Bubbles & Cheese Tasting

Good thing about living near Wine Country is not only to have many wine selections, but also to have many wine store selections. One is renown, another is focusing on organic producers...
Solano Cellars is a store who carries lesser known but good deal wines. They also offer wine classes occasionally, and there was a Sparkling Wine and Cheese Tasting Class last week.

Kirstin Jackson, an author of "It's Not You, It's Brie," chose 6 kinds of cheese for this class.

The first cheese we tried was Stepladder Chevre, goat's cheese from California. The wine we had with this was Raventos I Blanca Cava NV. Acidity was relatively low, and it matched with the mild flavor of the cheese.

The same wine was paired with cow's milk cheese from France, Brillat Savarin. This pairing tasted more savory.

Next was Di Stefano Burrata, cow's milk cheese from California. Very soft and very perishable cheese which has decent amount of saltiness. This was paired with Sorella Branca Extra Dry Prosecco NV, a wine with pronounced aromas of melon and pear.

Sequatchie Cove Cumberland is cow's milk cheese from Tennessee, and has complex flavor with chestnut. We had this with Eric Rodez NV, grower/producer Champagne. This one somehow didn't have bubbles.

Cherry and plum aroma Bardolini Lambrusco NV  was paired with Bleating Heart Golden Tommette, cow's milk cheese from California. This pairing had coffee kind of quality.

Last but not least, Oakdale Gouda (cow's milk cheese from California) was delicious! The wine paired with this was Domaine Balivet Bugey-Cerdon NV, sparkling wine from Savoie, France. This was made in Methode Ancestrale: first, the grapes are fermented halfway, then bottled with the remaining sugar and yeast, without new addition, and complete the fermentation. The wine had very fresh pink cherry/pink apple aromas.

Bubbles and cheese pair was not only tasty, also filling.
This class made me satisfied, mind and stomach!