Wine/Cheese 1

Wine and Cheese 1

Wines

1. Duplin, Scuppernong from Carolina.
2. Attimo Winery, Bull Frog Symphony 2013, Red table Wine
3. Castle Rock Winery, 2012 Pinot Noir

Cheeses

1. Yancey's Fancy New York's artisan Cheese. Finger Lakes Champagne, aged cheddar cheese
2. Mont Chevre Fresh Goat Cheese with lemon
3. Dofino, Gouda Cheese with Lime

The gouda here was a little over powered with the lime flavor, but it was still very good. I tried this most with the bull frog and quickly switched over to the pinot. I didn't like the bull frog all that much, it was too strong on the attack and did not have a nice transition between front to rear palate. The gouda's sharp yet buttery flavor worked nicely with the pinot, not so much with the bull frog. The scuppernong was too overpowering with the sweetness. I didn't like it at all with the scuppernong. 

This cheese had a lot of flavor and was very smooth. Strong lemon flavor paired well with the scuppernong for me and not so much with the reds. I enjoyed the long finish of the cheese and thought it paired well with the sweet finish of the scuppernong. Not too overpowering on this one. I tried this near the end of our get together and the red wines were mostly empty by the time I had a chance to try this one. I enjoyed it most on bread as opposed to crackers.

This cheese went most well with the red wine, the Pinot Noir. I thought the cheddar worked well with the wine because the acidicy of the wine mellowed out and the flavors blended together very well. It had a slight smoky flavor and the smoothness of the pinot made this difficult to stop eating. I found that Pinot Noir and bread are delicious together, almost too much!