Dinner Wine Tasting

 






Wine 1: Berringer Knights Valley Cabernet Sauvignon 2020

Wine 2: Josh Butter Chardonnay Central Coast 2021

Wine 3: Kinker Brick Zinfandel 2019

For our dinner we paired these lovely wines with a reverse seared Australlian grassfed tomahawk ribeye, pan roasted potatoes, and pan roasted asparagus. The food was delicious and the wine made it even better. I started with Cabernet Sauvignon as I paired it with the steak. The richness of the steak was perfectly paired with the heavy body Cabernet Sauvignon. The fattiness from the steak was cut well by the richness and tannins of the Cabernet Sauvignon. When paired with the steak noticed notes of blackberry and plum from the wine. When I paired it with the Asparagus however it was not the best pairing. It left a sour taste in my mouth after I paired it but not a nice lemony soureness an unpleasant one. The potatoes were good with the it however because they were seasoned with some red pepper flakes that brought out some great flavors from the wine. I notes notes of black pepper and graphite when paired with the potatoes.

As for the Josh Butter Chardonay this was a very smooth buttery chardonay that I was not a fan of. It had a deep yellow color with notes of citrus. When paired with the steak it was not the best at all. The two did not pair well together as the white wine could not cut the fatty richness of the steak. As for the asparagus and potatoes it paired ok with the potatoes and great with the asparagus. The potatoes were too spicy and did not pair well with the wines notes. The Asparagus was great when paired with this wine as the citrus notes paired well with the light flavors of the asparagus.

The kinker brink zinfandel was a medium bodied red that had fresh fruit flavors specifically light berries like rasberry and blueberry. It had medium tannins and had a nice light earthy flavors and smelled like pepper and blackberrys. Overall this wine paired well with everything it was heavy enough to cut the richness of the steak and the spikiness of the potatoes while light enough to pair well with the oven roasted asparagus overall this was my favorite pairing for the meal as a whole. 

This experience was a lot of fun for me. I got to learn what wines paired well and not so well with different foods. It opened my mind to the complimentary pairings that wine goes with. Before i would just drink the wine with the food separately as the wine was the wine and the food was the food but after this experience I learned that wine and food pairings can change the flavors of both the wine and the food opening up new flavors and opportunities.



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