WINE AND CHEESE NIGHT!!

 There is something undeniably magical about a good wine and cheese pairing. I do not consider myself a cheese lover, however I enjoyed discovering so many new cheeses I had not heard of! We ended up choosing brie, garlic herb bellavitano, and cotswald.  I visited the vintage wine cellar and purchased dry riesling, savignon blanc, and... orange wine!! the vintage wine seller was relatively overwhelming, but talking to staff really helped!

To pair with these tasty wines, I assembled a charcuterie board comprised of cotswald, garlic and herb bellavitano, brie, herb crackers, prosciutto, grapes, pepperoni, and another meat i honestly forget. my roommate, boyfriend, and I decided to indulge during the season finale of our favorite show, White Lotus. 

ORANGE WINE: 

My roommate and I have wanted to try orange wine for quite some time, but had no idea what it would taste like. I imagined a sweet and fruity flavor, however it was rather quite tame and tasted somewhat like ginger. This was one of four orange wine reccomendations given to me by an employee, however I chose it because it was the cheapest. I would be interested to try the pricier ones, especially those from China! they looked much deeper and were a more solid light orange color, rather than being opaque like this one.

+ BRIE: the wines ginger flavor paired nicely with the creaminess of brie, which softened the slight astringence of the wine. When paired, the mushroomy cream flavor of brie was somewhat overpowered, and was not the greatest pair.

+ COTSWALD: the sharp cheddar flavor of the cheese felt very harsh, and somewhat emphasized the astringence of the wine. ultimately, the flavors were both too bold to be combined. The tannins emphasized the firmness of the cheddar.

+ BELLAVITANO: my FAVORITE pairing. The savory garlic and parsley from the cheese perfectly countered the tannic backbone and marmalade spice of orange wine, creating a heavenly umami flavor. The herb crust on the edge of the cheese was incredibly satisfying when followed by the wine's warm finish. The tannins tamed the garlic punch, while the ginger notes amplified the cheeses herb and umami flavors. 

DRY RIESLING: 

this riesling from Germany had floral aromas of apples and peaches with a hint of citrus, and the natural acidity made it refreshingly crisp. this was my favorite wine from this flight!

+ BRIE: the wines lingering sweetness paired perfectly with the creaminess of brie. the buttermilk warmth of brie emphasized the peach and jasmine in the wine. the natural acidity of the wine provided a crisp aftertaste which perfectly contrasted the warmth of brie and prevented the cheese from being TOO rich. this was probably my favorite pairing, and i constantly went back for more throughout the night. 

+ COTSWALD: each sip of riesling cleansed my palate nicely after the sharp cheddar taste. the oniony tang of the cheese paired nicely with the citrus in the wine. each bite was very sharp and snappy. i think i honestly just didn't like this cheese, so i dont think any pairing was great.

+ BELLAVITANO: the soft residual sugar of riesling tamed the herbs and garlic of the cheese very nicely. the vibrance and crispiness of the wine highlighted the nutty undertones of bellavitano. some fresh grapes on the side also echoed the wines acidity and added bright contrast! the acidity lifted the cheeses umami, creating an unexpectedly harmonious match!

SAUVIGNON BLANC:

this sauv from loire, france, had delicate green apple, lemon/citrus, and kiwi flavors/aromas. it was very bold, and i honestly did not love it (especially after enjoying the riesling!)

+ BRIE: the zesty lemon and green apple nicely cut through the fat of the cheese. the sauv was incredibly acidic, and it did not pair super great with the mushroomy creaminess of brie. 

+ COTSWALD: pinots acidic citrus and light body coaxes the tanginess of the cheese without overwhelming it in oak or butter. the pairing was better when eating a very thin layer of cotswald as to not overpower the delicate floral notes of the sauv.

