Cabernet sauvignon paired with rustic red cheddar
This was a savory, salty, and slightly nutty cheese, with a crumbly texture. This cabernet sauvignon was burst with black cherry aromas with a hint of fresh pencil scent. It was a full body wine with a spicy cedar flavor with medium tannins. This wine has a smoky oak taste with a hint of vanilla. Overall the pairing was not great since bold wine and the flavorful cheese overwhelmed each other. The tannins completed the saltiness of the cheese but overall the flavors, in the wine and cheese, were just too much going on at once.
The next pairing was a dry rose with monterey jack. Compared to our last cheese this cheese was tougher and a bit creamer, and had a mild buttery flavor. It is pictured above, the white cubes near the blackberries. The rose was fantastic, and had the aromas of a sweet white, but the complexities of a red. It was a dry rose with mild tannins, light body, and fruity, floral, strawberry aromas. The tannins cut through the mild cheese flavors making the cheese seem flavorless. The wine definitely overpowered the cheese, making this pairing unsuccessful. On the bright side, though, the tannins complemented the creaminess of the cheese well.
This pairing was havarti dill cheese paired with sauvignon blanc. This was a creamy cheese with dill herbs to add some earthly flavors to the cheese. On its one the cheese was delicious and is the sliced pieces of cheese in the picture above. The Sauvignon blanc was light bodied and refreshing. This wine has a tad of tropical and pear flavors and has a pineapple aroma. The herbal flavors are very evident as this is a dry wine, and it paired very nicely with the light cheese. The acids of the wine cut through the creaminess of the cheese and the herbal flavors of the wine perfectly complemented the dill in the cheese. Overall it was a great pairing and my favorites in the line up!
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