How to combine Laura Chenel goat cheese with wine

Laura Chenel is a pioneering brand in American cheesemaking, best known for its goat cheese. The company was founded in 1979 by Laura Chenel in Sonoma, California. Chenel is often credited with helping to popularize goat cheese in the United States. Inspired by her travels through France and the traditional chèvre she encountered there, she decided to begin producing her own goat cheese upon returning to California. Below are tasting notes on some of Laura Chenel’s cheeses and the wines they pair with.

In 1981, Laura Chenel’s journey took a significant turn when Alice Waters, the renowned chef and owner of Chez Panisse in Berkeley, decided to use Laura Chenel’s goat cheese in her restaurant. This collaboration not only brought the brand national attention, but also cemented its position as a leader in American-made goat cheese, a testament to the quality and taste of Laura Chenel’s products.

The company’s commitment to quality is evident in the fact that it sources its goat’s milk from local farms that strictly adhere to Chenel’s high standards of animal welfare and environmental sustainability. In 2006, the company was acquired by Rians, a family-owned French dairy company, which not only enabled Laura Chenel to expand but also ensured the artisanal approach was maintained, thus creating trust in the product.

Chenel makes a variety of goat cheeses, both natural and flavored. Here are some choices and some recommended wine pairings.

Chabis is a fresh, soft goat cheese with a creamy texture and mild flavor. All versions of Chenel are flavored with different herbs. On the palate it is soft and slightly acidic, with a light herbal flavor.

Pair it with a dry Sauvignon Blanc or Albariño. The goat cheese’s tartness also works well with sweet dessert wines. Try it with a late-harvest Riesling or a Tawny Port from George Sandeman or Ramos Pinto. For a local wine pairing, try the Sauvignon Blanc from Dry Creek Vineyard in Healdsburg, California. The wine is crisp, clean and refreshing with notes of citrus, green apple and a hint of minerality.

Cabécou is a soft, small, disk-shaped goat cheese from the Midi-Pyrénées region of southern France. It is offered in several different ways. The Chenel version is a disk of a goat cheese dumpling marinated in olive oil with various herbs and spices. These comments refer to the version marinated in olive oil, thyme and rosemary. There is also a version seasoned with black truffle and with jalapeno and chili.

In the Midi-Pyrénées, the cheese is usually dipped in plum brandy, sprinkled with coarse black pepper and then wrapped in two chestnut leaves to mature. It is rich and creamy with herbal and slightly acidic notes. Pair the cheese with a Provencal rosé wine from the south of France, such as Château d’Esclans. It is light, fruity and aromatic, with aromas of red berries and floral notes.

Or try it with a local rosé with a stronger tannin structure, which is my favorite, like Tercero Wines Grenache Rosé from Santa Barbara County, Central Coast. This rosé is known for its lively acidity, bold structure and complex flavor profile. It has aromas of wild strawberries, rose petals and a hint of spice. On the palate, it offers flavors of ripe red berries, a hint of citrus and a noticeable tannin structure, which is unusual for a rosé but highly appreciated for its depth and versatility in food pairing.

The cheese also pairs well with sweeter wines. Try it with a fruity Sauvignon Blanc, such as Cloudy Bay from New Zealand.

Goat Brie is a creamy, white-rinded goat’s milk cheese. It is buttery and smooth with hints of citrus, particularly tart, and a velvety rind. Brie pairs very well with Chardonnay. Try the locally produced Sonoma-Cutrer Chardonnay – it is buttery and rich with flavors of apple, pear, and hints of oak.

Another exceptional Chardonnay, one of my favorites, is the Eden Rift Chardonnay. This wine is whole bunch pressed, barrel fermented with native yeasts and aged for ten months in 100% French oak barrels (18% new). It undergoes 100% malolactic fermentation with batonnage (stirring) twice a month for six months. It is a balanced Chardonnay with a rich texture.

On the nose, it offers notes of white peach, stone fruit, honeysuckle, toasted bread and a hint of minerality, along with subtle aromas of spiced apples, dried flowers and a hint of honey. The wine is full-bodied on the palate, with bright acidity and a creamy texture with aromas of ripe apples, pear, lemon zest, white peaches and a floral undertone. Brie also pairs well with brandy – try dipping it in an Armagnac or Cognac.

Me is a semi-hard goat cheese that has been aged to develop a bold flavor. Chenel has made it in the past, but it is often hard to find. It is nutty and earthy, with a firm texture and complex finish. Try it with a Pinot Noir from Gary Farrell Vineyards & Winery. It is elegant and balanced, with flavors of cherry, raspberry and subtle earthiness.

Willamette Valley Pinot Noir also goes well with Tome. Try bottlings from Stoller Family Estate, Reserve Pinot Noir. It offers complex aromas of red berries, earth and hints of spice with a rich, silky taste. The complexity and fullness of this Pinot Noir complement the nuanced flavors of the Tome goat cheese.

The Ken Wright Cellars Pinot Noir is kknown for its bright cherry and raspberry aromas with earthy and mineral undertones. The bright fruit and earthy notes of this wine pair well with the spicy and nutty flavors of the Tome. Also try the Elk Cove Vineyards Pinot Noir, which has aromas of red berries, mushrooms and forest floor, with a smooth finish. The earthy and berry characteristics of this wine enhance the piquant and slightly acidic profile of the Tome.

Bookette is a soft, creamy block of goat cheese. It can be plain or flavored with various herbs or dried fruits, giving it a distinctive appearance and a unique flavor profile. Laura Chanel offers various büchettes, including those flavored with garlic and chives, black truffle and Kalamata olives, as well as sweet, fruity versions that include orange blossom honey, figs and grapefruit, among others. These comments apply to the plain version.

It’s smooth and creamy with a delicate flavor and a spicy finish. Pair it with a Viognier from Cline Cellars. It’s aromatic and lush with peach, apricot and floral notes. Alternatively, for a different twist, pair it with the Alsatian-inspired dry whites from Willamette Valley Vineyards, particularly the Riesling or the Auxerrois.

Laura Chenel cheese is a testament to the influence of artisan cheesemaking in the United States. With its rich history, commitment to quality, and diverse selection of delicious cheeses, it is popular among cheese lovers. Pairing these cheeses with the right wines from specific regional producers enriches the taste experience and highlights the unique characteristics of the cheese and wine.