Wine and cheese pairing 1

Over the week, one of my close friends turned 22 and we celebrated at the wine lab! So why not make a blog out of it! I ordered the white light flight at the wine lab. The first wine on the flight was a Paul D. Grunner Veltliner NV from Austria. This wine has dry yet floral with acidic components for its taste profile. The second wine was a Zorzettig Sauvignon Blanc 2022 from Italy and it had a fresh acidity, with minimal floral elements and a minor lemony backbone. Finally, the third wine, Chalk Hill Chardonnay of 2021 from California, focused more on an oaky, almond initial taste followed by a baked apple and pear flavor. 

All three of these wines were paired up with the baked brie. The brie paired well with all three wines allowing more of the creamy and lemony backbones of each wine to shine. Brie, in general, tends to pair well with with wines and especially with strawberries and blackberries, the acidic components match up very well bringing an amazing aroma of different flavors covering up the taste palate.