My friend and I did our wine and cheese pairing together. We had brie, white cheddar and gouda. We paired our brie with Moscato, white cheddar with pinot grigio and gouda with cabernet sauvignon.
This is a California Moscato by Liberty Creek Vineyards. The Moscato was fruity with hints of pear, peach and citrus. It was very light bodied and refreshing. We paired this wine with the brie.
The brie really well with the Moscato. This pairing brought out the flavors of both the cheese and the wine. The sweetness of the wine cut the heaviness of the cheese. The cheese was very nutty and the sweetness brought that out of the cheese.
The white cheddar was not as good with the Moscato as the brie was but still a decent pairing. It made the wine sharper because of how salty the cheese was.
The gouda was not good with the Moscato. The wine completely overpowered the gouda and the tang of the gouda was not good with the sweetness of the wine.
This is a California Pinot Grigio from California. It had hints of citrus and apple. It was kind of acidic and very light-bodied. We paired it with white cheddar.
The Pinot grigio with the white cheddar was really good. The citrus of the wine with the saltiness of the cheese paired really well and it brought out the flavor of both. The wine brought out the deeper flavors of the cheese and the cheese made the wine more refreshing than it already was.
The brie was not as good with the pinot grigio. The wine slightly brought out the fattiness of the brie but the wine slightly overpowered the taste of the brie.
The gouda was not good with the pinot grigio. The gouda took away the fruitiness of the wine and the wine overpowered the cheese.
This a Cabernet Sauvignon by Vendange. It was woody, toasty and bitter. It had hints of cherry and black berries. We paired this wine with the gouda.
The gouda was not good with the Cabernet Sauvignon. The wine really overpowers the cheese, and the wine was very bitter.
The brie was not good with the Cabernet Sauvignon. The wine overpowered the flavor of the cheese and really brought out the fattiness of the brie. The cheese overpowered the deeper flavors of the wine.
The white cheddar was really good with the Cabernet Sauvignon. It took down the bitterness of the wine and brought out the fruit. The wine brought out the flavor of the cheese and tasted much smoother with the cheese.
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