White
Albert Bichot Bourgogne Aligoté
Albert Bichot
Bourgogne · France
View →Vegetarian
Salad & goat cheese
A dry, very fresh white to follow the vinaigrette and echo the tangy character of goat cheese.
The pairing
Why it
works.
A goat cheese salad combines vegetal freshness, a tangy vinaigrette and creamy texture. The wine needs enough acidity so it doesn’t taste flat against the vinaigrette, while remaining delicate alongside the vegetables and herbs.
With fresh goat cheese and a lemony vinaigrette, a very zippy white is ideal. If the salad includes nuts, apples, pears or warm goat cheese, a slightly rounder, fruitier wine can complement those elements while maintaining the necessary freshness.
In practice
With a salad, the vinaigrette often matters more than the vegetables. The wine should be at least as lively as the dressing. Goat cheese loves that freshness: it’s one of the easiest matches to get right with a dry, nervy white.
In the glass
What to
look for.
Crisp Sauvignon Blanc01
Dry Chenin Blanc02
Dry Riesling03
Fresh, herbaceous white04
Mineral, unoaked white05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Heavy, heavily oaked whites and tannic reds. A lively vinaigrette can make these wines taste heavy, bitter or unbalanced.
When serving
Serve the white around 8–10 °C. With warm goat cheese or a salad containing nuts, let the wine warm by one or two degrees in the glass to bring out its texture.