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Wine and Cheese |
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Comparison: Cabernet Sauvignon or Port
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The Winery: Wofford Acres Vineyards |
Ever wonder what goes better with a wonderful Blue Cheese or that lovely, creamy Mousse pate; Port or Cabernet Sauvignon? We never could quite agree on which we preferred so we decided to do a little taste test to see which seemed to make that 'Oh WOW!' impression. The results were, to say the least, interesting. Foods: |
Paired Wines: |
Blue Cheese : Point Reyes Farmstead Cheese Company - Original Blue: Mild and creamy |
Cabernet Sauvignon :The bite in the cheese with the tannin in the wine worked well. The saltiness did not harm to the wine. Port: The sweetness in the port made the saltiness in the cheese less apparent and made it feel silky. |
Brie: Tour de Marze - Double Cream: Mushrooms and butter, great mouthfeel, slightly nutty. |
Cabernet Sauvignon : The great mushroom in the brie brought out the earthiness of the wine. The body feel of both were beautifully matched. Port: The Brie and the Port worked real hard against each other and left the Port tasting metallic. Not a good match. |
Thomas Hoe Stvenson Stilton Extra Aged: Caramelized color, delicate smooth, but with a bit of tanginess |
Cabernet Sauvignon :The significant saltiness and tanginess of the cheese overpowered the wine making it tart and the match out of balance. Port: The cheese and wine were beautifully matched in body and the tangy saltiness of the cheese was perfectly matched to the fruit and sweetness of the wine. |
Fabrique Delices Truffle Mousse: Light and creamy with great mushroom flavors and a wonderful body . |
Cabernet Sauvignon: The match brought out the earthiness in the wine and gave it a bit of an edge. The acid in the wine brought down the fat in the Mousse. Port: The sweetness in the Port and Mousse brought down the same in both and allowed the other flavors to flow through, allowing the flavors to linger on the palate long. |
