SACRAMENTO, CA
Cabernet Sauvignon is one of the most widely recognized red wine grape varieties. Of the many recommendations for cheese pairings with this wine, mild-tasting cheeses are commonly mentioned, due to Cab's robust profile. Blue cheese is sometimes also suggested, but many find that the tastes conflict or "clash" in the resulting battle of strong tastes inside one's mouth.
Wine:
Educated Guess Cabernet Sauvignon, Roots Run Deep Winery, Napa Valley, CA, 2011.
Cheeses:
Laura Chenel Chèvre's Truffle Chèvre
Pennyroyal Farm's Tomme
Fromagerie Berthaut's Epoisses
From left to right: Fromagerie Berthaut's Epoisses, Redwood Hill Farm's Camellia, Laura Chenel's Chèvre's Truffle Chèvre
Laura Chenel's Truffle Chèvre, a goat cheese infused with black truffles from Sonoma, CA: Once again, I deigned to try another flavor creation from Laura Chenel. I found the Honey Chèvre that I tried last week to be very flavorful and this Truffle Chèvre provided a similar intensity. I thought truffles would make an interesting first pairing and I was not disappointed. Upon taking a bite, the truffle taste is instantly pungent, hitting my nose immediately. I am not tasting the cheese, for this was easily dominated by the truffles, which I enjoy. Truffles are an acquired taste and are not suited for all palates. If you are unfamiliar, I do recommend you experience the strong truffle flavor at least once.
Pennyroyal Farm's Tomme, a raw goat's milk cheese from Mendocino County near Boonville, CA: My tasting involved a 2 month Tomme, which has a semi firm texture. With a mild and buttery flavor, this artisan cheese paired well with my glass of Cabernet. In fact, I enjoyed it so much that I ordered it again.
Fromagerie Berthaut's Epoisses, a soft, salt-washed rind cow's milk fromage from France: This cheese was served in a dish because its texture is so soft that it is nearly liquid. It has a naturally red rind and its consistency reminded me of honey. I was expecting a more mild cow's milk cheese, but the washed rind gave it a powerful salty taste. This heavily competed with the Cabernet and was not an ideal pairing. While this acclaimed cheese is highly sought-after by some cheese aficionados, I found it to be too salty. The salt diminished whatever else I could taste, and eating this cheese quickly became a chore.
Be sure to check out The Wine & Cheese Corner next week, for new wine & cheese pairings and reviews.
Laura Chenel's Chevre
Redwood Hill Farm
Fromagerie Berthaut