Franciscan Sauvignon Blanc and Goat Cheese Are Classic!

I inherited a strand of pearls from my dear Aunt Eleanora upon her recent passing.  I have not worn them, although I know I could wear them anytime, anywhere.

Because, a single strand of pearls is classic.  Timeless.  Perfect.

I thought of my strand of pearls while teaching a class on wine and cheese pairing.  I began the class with a classic pairing–a Sauvignon Blanc paired with fresh herbed goat cheese.



The tangy cheese mingled pleasantly on the palate with the bright acidity of the wine.  It was perfect.  It was classic. I could not wait to get home and dig in to my own plate full of goat cheese and glasses full of Sauvignon Blanc!

I poured the Franciscan Napa Valley Sauvignon Blanc for my class and it was my choice for drinking at home too.


Franciscan Winery is a project of the late Justin Meyer who, with Raymond Duncan, purchased the winery in 1975. These two are also the team who created the well-known Cabernet winery, Silver Oak Cellars.

Grapes for this wine are sourced from Oakville Estate vineyards, and vineyards closer to the San Pablo Bay. The 100% Sauvignon Blanc fruit is all stainless steel tank fermented at cold temperatures to insure freshness and purity of fruit.


The pale, delicate hue of the wine has a gentle yellow/green tinge.  Aromas show minerality along with ripe melon and tropical fruits.  Lemon zest notes are present too.


The palate is filled with vibrant fruits of lemons and pineapple, ripe tangerines and bright citrus/lime. Refreshing acidity creates a clean finish. The fruits are pure and the style is pure elegance.

I paired the Sauvignon Blanc with three, yes THREE, goat cheeses! I tried a fresh, plain goat cheese, a honey goat cheese, and an herbed goat cheese. Two of the cheeses were my Hy-Vee store’s brand and the herbed cheese was the legendary Cypress Grove Purple Haze.


The sweet honey flavor in the honey goat cheese seemed to clash with the acidic citrus notes in the wine. OK, so this pairing was not a classic!

The plain goat cheese had a slight tang with a hint of sweetness in the rich, creamy texture. Much like the wine, with its balance of bright acidity and ripe fruits.  The clean finish of the wine was a perfect contrast to the super creamy texture of the cheese.  This was the best pairing, indeed a classic!

The herbed goat cheese tasted strongly of fennel, actually, toasted fennel. I was surprised to see it was actually fennel pollen giving that strong flavor.  It made no sense to me, but somehow the fennel brought out the fruit in the wine. Not a classic pairing, but just darned fun!!


A bright, elegant Sauvignon Blanc paired with a fresh, tangy goat cheese. A pairing that will always be a classic. Just like my Aunt’s strand of pearls–forever elegant and classic.



Pairing with goat cheese!

Drinking while wearing jeans, your favorite shirt, and a strand of pearls;

A wine drinker who enjoys a Sauvignon Blanc with pure, bright fruit.

About the author:

Leave a Reply

Your email address will not be published.Email address is required.