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Courgette and Goat's Cheese Gratin

Which wine goes well with courgette and goat's cheese gratin? Our experts suggest a dry Chenin with subtle fruity and vegetal notes. A light food and wine pairing.


Courgette and Goat's Cheese Gratin recipe

PrEparation: 15 mIns | cooking: 30 MiNs | serves: 2

Quel vin avec un gratin de courgettes au chèvre ?


  • 2 courgettes
  • 1 log of goat's cheese
  • 1 onion
  • 1 garlic clove
  • 2 eggs
  • 4 tbsp crème fraîche
  • fresh basil
  • 1 tbsp olive oil
  • salt
  • sichuan pepper


  1. Thinly slice the onions.
  2. Cut the courgettes into slices.
  3. In a frying pan, brown the onions in a little oil, then add the courgettes.
  4. Season with salt and pepper. Add the crushed garlic and cook for a few minutes over a low heat to reduce the courgettes slightly.
  5. Beat the whole eggs with the cream. Mix with the courgettes in the pan.
  6. Add the sliced goat's cheese and finely chopped basil. Mix well and pour into a gratin dish.
  7. Bake for 20 minutes in an oven preheated to 180°C (gas mark 6).

Serving suggestion: Mesclun, toast with honey

Montlouis sur Loire et Gratin de courgettes et chèvre

To enhance this dish, the subtlety of Chenin

Chenin wines have good acidity, which awakens the palate with a balance of freshness and finesse. The aromatic spectrum is rich and varied, ranging from white fruits such as quince and apple to citrus fruits such as lemon, ripe yellow fruit, white flowers, lime blossom, honey, vanilla and sweet spices. To accompany this dish and enhance its flavours, our experts on the tasting panel have selected a beautifully complex cuvée that will bring out the delicate nuances of the courgette and goat's cheese gratin and add an extra aromatic dimension to this tasting experience.


Montlouis sur Loire les hauts des pions - Domaine de la Croix Melier

Aged in barrels for nine months, this Montlouis-sur-Loire offers a particularly complete aromatic profile, with notes of white flowers and white fruit articulated around a lively, tangy structure. The fruity, refreshing notes of this cuvée complement the delicate flavours of the courgettes and the richness of the goat's cheese, without overpowering them. The slightly unctuous Chenin also echoes the creamy texture of this dish.

This cuvée is made from a blend of plots planted with 30-40 year-old vines on flinty clay soil and tufa subsoil. With a very sunny summer in 2018, the cuvée has a nose of dried fruit and white flowers and a supple, mineral, very pure palate with notes of honey and almond. The wine is carefully vinified with indigenous yeasts and aged for 10 months in barrel. , Philippe et Dominique Ivancic

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