Wine & Cheese Pairing 2

The pairings I chose was a Sauvignon Blanc with Mozzarella, a Cabernet Sauvignon with Cheddar, and a Pinot Grigio with Colby Jack Cheese.

Sauvignon Blanc: Fetzer, Echo Ridge, California 2016

Cabernet Sauvignon: Beringer Main & Vine, Chile, established 1876.

Pinot Grigio: Woodbridge by Robert Mondavi, California 2015

 

Sauvignon Blanc & Mozzarella

The cheeses texture is thick but tastes creamy, and is cool in the mouth. The wine is a little sour and slightly acidic. When you drink the white it becomes a little warm, smooth, oak notes. The cheese gives the wine a bolder taste but still retains its flavor. The cheese balances the wine and removes the acidic nature of the Sauvignon Blanc. 

Cabernet Sauvignon & Cheddar

The cheese is very thick & fills the mouth quick. The cheddar is bitter in the whole mouth then sweet towards the back of the mouth, but also has a smooth texture. This cheese is also chewier than the mozzarella. This Cabernet Sauvignon smells of sweet vanilla with jammy dark fruit notes. The wine tastes more bitter than you would expect based off the smell. Very simple & subtle flavor and also dry. The cheese gets milkier with the wine and improves the taste for both. The strong characteristics of both parties works better than you would expect. The hardy simple taste of the wine combines perfectly with the bitterness of the cheese & makes for an excellent pairing.

Pinot Grigio & Colby Jack

The Pinot smells sweet & buttery with floral notes. It taste smooth and goes does very easy. The Colby jack is extremely creamy and not very sharp. The wine instantly tastes sweet, not strong but balanced. When combined, the creaminess of the cheese is decreased but the flavors of the wine are enhanced. The pairing of the wine & cheese both get sweeter as you consume them.