Wine & Cheese

 

I followed Wine Folly's wine & cheese pairings!  

Working with a smaller budget, I chose cheeses and wines that were cheaper but supposedly complemented each other, according to Wine Folly. I would taste the wine, write notes, and followed the same process for each taste with cheese. 

Wine #1: Bread & Butter Sauvignon Blanc 2022

Paired with: Taste of Inspirations' Garlic Herb Goat Cheese
Varietal: 100% Sauvignon Blanc | Region: California

Tasting Notes (no food):
On its own, this wine was clean, crisp, and zingy. Notes of lemon zest, green apple, and a touch of grassiness stood out right away. It had a bright acidity and a dry finish, which made it feel super refreshing.

With the Goat Cheese:
This pairing was fantastic. The tangy, creamy goat cheese was a perfect match for the zesty acid in the wine. The wine helped cut through the fattiness of the cheese, lifting the garlic and herb flavors without overwhelming them. The acidity made the cheese feel lighter, and the cheese mellowed the wine slightly, softening its citrusy sharpness and making it feel more balanced. The wine didn’t overpower the cheese at all, and the cheese didn’t dull the wine—it was harmonious. I even got more fruity notes (like peach and melon) from the wine after a few bites. One of the most balanced pairings of the night.

Wine #2: Chateau Ste. Michelle Rosé 2023

Paired with: BelGioioso Mozzarella
Varietal: Rosé Blend (no % found) | Region: Columbia Valley, WA

Tasting Notes (no food):
This rosé was light-bodied, pale pink, and super delicate. I tasted wild strawberry, raspberry, and a hint of citrus. It was dry but fruity, with a smooth finish and a floral nose. Some critics note a juicy watermelon feeling, but I tasted more apricot.

With the Mozzarella:
This pairing was decent, but not life-changing. This is most likely because I used a simple cheese. The rosé didn’t necessarily clash with the mozzarella, but it didn’t enhance it either. The soft saltiness and mild milkiness of the cheese made the wine feel a little more acidic than it had on its own, and the fruit notes felt slightly muted. However, the texture was nice—smooth wine with smooth cheese. I think the mozzarella may have slightly overpowered the more subtle fruity character of the wine. Not a bad match, but not the most expressive either. I’d try this wine with a sharper cheese next time.

 

Wine #3: Alamos Malbec, Mendoza, Argentina 2023

Paired with: Marieke Gouda True Farmstead Cheese
Varietal: 100% Malbec | Region: Mendoza, Argentina

Tasting Notes (no food):
Deep ruby color, with bold aromas of blackberry, plum, and a touch of cocoa. On the palate, it was dry, medium-to-full bodied, with structured tannins and a nice black pepper finish. Definitely the boldest of the three.

With the Gouda:
This was a powerhouse pairing. The aged gouda had a salty, nutty, almost caramel-like richness that held up to the tannins in the Malbec. The wine’s acidity and tannins helped break through the cheese’s fattiness, while the cheese brought out more savory, earthy notes in the wine—like leather and spice. The salt in the gouda made the fruit in the wine pop, especially the blackberry and dark cherry notes. The tannins felt softer with the cheese, and everything just felt bolder, richer, and more integrated. Neither overpowered the other—it was a perfect match of strength and character.