Grilled Halloumi
&
Bergerac AOC White Wine

This cheese made from sheep's and goat's milk comes from Cyprus and keeps its texture when cooked. Cut into thick slices, it can be grilled to the delight of barbecue lovers. It is important not to use oil when frying or grilling halloumi, as this seals the cheese and prevents the sugars from coming out. The cheese then loses its caramelised flavour. With a hint of honey, all the floral aromas explode in the mouth. A real treat!

To accompany your meal, our experts suggest a dry white wine from the South-West France. Based on Sémillon, Sauvignon and Muscadelle, Bergerac wines develop a delicate bouquet and a pleasant vivacity and are a perfect match for goat's cheese. 

Fresh, lively, aromatic and deliciously aromatic, these pale-coloured dry white wines are distinguished by their lively attack and good length on the palate.

Our suggestion: 

The "Cuvée des Conti" is the very expression of Sémillon picked very ripe and partially dried. It offers a superb aromatic complexity while combining roundness and vivacity. On the palate, the aromas of acacia flowers, orange blossom and white peach meet the honeyed aromas and blend wonderfully with the richness and crispness of the dish. Produced organically, the Cuvée des Conti is vinified in a style that favours fruit, balance, power and freshness. You can choose it with your eyes closed!