Cheese Pairing - 02/27/24
Wine
- Woodbridge Chardonnay
- Paso Robles Cabernet Sauvignon - The Big Red Monster
- Five Ports Maynard's Aged Tawny Porto
Cheese
- Merlot Bellavitano
- Maple Gouda
- Brie
Since the Chardonnay had been opened for three days, I was not expecting much of a savoy taste. I would say I was pleasantly surprised by my poor judgement. It was absolutely delightful with hints of pear and apple with a perfect balance of sweetness and rich tannins. I was expecting the stereotypical Chardonnay with buttery richness and abundant sweetness. The Maple Gouda, most pungent cheese on the table, did not pair well. The nutty flavor with thyme infused inside of it was definitely overpowering for the subtle wine. On the other hand, the Merlot complimented the wine nicely with an apple-like sweetness. Lastly, the Brie transformed the wine into a incredibly rich taste. The woody and nutty undertones were delicious to pair with.
The Cabernet Sauvignon had an exceptional amount of sweetness with notes of raspberries and blackberries. It paired well with the overbearing taste of the Gouda and made it tastes like a sort of Italian seasoning. The Merlot cheese elevates the wine, increased its sweet nuttiness while highlighting its tannins and acidity with a sweet tartness. The combination brings tastes of plum and raspberry, offering a truly indulgent experience.
In our last portion of tasting, we tried the Porto dessert wine. From a visual standpoint, the amber color was quite intriguing to look at. It gave strong aromas of fresh apples. After tasting, I get the strongest notes of honey and tangy fruits. When paired with Gouda, the Port's intense sweetness clashed with the flavor of the cheese. The Merlot enhances the dry alcohol flavor of the wine and gave notes of caramel. The Brie was the best companion to the Port. It tasted like figs and even has a similar texture. The Port's fruity notes combine well with the nuttiness of Brie.





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