food magazines — it is a geographic pairing. Chavignol, the village where we have made wine since 1696, is also the birthplace of Crottin de Chavignol, one of France's most celebrated goat cheeses. 

These two products were born from the same land, the same climate, the same hands. Their meeting in the glass and on the plate is not a coincidence — it is self-evident.

The pairing works for precise gustatory reasons. The vibrant acidity of Sauvignon Blanc balances the fat of the cheese and cleanses the palate. The freshness of the wine responds to the natural lactic acidity of the goat cheese. The vegetal and mineral notes of the wine resonate with the caprine aromas of the cheese. 

This is both a complementarity AND a similarity pairing — the two products share common characteristics (freshness, acidity, minerality) while also complementing each other.

→ Explore our white Sancerres

Fresh cheese is mild, slightly tangy, with a supple texture and milky flavor. It has not yet developed the power and complexity of aging. 

Ideal pairing 

A vibrant, young white Sancerre — our "Grande Réserve" in a recent vintage is perfect here. The citrusy freshness of the wine extends that of the cheese without overpowering it. 

A Menetou-Salon Blanc also works very well — slightly less taut than the Sancerre, it is perfect for a relaxed aperitif with fresh chèvre and cherry tomatoes.

This is the iconic pairing — and the one we know best here in Chavignol. 

Young Crottin (3–4 weeks) 

Still supple in texture, mild in flavor. A white Sancerre "Grande Réserve" in a recent vintage — the freshness of the wine and the freshness of the cheese respond perfectly to each other. 

Semi-Aged Crottin (6–8 weeks) 

The paste firms up, flavors intensify, a slight bitterness appears. A white Sancerre with a little more structure — our white Sancerre "ES-56", or a 3–4 year wine from marl soils. 

Fully Aged Crottin (3+ months) 

Hard texture, powerful and pronounced caprine flavors. You need a wine with character — a white Sancerre "La Côte des Monts Damnés" in a 5–7 year vintage, with amplitude and length. 

Sainte-Maure-de-Touraine (AOC) 

A long log-shaped cheese with a central straw. Supple texture, mild to semi-aged flavors. Recommended pairing: white Sancerre "Grande Réserve" or Pouilly-Fumé "En Travertin" — the freshness of both wines complements the gentleness of this cheese. 

Valençay (AOC) 

Pyramid-shaped, coated in black ash. Slightly more pronounced flavors. Recommended pairing: white Sancerre from limestone or marl soils — the minerality of the wine responds to the slightly ashy notes of the cheese. 

Pouligny-Saint-Pierre (AOC) 

Tall and slender, called "the Eiffel Tower." Dense texture, frank, clean flavors. Recommended pairing: white Sancerre or Pouilly-Fumé — both work, depending on the level of aging. 

Warm goat cheese (in salads, on toast, gratinéed) changes the equation: heat intensifies the flavors, adds melted fat, sometimes a slight bitterness. You need a wine with a bit more body. 

• white Sancerre from marl soils ("La Côte des Monts Damnés") — the amplitude of the wine stands up to flavors intensified by heat 

• A slightly more structured Pouilly-Fumé — works very well with a warm chèvre and lardons salad 

Avoid: very light and very cold wines — they disappear against the power of warm cheese.