Today I sampled a few artisan cheeses which paired well with Sauvignon blanc.
At my local cheese bar, I had a glass of 2012 Sauvignon blanc from La Playa Wineries in Chile. The wine was very nice, with notes of honey and pineapple, and just a hint of bubblegum.
As always, I selected 3 cheeses to sample while I drank. These were served on a platter alongside dried apricots and local wild flower honey.
From left to right: Didier Lincet’s Brillat-Savarin, Vermont Creamery’s Bonne Bouche, Bellwether Farms’ San Andreas Pepato
Lincet's Brillat-Savarin affiné, a soft, triple-cream brie cow cheese from Normandy France: Buttery, definitely salty, with a very rich taste. It was delicious, and rich. It paired OK with the wine, but I found that the Sauvignon blanc did diminish the flavor of the cheese somewhat.
Vermont Creamery's Bonne Bouche, a soft ash-ripened aged goat cheese from Vermont: With a smooth and creamy texture, the taste is buttery, with some hints of pepper. It's taste was complimented by the wine pairing, though this didn't diminish its complex flavor profile.
Bellwether Farms' San Andreas pepato, a semi-firm Pecorino with whole peppercorns: A somewhat dry cheese with a nutty taste that I enjoyed very much with my glass. The small amounts of peppercorns gave it a very nice bite that did not feel out of place and left me wanting more.
Be sure to check out The Wine & Cheese Corner next week, for new wine & cheese pairings and reviews.