Wine and Cheese Pairing 2/25/2018

For our wine and cheese pairing three cheeses were selected to be sampled. First a brie, my favorite of cheeses to be paired with our wines. A fresh mozzarella was selected to be the second cheese, crafted in Wisconsin. The third a classic Colby with a hint of spice.

The wines selected were a Riesling from Germany, a Pinot Grigio from Italy, and a sweet red from California. The Riesling by Josef Weinberg and Radiance paired the best with the cheeses as its sweetness played with their favors. As Boyer suggested in a previous lesson the sweet Riesling was paired with the spicy Colby cheese for an unexpected combination. You could tell something was there in the combination, but I was not a particular fan of the Riesling as a whole. The sweetness gave an overpowering taste, making me thing more of grape juice than wine.

The Pinot Grigio by Cupcake was a dry white and paired really nicely with the creamy and full cheeses. Mozzarella and this white went very well together as the fats in the cheese contrasted the punchy acidity found with this wine. The green apple taste in the wine seemed to have been brought forward by the pairing, and was overall a pleasant way to enjoy the wine.

The third wine was a sweet red by Gumdrop. This incredibly sweet wine was easy to drink on its own and I really enjoyed it. This wine worked really well with the flavors of the brie. the somewhat bitter cheesy filled really well with the sweet red wine filling in each-others complexities.


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