Cheese Pairing - Blacksburg Wine Lab

Wine and Cheese flight menu

My friend and I got a Wine and Cheese Pairing Flight from Blacksburg Wine Lab. This was our first time at the Wine Lab, so we were excited to try something new. We got a flight that consisted of: a 2016 Horizon de Bichot Chardonnay that was paired with Usi Minnie, a Santa Julia Brut Rose that was paired with Sage Derby, and a 2014 Kunde Zinfandel that was paired with Piave Vecchio. 

My friend and I with our flight

The Chardonnay wine by itself tastes like apples. It maybe had a hint of pair. It was very crisp and bright, and especially refreshing because it was chilled. This was a light bodied wine. The Usi Minnie by itself was actually enjoyable when I took my first bite. However the aftertaste was pretty funky. I think this cheese ended up being my least favorite out of all three. The cheese was also soft and rich. Paired together, the wine really emphasized the funkiness of the cheese; to the point where I did not want to finish that tasting. On the other hand, the cheese made the wine a little better. It emphasized the butterscotch of the wine and gave it a slight zing. I think the zing seemed more smooth after I ate it with the cheese. Overall, I think the cheese was slightly overpowering to the wine because of the funkiness that was brought out.

The Rose was a light-bodied wine that was sparkling. It smelled like a semi-sweet fruit juice from Welch's that got diluted in water. The smell was really subtle, but there was definitely a fruity component in it. The wine tasted like sparkling strawberry cider by itself, and this wine was also refreshing because it was chilled and light. The color of the cheese made me hesitant, but it was actually tasty. The Sage Derby was very herbal yet very mellow. It did not taste strong. Paired together, I felt that the mellowness of the cheese also helped mellow out the wine. The wine was already subtle, but I liked that the warmth of the cheese contrasted the refreshing component of the wine. While I did not think that this was a bad pairing, I did not really see how the herbal components of the cheese played off the fruity rose. The flavors seemed very independent to me, rather than complimentary. I do not think that either the wine nor the cheese were overpowering.

The Zinfandel by itself was my least favorite wine. This wine was very dark in color; it was nearly black in the beaker. It smelled earthy and oaky, however it was also light-bodied. The smell reminded me of black currant. This wine had some tannins in it that made it dry, but it was not nearly as dry as I expected from the smell and color. The taste reminded me of blackberry, even though I did not get blackberry from the smell. The Piave Vecchio was the most intense cheese out of the three. It was lightly nutty, and I felt like I tasted another flavor but I could not figure out what it reminded me of. The menu said that it tastes like tropical fruit, but I did not taste it. I will say, however, that the taste was light like a tropical fruit. This cheese was also physically hard compared to the others, which were very soft. Paired together, the wine mellowed out the cheese and made it a lot less intense. I think the tannins from the wine distracted me from the boldness of the cheese. On the other hand, the cheese made the wine more enjoyable. I think that the nuttiness and smoothness from the cheese made the wine seem less dry. Paired together, it was very enjoyable and probably my favorite pairing of the night.

Cheese and wine pairings

Dinner - Homemade London Broil

Caprese skewers plate

My friends and I decided to do another homemade meal for dinner this month. We did another pot-luck style dinner. We had a 3-course meal consisting of caprese skewers drizzled with a balsamic vinegar reduction, london broil with instant mashed potatoes, and cupcake cheesecakes topped with country cherries. We also got 3 different kinds of wine to pair with each course of the meal: a Vinho Verde, a Bordeaux, and a Gewurztraminer.

Wine 1: Vinho Verde

Name: Estreia Vinho Verde Branco

Variety: Vinho Verde

Region: Vinho Verde

Country: Portugal

Year: 2017

Price: $9

Label Description: Citrine and slightly effervescent, citrus fruits and floral nose, soft, harmonious, fresh, and young; it can be consumed by itself or as an apertif, with light dishes of the Oriental cuisine based on vegetables and white meats, salads.

This 2017 Vinho Verde was a very light and refreshing drink. It smelled like orange blossom and maybe some pear. When I tasted it, it turned out to be pretty bubbly, which was unexpected. The wine itself was very acidic. It was also slightly sour in a way, and had a zesty tone. This made me think that there was some sour citrus in it.

Caprese skewer with the Vinho Verde

 When paired with the caprese, I felt that the wine tasted more sour. I think the balsamic vinegar altered the taste to bring out this sour component. The basil really overpowered the wine and made the entire pairing very herbal. The mozzarella on the other hand was very tame and I felt like it mellowed the strong flavors of the other ingredients. It helped keep the taste of the wine from being too sour and zesty. Overall, I was not a fan of this pairing because of the basil and the sourness. However, everyone else seemed to love it.

Wine 2: Bordeaux

Name: Rue De Perle Grand Vin du Bordeaux

Variety: Bordeaux

Region: Appellation Bordeaux Controlee

Country: France

Year: 2017

Price: $12

Label Description: This bordeaux blend is full-bodied with aromas of bright red berry fruits, black cherry, and warm spice. Flavors of very ripe raspberry and boysenberry pate de fruit are elevated by subtle hints of pepper.

