Wine and cheese pairing two.

I decided to do another wine and cheese pairing this week, following the OU football game. I went back to Forward Foods, to get cheese for my wines. They helped me pick out three new cheeses based on the types of wine I had. I had a Rose' that my girlfriend got from Italy
. For my other two wines I went to "Corkscrew wine and Spirits". They were able to help me pick out two more quality wines. I went with a Pinot Gris from Oregon. And a heavy red blend from California. I did not enjoy my pairings as much as I did the first time. I went to the cheese store first this time. They did their best to help me but instead of giving me the perfect cheese for my wine, they had to pick out a good cheese, and then tell me what types of wine would work well. Regardless, it was still fun and tasted great.




1. The first pairing I did was the Foris Pino Gris with a light goat Cheese
The cheese was very light and creamy. It did not have a lot of flavors other than the cream taste other than maybe salt.
The wine smelled very citrusy, this overpowered the other smells. Upon tasting the wine, it was indeed a strong citrus taste. It almost seemed to be a bit bitter due to how strong the taste was as it overpowered any other flavored.
When paired, the cheese helped balance out the wine. The cheese was able to offset a lot of the bitterness. The creamy cheese expanded in your mouth and became full of the wine. This brought out a bit of fruitiness, I placed it as peach. 

2. The second paired was a Sangiovesse Rose from Tuscany. This was paired with a Tuscan cheese.
The cheese was very dry. I thought it tasted like white cheddar. Others though due to the crumbliness and taste it was more like Parmesan. The wine had a little spice to it but was not overly flavorful.
The wine was really good. It tasted like a very mild red. It had tannins but they were very mild. The wine was fruity. It tasted like it had strawberries in it. It also smelled like berries or maybe even cherries. 
Despite the wine being rather mild it completely overpowered the cheese. When paired the taste of the wine remained rather unchanged. The cheese lost most of its flavor and was a tasteless mass in your mouth. 

3. The third pairing was with Omen red blend 
This cheese was the favorite of the three. The cheese had a nutty, spicy flavor to it. It was neither overly sweet and creamy, or dry and flavorless. It also had a bit of a grit to it when chewing. 
This wine was equally flavorful on its own. The wine had a dark blackberry flavor and was surprisingly not really tannin. This wine also had a peppery and toasted wood taste to it. 
These two also complemented each other nicely. The flavors of the wine, particularly the pepper, melded with thy nuttiness of the cheese. This created new flavors and enhanced both items. Neither overpowered the other and the flavors of each were clearly present. 


Enjoying cheese and wne


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