+ BELLAVITANO: pinot steadied the punch of the cheese with its cool acididity, but it failed to carry the umami flavor. the wine was somewhat overpowered by the garlic in the cheese.

wine tasting #3

 Name: Hive & Honey Riesling

Variety: Riesling

Country: USA

Region: Monterey, California

Year: 2023

Price: $13.00

Winery Review: According to the Hive and Honey Wines website, this riesling is fragrant and delightful. “At first sip, this mouthwatering Riesling charms with aromas of citrus blossom, nectarine and Meyer lemon. Enticing flavors of pear; pineapple and passionfruit play across the palate. Light bodied with crisp acidity, it is balanced by the perfect amount of sweetness and a refreshing fruit finish. Fragrant and delightful, Hive & Honey Riesling enhances any occasion.”

Wine Folly: The wine had a primary aroma of lemon and nectarine, followed by a secondary aroma of cream. The tertiary aroma listed on page 31 which best describes the wine is vanilla. The color best corresponding to this wine on page 25 is straw. The wine was not viscous, as it did not demonstrate many tears or leave sediment. As page 158 states riesling is best served at 45-55 degrees (F), the wine was chilled before serving.

Personal Review: As a sweet wine lover, Hive & Honey Riesling was a perfect recommendation. The wine was not overly sweet like I am used to, and had a refreshing acidity through citrus flavors. The wine had notes of pear, pineapple, and passionfruit which created a clean, balanced structure. The sweetness was well-controlled, and the fruit flavors were very crisp and recognizable. I did not drink this wine with any food, though I imagine it would pair well with a spicy dish or seafood! 

wine tasting #2

Pacific Rim Sweet Riesling

Grape Variety: Sauvignon blanc

Origin: Yakima and Horse Heaven Hills AVAs within the Columbia Valley AVA of Washington State, USA

Vintage year: 2022

Price: $12.99

Winery Review: Pacific Rim claims to contain notes of Honey, pear and orange blossom, contributing to its wonderfully aromatic qualities. It is said to taste sweet, brightly acidic with pineapple and white peach. The ideal food pairing is spicy food, such as Thai, Szechwan, Mexican, Middle Eastern, and Caribbean cuisines. 

Wine Folly: Pacific Rim Sweet Riesling is a “pale straw” color described on page 25. The wine had a primary aroma of pineapple and peach followed by secondary notes of crushed rocks and tertiary aroma of coconut and a hint of vanilla.

Personal Review: My best friend (and fellow classmate) Olivia Kielb recommended this wine to me after describing my disdain for the dry red wine we previously tasted together. This wine was incredibly refreshing: it was very sweet, but not overpowering, and had a light acidity to it that was much lower than wines I typically drink. On terms of sweetness, I would say its a more refined version of the Barefoot Fruitscato beverage, which contains so much sugar it gave me a two-day long hangover once. I did not drink this wine with any food, but I am looking forward to trying it with Thai or Caribbean cuisine!

Childress Sweet Red Muscadine

Grape: Muscadine

Origin: North Carolina, USA

Price: $13.00

Vintage Year: 2022

Winery Review: Childress Vineyards states “Fresh-plucked grape aromas fill the nose while homemade strawberry jam plays on the palate in our Muscadine Sweet Red Wine.” The wine is best paired perfectly with spicy, ethnic foods. 

Wine Folly: The primary note which best aligns with this wine from page 30 of the Wine Folly text is strawberry followed by a secondary aroma of cream. The tertiary aroma best demonstrated by this muscadine is dried fruit. The wine best matches a “medium ruby” color described on page 25.

