Wine and Cheese Blog #2

 

This weekend I went to the Wine Lab with my friends, one of whom is also taking this class. We ordered the wine and cheese flight. We asked for bottles of the wine, however most were on tap and they said that it was okay not to include the bottle in the post.

Zardetto Prosecco NV w Gru Spreadable Gouda 

This prosecco really tickled my tongue and was very bubbly. I thought it was medium bodied with hints of citruses like lemon and grapefruit, apples and some florals. The description mentioned melon, orange blossom and mango. I could detect the melon and orange blossom but those weren't what came to mind immediately. It has a smooth finish and I thought it went with the gouda very well. It brought out the flavors in the cheese, especially the nutty hints and was not overpowering. I also thought the cheese balanced the dryness of the prosecco very well.

Stemmari Nero d’Avola w Manchego

I thought this wine was not super flavorful and was a lighter red than others I have had. It had medium tannins and acidity with hints of red berries, currant and cherry. I think the lighter wine went well with the mild cheese, as neither were overpowering. The cheese balanced the acidity of the wine very well and I thought brought out some of the flavors in the wine. Overall, I thought this wine was not very exciting and was not very fruity which I tend to prefer. This was not my favorite within the flight.

Palacio Cabernet Sauvignon w Cheddar

I really enjoyed trying this wine and thought the cheese pairing was exciting. This cabernet was very powerful, bold, and rich. I got nutty and oaky aromas and hints of black currant, cherry, as well as nutty flavors. The cheddar cheese balanced out the tannins very well allowing the flavors of the wine to come out. The sharpness of the cheese balanced the acidity very effectively, as the wine was pretty acidic. I thought the wine brought out the flavors in the cheese as well.