Wine and Cheese II

Wine and cheese part two!  The last time turned out pretty well, so I figured I'd give it another go.  Plus, points.

I'd like to preface this by saying that I have a cold... So my nose was slightly off.

So here's the cheese lineup:

Country Style Herbes de Provence: "Encrusted in herbs for sunny, floral hints of Provence this wheel is mildly tangy and coated in lavender for a touch of sweetness. Slices hard but turns creamy in your mouth. Serve with crackers or crumble over salads."  My thoughts: A nice cross between tangy and creamy.  The herbal flavors complement the creaminess of the cheese nicely.

Mt. Vesuvius Black Ash: "Coated in black ash with a dense, smooth, creamy texture, and a mildly tangy, buttery sweetness. Great served with fruit or baked en croute."  My thoughts:  Wow. Tangy, delicious.  The ash is a nice (but messy) touch.  I don't know that it adds much aside from style, but it's wonderful.

Double Cream Sundried Tomato Garlic: "A creamy, robust, and pungent wheel filled with deep Mediterranean flavors. Serve as is with crackers, or toss with pasta for an instant creamy sauce."  My thoughts:  Very creamy and soft.  Delicate cream flavor, with nice acid offered by the tomato throughout.

Name: Korbel
Variety: Chardonnay, Chenin Blanc, French  Colombard, Pinot Noir
Region: California
Country: USA
Year: Non-vintage
Price: $12
Shop/Critic/Winery Review: "Our most popular champagne, Brut is medium-dry, crisp and refreshing with light citrus and baked apple flavors."

My impressions:  Somewhat sweet nose, with hints of apple.  It's somewhat harder to taste the fruit around the carbonation, but it's definitely fruity.  Dryish, but not as dry as I'd expect from a Brut.  The apple flavors continue, with a crisp, earthy tone almost like slate.

I chose the Herbes de Provence to pair with this one, pictured below.

Paired with the sundried tomato: This pairing is OK, but nothing to write home about.  The wine was slightly overpowered by the cheese.

Paired with the Ash: I hadn't realized it before, but the cheese is somewhat smoky.  Surprise, given that it's covered in ash!!  But it kind of clashes with the Champagne, so it was noticeable.

Paired with the Herbes de Provence:  The Champagne paired very nicely with this one!  The flavors blended together, almost becoming the same.  They didn't so much drown each other out, as accentuate the flavors in each, but still being separate.

Name: Belliveau
Variety: Zinfandel
Region: Virginia
Country: USA
Year: 2014
Price: $25
Shop/Critic/Winery Review: "Bright garnet blue violet color. Inviting, attractive aromas and flavors of baked berries, dried leaves, turned earth, and light pepper with a lightly tannic, bright, dry full body and a warming, interesting, medium-length finish with woody tannins and moderate oak."

My impressions:  Even with the cold, I can smell the very evident nose.  Dark fruit, with bits of hay.  Flavor bomb.  Wow.  Dark fruit, new leather.  A bit tannic, with good acid.  Quite nice.

I chose the Mt. Vesuvius Black Ash to pair with this wine.

Paired with the sundried tomato:  The creamy cheese softens the tannins a lot, and the acid from the tomato works very well with this wine. Unexpected, but nice.

Paired with the black ash:  The smokiness in the cheese didn't really do much with the fruit of this wine.  It's OK, but doesn't really do much for either.

Paired with the herbes de Provence:  Surprisingly, the herbs brought out a lot of great things in the wine.  I'd drink them together ALL DAY.   Of course, I'd be drunk and full, but... Nearly a perfect pairing.  Very herbal, and delicious.

Name: Trentadue Old Patch Red
Variety: 85% Zinfandel, 6% Petite Sirah, 5% Carignane, 4% Syrah
Region: California (Sonoma)
Country: USA
Year: 2013
Price: $13.95
Shop/Critic/Winery Review: "Named for the original 1896 plantings the Old Patch Red is 85% Zinfandel, 6% Petite Sirah, 5% Carignane, and 4% Syrah, resulting in a very fruity yet complex Rhone-like wine.  The wine has dark red color with intense black cherry aromas, blueberries and cherry cola as an immediate impression.  With aeration nuances of ripe plums, vanilla, maple and cocoa are showing with a slight dose of oak and toast.  On the mouth, the wine is fresh and juicy with youthful brightness, finishing long and fruity."

My impressions:  Maybe it's the cold, but I'm not getting anything on the nose here.  However, the flavor is lovely.  Black raspberry, with a nice full body.

I chose the sundried tomato to pair with this wine.

Paired with the sundried tomato:  Wow, the creamy cheese just coats your mouth, and this wine blends wonderfully.  The tomato acids go very well with the wine's acids.

Paired with the Black Ash: There's not a great pairing here.  The flavors kind of clash, rather than meld or offer new flavors.  OK, but not great together.

Paired with the Herbes de Provence:  The herbs go very well with this wine, and the creamy cheese adds a wonderful softness to the wine.  Delicious pairing.