Wine and Cheese Pairing 1

 

Wine 1- Honey Moon- Viognier, California 2021, $5.99

"A “lush, full-bodied wine with peach, apricot and honeysuckle aromas” and “a luscious honey, mango and nectar finish,” this white Viognier wine produced in Manteca, California is bright, refreshing, and sweet-fragranced.  Highly drinkable and enjoyable during summer meals with chicken, seafood or even coconut-based curries, we loved pairing this wine with our own little Hawaiian-themed barbeque with chicken, rice and mac salad."

The wine was very bright, and airy. It had notes of apricot, honeysuckle and pear. It was fairly dry, but still had some sweet notes.

With cheese- I tried it with a apricot stilton. I think it made the wine kind of bitter and the apricot flavors seemed to clash. The cheese melted in my mouth. It would have been better if it was more melted or if it had more salt to it. 

Wine 2-Josh, Chardonnay, Hopland California, 2021, $6.99

"oak butter vanilla but also some fruit, pear and some citrus but generally more at the tropical end of the spectrum. We got a lot of peach"

The wine was much more buttery in comparison, typical on chardonnay. It tastes a lot of honey, with slight notes of peach. It was very sweet which was much more different in comparison to the dry wine before.

With cheese-We tried it with a part skim mozzarella cheese. The saltiness paired really well with the almost fattiness. I liked how creamy the mozzarella was with the smoothness of the wine. 

Wine 3- Napa Vista, 2019 Napa Valley, Cabernet Sauvignon, $29.99

A nice berry start with a butterscotch after taste, then the smokiness arrives in style. Now I sit atop the Vista!

The wine smelled very deeply and buttery. It had very fruity undertones to it as well. It had very deep blackberry flavor. It also tasted very much very ashy and smoky all at the same time. 

With cheese- We tried it with a mild sharp cheddar. The creaminess paired well with the cabernet, and so did the saltiness. I feel as though if it were truly sharp cheddar and added a bit more salt. I do think that it kind of counterbalanced the taste of the wine to the cheese.