I was thrilled that the first cheese of the night was the Midnight Moon, which if you know, is my all time favorite. It's a goat cheese, but firm due to aging and has a rich, nutty flavor. I learned tonight that this cheese is made in a gouda style, so that probably adds to the heavy flavors.
Normally I tell people to pair this with red wine because because of its strong flavor, so I was surprised this was paired with a Bonny Doon Riesling 2013. Even more suprising is that this Riesling came from a southern California winery, but it was explained to me that the grapes come from all over the eastern United States. So two of my favorites together means a top pairing in my book.
Next up was the Domaine Napa Chardonnay 2012 and this was also a good pairing because the rich oaky wine was able to match the coffee flavors in the Barely Buzzed cow cheese.
The first red wine was a soft Mahoney Pinor Noir Carneros 2011, which is well known for its "French-style" lightness, but I thought it still had plenty of body to stand up to the Pleasant Ridge Reserve, a raw cow cheese that is similar to a cheddar.
We went upscale on the next two wines: Silver Peak Cabernet 2011 and a Ramey Syrah Sonoma Coast 2012. Both were necessary to pair with the soft and rich, brie-like Kunik (a mix of goat and cow's milk), and the pungent, cow's milk Ameribella, which was hard for me to get through.
I had a much easier time with the Rogue River Blue, which paired really well with the jammy Austin Hope Troublemaker. I instantly thought this would make for a good Thanksgiving wine to stand up to all the rich flavors.