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What better way to enhance your enjoyment of OberGood™ Artisan Oberhasli goat cheese than to pair it with a great wine?!  There are thousands of fantastic wines out there (including some great local wines), but choosing one can sometimes be daunting.  Here are some tips to give you a starting point for pairing wines with our cheeses. Keep in mind that these are not hard and fast rules, and we encourage you to experiment with your own pairings to see if there’s another combination that just knocks your socks off.

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Creamy With Tannic.  Soft, creamy cheeses like Chevre, Camembert or Valencay are buttery, smooth and gentle, and thus often the perfect foil for the rough tannins found in a young red wine, such as a Bordeaux.

Acidity With Acidity. The acidity in many goat cheeses gives it a tangy zip that matches perfectly with more acidic wines, like a crisp Sauvignon Blanc. Sancerre is one of our favorite compliments to the tangy undertones of Crotin or OberAsh, or Valancay.

Rich and Creamy With Bubbles. The festive bubbles in Champagne, Prosecco, and other sparkling wines cut through the creamy richness of our aged cheeses and make for festive and fantastic pairings -- one of life’s great pleasures!

Match Flavor Profiles. A common approach is to match the flavor profile of the wine with that of the cheese. Mild cheeses are thus paired with more delicate wines and strong cheeses are matched with bolder wines. We love the bold flavors of our Frog Hollow with a big and bold red wine like a Brunello.  Likewise, the more mild and nutty flavor of our Tomme pairs well with either a French-style Pinot Noir to bring out its earthy flavors, or a Riesling if you prefer a touch of sweetness. Similarly, the sweetness of Nuts & Berries marries well with a sweet wine like Sauterne or late harvest Riesling. The apricot flavors found in Viognier are also a nice accompaniment to the fruitiness of this cheese and would be a good choice if you prefer a wine that is a little less sweet. (Lucky for us, there are a number of good local Viognier producers just minutes away from our farm!)

Contrast/Compliment Flavor Profiles. Another approach is to pair wines and cheeses with different or even contrasting flavor profiles. Thus, the sweetness of a dessert wine like a Port, Sauterne or even a Muscato, can be a delightful counterbalance to the slight sharpness of an aged Crotin or the characteristic saltiness of Feta.