I like to say that the produce of a region is often a great match for it's wine. It's certainly true that a full Sauvignon from the Loire is a great match for goats cheese from the region. I also like to enjoy seasonal British produce. At the moment I am enjoying the too short English asparagus season. I enjoyed a very simple, easy to make "franglais" dish the other night.
Char-grilled asparagus with goats cheese
Take some English fine asparagus spears and put them on a baking tray. Sprinkle on a little good quality oil - olive or rapeseed, crumble the goats cheese on top and place under the grill. When the cheese is all melted and the asparagus soft remove from the grill, grind a generous measure of black pepper on top and serve with crusty bread. Delicious. if you are using thick pieces of asparagus soften this under the grill before adding the cheese.
I used a goats cheese from Touraine, but I am sure there are also suitable British cheeses. With it I chose a Loire Sauvignon, I'm sure that an English sparkling wine could also be excellent - but I haven't found a really good English Sauvignon yet.