This weeks wine tasting features three different wines and three different kinds of cheese that I paired with them. It was a great learning experience to see how different wines pair with different cheeses. I expanded my horizons this week and tried three different reds (a Cabernet from Chile, Syrah and a Cabernet from California) and three kinds of cheese (Herb and Garlic Goat Cheese, Gouda and Brie) I had never tasted before. I’m not a huge red wine or cheese person, so this lesson was a hard one for me, but still a fun experience.
The first Cabernet I tried was from Lucky Duck Vineyards in Chile. The color was a very dark red. The aromas and flavors I got from this wine were berries, plum and dark cherry. It was very fruity and not as heavy as I expected it to be. The Gouda cheese paired the best with the Cabernet because the flavors leveled each other out. The tannins mixed with the cheese flavors was a good balance.
The Syrah was the lightest of the three red wines I tried. It was more of a blush pink color. This Syrah mimicked a Rosé to me. The aromas and flavors I got from the wine were acid, floral and hibiscus. It was a very light, dry tasting wine. The garlic and herb goat cheese paired the best with the Syrah since it was lighter and creamier. The Brie cheese also went well with the Syrah and made the dry, fruity flavors come out more.
The second Cabernet I tried was a 2015 Decoy from Sonoma County in California. The color was a very dark red. This one was a little heavier than the first one I tried. The aromas and flavors I got from the wine were berries, cherries and acid. The Gouda cheese paired the best with the Cabernet because the flavors leveled each other out. The tannins mixed with the cheese flavors was a good balance.