Wine and Cheese

6 delicious types of cheese

This past weekend a couple of friends and I decided to give the wine and cheese pairing a try.  It was a fun night although sampling 3 wines with 6 types of cheese resulted in 18 tastings and a rowdy night.

Thorn Clarke James Goddard Shiraz 2011 Barossa

At $7.95, this wine was a steal.  It was delicious and slightly tart and the nose was lightly fruity with plums and a subtle chocolate and oaky smell as well.  The palate had a very delicate flavor and was very well balance.  Tannins were definitely present but not overwhelming.  Overall it was delightfully fruity with the plum and chocolate flavors standing out.

Black Box Cabernet Sauvignon 2012

The second wine we tried was my first boxed wine.  It was $30 for the box but considering it had 4 bottles worth, it definitely was a good value.  The nose had very strong berries and seemed a little hot.  Tasting it was very smooth.  Cherries and various herbs stood out and it all balanced very well together.  It was definitely surprisingly good for being a boxed wine and for the price.

Chateau des Perligues White Bordeaux 2011

The third wine was a White Bordeaux for $14.95.  A blend of 70% Semillon, 25% Sauvignon Blanc, and 5% Muscadelle, it really smelled and tasted primarily like a Sauvignon Blanc to me.  The nose was grassy and cat pee but a little sweet.  The taste was a bit sour and very lemony.  There were floral notes followed by a grassy finish.

Brie:

-With the Shiraz, the brie made the wine taste creamier and the oak flavors stood out much more strongly, particularly vanilla.
-With the Cabernet, the flavor became much softer.  The berry flavors were emphasized.
-With the white Bordeaux, the wine tasted sweeter and almost like a sparkling wine.  However, the finish became a bit sour.

Gouda:

-The fruitiness of the Shiraz became dulled and the smoky oak influence became much stronger.
-The Gouda balanced out the stronger flavors in the Cabernet and softened the tannins.  Overall, the wine tasted sweeter.
-The cat pee flavor stood out much more in the Bordeaux.  It really became very bitter and unpleasant.

Goat Cheese:

-The tangy flavor of the goat cheese was overwhelming but the fruit flavors in the Shiraz did stand out a little more.
-The goat cheese emphasized the tannins in the Cabernet and really made my mouth pucker.  Again it overwhelmed the wine.
-The Bordeaux tasted much smoother and creamier, and the floral notes became stronger.

Romano:

-The Shiraz tasted much more bitter with the cheese.  The subtle fruit and vanilla flavors were barely able to come through.
-The Romano was overpowering with the Cabernet as well and made it taste almost like water.  Any specific flavor was indistinguishable.
-The Bordeaux was much more floral with the Romano.  The cheese was so strong that it washed out any other flavor.

Jarlsberg:

-The Shirax was very fruity with the swiss and even tasted hotter.
-The Cabernet also tasted much fruitier and lighter.  This was a fantastic pairing.
-Fruity flavors came out a little more in the Bordeaux.  It is a solid pairing although not as well as with the red wines.

Muenster:

-The muenster was such a mild cheese that it did not really affect the flavor of the wine except to make it a little creamier.
-With the Cabernet, the wine was much more floral and simply delicious.  Creamy and light.
-The Bordeaux became tangy and floral.  It was very smooth and simply delightful to have together.

Me with the boxed Cabernet Sauvignon

My friend Kara with the Shiraz

Ultimately, this was an excellent activity to further develop my palate and appreciation for the effect certain foods have one wine.  I learned that smoother and softer flavored cheese complemented the bold red wines better, and the bitter strong cheeses emphasized the floral notes in the white Bordeaux.