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.