Pairing 1: Carlos Serres Crianza Rioja (2018) with Aged Manchego Cheese
Impressions of the wine: Our first impression of the wine was that it smelled somewhat oaky, and I also felt some spice and cherry aromas. When I tasted the wine I felt that this was a more earthy wine that also tasted like oak and vanilla. I also tasted some cherry and strawberry in the background. This wine definitely had a more dry feel than sweet, but still had a mild sweetness. I thought this wine had a smooth feel and full body, and felt that it was somewhat acidic.
Impressions of the cheese: I thought that this was a pretty sweet, somewhat crumbly cheese that I liked a lot. The aged nature of the cheese gave the cheese some bolder flavors than other Manchego cheese I have had in the past. The cheese also tasted somewhat salty and sharp, and I think that it was the richest cheese out of the three we had today.
How the two paired: I think that this wine being less on the fruity side and more on the herbal/earthy side was a good choice for this cheese. It allowed the cheese to not be masked by the wine, and I thought that the spices of the wine enhanced and added complexity to the cheese. Additionally, I felt that when I had the two together, I was able to pick up on the more subtle fruit flavors of the wine, and I also think that the sweetness of the cheese helped the wine feel a little less dry and more enjoyable. This was the best pairing out of the three, and I could definitely see my self having this combination again in the future. Paired well.
Pairing 2: Santa Julia Malbec (2021) with Parrano Cheese
Impressions of the wine: I had never had Malbec until today, but I really enjoyed this one. The main aromas I got from this wine were those of blackberry and plum. When I tasted the wine, I tasted some plums as well as some blackberries and blueberries. I thought this wine had a good balance between dry and sweet. I thought it had a medium to full body, and I did not think it was very acidic.
Impressions of the cheese: This was probably my favorite cheese out of the three that we tasted today. The thing that stuck out to me the most about this cheese was that it had a really nice smoky flavor that I think would make it a good side to food and also to earthier wines. I thought the cheese was also sharp and nutty and somewhat sweet.
How the two paired: Despite the fact that these two had pretty different taste profiles, I think that they worked together surprisingly well. The smokiness and sweetness of the cheese enhanced the dark fruit flavors of the wine. I expected the nuttiness and sharpness of the cheese would clash with this fruity wine, but instead I found that it didn't at all; it actually just combined with the fruit flavors to create a really tasty and enjoyable mix. I felt that having them together improved the taste of both, as one did not overpower or drown out the other. Overall, I think these two complemented each other very nicely and made for a very solid pairing. Paired well.
Pairing 3: Alain de la Treille Vouvray/Chenin Blanc with Espresso Bellavitano Cheese
Impressions of the wine: This was also my first time having Chenin Blanc. We had it served chilled, which the back of the bottle recommended. When I smelled the wine, I smelled peaches with hints of apple and a sweet smell that I thought resembled honey. I thought that this wine had a tart taste, and the flavors I tasted the most were apricots, peaches, pears, and a slight citrus flavor. This wine was somewhat sweet, but still had a nice dry, tannic component as well. I thought this wine had a medium body, and I thought the finish was pleasant and refreshing. Overall, this is probably one of the better white wine varietals I've had.
Impressions of the cheese: This cheese was intriguing to me, because I had never thought about combining espresso and cheese before. The cheese was a mix of tangy and sweet, and I think it was somewhat creamy and fatty. The espresso-ground rind of the cheese added some bitterness and chocolatey/coffee flavor that went surprisingly well with the rest of the cheese.
How the two paired: The somewhat tartness of the apricot and pear flavors that got from the wine kind of overpowered the mellow sweet taste of the cheese, and it especially did not blend with the bitter coffee taste of the espresso component. I think that both the wine and the cheese had such good and strong flavors that I enjoyed the two better separate than together. I don't think pairing them brought out any new flavors and instead led to more of a clash in tastes. I think this cheese would have been best served with a sweeter red wine, or even a sweet white, as this pairing missed the mark in my opinion. Did not pair well.
