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Savory Goat Cheese Truffles + L'Ecole's 2019 Sémillon #Sponsored #CulinaryCam

 This is a sponsored post written by me on behalf of L'Ecole.
Complimentary wine was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own. 


Earlier in December I took part in a virtual tasting with L'Ecole Winery* that was hosted by the marketing manager, the winemaker, and the general manager. And I am excited to be starting a series of wine pairings on my Culinary Cam YouTube channel. The video for this recipe is here and there will be more coming in 2021.

In My Glass

Made with grapes from the Stillwater Creek, Klipsun, Lodmell, Rosebud, and Estate Seven Hills vineyards in the Columbia Valley, this Semillon is comprised of 88% Sémillon and 12% Sauvignon Blanc.


Sémillon wine is a white wine for red wine lovers, I think. It has a more full body, like a Chardonnay, but its flavors lean more bright and vibrant like a Pinot Gris or Sauvignon Blanc. And at a suggested retail price of just $15, you can't beat the value.

In the glass, the wine pours a clear straw color. On the nose, there are vibrant notes of citrus mixed with the heady floral of honeysuckle. However, on the palate, the wine is more voluptuous with layers of summer melons and figs and a hint of toasted nuts. This was a beautiful wine that was as fresh as it was complex.

On My Plate

Years ago a fellow blogger introduced me to savory cheese truffles and I have been making them ever since! During the virtual party, I asked Marcus what he would pair with the wine and, without hesitation, he offered: goat cheese. Along with Constance pointing out the citrus flavors, I knew I wanted to pair the Sémillon with some savory, hand-rolled goat cheese truffles. Done. 

Since we are still in the holiday season, I wanted to roll this version in red and green. But feel free to use whatever dried fruit, nuts, and herbs you have on-hand. I have also dyed the cheese with a few drop of beet juice to make them pink for Valetine's Day. Be creative.

Ingredients makes approximately 12
  • 8 ounces cream cheese
  • 8 ounces goat cheese (I used garlic-herb for this version or you can add in whatever herbs and aromatics you like)
  • 1 teaspoon lemon zest
  • 1/3 cup chopped pecans
  • 1/3 cup chopped dried cranberries
  • 1/3 cup fresh herbs, washed and dried

Procedure

Place cream cheese and goat cheese in a medium mixing bowl. Add in lemon zest. Then use a hand blender to combine the cheeses. If the cheese is too soft, you can refrigerate it until it reaches the consistency you prefer.


In a small mixing bowl, stir together the pecans, cranberries, and herbs. Use a scoop or a spoon to portion out the cheese.


Roll the cheese in the topping and set on a serving platter.


Enjoy!


Find L'Ecole No.41 on the web, on Facebook, on Twitter
*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the sponsor.

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