I've never really thought to have a glass of wine with my dinner before taking this class. I didn't take advantage of this thought until these last couple weeks, and I have sought to match a wine with a meal. I'm a fan of pasta, so first I had to pair a wine with one of my favorites, Fettuccine Alfredo. Second, I like to snack on cheese a lot, so I did a wine cheese pairing recommended by a friend whose also in the class. Finally, I felt like having a burger one night, but I went a step farther than normal--I added a glass of Cab. Sauv. to the meal. Here's a closer look at my food and wine pairings:
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| Pascual Toso Sauvignon Blanc |
Pairing #1: Sauvignon Blanc with Fettuccine Alfredo
Wine: Pascual Toso Sauvignon Blanc
Variety: 100% Sauvignon Blanc
Region: Mendoza
Country: Argentina
Year: 2009
Price: $15.00 (sale: $6.95)
Food: Fettuccine Alfredo
Tasting notes, before
eating: When I poured the Mendoza Sauvignon Blanc into the glass, it was a yellow hay color. On the nose, this wine was aromatic with petrol and celery/lettuce leaf smells. I found it to be a bit hoppy as well, like a beer. On the palate, the wine is dry, fresh, and simple. It has some subtle citrus flavors and was acidic on the back end of short finish. It was fairly good and refreshing on its own.
Tasting notes, while
eating: I usually plan a night every week to have pasta. In this case, I felt like going with Fettuccine Alfredo. After talking with Randall at the Vintage Cellar about some of my best options, I decided to go with the Sauv. Blanc. After a few bites of the pasta, I took a sip of wine. I didn't notice any changes in taste so much--it was just a creamy cheese with a bit of twang to it (if that makes sense). The wine definitely enhanced the texture though, making the cheese sauce more creamy. Flavor wise, I think the wine hindered the dish. Texture wise, it enhanced it. Below is picture of the prepared meal.
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| My favorite, Fettuccine Alfredo, paired with a Sauv. Blanc |
Pairing #2: Gewurztraminer with Smoked Gouda
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Hacienda Gewurztraminer and Apple
Smoked Gouda Cheese |
Wine: Hacienda Gewurztraminer
Variety: 100% Gewurztraminer
Region: California
Country: United States
Year: 2009
Price: $12.00 (sale: $4.95)
Food: Apple Smoked Gouda Cheese
Tasting notes, before
eating: Pouring the Gewurztraminer into the glass, the color was hay-like (much like the Sauv. Blanc). On the nose, I got bouquet of apricot, pear, and white flower. The wine had a dry palate, with green apple flavors and an acidic kick at the end. The wine was very refreshing chilled and was nice on it's own--one of my favorites among this semester's tastings.
Tasting notes, while
eating: My friend, who is also in the class, recommended trying the smoked Gouda with Gewurz. as he was impressed with a similar pairing he did. The smokiness of the cheese was more intense when having it on its own. However, with a sip of wine, the acidity cut through the smokiness resulting in a balanced combination. The addition of the wine made the cheese seem more creamy or buttery. I really enjoyed this pairing and it may not be my last. Below are some photos of pairing and me enjoying it.
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| Cheese and wine |
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Myself enjoying some diced up cheese with
a glass of Gewurtztraminer |
Pairing #3: Cabernet Sauvignon with Bacon Burger
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| 99 Vines Cabernet Sauvignon |
Wine: 99 Vines Cabernet Sauvignon
Variety: 100% Cabernet Sauvignon
Region: California
Country: United States
Year: N/A
Price: $5.95 on sale
Winery review: Few Cabernet
Sauvignons at this price point taste distinctly of their labeled grape variety
or show any depth so I must admit I was wholly and happily surprised in all
this brought to the table. This is true Cab with plenty of character. Ripe,
round blackberry fruit open up to a nice varietal Cabernet Sauvignon that
swells further on the palate showing brown baking spices and a rich fruit
through a rich and balanced finish. 13% alcohol - Wine review by Nicholas D.
Livingston, October 2011
Food: Bacon burger (with A1
steak sauce, grilled green peppers, and grilled onions) and fries from Five
Guys
Tasting notes, before
eating: In the glass, this Cab was a very dark (opaque) purple. On the nose, it was ripe with dark fruit and blackberry aromas. On the palate, it was rich with the dark fruit, but dry. There were subtle spice and peppery flavors in the background. Not a heavy tannin wine, but had subtle silky mouth-feel and medium long finish. This was a very nice red wine.
Tasting notes, while eating: The other night, I had to decided between going out to get a bite or cooking. So of course I went out; and I decided get a juicy bacon burger with fries from Five Guys. I skipped on the drink this time, as I decided to enjoy this meal with a glass of Cab. This wine went well with the grilled flavors of beef, onion, green peppers, and A1 sauce. When together, a vegetal side of the wine came through that didn't before. I think this was the onions and peppers bringing it out. All in all, the flavor profile became more intense when I added the Cab to the meal and I enjoyed it a lot. Below are some pictures of the meal and myself about to indulge in it.
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Five Guys bacon burger with fries and a glass of
Cabernet Sauv. |
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| A photo of me about to enjoy this delicious meal. |
