Summertime White Blend and Fiscalini Bandaged Cheddar

When we paired the Summertime White Blend and Fiscalini Bandaged Cheddar, it was an out of the ordinary warm day in San Francisco. So warm actually, that we couldn’t even stand to sit in our apartment. We proudly present this WineAndCheeseFriday from our fire escape.

We purchased this wine during our Sonoma wine tastings back in June, https://wineandcheesefriday.com/wilson-winery-dry-creek-valley-ca/. While looking for aromas, I picked out peaches, pineapple, cantaloupe and possibly alcohol. Then I remembered that aroma wasn’t alcohol but the characteristic terroir of the Dry Creek area: mineral, slate and stones. Neil identified grapefruit, tangerine, and cantaloupe aromas with a hint of cat pee. As for flavors, the wine was tart, soft and a huge peach flavor! After taking a few more sips the flavors shifted to crisp lemon with a tart finish. Neil found the wine to be fruity, slightly tart, well balanced and a hint of butter. We both enjoyed just sitting there, sipping the cool wine and savoring the flavors!

We found this cheese while we were at Cowgirl Creamery at Point Reyes, https://wineandcheesefriday.com/cowgirl-creamery-tour-and-point-reyes/. Knowing that we had the Summertime wine at home and that it was fruity, we chose this specific cheese after trying a sample. I noticed the Fiscalini bandaged cheddar to have milk aromas while Neil described it as a pleasant funk! He found the flavor to also have this funk but said the texture was crumbly and dry, and the flavor was salty and very milky. He was also very specific to mention that it reminded him of hay and dry grass, as opposed to fresh grass. Well ok! I agreed that it was a dry cheese that was crunchy, tangy, salty and a little nutty with a smoky funk in the finish.

Now onto the pairing of Summertime White Blend and Fiscalini Bandaged Cheddar. I thought the fruity aroma of the wine disappeared and only the terroir aroma remained, but the wine definitely seemed softer and sweeter, not nearly as crisp. Then the cheese was initially more salty with a burst of flavor. Very good! Neil found the cheese to bring out the oak and fruit of the wine. The cheese also seemed smoother and saltier but not too salty. We both liked the wine and cheese individually and together. I also thought it was really interesting how different the wine was on its own and during the pairing. I liked it both ways.

We could have sat on that fire escape all night just sipping the wine and eating the cheese. What a great pairing!