According to the Kroger wine section employee, this sweet red had the greatest chance of converting me from a red wine hater to an enthusiast. Unfortunately… I am still a red wine hater. This wine in particular was decent; It was very sweet and had prominent strawberry notes, however its high acidity level took me by surprise. The acidic aftertaste did not compliment the strawberry jam taste, but it still was a relatively good red wine. I ate this wine with chicken thigh, mashed potatoes, and chimichurri; This was honestly not a great choice, as the wine would best pair with beef or spicy food. I definitely would not purchase this again, but it was fun to try something new!

first wine tasting! jan 28

Name: Three Finger Jack Cabernet Sauvignon

Variety: Cabernet Sauvignon

Country: USA

Region: Lodi, California

Year: 2019

Price: $15.98 

Critic Review: Natalie Maclean Wine Reviews & Pairing Courses reviewed this wine on October 22, 2022 and granted a 90/100 score. Natalie described the wine as “... a Full-bodied, nicely balanced California Lodi Cabernet bursting with smoky, supple fruit. Pour with Hickory smoked barbequed ribs.” Natalie further suggests pairing the wine with meat pie, lamb stew, or beef and lentil casserole. 

Winery Review: Three Finger Jack Winery suggests polished tannins and flavors of black plums and cherries spiced with coffee and black pepper make this wine ideal to serve with steaks, lamb chop, and aged cheeses. 

Wine Folly: The wine had a primary aroma of blackberry and black currant followed by smoke and black pepper secondary aromas. The tertiary aromas described on page 31 which best describe this wine are cedar and coffee. This cabernet sauvignon had primary notes of black plum, black cherry, and black pepper followed by secondary note of smoke. The tertiary tasting notes described on page 89 which most describe this cabernet sauvignon are cedar and coffee. 

Personal Review: Upon first sip, I could not identify any taste beyond the great acidity and tarteness of this wine. I noted that I would without any doubt, never drink this wine again. I further stated I “have tasted better wine from a box” and was confused of its somewhat salty aftertaste. Ultimately, this bottle confirmed that I am certainly not a fan of dry red wines. 

Name: Yaiza Blanco Seco

Variety: Malvasía Volcánica grapes

Country: Spain

Region: Lanzarote

Year: 2023

Price: 19,00€

Winery Review: The wine provides taste sensations which include persistence, freshness, and a medium structure. A high aromatic intensity, with notes of mango, guava and lychee, combining all of the typical aromas of Malvasía Volcánica. Little by little it evolves towards white pulp fruits, with notes of citrus and orange blossom.

Wine Folly: The wine is a pale yellow color best described as ‘straw’ by the Folly text. The primary aroma listed on page 30 which best describes the wine is mango and a bit of lychee, followed by secondary notes of volcanic rock and tertiary notes of coconut and vanilla. 

Personal Review: This wine was much sweeter and much less acidic than the dry red we tried previously, solidifying my belief that sweet white wines suit my palate better. The wine tasted very fruity and light, especially in comparison to the dry red. The wine was pretty balanced and lingered in the palate long.

my very limited wine experience

 When it comes to wine, I lack experience beyond the occasional glass in less-than-ideal circumstances —specifically, in frat basements. The wine I encountered there was typically (extremely) cheap, sickly sweet, and was poured from a plastic bottle or large box. Often, it was drank directly from the spout of a wine bag my friends provided. As a senior in college, I have still not developed a refined palate or strong opinions on different wines. I mainly associate wine with sicky floors, humid environments, loud EDM music, and plastic cups, which likely isn't the experience wine connoisseurs rave over.

Despite not giving wine a fair shot, I do not think I will ever enjoy it. I have tried a decent variety of cheap reds, whites, dry, and sweet wines from Kroger, While I disliked nearly every bottle I have tried, I heavily disliked red wine more than white. Red wine always tastes relatively vinegar-ish to me, and I find it difficult to taste any flavor besides fermented grape. White wine is my preferred variety as I favor a sweeter and less acidic-tasting wine. Ultimately, my favorite wine I have tasted is the Barefoot fruitscato line.

From this course, I hope to understand what constitutes a ‘good’ wine and how to recognize different flavors (besides fermented grapes) in wine. I would like to learn more about food pairings and the process of fermentation. Hopefully, I will find a variety of wine by the end of class that I can enjoy and develop an appreciation for wine beyond what is being served in a basement.