Course 1: Dressed Crostini w/ Chianti
For this course, I paired a Chianti with a dressed crostini. I came across this beautiful olive rosemary sourdough loaf at a local bakery, and I thought it would certainly fall somewhere in my wine dinner tonight. I decided make a freshly baked crostini out of the loaf with some drizzled olive oil, goat cheese, pepper jam, and some crispy prosciutto.
Nose: Strong nose, tannins, red berries, earth
Taste: Very balanced, acidic, red berries, tannic, medium mouthfeel, pretty dry, tobacco, oaky, vanilla
Course 2: Black Truffle Mushroom Ravioli w/ Sangiovese
For our second course, we enjoyed some black truffle mushroom ravioli with chicken meatballs from Trader Joe's. I also made a quick tomato, cucumber, mozzarella salad topped with basil, olive oil, balsamic vinegar, oregano, and salt and pepper. To pair, we decided to compare two seemingly similar wines. I chose a second Tuscan, sangiovese-based wine that I picked up from Vintage Cellar.
Nose: Pepper, acidic, dry, tannins, dark berries
Taste: Sweet, yet balanced, cherries, dark berries, tobacco, dry, very peppery, spiced, light mouthfeel
Wine was a 4.3/5. I loved it!
Course 3: Bananas Foster w/ Sauternes
For our final course, I paired my "Tyler's Famous Bananas Foster" with a nice sweet Sauternes at Trader Joe's.
Price: $9.99
Taste: Very sweet, yet balanced. Apple, sugary, brown sugar, pear, fruity, less citrusy
Pairing: They go well together. Walnuts and banana pair super well with the sweetness. Creaminess of the ice cream is cut by the slight acidity in the wine.








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