{"api":{"host":"https:\/\/pinot.decanter.com","authorization":"Bearer NmI5ZTYyMmZhZjU5MGIxZjcxNDA2NTRiMDlhN2EzNWZmNWViYzc3YWQ2NWI3Y2I2YTNkMDc4NjJmOTUyYWY2OA","version":"2.0"},"piano":{"sandbox":"false","aid":"6qv8OniKQO","rid":"RJXC8OC","offerId":"OFPHMJWYB8UK","offerTemplateId":"OFPHMJWYB8UK","wcTemplateId":"OTOW5EUWVZ4B"}}

Sommelier wine match: Leek terrine and goat’s cheese

Sommelier and Decanter World Wine Awards judge Tanguy Martin picks out three wines to match with Michel Roux Jr's leek terrine and goat's cheese.

Read Tanguy Martin‘s sommelier wine match for Michel Roux Jr’s classic recipe below:

Gerard Boulay, Clos de Beaujeu, Sancerre, France 2012

A classic wine for a classic dish! Sancerre will always be a great match with goat’s cheese. Le “Clos de Beaujeu” benefits from very good exposure on south facing slopes, as well as rich and complex soil giving depth to the wine.

Firm, dry, flinty and showing some notes of fresh nettle, green apple and fresh lemon juice, it’s straight and pure, with a long finish and a persistent after taste… a top choice!
Price: £20.00-25.00 / $49.99 Wally’s, New York

Limebay Estate, Bacchus, Devon, UK, 2014

Fresh, clean, grassy, zingy and mineral, this wine sounds like a Sauvignon Blanc! But Bacchus is an interesting alternative for this dish. I think that English wine and particularly Bacchus have a role to play in a wine list, especially the latest vintages which have been very good.

The wine will bring a touch of freshness to the dish. Its minerality will balance the acidity of the goat’s cheese whilst the grassiness will bring out the leek, keeping the flavours in harmony.
Price: £10.00-£15.00 Contact producer

Pearl Morissette Winery, Francois Morissette Cabernet Franc, Niagara Peninsula, Ontario, Canada 2012

If you are fan of Cabernet Franc as much I am, this pairing is well worth a try. Francois Morrissette spent a few years studying with Frederic Mugnier in Burgundy, before making his own biodynamic wines in Ontario. This wine really stands out for its complexity and expression, with classic capsicum, green bell pepper aromas, dominated by some wild dark and red berries. It is juicy and firm on the palate; lively and intense. Paired with the dish, it will give just the right depth of fruitiness to the goats’ cheese and bring its own spiciness to the leek. Whilst any good Cabernet Franc from the Loire would work well, this one jumped out as a superb match.
Price: £29 Caviste

Tanguy Martin grew up in Lyon amongst the vineyards of Beaujolais. After gaining his diploma in oenology in Montpellier in January 2011, he migrated to the UK to join Hotel TerraVina, initially to improve his English. After only two months he was bitten by the sommelier bug and began working closely with Gerard Basset MS MW and Laura Rhys MS. Martin was appointed head sommelier in May 2013, and was named the Chaîne des Rôtisseurs UK’s Young Sommelier of the Year 2014, finishing third in the international finals. He has recently moved on to lead the team at La Trompette as head sommelier also claiming the title of UK best sommelier 2015, .

Latest Wine News