I just imported my old blog from my wine class, so if you want to do what sampling a semesters worth of wines is like check it out.
And here we are, the end of the road. This last wine tasting at the Vintage Cellar. Well just for credit. There will be a lot more wine tastings at the Vintage Cellar and hopefully there will be time for me to taste some.
So what will become of this blog, I’m going to try to roll it out from just the wine tasting into my cooking and some tea.
Well let’s not dwell on that right now lets talk about some wine. One more thing before that, my roommate has been listening to me about the wine all semester so he decided to join me for the this wine tasting.
This wine packed a punch not an alchoholic punch but a tannic punch. It had that red wine burn but it was just how dry my mouth felt after tasting the wine. It had the dark fruit taste as well but it was a distant second to the tannic component.
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Thank you for taking the time to read this. Have a great weekend
Thank you again to the Vintage Cellar. This weeks tasting was nice… I think I’m starting to come around on wine. When I first started most wine burned my mouth and was too much for me. But now, I’m starting to enjoy more wines including most of the ones today. One of them was still beyond me… for now.
Chateau Suau Bordeaux Rose 2013
I found the wine slightly bitter, I wonder why, I guess it might have been the white pepper flavors in the wine. But it was overall pretty tasty. I really enjoyed it, a lot more than the one wine a few weeks back that was like drinking black pepper. I think this a great wine from Bordeaux at this price range.
Tres OjosGarnacha Calatayud 2012
I bought this wine over spring break, I wasn’t a fan of it then… and I’m still not a fan of it now. It was so dry that it made me feel uncomfortable. Then the burn came. This wine lit me up. I did drink it with food and that made it a lot better but straight I would advise against it.
For the kalua pork, I went with the Viognier, I thought would make for a good match with it. I really think the wine and the pork did well together. neither one was too strong for the other. I was afraid of it since the pork had liquid smoke I thought that it might overpower the wine. My regret is that there is still some pork left over but no wine.
The side dish was macaroni salad and I paired (what I thought was 100% sangiovese) but it was a fine blend of sangiovese, merlot, petit verdot, and alicante grapes. The creaminess of the salad brought out the flavors of the wine. I really enjoyed it. If it wasn’t for the loco moco I could have just ate macaroni salad and wine because I’m fancy like that.
The main course was a loco moco. In Hawaii, a loco moco is a breakfast, lunch, or dinner food. It is meant to be eaten anytime. It is a bed of rice, burger patty, fried eggs and brown gravy. It is quite easy to make and it is so delicious, and no it is got good for you. I paired it with a malbec from Argentina. I went with it because I thought a malbec with beef and a very heavy dish. It was not bad, I think it overpowered the loco moco a little but not enough to say I was disappointed in the outcome.
My roommate watching Archer sipping on the Viognier.
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Here is a link to the recipe I used for the loco moco.
The semester is starting to wind down… I can tell from the smaller crowds of students at the Vintage Cellar for the tasting this week. This tasting was also a little off for me, I woke up with a headache and I am certain that effected my tasting. But not in a way that I disliked everything, more like I couldn’t really smell or taste much and if any of the wine had a heave acidic or tannic, I couldn’t tell. If I could have afforded it, I should have bought a bottle of everything that was sampled and tried them again now that I’m feeling better. But… let;s get to the tasting itself.
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|Yellow curry on the stove|
|homemade double boiler to melt chocolate|
My roommates must enjoy that fact that I’m taking this class, since all I ask from them is to eat food and drink wine. Our meal was pretty simple, I made a salad, yellow curry and for dessert I made chocolate covered strawberries.
I’ll run though them in the order they were eaten:
First the chocolate covered strawberries were eaten along with an apple wine with dragon fruit flavoring. It is called Puff with a picture of a dragon on the bottle. The wine worked really well with dessert, a sweet apple wine along with chocolate and strawberries. There was no wine and no dessert left.
Then we all skipped the salad for now for the main course. A Thai yellow curry with chicken, carrots, onions, and potatoes. All of the served over rice and paired with an Argentine white wine. The wine is 90% Torrontes and 10% Savignon Blanc. I had two bottles of this wine and I tasted the first bottle at the very begining of the semester and found it over sweet and not that good, but will you pair it with a spicy curry; it makes all the difference.I think this pairing alone opened my eyes to the whole concept of food and wine pairing.
Lastly we ate the salad along with a Portuguese red wine. I think it wasn’t the best pairing but it worked, because the dressing in the salad was a sesame sweet Asian dressing in it. I think the sweetness of the dressing did help again the dryness of the wine.As a stand alone wine, I didn’t care for it but with the salad I thought it was better.
|Our meal and wine for the evening|
My two roommates acting dapper and fancy before our meal. Then another friend took the picture of the three of us. I had a good time cooking and pairing the wines to our meal. I’m already looking forward to the next one… I’m thinking Hawaiian since I miss the food from my time on the island.
Once again a big thank you to the Vintage Cellar for doing this for us. Another week down, more wine to drink.
Thank you for taking the time to read this and, have fun and drink some wine.
The other night, last Wednesday my roommates and I went over to the market to get groceries for dinner. I grabbed some cheeses (among other things) When we return home, I started cooking food for another day, then started chopping up the cheese and pulling out the wine.
- Goat Cheese
- Five Counties Cheese
- Le Gruyere
- Match Book Old Head Chardonnay
- Tres Ojos Garnacha
- Petrucco Colli Orientali Del Friuli Ribolla
The way I did it was in a round robin fashion. I started with one wine and worked around the cheeses. Cause if you only go with the suggested pairing you might miss something great.
I started with the chardonnay. It was pretty light so the cheese overpowered it. I did enjoying it with the gruyere but, the five counties cheese really overpowered the wine. And the goat cheese with the chardonnay was ok, not really much to say about it.
Next was the garnacha, I made the mistake? of trying this wine without the cheese first. It is very loaded with tannins, my mouth felt as dry as a summer day in the Valley (yes that is a LA joke) But like adding milk to a strong black tea, all the cheeses changed this wine immensely. It went from drinking astringent to drinking wine. I think this is a wine that is not made to be served alone. It needs something with it.
The last wine was the Ribolla. I didn’t intend to end my pairing with a sweet wine, it just happened that way. I like the Ribolla alone and with the cheeses. It was like having a dessert before dinner. And I do like sweet wines. Once again like with the chardonnay the cheese did start to over power the wines themselves. But out of these three wines, I plan on getting another bottle of this wine and just drinking it alone.
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