 This bordeaux smelled oaky, with some hints of plum and dark cherries. It also seemed very heavy and dry. When i drank it, it was a lot lighter-bodied than the smell and look would suggest. It was slightly sour and it definitely had a dry component. It was clear that it had tannins, but it was not overwhelming. The initial taste made me think that it was going to be a bold red but it was slightly more mellow. It tasted like black currant.

London broil, mashed potatoes, and the Bordeaux

The dinner itself was absolutely delicious. The london broil was juicy, nicely seasoned, and cooked perfectly. The mashed potatoes were the instant kind from a bag, but it was mixed with garlic and herbs so it ended up being tasty. The steak paired nicely with the wine; the steak makes it a little more sour, but it was still decently enjoyable. None of the flavors seemed to clash with each other. However, the mashed potatoes and wine pairing was pretty nasty. The wine ended up being really sour and I also felt like the creamy texture of the mashed potatoes did not go well with a bold wine.

Wine 2: Gewurztraminer

Name: Hive and Honey Gewurztraminer

Variety: Gewurztraminer

Region: Monterey County, CA

Country: USA

Year: 2017

Price: $8

Label Description: At first sip, this sumptuous Gewurztraminer delights with aromas of lychee, ginger and guava. Flavors of pineapple, grapefruit and peach leap from the glass. Light bodied with crisp acidity, it is balanced by the perfect amount of sweetness and a bright tropical fruit finish.

 This wine by itself smelled like it was going to be sweet. It reminded me of peach and pear in that it was sweet but also kind of light. It tasted like peach and had a consistency that was very much like honey. It was thick and sweet. However, it was not too sweet like sugar syrup. It was a tasty wine, however I felt like it wasn't as fruity as I would have preferred it to be.

Cupcake cheesecake with the Gewurztraminer

The cupcake cheesecakes were so delicious! The cheesecake itself was soft and light while the wafer base was crispy and crumbly. The textures were opposites but worked very well together to keep things interesting. The cherries were also light and delicious; they tasted like cherry jam. The cheesecake was served at room temperature and the chilled wine was a refreshing touch to a very sweet dessert. The wine compliments the cheesecake, even though the wine was the one that was less sweet. I think it was good that the wine was less sweet, because I felt like in comparison, the cheesecake's sweetness was emphasized. Since they are both sweet, the chilled wine was easy to drink with it because the chilled sensation distracted from the sweetness, otherwise the whole dish would have been filled with sweet flavors. Overall, the dinner was very good! The main dish and the dessert were good pairings and only made me want to eat it again!

Tasting - Crane Lake Riesling

Name: Crane Lake Riesling 2017

Variety: Riesling

Region: California

Country: United States of America

Year: 2017

Price: $9

Winery Review: This light-colored wine displays aromas of honeysuckle and orange blossom; flavors include green apple and peach. The finish is mildly sweet, crisp, and lingering. This wine is an excellent aperitif, yet it pairs well with a number of different foods. Try it with New England clam chowder, smoked salmon, Chinese chicken salad, roasted duck, or scallops in a cream sauce.

My Review: This wine did not smell like how it tasted. It did not have a pungent smell, but it really smelled like a makeup wipe. It is a sweet wine, but it was not overly sweet; it was only mildly sweet. It is smooth, and slightly thick in body. It tastes like peach and honeysuckle, but the aftertaste reminds me of lychee.

I tasted this wine without food.

Tasting - Terre dei Savoia Barbaresco

Name: Terre dei Savoia Barbaresco 2010

Variety: Nebbiolo

Region: Piedmont

Country: Italy

Year: 2010

Price: $40

Winery Review: Red berry, rose, leather and baking spice aromas come together in the glass. The structured, juicy palate doles out ripe black cherry, licorice, roasted herb and tobacco alongside firm, velvety tannins. Still young and bracing, give this a few more years to fully develop. Drink 2016–2026.

My Review: This wine is dark orange in color. The smell is definitely strong, especially of earthy aromas. There is a slight fruity smell, but I can't seem to make out what type of fruit. There are a lot of tannins in this wine that make it extremely dry. There is a slight zing to it, that makes it slightly bold. It tastes like fig and earth and it medium bodied. This wine did not taste good alone.

I tasted this wine without food.

Tasting - Vigna Lenuzza Cabernet Franc

Name: Vigna Lenuzza Cabernet Franc 2011

Variety: Cabernet Franc

Region: Friuli

Country: Italy

Year: 2011

Price: $15

Winery Review: With a ruby red color and with intense purplish reflections it has a nose of red fruits like cherry, raspberry, and blackberry, to spices like marjoram, rhubarb and white pepper. On the palate it is pleasantly fresh, not too heavy, with sweet tannins and with soft herbaceous notes, which are the traditional characteristics of the Cabernet-Franc.

My Review: This wine has a strong aroma that reminds me of leather. It seems very herbal at the same time. There are some slight tannins in the wine, with a strange hint of bitterness. It tastes very earthy, with maybe some cherry elements, however the earthiness is very overpowering. It is light bodied and smooth.

I tasted this wine without food.