On a whim, I nabbed some of my chef partner’s blackberry reduction sauce he uses as an accompaniment to venison. It’s quite savory, with undertones of anise seed and fennel, I’ve used it here to top my goat cheesecake, finished it off with orange zest—the interplay of layered flavors alongside a youthful Sauternes is just spectacular, in this case, a bottle of 2016 Château Lapinesse. Here, the light lemony, slightly sweet cake combined with the herbal undertones of the sauce pulls out similar elements in the wine.
We love goat cheesecake for its tanginess and versatility, serve it any time of the year and dress it with seasonal berries, fresh figs, savory sauces, or a delicate sprinkling of lavender and rosemary flowers.
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