Originally published August 20, 2008

Sometimes you have to work for a really perfect cheese pairing… Such was the case with me and Garrotxa. This popular Spanish goat’s milk, semifirm cheese is a tasty little snacking cheese all on its own, but I wanted to come up with some great pairing. My first effort was overly simple — a handful of Marcona almonds and an inexpensive Crianza. (The Marques de Caceres 2004 Rioja Crianza ($14), by the way — totally tasty and a great everyday red, with crisp cherry fruit laced with fresh herb and light earthy notes. Ready to drink now.) The individual flavors were fine, but they just didn’t do much for each other.

So the next try was more involved. Playing off the slight hazelnut flavors I find in the cheese, I concocted a sort of flatbread pizza. First I caramelized some red onion. (Slice and cook in a mixture of butter and oil for about thirty minutes.). Then I crisped a flour tortilla in a dry pan, topped that wih thin slices of Garrotxa and ran it under the broiler. A quick topping of some of the caramelized onion and a sprinkling of toasted, chopped hazelnuts completed the picture.

I decided to try a Chardonnay, thinking that the flavors might all work together, and I was right! It was a delicious pairing with the TAZ 2007 Chardonnay Santa Barbara County ($20). Mouthwatering tangerine, pineapple and butterscotch aromas repeat on the bright, fruity palate. Lush without being heavy handed. Long, silky finish. Ready to drink now. Locate this wine online or in your area.