Ile de France Chevre Plain & Spinach, wild mushroom stuffed chicken breast

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Michael Landis, our Cheese, Wine & Beer Expert pairs up the Ile de France Chevre Plain & Spinach, wild mushroom stuffed chicken breast with the Newcastle Brown Ale, Sierra Nevada Pale Ale, Bogle Merlot and the Marechal Cotes Du Rhone. The Ile de France Chevre Plain & Spinach, wild mushroom stuffed chicken breast recipe can be found on the Ile de France Cheese web site.
Marechal Cotes Du Rhone & Ile de France Chevre Plain & Spinach, wild mushroom stuffed chicken breast
The Ile de France Goat cheese starts off with a nice tanginess and when paired with this Marechal Cote du Rhone both flavors mellow out with a nice balance of creaminess and light fruits. A luscious fruity and creamy pairing.
Bogle Merlot & Ile de France Chevre Plain & Spinach, wild mushroom stuffed chicken breast
The Bogle Merlot brings a little bit of oakyness to the table which works well with the Ile de France Goat cheese with fine herbs. The Goat Cheese with Fine Herbs tones down the oakyness of the wine and brings out the fruit. The wine takes a little bit of the tanginess off the goat cheese, but keeps the splendid fine herb flavors.
Newcastle Brown Ale & Ile de France Chevre Plain & Spinach, wild mushroom stuffed chicken breast
The nice maltiness of the Newcastle Brown Ale brings a nice sweetness to the Ile de France Goat Cheese without taking away the great herb flavors of the cheese.
Sierra Nevada Pale Ale & Ile de France Chevre Plain & Spinach, wild mushroom stuffed chicken breast
The Ile de France Goat cheese mellows out the hoppiness of the beer just slightly and brings a nice sweet balance to the beer. The Sierra Nevada Pale Ale tones down a little bit of the sharp tangy flavors of the Ile de France Goat cheese and brings the herb flavors of the cheese to a nice richness.

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